本试验旨在研究不同锌添加水平饲粮中添加枯草芽孢杆菌对肉鹅生长性能、屠宰性能、肉品质和养分利用率的影响，旨在确定添加枯草芽孢杆菌条件下的饲粮锌适宜添加水平。选择体况相近的5周龄五龙鹅360只，随机分为6组，每组6个重复，每个重复10只鹅。对照组在基础饲粮中添加80 mg/kg锌，不添加枯草芽孢杆菌；Ⅰ~Ⅴ组为试验组，在基础饲粮中分别添加0、20、40、60、80 mg/kg锌，枯草芽孢杆菌添加水平均为250 mg/kg。试验期11周。结果表明：1）Ⅲ组肉鹅的体重和平均日增重显著高于Ⅰ、Ⅴ组（P<0.05），Ⅳ组肉鹅的料重比显著低于Ⅰ、Ⅴ组（P<0.05）。饲粮中锌添加水平为47.5 mg/kg时平均日增重最大，饲粮中锌添加水平为15.0 mg/kg时料重比最低。2）Ⅲ、Ⅳ、Ⅴ组肉鹅的屠宰率显著高于Ⅰ、Ⅱ组（P<0.05）。3）Ⅱ、Ⅲ组肉鹅的肌肉失水率显著低于Ⅳ、Ⅴ组（P<0.05）。4）Ⅱ、Ⅲ、Ⅳ组肉鹅的粗蛋白质利用率显著高于Ⅰ组（P<0.05）；Ⅳ组肉鹅的粗脂肪利用率极显著高于Ⅱ组（P<0.01），显著高于Ⅴ组（P<0.05）；Ⅱ、Ⅲ、Ⅳ组肉鹅的粗纤维利用率显著高于Ⅰ、Ⅴ组（P<0.05）；Ⅰ、Ⅱ、Ⅲ组肉鹅的锌利用率显著低于Ⅳ、Ⅴ组（P<0.05）。5）Ⅱ、Ⅲ组肉鹅的排泄氮显著低于Ⅰ组（P<0.05），Ⅳ、Ⅴ组肉鹅的氮利用率显著高于Ⅰ、Ⅱ、Ⅲ组（P<0.05）。6）通过配对t检验分析，与对照组相比，Ⅴ组肉鹅的体重、屠宰率、胸肌率、腹脂率、肌肉红度值以及粗蛋白质、中性洗涤纤维、氮利用率均显著增加（P<0.05）。由此可见，饲粮中添加枯草芽孢杆菌和锌均能够提高生长性能、屠宰性能及粗蛋白质、粗脂肪、粗纤维、锌利用率，减少锌和氮排放量。在饲粮中添加250 mg/kg枯草芽孢杆菌条件下，锌适宜添加水平为15.0~47.5 mg/kg。

This experiment was conducted to study the effects of Bacillus subtilis supplementation in different zinc supplemental level diets on growth performance, slaughter performance, meat quality and nutrient utilization of meat geese, and to determine the optimum supplemental level of zinc in the condition of adding Bacillus subtilis. A total of 360 five-week-old Wulong geese with similar body condition were randomly divided into 6 groups with 6 replicates in each group and 10 geese in each replicate. Geese in the control group were fed a basal diet supplemented with 80 mg/kg zinc, without Bacillus subtilis; and others in experimental groups (groups Ⅰ to Ⅴ) were fed the basal diets supplemented with 0, 20, 40, 60 and 80 zinc, respectively, and all supplemented with 250 mg/kg Bacillus subtilis. The experiment lasted for 11 weeks. The results showed as follows:1) the body weight and average daily gain of meat geese in group Ⅲ were significantly higher than those in groups Ⅰ and Ⅴ (P<0.05), the ratio of feed to gain of meat geese in group Ⅳ was significantly lower than that in groups Ⅰ and Ⅴ (P<0.05). The average daily gain was the highest when dietary zinc supplemental level was 47.5 mg/kg, the ratio of feed to gain was the lowest when dietary zinc supplemental level was 15.0 mg/kg. 2) The dressed percentage of meat geese in groups Ⅲ, Ⅳ and Ⅴ was significantly higher than that in groups Ⅰ and Ⅱ (P<0.05). 3) The meat water loss rate of meat geese in groups Ⅱ and Ⅲ was significantly lower than that in groups Ⅳ and Ⅴ (P<0.05). 4) The crude protein utilization of meat geese in groups Ⅱ, Ⅲ and Ⅳ was significantly higher than that in group Ⅰ (P<0.05); the ether extract utilization of meat geese in group Ⅳ was significantly higher than that in group Ⅱ (P<0.01), and significantly higher than that in group Ⅴ (P<0.05); the crude fiber utilization of meat geese in groups Ⅱ, Ⅲ and Ⅳ was significantly higher than that in groups Ⅰ and Ⅴ (P<0.05); the zinc utilization of meat geese in groups Ⅰ, Ⅱ and Ⅲ was significantly lower than that in groups Ⅳ and Ⅴ (P<0.05). 5) The nitrogen excretion of meat geese in groups Ⅱ and Ⅲ was significantly lower than that in group Ⅰ (P<0.05), the nitrogen utilization of meat geese in groups Ⅳ and Ⅴ was significantly higher than that in groups Ⅰ, Ⅱ and Ⅲ (P<0.05). 6) Analysis by paired t test, compared with the control group, the body weight, dressed percentage, percentage of breast muscle, percentage of abdominal fat, meat redness value and utilizations of crude protein, neutral detergent fiber and nitrogen of meat geese in group Ⅴ were significantly increased (P<0.05). In conclusion, the addition of Bacillus subtilis and zinc in the diet can improve the growth performance, slaughter performance and utilizations of crude protein, ether extract, crude fiber and zinc, and reduce the emissions of zinc and nitrogen. Under the condition of dietary Bacillus subtilis supplemental level was at 250 mg/kg, the suitable supplemental level of zinc is 15.0 to 47.5 mg/kg.