不同能量水平下非淀粉多糖酶在蛋鸡玉米—豆粕型日粮中的应用

发布时间：2018-04-26 21:24

本文选题：玉米-豆粕型日粮 + 非淀粉多糖(NSP)酶　；参考：《河北农业大学》2015年硕士论文

【摘要】：本研究的目的是以常规玉米-豆粕型日粮为基础日粮,研究在不同能量水平日粮中添加不同非淀粉多糖酶对蛋鸡生产性能、蛋品质和营养物质表观消化率等影响,评定不同非淀粉多糖酶在玉米-豆粕型日粮中的应用效果,为非淀粉多糖酶在蛋鸡日粮中的合理应用提供参考依据。选择健康、发育正常的270日龄农大3号产蛋鸡480只。按体重相近和生产性能相近的原则,随机分为12个组,每组4个重复,每个重复10只鸡。其中1、2、3组为对照组,饲喂玉米-豆粕日粮;4~12组按3×3两因子试验设计,不同能量水平分别与3种不同复合酶制剂(复合酶1、复合酶2、复合酶3)组成的九种日粮。预饲期7天,试验期60天。实验结果表明:(1)能量水平对采食量、平均蛋重、料蛋比、平均产蛋率影响显著(P0.05),能量水平11.3MJ/Kg平均蛋重、产蛋率分别高于11.1MJ/Kg、10.9MJ/Kg。能量水平11.3MJ/Kg采食量低于11.1MJ/Kg、10.9MJ/Kg。能量水平11.3MJ/Kg料蛋比低于11.1MJ/Kg、10.9MJ/Kg。酶制剂对平均蛋重和产蛋率影响均不显著(P0.05),添加复合酶2时采食量最高和料蛋比最低(P0.05)。不同能量水平和酶制剂组合对料蛋比表现明显的互作效应(P0.05)。其中11.3MJ/Kg能量水平与复合酶2组合在生产性能指标较其它水平表现明显优势。(2)能量水平和酶制剂对蛋品质影响不显著(P0.05)。蛋品质指标与日粮能量水平之间均呈正相关,但未达到显著水平。能量水平11.3MJ/Kg的蛋形指数、蛋壳厚度、蛋壳硬度、哈氏单位、蛋黄相对重,分别高于11.1MJ/Kg、10.9MJ/Kg。酶制剂为主因素时,复合酶2组蛋形指数分别高于对照组、复合酶1组、复合酶3组;复合酶3组蛋壳厚度、蛋壳硬度、哈氏单位分别高于对照组、复合酶1组、复合酶2组;复合酶1组蛋黄相对重分别高于对照组、复合酶2组、复合酶3组。不同能量水平和酶制剂组合对鸡蛋蛋形指数、蛋壳厚度、蛋壳硬度、哈氏单位、蛋黄相对重互作效应不明显(P0.05)。其中11.3MJ/Kg能量水平与复合酶2、复合酶3组合在蛋形指数、蛋壳厚度、蛋壳硬度、哈氏单位、蛋黄相对重方面较其它水平表现明显优势。(3)能量水平和酶制剂对营养物质表观消化率有显著影响(P0.05)。能量水平在11.1MJ/Kg的能量消化率、粗蛋白消化率、钙消化率高于11.3MJ/Kg和10.9MJ/Kg水平。能量水平在11.3MJ/Kg的磷消化率高于11.1MJ/Kg、10.9MJ/Kg水平。酶制剂为主因素时,复合酶1、2、3组分别高于对照组能量消化率、粗蛋白消化率、磷消化率。对照组、复合酶1组、复合酶2组钙消化率分别高于复合酶3组。不同能量水平和酶制剂组合对蛋鸡能量表观消化率表现明显的互作效应(P0.05),对粗蛋白、钙、磷表观消化率互作效应不明显(P0.05)。其中11.1MJ/Kg能量水平与复合酶2、复合酶3组合在能量、粗蛋白、钙、磷表观消化率方面较其它水平表现明显优势。(4)能量水平和酶制剂对十二指肠内容物消化酶活性有显著影响(P0.05)。能量水平在11.3MJ/Kg的淀粉酶、脂肪酶、胰蛋白酶活性分别高于11.1MJ/Kg和10.9MJ/Kg水平。酶制剂为主因素时,对照组最低,各试验组淀粉酶、脂肪酶、胰蛋白酶活性分别比对照组高。不同能量水平和酶制剂组合对蛋鸡十二指肠内容物淀粉酶活性、胰蛋白酶活性表现明显的互作效应(P0.05),对脂肪酶活性互作效应不明显(P0.05)。其中11.3MJ/Kg能量水平与复合酶2组合在淀粉酶、脂肪酶、胰蛋白酶方面较其它水平表现明显优势。(5)能量水平和酶制剂对血液中SOD和血糖指标影响不显著(P0.05)。能量水平在11.1MJ/Kg的血液中SOD活性高于11.3MJ/Kg和10.9MJ/Kg水平,能量水平在11.3MJ/Kg的血糖含量高于11.1MJ/Kg和10.9MJ/Kg水平。酶制剂为主因素时,复合酶3组血液中SOD活性最低,对照组、复合酶1、复合酶2组分别比复合酶3组高。复合酶1、2、3组血糖含量分别高于对照组。不同能量水平和酶制剂组合对蛋鸡血液中SOD、血糖含量表现明显的互作效应(P0.05)。其中11.3MJ/Kg、11.1MJ/Kg能量水平与复合酶1组合在血液中SOD和血糖含量方面较其它水平表现明显优势。综合比较各项指标可知,若旨在提高营养物质表观消化率则适宜的能量水平11.1MJ/Kg,添加复合酶2的效果最优;若旨在提高生产性能、免疫能力则适宜的能量水平11.3MJ/Kg,添加复合酶2的效果最优。
[Abstract]:The purpose of this study was to study the effects of different non starch polysaccharides on the production performance, egg quality and the apparent digestibility of nutrients in the diet of different energy levels, and to evaluate the effect of different non starch polysaccharides in corn soybean meal diet, which was a non starch polysaccharide. The rational use of the enzyme in the egg laying diet provided a reference basis. Select 480 healthy and normal 270 day old Nongda 3 laying hens. According to the principle of close weight and similar production performance, 12 groups were randomly divided into 4 repetitions in each group and 10 chickens for each repetition. The 1,2,3 group was the control group, and the corn soybean