摘要
本试验旨在研究加工工艺和湿态发酵豆粕添加水平及其交互作用对肉鸡颗粒饲料质量、生长性能、抗氧化能力以及肠道组织形态的影响。采用2×3双因素试验设计,加工工艺为普通调质制粒(NCP)工艺和高温调质低温制粒(HCLP)工艺;湿态发酵豆粕的添加水平为0、5%和10%。试验选取1日龄爱拔益加(AA)肉仔鸡480只,按照体重相近原则随机分为6个组,每组8个重复,每个重复10只鸡(公母各占1/2)。试验期42 d,分为前期(1~21日龄)和后期(22~42日龄)2个阶段。结果表明:1)与NCP工艺相比,HCLP工艺显著提高肉鸡前期料和后期料的淀粉糊化度、颗粒耐久性(PDI)和颗粒硬度(P<0.05);随着饲粮湿态发酵豆粕添加水平的提高,肉鸡后期料PDI显著提高(P<0.05);加工工艺和湿态发酵豆粕添加水平对肉鸡前期料颗粒硬度以及后期料淀粉糊化度和PDI有显著交互作用(P<0.05)。2)与NCP工艺相比,HCLP工艺显著提高肉鸡1~21日龄平均日增重(P<0.05);肉鸡1~21日龄、22~42日龄和1~42日龄料重比随着饲粮湿态发酵豆粕添加水平的提高而显著降低(P<0.05);加工工艺和湿态发酵豆粕添加水平对肉鸡1~21日龄平均日采食量有显著交互作用(P<0.05)。3)与NCP工艺相比,HCLP工艺显著降低肉鸡胸肌红度值(P<0.05);加工工艺和湿态发酵豆粕添加水平对腿肌亮度值有显著交互作用(P<0.05)。4)随着饲粮湿态发酵豆粕添加水平的提高,肉鸡血清超氧化物歧化酶、谷胱甘肽过氧化物酶和过氧化氢酶活性显著提高(P<0.05),而血清丙二醛含量显著降低(P<0.05),表明湿态发酵豆粕能提高肉鸡抗氧化能力,且加工工艺和湿态发酵豆粕添加水平对肉鸡抗氧化能力有显著交互作用(P<0.05)。5)与NCP工艺相比,HCLP工艺显著提高肉鸡空肠和回肠绒毛高度和绒毛高度/隐窝深度(V/C)值(P<0.05),显著降低十二指肠隐窝深度(P<0.05),显著提高十二指肠V/C值(P<0.05)。随着饲粮湿态发酵豆粕添加水平的提高,肉鸡十二指肠、空肠和回肠绒毛高度和V/C值显著提高(P<0.05),隐窝深度显著降低(P<0.05)。加工工艺和湿态发酵豆粕添加水平对十二指肠和空肠隐窝深度和V/C值以及空肠和回肠绒毛高度有显著交互作用(P<0.05)。综上所述,在HCLP工艺下,饲粮添加5%~10%的湿态发酵豆粕可以提高肉鸡颗粒质量、生长性能和抗氧化能力,改善肠道组织形态。
This experiment was conducted to study the effects of processing technology and wet fermented soybean meal supplemental levels,and their interaction on pellet feed quality,growth performance,antioxidant capacity and intestinal morphology of broilers. A 2×3 two-factor experimental design was adopted. Two processing technology methods were normal conditioning and pelleting(NCP)and high-temperature conditioning and low-temperature pelleting(HCLP). The supplemental levels of wet fermented soybean meal were 0,5%and 10%. A total of 480 Arbor Acres(AA)broilers of one-day-old were randomly divided into 6 groups with8 replicates per group and 10 broilers per replicate(half male and half female)according to the principle of similar body weight. The experiment lasted for 42 days and was divided into two stages as early stage(1 to 21 days of age)and late stage(22 to 42 days of age). The results showed as follows:1)compared with NCP technology,HCLP technology significantly increased the starch gelatinization degree,pellet durability index(PDI)and pellet hardness of the early and late feed for broilers(P<0.05). The PDI of the late feed for broilers was significantly increased with the increase of wet fermented soybean meal supplemental level(P<0.05).The interaction between processing technology and wet fermented soybean meal supplemental level had a significant effect on the pellet hardness of the early feed and starch gelatinization degree and PDI of the late feed for broilers(P<0.05). 2)Compared with NCP technology,HCLP technology significantly increased the average daily gain of broilers from 1 to 21 days of age(P<0.05). The feed to gain ratio(F/G)of broilers from 1 to21,22 to 42 and 1 to 42 days of age was significantly decreased with the increase of wet fermented soybean meal supplemental level(P<0.05). The interaction between processing technology and wet fermented soybean meal supplemental level had a significant effect on the average daily feed gain of broilers from 1 to 21 days of age(P<0.05). 3)Compared with NCP technology,HCLP technology significantly reduced the redness in breast muscle of broilers(P<0.05). The interaction between processing technology and wet fermented soybean meal supplemental level had a significant effect on the lightness in leg muscle of broilers(P<0.05). 4)The serum activities of superoxide dismutase,glutathione peroxidase and catalase of broilers were significantly increased(P<0.05),while the serum malondialdehyde content was significantly decreased with the increase of wet fermented soybean meal level(P<0.05),which indicated that wet fermented soybean meal could improve the antioxidant capability of broilers. The interaction between processing technology and wet fermented soybean meal supplemental level had a significant effect on the antioxidant capability of broilers(P<0.05). 5)Compared with NCP technology,HCLP technology significantly increased the villus height and the ratio of villus height to crypt depth(V/C)in jejunum and ileum of broilers(P<0.05),and significantly decreased the crypt depth and increased the V/C in duodenum(P<0.05). The villus height and V/C in duodenum,jejunum and ileum of broilers were significantly increased(P<0.05),while the crypt depth was significantly decreased with the increase of wet fermented soybean meal level(P<0.05). The crypt depth and V/C in duodenum and jejunum,as well as the villus height in jejunum and ileum,were significantly influenced by the interaction between processing technology and wet fermented soybean meal supplemental level(P<0.05). In conclusion,dietary5% to 10% wet fermented soybean meal with HCLP technology can improve the pellet feed quality,growth performance,antioxidant capacity and intestinal morphology of broilers.[Chinese Journal of Animal Nutrition,2022,34(2):908-923]
作者
鲁春灵
秦玉昌
李俊
谷旭
张羽
董颖超
牛力斌
商方方
杨洁
李军国
LU Chunling;QIN Yuchang;LI Jun;GU Xu;ZHANG Yu;DONG Yingchao;NIU Libin;SHANG Fangfang;YANG Jie;LI Junguo(Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;China Agricultural Science and Technology Press,Beijing 100081,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2022年第2期908-923,共16页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
现代农业产业技术体系北京市家禽创新团队项目(BAIC04-2021)
国家重点研发计划项目(2018YFD0500600)
中国农业科学院创新工程项目(CAAS-ASTIP-2021-FRI-08)。
关键词
加工工艺
饲料颗粒质量
湿态发酵豆粕
肉鸡
生长性能
抗氧化能力
processing technology
pellet feed quality
wet fermented soybean meal
broilers
growth performance
antioxidant capability
作者简介
鲁春灵(1996-),女,河北秦皇岛人,硕士研究生,研究方向为动物营养与饲料加工。E⁃mail:656260445@qq.com;通信作者:杨洁,副研究员,硕士生导师,E⁃mail:yangjie02@caas.cn;通信作者:李军国,研究员,硕士生导师,E⁃mail:lijunguo@caas.cn。
