木薯干粉及调制温度对肉仔鸡生产性能和养分消化利用的影响

doi:10.11843/j.issn.0366-6964.2015.09.011

Abstract

Abstract:

To assess the effect of cassava meal adding level and conditioning temperature on growth performance，nutrients digestibility and utilization of broilers，a 4×3 factorial design was used with 4 levels of cassava meal at 0，15%，30%，45%，and conditioning temperature at 60，75，90°C.A total of 1 920 Cobb male chicks of 1-day-old were randomly allocated to 12 treatments，and 8 replicates for each of 20 chicks per replicate.The diets were fed to birds for 21 days.The results showed that the effect of interaction between cassava meal adding level and conditioning temperatures on hardness and durability of diets(P<0.05)，starch digestibility at gizzard and starch digestion rate were significant(P<0.01).Hardness and durability of diets were significant decreased with the increasing of cassava meal level(P<0.05 or P<0.01)，and the reverse case for the starch digestibility at proximal jejumum and starch digestion rate(P<0.01).Group containing 45% cassava meal was higher at G/F than that of control(P<0.01) and 15% group(P<0.05)，but the dry matter(DM) apparent digestibility and apparent utilization and AME were lower than those of control(P<0.05)，and DM apparent digestibility was also lower than that of 15% group(P<0.05)，and the AME was lower than that of both 15% and 30% groups(P<0.05).Group containing 45% cassava meal had higher starch digestibility at gizzard，distal jejumum and proximal ileum than that of 15% group and control(P<0.01).Starch digestibility at proximal jejumum and starch digestion rate were significant improved with the increasing of cassava levels(P<0.01).Hardness and durability of diets were significantly increased with the increasing of conditioning temperature (P<0.01 or P<0.05).Average body weight daily gain of broilers fed diet conditioned at 75 ℃ was lower than that of others(P<0.05)，and the daily feed intake was lower than that of birds fed diets conditioned at 90 ℃(P<0.05)，and the same case for the starch digestibility at gizzard and distal jejunum and starch digestion rate(P<0.05).Diet conditioned at 60 ℃ had the lower G/F，starch digestibility at gizzard，proximal and distal jejunum，and starch digestion rate than those of diet conditioned at 90 ℃(P<0.05)，but the reverse case for the DM apparent digestibility and apparent utilization(P<0.05) and AME(P<0.01).The results suggest that，under this trial conditions，the optimum cassava inclusion level of diet and conditioning temperature is 30% and 75 ℃，respectively.

CLC Number:

S831.4

TANG De-fu，HAO Sheng-yan，RU Ying-jun，SHI Zhao-guo. Influence of Cassava Meal and Conditioning Temperature on Growth Performance and Nutrients Digestion and Utilization of Broilers[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2015, 46(9): 1564-1573.

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Influence of Cassava Meal and Conditioning Temperature on Growth Performance and Nutrients Digestion and Utilization of Broilers

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