【作者】 潘康成； 张钧利； 庄俊峰； 王振华； 曾静康；

【Author】 Pan Kangcheng, Zhang Junli, Wangzhenhua, Zeng jingkang, Zhuang Junfeng College of Animal Science and Technoloy of Sichuan Agriculture University, Sichuan Province Key Laboratory of Animal disease& Human Health, Ya’an, Sichuan, 625014; Jiangsu Wuxi Arbaor Biology Engineering CO.,LTD, Wuxi,Jiangsu, 14045; Animal Nutrition Institute of Sichuan Agricultural University, Ya’an Sichuan,625014

【机构】 四川农业大学动科院动物疫病与人类健康四川省重点实验室； 江苏无锡阿尔宝尔生物工程有限公司； 四川农业大学动物营养所；

【摘要】 研究了枯草芽孢杆菌制剂(宝肠安)对肉鸡胴体和肌肉品质的影响．选用90羽7日龄的肉仔鸡,随机分成三个处理组,每个处理设三个重复．A组饲喂基础日粮,B组饲喂基础日粮加0．05％的硫酸新霉素制剂,C组饲喂基础日粮加0．1％的枯草芽孢杆菌制剂。试验期35天。结果:A组肉鸡胴体品质的各项指标与两对照组相比,除了腿肌率有显著性的差异外(P<0．05),其余各项指标均无明显差异(P>0．05)。A组鸡肌肉氨基酸总量、必须氨基酸和鲜味氨基酸含量均高于两对照组．结果表明枯草芽孢杆菌制剂对肉鸡胴体和鸡肉品质不但没有不良的影响,而且可增加鸡肉氨基酸总量、必须氨基酸和鲜味氨基酸的含量。更多还原

【Abstract】 Studied the effect of Bacillus subtilis additive on carcass and the muscle quality of the broiler chicken. 90 7-day -old the broiler chicken were divided into three groups. Each group was set three repetitions. The A groups were fed to the basic diet. The B groups were fed to the basic diet with 0.05% sulfuric acid neomycin. The C groups were fed to the basic diet with 0.1% Bacillus subtilis additive. The broiler chicken were fed for 35 days. The results showed that there were no significant difference among the A groups and two matched control B & C groups in various index signs of a carcase quality ( P>0.05), in addition to the leg muscles and the leg muscle rate(P<0.05).The total amino acids, need amino acids and taste amino acids contains of chicken in the A groups were all higher than two matched control B & C groups. The findings indicate that Bacillus subtilis additive can increase the total amino acids, need amino acids and taste amino acids contains in broiler chickens.更多还原