河南农业科学Issue(7)：130-131,134,3.
酪酸菌对肉鸡生产性能和死淘率及小肠形态结构的影响
Effects of Clostridium butyricum on the Growth Performance,Mortality and Small Intestinal Villus in Broiler
摘要
Abstract
A total of 240 newly-hatched AA broilers were randomly divided into 4 dietary treatments with 5 repeats.No antibiotic was added in the basal diet of negative control. For experimental groups,the basal diets were supplemented with 0.3%,0.6%,or 0.9% probiotics of Clostridium butyricum(CB),respectively.The results showed that diet supplemented with 0.9% CB significantly improved the average daily gain (P<0.05).No significant difference of FCR was observed among the experimental groups.Diets supplemented with CB significantly decreased the mortality during 0 to 6 weeks and the groups supplemented with 0.6% or 0.9% CB significantly improved the length of the villi of small intestinal (P<0.05).关键词
酪酸菌/肉鸡/生产性能/死淘率/小肠形态结构Key words
Clostridium butyricum/Broiler/Growth performance/Mortality/Small intestinal villi分类
农业科技引用本文复制引用
刘来亭,田鹏飞,杜灵广,张勇..酪酸菌对肉鸡生产性能和死淘率及小肠形态结构的影响[J].河南农业科学,2009,(7):130-131,134,3.基金项目
河南工业大学校基金 （）
