白酒糟饲粮中添加复合酶制剂对肉鸭生长、肠道发育、肉品质及养分利用的影响

doi:10.16431/j.cnki.1671-7236.2024.12.015

Abstract

Abstract: 【Objective】 This experiment was conducted to investigate the effects of compound enzyme preparation in distillers’ grains diet on growth performance,meat quality,intestinal development,blood indexes and apparent nutrient availability of meat ducks.【Method】 A total of 144 1-day-old male Peking ducks with similar body weight were randomly divided into 3 groups with 6 replicates per group and 8 ducks per replicate.Ducks in the control group were fed a corn-soybean meal basal diet,ducks in the distiller’s grains group were fed a diet supplemented with 18% distiller’s grains,and ducks in the compound enzyme preparation group were fed a diet supplemented with 500 mg/kg compound enzyme preparation on the basis of distiller’s grains group.The experimental period was divided into two feeding stages of 1-14 days and 15-35 days.After the experiment,blood,pectoral muscle,excreta and small intestine were collected,and the quality of pectoral muscle,blood indexes and apparent availability of nutrients were measured.【Result】 ①Compared with the control group, the 14-day body weight and 1-14 day ADG of ducks in distiller’s grains group and compound enzyme preparation group were significantly decreased, and the 1-14 day F/G of ducks in compound enzyme preparation group was significantly increased (P＜0.05), and the 1-14 day F/G of ducks in compound enzyme preparation group was significantly lower than that in distiller’s grains group (P＜0.05). Compared with the control group, ADFI and F/G of ducks in distilling grains group and compound enzyme preparation group were significantly increased from 15 to 35 days and from 1 to 35 days (P＜0.05), and ADFI and F/G of ducks in compound enzyme preparation group were significantly lower than those in distilling grains group from 1 to 35 days (P＜0.05). ② Compared with the control group, the chest muscle percentage of ducks in compound enzyme preparation group was significantly decreased (P＜0.05), the abdominal fat percentage of ducks in distiller’s grains group and compound enzyme preparation group was significantly increased (P＜0.05), the pancreas index of ducks in distiller’s grains group and compound enzyme preparation group, and the muscle stomach index of ducks in compound enzyme preparation group were significantly increased (P＜0.05). ③ Compared with the control group, the relative weights of duodenum and jejunum of ducks in distiller’s grains group and compound enzyme preparation group were significantly increased (P＜0.05). ④ Compared with the control group, the energy utilization rate of ducks in distiller’s grains group and compound enzyme preparation group was significantly decreased (P＜0.05). Compared with distiller’s grains group, crude protein utilization rate and energy utilization rate of ducks in compound enzyme preparation group were significantly increased (P＜0.05). ⑤ Compared with the control group, pH_{24 h} and drip loss of breast muscle of ducks in distiller’s grains group and pH_{24 h} of breast muscle of ducks in compound enzyme preparation group were significantly increased (P＜0.05), and pH_{24 h} of breast muscle of ducks in compound enzyme preparation group was significantly higher than that in distiller’s grains group, while drip loss was significantly lower than that in distiller’s grains group (P＜0.05). Compared with the control group, the pH_{45 min} of the two experimental groups was significantly decreased (P＜0.05). ⑥ There were no significant differences in blood routine indexes among groups (P>0.05). Compared with the control group, the activities of AST and LDH, AST/ALT, ALB and UA in plasma of ducks in distiller’s grains group were significantly decreased (P＜0.05), and AST/ALT in compound enzyme preparation group was significantly decreased (P＜0.05). Compared with distiller’s grains group, the contents of GLU, TP, GLB and UA in plasma of ducks in compound enzyme preparation group were significantly increased (P＜0.05).【Conclusion】 In conclusion,the compound enzyme preparation could reduce the feed/gain and improve nutrient utilization rate when the basal diet of Beijing ducks was supplemented with 18% distiller’s grains.

Key words: distiller’s grains; meet ducks; growth performance; meat quality; intestinal development; apparent digestibility of nutrients

CLC Number:

S834⁺.81

LU Zhentao, WU Zhanyue, GUO Yanhong, WANG Ning, REN Wenwen, WU Yongbao, CAO Junting, WU Xuezhuang, WEN Zhiguo. Effects of Compound Enzyme Preparation Added to Distiller’s Grains Diet on Growth, Intestinal Development,Meat Quality and Nutrients Utilization in Meat Ducks[J]. China Animal Husbandry & Veterinary Medicine, 2024, 51(12): 5265-5276.

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Effects of Compound Enzyme Preparation Added to Distiller’s Grains Diet on Growth, Intestinal Development,Meat Quality and Nutrients Utilization in Meat Ducks

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