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当前位置: 首页 > 文章 > 不同水平的乳酸菌添加剂对僵狐营养物质消化率的影响 饲料工业 2014,35 (16) 10-13
Position: Home > Articles > The impactofdifferentlevelsof lacticacid bacteria additive on nutrientdigestibility in stiff fox Feed Industry 2014,35 (16) 10-13

不同水平的乳酸菌添加剂对僵狐营养物质消化率的影响

作  者：
郭宫德;朱婉月;白秀娟
单  位：
东北农业大学动物科学技术学院
关键词：
乳酸菌添加剂;僵狐;营养物质;消化率
摘  要：
试验旨在研究不同水平的乳酸菌添加剂对僵狐营养物质消化率的影响,以确定乳酸菌添加剂在僵狐日粮中的适宜添加量。将120只2月龄患病僵狐随机分成4个处理组,每组30只。试验Ⅰ、Ⅱ、Ⅲ组在基础日粮中分别添加3%、5%、7%的乳酸菌添加剂,对照组饲喂基础日粮,试验进行45 d。结果表明:试验Ⅰ、Ⅱ、Ⅲ组与对照组相比日采食量均有所提高,但差异均不显著(P>0.05);日增重分别提高12.94%、17.06%、14.73%,差异均显著(P<0.05);料肉比试验Ⅱ组最低,试验Ⅱ组和Ⅲ组显著低于对照组(P<0.05)。试验Ⅰ、Ⅱ、Ⅲ组与对照组相比粗脂肪的消化率分别提高19.03%、18.51%、17.22%,差异均显著(P<0.05),试验Ⅱ组与对照组相比粗蛋白质的消化率提高7.43%,差异显著(P<0.05),钙和总磷的消化率各组间差异均不显著(P>0.05)。本试验以添加5%乳酸菌添加剂为宜。
译  名：
The impactofdifferentlevelsof lacticacid bacteria additive on nutrientdigestibility in stiff fox
作  者：
Guo Gongde;Zhu Wanyue;Bai Xiujuan;
关键词：
lactic acid bacteria additive;;stiff fox;;nutrient;;digestibility
摘  要：
This test is designed to study the impact of different levels of lactic acid bacteria additiveon nutrient digestibility in stiff fox, and determine the appropriate amount of lactic acid bacteria addi-tives added to stiff fox diets. The 120 2-month-old sick stiff foxes were randomly divided into fourgroups with 30 foxes in each group. Add 3%, 5% and 7% of lactic acid bacteria additive to the basaldiet in test group Ⅰ, Ⅱ and Ⅲ respectively and control group was fed the basal diet, the test lastedfor 45 days. The results showed that the feed intake of test groups(group Ⅰ, group Ⅱ, group Ⅲ) hasincreased compared with control group, but the differences were not significant(P>0.05). Body dailygain were increased by 12.94%, 17.06%, 14.73%, the differences were significant(P<0.05). The feedconversion rate of group Ⅱ is the lowest, group Ⅱ and group Ⅲ were significantly lower than the con-trol group(P<0.05). The crude fat digestion of test groups(group Ⅰ, group Ⅱ, group Ⅲ) were in-creased by 19.03%, 18.51% and 17.22% compared with the control group, the differences were signifi-cant(P<0.05). The crude protein digestibility of test group Ⅱ improved 7.43%, compared with the con-trol group, and the difference was significant(P<0.05). Calcium and total phosphorus digestibility dif-ferences were not significant(P>0.05). From this text, the best additive of lactic acid bacteria is 5%.

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