饲料工业2026，Vol.47Issue(9)：47-57,11.DOI:10.13302/j.cnki.fi.2026.09.007
不同能量和蛋白质水平饲粮添加抗菌肽对肉鸡生产性能及免疫功能的影响
Effects of Dietary Antimicrobial Peptide Supplementation at Graded Energy and Protein Levels on Production Performance and Immune Function in Broilers
摘要
Abstract
The experiment was conducted to investigate the effects of dietary protein(A),energy(B)levels,and antimicrobial peptide supplementation(C)on production performance and immune function in broilers.A total of 480 one-day-old 817 hybrid broilers were randomly allocated to eight treatment groups,each com-prising six replicates with ten broilers per replicate.The experiment was divided into two stages:the early stage(1-21 d)and the late stage(22-42 d),employing a 2×2×2 factorial design with three factors(A,B,and C).Factor A was categorized into a low-protein group(A1,19%in the early stage and 17%in the late stage)and a high-protein group(A2,21%in the early stage and 19%in the late stage).Factor B was divided into a low-energy group(B1,12.18 MJ/kg in the early stage and 12.81 MJ/kg in the late stage)and a high-energy group(B2,12.60 MJ/kg in the early stage and 13.23 MJ/kg in the late stage).Factor C consisted of a zero-addition group(C1,the addition amount of antimicrobial peptide was 0)and a 200 mg/kg addition group(C2,the addition amount of antimicrobial peptide was 200 mg/kg).The results indicated significant three-way interactions(A×B×C)on average daily feed intake during days 1-21(P<0.05),while the A2B1 group demonstrated higher average daily gain than A2B2 during days 22-42(P<0.05).The average daily gain of low-energy group was significantly higher than that of high-energy group during the experimental period(P<0.05).For slaughter traits,A×B interactions enhanced pectoral muscle rate in the A2B1 group(P<0.05),with antimicrobial peptides increasing the semi-eviscerated weight rate and increasing abdominal fat rate in the high-energy group(P<0.05).The liver index of low protein group was significantly higher than that of high protein group(P<0.05).Antimicrobial peptides significantly decreased the contents of serum pro-inflammatory factors(TNF-α,IFN-γ)and increased the levels of anti-inflammatory factors(IL-4,IL-10)(P<0.05).The A×B×C interaction indicates that,the A2B1C2 combina-tion achieved optimal immune balance through high IgA and low TNF-α levels,whereas A1B2C2 exhibited minimal inflammatory responses.In conclusion,adding 200 mg/kg antimicrobial peptides to high protein and low energy diets can improve the growth performance,slaughter performance and immune function of broilers.关键词
肉鸡/能量/蛋白质/抗菌肽/生产性能/免疫功能Key words
broilers/energy/protein/antimicrobial peptides/production performance/immune function分类
农业科技引用本文复制引用
董永琪,王丽君,赵祥民,张亚军,禹永利,秦士贞,唐德富..不同能量和蛋白质水平饲粮添加抗菌肽对肉鸡生产性能及免疫功能的影响[J].饲料工业,2026,47(9):47-57,11.基金项目
甘肃省高校产业支撑计划项目[2023CYZC-47] （）
