发酵脐橙粕对番鸭生长性能、屠宰性能、肌肉氨基酸含量及血清生化指标的影响

发布时间：2021-08-03 02:12

　　本试验旨在研究发酵脐橙粕对番鸭生长性能、屠宰性能和各脏器指数、肌肉氨基酸含量、血清生化指标及鸭粪常规成分含量的影响。利用复合菌剂发酵脐橙粕并对其进行营养成分分析,选取15日龄的公番鸭360只,随机分为4组（每组6个重复,每个重复15只）,对照组饲喂基础饲粮,Ⅰ组饲喂90%基础饲粮+10%发酵脐橙粕,Ⅱ组饲喂85%基础饲粮+15%发酵脐橙粕,Ⅲ组饲喂80%基础饲粮+20%发酵脐橙粕,预试期7 d,正试期48 d。结果表明:1)脐橙粕发酵后的粗蛋白质含量极显著提高（P<0.01）,粗脂肪、粗纤维及粗灰分含量显著下降（P<0.05）,营养价值得到提升。2)Ⅰ组的平均日增重和料重比显著高于对照组与Ⅱ、Ⅲ组（P<0.05）。3)Ⅰ组肌肉天门冬氨酸、谷氨酸、精氨酸、甘氨酸、苏氨酸、脯氨酸、丙氨酸、缬氨酸、蛋氨酸、胱氨酸、异亮氨酸、亮氨酸、赖氨酸含量、鲜味氨基酸总量及18种氨基酸的总量均显著高于对照组（P<0.05）。4)Ⅱ组血清丙氨酸氨基转移酶活性及尿素、高密度脂蛋白胆固醇含量均显著高于对照组（P<0.05）。5)Ⅰ、Ⅱ、Ⅲ组鸭粪的总氮、磷、钾、水分含量均显著或极显著... 

【文章来源】：动物营养学报. 2020,32(11)北大核心CSCD

【文章页数】：10 页

【文章目录】：
1 材料与方法
    1.1 试验设计
    1.2 试验材料
    1.3 发酵脐橙粕的制备及其常规营养成分测定
    1.4 检测指标
        1.4.1 生长性能
        1.4.2 屠宰性能及器官指数
        1.4.3 肌肉氨基酸含量
        1.4.4 血清生化指标
        1.4.5 番鸭粪便成分
    1.5 统计分析
2 结果与分析
    2.1 脐橙粕发酵前后常规营养成分的变化
    2.2 发酵脐橙粕对番鸭生长性能的影响
    2.3 发酵脐橙粕对番鸭屠宰性能及器官指数的影响
    2.4 发酵脐橙粕对番鸭肌肉氨基酸含量的影响
    2.5 发酵脐橙粕对番鸭血清生化指标的影响
    2.6 发酵脐橙粕对番鸭粪便成分的影响
3 讨论
    3.1 发酵脐橙粕营养成分的变化
    3.2 发酵脐橙粕对番鸭生长性能及经济效益的影响
    3.3 发酵脐橙粕对番鸭屠宰性能及器官指数的影响
    3.4 发酵脐橙粕对番鸭肌肉氨基酸含量的影响
    3.5 发酵脐橙粕对番鸭血清生化指标的影响
    3.6 发酵脐橙粕对番鸭粪便成分的影响
4 结论


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