动物营养学报 >

2015 , Vol. 27 >Issue 9: 2903 - 2910

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.030

研究简报 Short Communications

益生菌对肉仔鸡生产性能、胴体性状、免疫功能和肉品质的影响

  • 李可 ,
  • 罗建杰 ,
  • 孟昆 ,
  • 姚斌 ,
  • 刘国华 ,
  • 郑爱娟
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  • 1. 中国农业科学院饲料研究所, 农业部饲料生物技术重点开放实验室, 北京 100081;
    2. 北京科为博生物科技有限公司, 北京 100086

收稿日期: 2015-03-27

  网络出版日期: 2015-09-12

基金资助

国家肉鸡产业技术体系2011—2015年度前瞻性研究(CARS-42-G16);"十二五"科技支撑计划生态环保饲料生产关键技术研发与集成示范(2011BAD26B03)

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Effects of Probiotics on Performance, Carcass Traits, Immune Function and Meat Quality of Broiler Chickens

  • LI Ke ,
  • LUO Jianjie ,
  • MENG Kun ,
  • YAO Bin ,
  • LIU Guohua ,
  • ZHENG Aijuan
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  • 1. Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    2. Beijing Create-Value Biological Technology Co., Ltd., Beijing 100086, China

Received date: 2015-03-27

  Online published: 2015-09-12

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摘要

本研究通过在饲粮中添加地衣芽胞杆菌、屎肠球菌和丁酸梭菌,研究其对肉仔鸡生产性能、胴体性状、免疫机能和肉品质的影响。试验选取1日龄的爱拔益加(AA)肉仔鸡公鸡和母鸡各432只,称量初始体重后随机分成4个试验组,每个试验组9个重复,每个重复公鸡和母鸡各12只,公母分开饲养。试验组1饲喂基础饲粮(对照组),试验组2饲喂基础饲粮+地衣芽孢杆菌(≥3×106 CFU/g),试验组3饲喂基础饲粮+屎肠球菌(≥1×106 CFU/g),试验组4饲喂基础饲粮+丁酸梭菌(≥1×106 CFU/g)。结果表明:与对照组相比,1)在生产性能方面,地衣芽胞杆菌和屎肠球菌均显著降低了AA肉仔鸡公鸡的料重比(P<0.05)。2)胴体性状方面,地衣芽胞杆菌显著提高了公鸡的腿肌率(P<0.05),显著降低了其腹脂率(P<0.05),显著提高母鸡的胸肌率、腿肌率(P<0.05);屎肠球菌和丁酸梭菌均显著提高了公鸡和母鸡的胸肌率(P<0.05),并显著降低其腹脂率(P<0.05)。3)免疫功能方面,地衣芽胞杆菌、屎肠球菌和丁酸梭菌均显著提高了公鸡和母鸡免疫器官指数(P<0.05),但是不同的益生菌菌株对公鸡和母鸡的效果不同。4)肉品质方面,地衣芽胞杆菌、屎肠球菌和丁酸梭菌均显著降低了公鸡和母鸡的滴水损失率和蒸煮损失率(P<0.05)。综上所述,饲粮中添加地衣芽胞杆菌、屎肠球菌和丁酸梭菌显著改善了肉仔鸡胴体性状、免疫器官指数和肉品质。

关键词： 益生菌; 生产性能; 免疫机能; 胴体品质; 肉品质

本文引用格式

李可 , 罗建杰 , 孟昆 , 姚斌 , 刘国华 , 郑爱娟 . 益生菌对肉仔鸡生产性能、胴体性状、免疫功能和肉品质的影响[J]. 动物营养学报, 2015 , 27(9) : 2903 -2910 . DOI: 10.3969/j.issn.1006-267x.2015.09.030

Abstract

This experiment was conducted to investigate the effects of three different probiotics (Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum) on performance, immune function, carcass traits and meat quality of broiler chickens. A total of 432 one-day-old cockerels and 432 one-day-old hens were randomly allocated to 4 test groups (with 9 replicates per test group, and 12 cockerels and 12 hens per replicate), test group 1 were fed the basal diet as control group, test groups 2, 3, and 4 were fed the basal diet with Bacillus licheniformis (≥3×106 CFU/g), Enterococcus faecium (≥1×106 CFU/g), and Clostridium butyricum (≥1×106 CFU/g), respectively. The results showed as follows: compared with the control group, 1) in the aspect of performance, Bacillus licheniformis and Enterococcus faecium both significantly increased the ratio of feed to gain of the cockerels (P<0.05). 2) In the aspect of carcass traits, Bacillus licheniformis significantly increased the leg muscle rate and reduced the abdominal fat rate of the cockerels (P<0.05), significantly increased the leg muscle rate and the breast muscle rate of the hens (P<0.05); Enterococcus faecium and Clostridium butyricum both significantly increased the breast muscle rate and reduced the abdominal fat rate cockerels and hens (P<0.05). 3) In the aspect of immune function, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum all significantly increased the indexes of immune organs of the AA broilers (P<0.05); while differences lie in the different probiotics and the sex of the AA broilers. 4) In the aspect of meat quality, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum all significantly reduced drip loss rate and cooking loss rate of the cockerels and hens (P<0.05). In summary, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum can significantly improve the carcass traits, immune organ indexes and meat quality of broiler chickens.

Key words： probiotics; performance; immune function; carcass traits; meat quality

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