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

摘要/Abstract

摘要：

旨在研究木薯干粉添加水平及调制温度对肉仔鸡生产性能和养分消化利用的影响。试验采用4×3二因子析因试验设计，设4个木薯干粉添加水平（0、15%、30%、45%）和3个调制温度（60、75、90 ℃）。1 920只1日龄科宝公雏随机分为12组，每组8个重复，每个重复20只鸡。试验期为21 d。结果表明，木薯干粉添加水平和调制温度间交互作用显著影响饲粮硬度和持久性（P<0.05），极显著影响肌胃淀粉消化率和肠道淀粉消化速率（P<0.01）。随着木薯干粉添加水平的升高，饲粮硬度和持久性极显著（P<0.01）或显著递减（P<0.05），淀粉在空肠前段的消化率和肠道淀粉消化速率均极显著递增（P<0.01）。45%木薯干粉添加组料重比极显著高于对照组（P<0.01）并显著高于15%组（P<0.05），但饲粮干物质表观消化率和表观利用率、AME均显著低于对照组（P<0.05），且干物质表观消化率显著低于15%组（P<0.05），而AME显著低于15%和30%组（P<0.05）。45%木薯组饲粮淀粉在肌胃、空肠后段和回肠前段的消化率极显著高于15%组和对照组（P<0.01）。空肠前段的淀粉消化率和肠道淀粉消化速率均随木薯干粉添加水平升高而极显著递增（P<0.01）。随着调制温度的升高，饲粮硬度和持久性均呈极显著（P<0.01）或显著（P<0.05）递增。75 ℃调制组肉仔鸡平均日增重显著低于其他两组（P<0.05），且该组平均日采食量显著低于90 ℃组（P<0.05），而肌胃、空肠后段淀粉消化率和肠道淀粉消化速率均显著低于90 ℃组（P<0.05）。60 ℃调制组料重比，肌胃、空肠前段、空肠后段淀粉消化率和肠道淀粉消化速率均显著低于90 ℃组（P<0.05），而干物质表观消化率和表观利用率显著（P<0.05）、AME极显著（P<0.01）高于90 ℃组。研究结果提示，在本试验条件下，饲粮适宜的木薯干粉添加水平和调制温度分别为30%和75℃。

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.

中图分类号:

S831.4

唐德富，郝生燕，汝应俊，史兆国. 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[J]. 畜牧兽医学报, 2015, 46(9): 1564-1573.

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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