本文選題：玉米-豆粕型日糧 + 非淀粉多糖(NSP)酶��； 參考：《河北農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：本研究的目的是以常規(guī)玉米-豆粕型日糧為基礎(chǔ)日糧,研究在不同能量水平日糧中添加不同非淀粉多糖酶對(duì)蛋雞生產(chǎn)性能、蛋品質(zhì)和營(yíng)養(yǎng)物質(zhì)表觀消化率等影響,評(píng)定不同非淀粉多糖酶在玉米-豆粕型日糧中的應(yīng)用效果,為非淀粉多糖酶在蛋雞日糧中的合理應(yīng)用提供參考依據(jù)。選擇健康、發(fā)育正常的270日齡農(nóng)大3號(hào)產(chǎn)蛋雞480只。按體重相近和生產(chǎn)性能相近的原則,隨機(jī)分為12個(gè)組,每組4個(gè)重復(fù),每個(gè)重復(fù)10只雞。其中1、2、3組為對(duì)照組,飼喂玉米-豆粕日糧;4~12組按3×3兩因子試驗(yàn)設(shè)計(jì),不同能量水平分別與3種不同復(fù)合酶制劑(復(fù)合酶1、復(fù)合酶2、復(fù)合酶3)組成的九種日糧。預(yù)飼期7天,試驗(yàn)期60天。實(shí)驗(yàn)結(jié)果表明:(1)能量水平對(duì)采食量、平均蛋重、料蛋比、平均產(chǎn)蛋率影響顯著(P0.05),能量水平11.3MJ/Kg平均蛋重、產(chǎn)蛋率分別高于11.1MJ/Kg、10.9MJ/Kg。能量水平11.3MJ/Kg采食量低于11.1MJ/Kg、10.9MJ/Kg。能量水平11.3MJ/Kg料蛋比低于11.1MJ/Kg、10.9MJ/Kg。酶制劑對(duì)平均蛋重和產(chǎn)蛋率影響均不顯著(P0.05),添加復(fù)合酶2時(shí)采食量最高和料蛋比最低(P0.05)。不同能量水平和酶制劑組合對(duì)料蛋比表現(xiàn)明顯的互作效應(yīng)(P0.05)。其中11.3MJ/Kg能量水平與復(fù)合酶2組合在生產(chǎn)性能指標(biāo)較其它水平表現(xiàn)明顯優(yōu)勢(shì)。(2)能量水平和酶制劑對(duì)蛋品質(zhì)影響不顯著(P0.05)。蛋品質(zhì)指標(biāo)與日糧能量水平之間均呈正相關(guān),但未達(dá)到顯著水平。能量水平11.3MJ/Kg的蛋形指數(shù)、蛋殼厚度、蛋殼硬度、哈氏單位、蛋黃相對(duì)重,分別高于11.1MJ/Kg、10.9MJ/Kg。酶制劑為主因素時(shí),復(fù)合酶2組蛋形指數(shù)分別高于對(duì)照組、復(fù)合酶1組、復(fù)合酶3組;復(fù)合酶3組蛋殼厚度、蛋殼硬度、哈氏單位分別高于對(duì)照組、復(fù)合酶1組、復(fù)合酶2組;復(fù)合酶1組蛋黃相對(duì)重分別高于對(duì)照組、復(fù)合酶2組、復(fù)合酶3組。不同能量水平和酶制劑組合對(duì)雞蛋蛋形指數(shù)、蛋殼厚度、蛋殼硬度、哈氏單位、蛋黃相對(duì)重互作效應(yīng)不明顯(P0.05)。其中11.3MJ/Kg能量水平與復(fù)合酶2、復(fù)合酶3組合在蛋形指數(shù)、蛋殼厚度、蛋殼硬度、哈氏單位、蛋黃相對(duì)重方面較其它水平表現(xiàn)明顯優(yōu)勢(shì)。(3)能量水平和酶制劑對(duì)營(yíng)養(yǎng)物質(zhì)表觀消化率有顯著影響(P0.05)。能量水平在11.1MJ/Kg的能量消化率、粗蛋白消化率、鈣消化率高于11.3MJ/Kg和10.9MJ/Kg水平。能量水平在11.3MJ/Kg的磷消化率高于11.1MJ/Kg、10.9MJ/Kg水平。酶制劑為主因素時(shí),復(fù)合酶1、2、3組分別高于對(duì)照組能量消化率、粗蛋白消化率、磷消化率。對(duì)照組、復(fù)合酶1組、復(fù)合酶2組鈣消化率分別高于復(fù)合酶3組。不同能量水平和酶制劑組合對(duì)蛋雞能量表觀消化率表現(xiàn)明顯的互作效應(yīng)(P0.05),對(duì)粗蛋白、鈣、磷表觀消化率互作效應(yīng)不明顯(P0.05)。其中11.1MJ/Kg能量水平與復(fù)合酶2、復(fù)合酶3組合在能量、粗蛋白、鈣、磷表觀消化率方面較其它水平表現(xiàn)明顯優(yōu)勢(shì)。(4)能量水平和酶制劑對(duì)十二指腸內(nèi)容物消化酶活性有顯著影響(P0.05)。能量水平在11.3MJ/Kg的淀粉酶、脂肪酶、胰蛋白酶活性分別高于11.1MJ/Kg和10.9MJ/Kg水平。酶制劑為主因素時(shí),對(duì)照組最低,各試驗(yàn)組淀粉酶、脂肪酶、胰蛋白酶活性分別比對(duì)照組高。不同能量水平和酶制劑組合對(duì)蛋雞十二指腸內(nèi)容物淀粉酶活性、胰蛋白酶活性表現(xiàn)明顯的互作效應(yīng)(P0.05),對(duì)脂肪酶活性互作效應(yīng)不明顯(P0.05)。其中11.3MJ/Kg能量水平與復(fù)合酶2組合在淀粉酶、脂肪酶、胰蛋白酶方面較其它水平表現(xiàn)明顯優(yōu)勢(shì)。(5)能量水平和酶制劑對(duì)血液中SOD和血糖指標(biāo)影響不顯著(P0.05)。能量水平在11.1MJ/Kg的血液中SOD活性高于11.3MJ/Kg和10.9MJ/Kg水平,能量水平在11.3MJ/Kg的血糖含量高于11.1MJ/Kg和10.9MJ/Kg水平。酶制劑為主因素時(shí),復(fù)合酶3組血液中SOD活性最低,對(duì)照組、復(fù)合酶1、復(fù)合酶2組分別比復(fù)合酶3組高。復(fù)合酶1、2、3組血糖含量分別高于對(duì)照組。不同能量水平和酶制劑組合對(duì)蛋雞血液中SOD、血糖含量表現(xiàn)明顯的互作效應(yīng)(P0.05)。其中11.3MJ/Kg、11.1MJ/Kg能量水平與復(fù)合酶1組合在血液中SOD和血糖含量方面較其它水平表現(xiàn)明顯優(yōu)勢(shì)。綜合比較各項(xiàng)指標(biāo)可知,若旨在提高營(yíng)養(yǎng)物質(zhì)表觀消化率則適宜的能量水平11.1MJ/Kg,添加復(fù)合酶2的效果最優(yōu);若旨在提高生產(chǎn)性能、免疫能力則適宜的能量水平11.3MJ/Kg,添加復(fù)合酶2的效果最優(yōu)。