meal diet was fed; the 4~12 group was 3 * 3 two factors. Experimental design, different energy levels and 3 different compound enzyme preparations (compound enzyme 1, compound enzyme 2, compound enzyme 3) made up of nine diets. The pre feeding period was 7 days and the test period was 60 days. The results showed that (1) the energy level had significant influence on the feed intake, the average egg weight, the egg ratio, the average egg production rate (P0.05), the energy level 11.3MJ/Kg average egg weight and the laying rate. Respectively higher than 11.1MJ/Kg, 10.9MJ/Kg. energy level 11.3MJ/Kg feed intake is lower than 11.1MJ/Kg, 10.9MJ/Kg. energy level 11.3MJ/Kg material egg ratio is lower than 11.1MJ/Kg, 10.9MJ/Kg. enzyme preparation has no significant effect on average egg weight and egg production rate (P0.05), adding compound enzyme 2 is the highest feed intake and the lowest egg ratio (P0.05). Different energy levels and enzyme preparation group 11.3MJ/Kg energy level and compound enzyme 2 combined in the production performance index showed obvious advantages over other levels. (2) the energy level and enzyme preparation had no significant effect on egg quality (P0.05). The egg quality index was positively correlated with the dietary energy level, but it did not reach the significant level. The egg shape index of 11.3MJ/Kg, eggshell thickness, shell hardness, HHF unit and yolk relative weight, respectively higher than 11.1MJ/Kg, 10.9MJ/Kg. enzyme preparation were higher than that of control group, 1 groups of compound enzyme, 3 groups of compound enzyme, 3 groups of eggshell thickness, eggshell hardness, and hahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh unit respectively. 1 group of synthase and 2 groups of compound enzyme, the relative weight of egg yolk in 1 groups of compound enzyme was higher than that of control group, compound enzyme 2 and compound enzyme 3. The effect of different energy level and enzyme combination on egg egg shape index, eggshell thickness, shell hardness, hetson's unit and yolk relative heavy interaction were not obvious (P0.05). The 11.3MJ/Kg energy level and compound enzyme 2, compound enzyme 3 group In egg shape index, eggshell thickness, shell hardness, hah's unit and yolk relative weight, there were obvious advantages over other levels. (3) energy level and enzyme preparation have significant influence on apparent digestibility of nutrients (P0.05). Energy digestibility in 11.1MJ/Kg, crude protein digestibility, and Calcium Digestibility are higher than that of 11.3MJ/Kg and 10.9MJ/Kg water. The phosphorus digestibility in 11.3MJ/Kg was higher than that of 11.1MJ/Kg and 10.9MJ/Kg. When the enzyme preparation was the main factor, the compound enzyme 1,2,3 group