【摘要】 210只1日龄艾维茵肉仔鸡,随机分成7组,分别为对照组、0.1%、0.3%、0.5%、0.7%、0.9%酵母培养物组和抗生素组(5 mg/kg),每组设3个重复,每个重复10只鸡,试验期28 d,研究不同添加水平的酵母培养物和抗生素对肉鸡机体抗氧化和胆固醇代谢的影响。结果表明,0.5%的酵母培养物组显著降低了肉鸡肠道的氨浓度,与对照组和抗生素组相比,分别降低15.49%和18.83%(P<0.05);0.5%酵母培养物组提高肉鸡的超氧化物歧化酶(SOD)水平,与对照组和抗生素组相比提高了33.52%和28.26%(P>0.05);0.5%酵母培养物组的肌肉总胆固醇含量最低,较对照组和抗生素组分别降低26.47%和20.89%,因此,酵母培养物有提高肉鸡机体抗氧化功能和降低血清、肌肉总胆固醇含量的趋势。更多还原

【Abstract】 210 broilers randomly assigned to seven groups,with three replications per group.The control group was provided with the basal diet(not including any drug additive),yeast culture was added to the basal diet at the level of 0.1%,0.3%,0.5%,0.7%,0.9% respectively,and xanthomycin was added to the basal diet at the level of 5 mg/kg to seven experiment diets.The feeding trial started at 1 d and ended at 28 d.The experiment was conducted to study the effects of the different supplement level of yeast culture and xanthomycin on anti-oxidation and cholesterol in broilers.The results indicated that the dietary 0.5% yeast culture reduced significantly NH3 in caecum by 15.49% and 18.83%(P<0.05) respectively,when compared with the control and flavomycin;the dietary 0.5% yeast culture improved SOD by 33.52% and 28.26%(P>0.05) respectively,when compared with the control and flavomycin;the dietary 0.5% yeast culture reduced cholesterol by 26.47% and 20.89% respectively,when compared with the control and flavomycin,these data proved that the dietary yeast culture improved the serum CHOL,SOD and CHOL of chest.更多还原