中国农业科学2011，Vol.44Issue(15)：3223-3234,12.
日粮添加鹅源草酸青霉产果胶酶对改善肉鸡生产性能的消化生理与免疫学机制的研究
Effects of Adding Pectinase Produced by Penicillium Oxalicum from Goose to Diet on the Digestive Physiology and Immunological Mechanisms for Improving the Performance of Broilers
摘要
Abstract
[Objective] The objective of the experiment is to study the mechanism of pectinase produced by penicillium oxalicum Currie and Thorn from goose, to determine the adding effects and the usage of pectinase in broiler diet, and to provide a theoretical basis and a technical support for the application of pectinase. [ Method] Two hundred and forty healthy 1-day-old broiler chickens under same condition were randomly divided into 4 groups. Group 1 was the control group fed normal level of basal diet The other three groups' diets were added with, respectively, pectinase at 0.249%, cellulose at 0.168%, compound enzyme at 0.15% prepared with pectinase and cellulose in proportion of 1:1. [Result] The growth of broilers in pectinase group was significant, pectinase improved the digestibility of P, CF, NDF, ADF, Met, Lys, Cys, Thr, and He significantly (P<0.05), and the digestibility of CP was improved by 17.31% remarkably (P<0.01). On the 28th day, compared with the control group, pectinase group's amylase, lipase, trypsin activities of duodenum and pancreas (P<0.05), lipase activities of jejunum were significantly increased, pepsin activity was also higher than that of control group (P<0.01). On the 49th day pectinase group's amylase, lipase, trypsin activities of pancreas, amylase, trypsin activities of duodenum, lipase activity of jejunum and pepsin activity were significantly higher than that of the control group (P<0.05), jejunum's villous height was increased significantly (P<0.05) and the thickness of intestinal wall was decreased significantly (P<0.05). Pectinase group's uric acid level and urea nitrogen level significantly decreased during 0-28 days and 29-49 days, blood glucose level significantly increased on 49th day (P<0.05), the numbers of Escherichia coli and Salmonella significantly decreased (P<0.05), the numbers of Lactobacillus and Bacillus bifidus significantly increased (P<0.05). Serum antibody titres to NDV of 49-day-old significantly increased (P<0.05). [Conclusion] The pectinase produced by penicillium oxalicum Currie and Thom from goose could increase the production of broiler performance and nutrient utilization, and improve the gut morphology, digestive enzyme activities and micro-ecological environment.关键词
鹅源草酸青霉产果胶酶/肉鸡/生长发育/消化生理Key words
pectinase produced by penicillium oxalicum Currie and Thom/ broiler/ growth/ digestive physiology引用本文复制引用
王宝维,姜晓霞,张名爱,葛文华,岳斌..日粮添加鹅源草酸青霉产果胶酶对改善肉鸡生产性能的消化生理与免疫学机制的研究[J].中国农业科学,2011,44(15):3223-3234,12.基金项目
国家水禽产业技术体系专项基金(CYCYTX-45-07) （CYCYTX-45-07）