was higher than the control group's energy digestibility, the crude protein digestibility and the phosphorus digestibility. The control group, the compound enzyme 1 groups, the 2 groups of the compound enzyme were higher than the compound enzyme 3. The different energy levels and the enzyme preparation combinations were higher. The interaction effect (P0.05) on the energy apparent digestibility of layers was not obvious (P0.05). The 11.1MJ/Kg energy level and composite enzyme 2 and compound enzyme 3 were superior to other levels in energy, crude protein, calcium and phosphorus apparent digestibility. (4) energy level and enzyme preparation The activity of digestive enzyme in duodenum content was significantly affected (P0.05). The activity of amylase, lipase and trypsin in 11.3MJ/Kg was higher than that of 11.1MJ/Kg and 10.9MJ/Kg. The enzyme preparation was the main factor, the control group was the lowest, and the amylase, lipase and trypsin activity in each test group were higher than those of the control group. The interaction of amylase activity and trypsin activity (P0.05) was obvious in the enzyme activity, and the interaction effect of lipase activity was not obvious (P0.05). The combination of 11.3MJ/Kg energy level and compound enzyme 2 was obviously superior to other levels in amylase, lipase and trypsin. (5) energy level And the effect of enzyme preparation on the blood SOD and blood sugar indexes was not significant (P0.05). The activity of SOD in the blood of 11.1MJ/Kg was higher than that of 11.3MJ/Kg and 10.9MJ/Kg. The blood glucose level in 11.3MJ/Kg was higher than that of 11.1MJ/Kg and 10.9MJ/Kg. When the enzyme preparation was the main factor, the activity of SOD in the 3 group of complex enzyme was the lowest, the control group and the compound enzyme were the lowest. 1, the compound enzyme 2 groups were higher than the compound enzyme 3 groups. The blood sugar content of the compound enzyme 1,2,3 group was higher than that of the control group. The different energy levels and the enzyme preparation combination showed significant interaction effect (P0.05) on the blood SOD and blood sugar content in the laying hens. Among them, the level of 11.3MJ/Kg, 11.1MJ/Kg energy and compound enzyme 1 were compared with the other in the blood of blood and blood sugar. A comprehensive comparison of the indexes shows that if the energy level 11.1MJ/Kg is suitable for improving the apparent digestibility of nutrients, the effect of adding compound enzyme 2 is the best. If the aim is to improve the production performance, the energy level of the immune ability is 11.3MJ/Kg, and the effect of adding compound enzyme 2 is optimal.

【学位授予单位】：河北农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S831.5

【参考文献】