摘要
本试验旨在研究芽孢杆菌制剂对肉兔生产性能、免疫器官指数及肉质的影响。选取体重相近，35日龄断奶的新西兰肉兔160只，随机分为5组，每组4个重复，每个重复8只（公、母各半）。对照组饲喂基础饲粮，抗生素组为添加400mg／kg4％恩拉霉素的基础饲粮，试验1、2、3组分别饲喂添加200、300mg／kg和400mg／kg复合芽孢杆菌制剂的基础饲粮。试验期8周。结果表明：复合芽孢杆菌制剂可提高日增重．降低饲料增重比。试验2、3组对半净膛率、全净膛率、胸腺重、脾脏重和胸腺指数均有显著促进作用（P〈0．05）；各试验组对肌肉pH45min、pH2411值和熟肉率均无显著影响（P〉0．05）；试验2、3组可显著降低兔肉的剪切力和滴水损失（P〈0．05）；各试验组对粗蛋白、粗脂肪和水分含量均无显著影响（P〉0．05）。由此可见，日粮中添加300—400mg／kg水平复合芽孢杆菌制剂可有效提高新西兰兔生产性能、屠宰性能和免疫器官指数，同时具有改善兔肉肉品质的作用。
This study was conducted to investigate the effect of the complex bacillus Preparation（CBP） on performance, immune organ index and meat quality of meat rabbits. A total of 160 New Zealand rabbit of 35 day-old with the same male and female were randomly assigned into five groups with 4 replicates in each group and 8 rabbits per replicate. Control group fed basic diet. Antibiotic group fed basic diet supplemented with enramycin （400 mg/kg, 4%）, while groups 1 , 2 , 3 with CBP of 200, 300, 400 mg/kg, respectively. The experiment lasted for 8 weeks. The results showed that the CBP can improve daily gain and decrease feed gain ratio. Compared to control group, group 2 and 3 had a significant promotion effects on half net carcass rate, whole net carcass rate, thymus weight, spleen weight and thymus index （P〈0.05）. All the experimental tretment had not significantly effects on pH45min, pHuh and cooking percentage （P〉0.05）; The shear force and drip loss of group 2 and 3 in cony meat redcued significantly （P〈0.05）. All the experimental treatment had not significantly effects on protein content, fat content and moisture content （P〉0.05）. It was concluded that the supplementation of CBP performance, slaughter performance and immune organ （300-400 mg/kg） in meat rabbit＇s diet can promote the index, as well as improve the meat quality.
出处
《中国畜牧杂志》
CAS
北大核心
2014年第3期73-77,共5页
Chinese Journal of Animal Science
基金
国家兔产业技术体系(CARS-44-B-4)
公益性行业(农业)科研专项(201303143)
优质家兔现代产业链关键技术研究与集成示范(2012NZ0005)
优质肉兔配套系培育(SASA2009YZ005)
关键词
复合芽孢杆菌制剂
生产性能
免疫器官指数
肉质
肉兔
complex bacillus preparation
production performance
immune function
meat quality
meat rabbit
作者简介
任永军（1984-），男，四川眉山人，硕士，助理研究员，主要从事肉兔养殖技术研究，E—mail：renyj17513@126．com
