安徽农业科学2011，Vol.39Issue(18)：11119-11121,3.
非淀粉多糖酶制剂对肉鸡肉用性能的影响
Effects of Non-starch Polysaccharide Enzyme Products on Meat Yield in Broilers
摘要
Abstract
[Objective] To investigate the effects of Non-starch polysaccharide ( NSP) enzyme products on performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group 1 and group 2 were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in other three groups were fed negative control diet supplemented three different commercial Non-starch polysaccharides (NSP) enzyme products, respectively. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of eviscerated yield and percentage of abdominal fat were significantly higher in the group 3 than in the group 2 (P＜0.05). The percentage of small intestine weight in slaughter weight was lower in the group 2 than in other groups. [Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.关键词
非淀粉多糖酶制剂/肉鸡/肉用性能Key words
Non-starch polysaccharide enzyme product/ Broilers/ Meat yield分类
农业科技引用本文复制引用
程志斌,张红兵,苏子峰,吴政明..非淀粉多糖酶制剂对肉鸡肉用性能的影响[J].安徽农业科学,2011,39(18):11119-11121,3.基金项目
科技部科技人员服务企业行动项目(2009GJF30046) （2009GJF30046）
云南省科技攻关项目(2008LA006) （2008LA006）
昆明市科技项目(08G100112) （08G100112）
云南省创新型企业试点工作项目资助. （）