[Abstract]:The purpose of this study was to study the effects of different non starch polysaccharides on the production performance, egg quality and the apparent digestibility of nutrients in the diet of different energy levels, and to evaluate the effect of different non starch polysaccharides in corn soybean meal diet, which was a non starch polysaccharide. The rational use of the enzyme in the egg laying diet provided a reference basis. Select 480 healthy and normal 270 day old Nongda 3 laying hens. According to the principle of close weight and similar production performance, 12 groups were randomly divided into 4 repetitions in each group and 10 chickens for each repetition. The 1,2,3 group was the control group, and the corn soybean meal diet was fed; the 4~12 group was 3 * 3 two factors. Experimental design, different energy levels and 3 different compound enzyme preparations (compound enzyme 1, compound enzyme 2, compound enzyme 3) made up of nine diets. The pre feeding period was 7 days and the test period was 60 days. The results showed that (1) the energy level had significant influence on the feed intake, the average egg weight, the egg ratio, the average egg production rate (P0.05), the energy level 11.3MJ/Kg average egg weight and the laying rate. Respectively higher than 11.1MJ/Kg, 10.9MJ/Kg. energy level 11.3MJ/Kg feed intake is lower than 11.1MJ/Kg, 10.9MJ/Kg. energy level 11.3MJ/Kg material egg ratio is lower than 11.1MJ/Kg, 10.9MJ/Kg. enzyme preparation has no significant effect on average egg weight and egg production rate (P0.05), adding compound enzyme 2 is the highest feed intake and the lowest egg ratio (P0.05). Different energy levels and enzyme preparation group 11.3MJ/Kg energy level and compound enzyme 2 combined in the production performance index showed obvious advantages over other levels. (2) the energy level and enzyme preparation had no significant effect on egg quality (P0.05). The egg quality index was positively correlated with the dietary energy level, but it did not reach the significant level. The egg shape index of 11.3MJ/Kg, eggshell thickness, shell hardness, HHF unit and yolk relative weight, respectively higher than 11.1MJ/Kg, 10.9MJ/Kg. enzyme preparation were higher than that of control group, 1 groups of compound enzyme, 3 groups of compound enzyme, 3 groups of eggshell thickness, eggshell hardness, and hahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh unit respectively. 1 group of synthase and 2 groups of compound enzyme, the relative weight of egg yolk in 1 groups of compound enzyme was higher than that of control group, compound enzyme 2 and compound enzyme 3. The effect of different energy level and enzyme combination on egg egg shape index, eggshell thickness, shell hardness, hetson's unit and yolk relative heavy interaction were not obvious (P0.05). The 11.3MJ/Kg energy level and compound enzyme 2, compound enzyme 3 group In egg shape index, eggshell thickness, shell hardness, hah's unit and yolk relative weight, there were obvious advantages over other levels. (3) energy level and enzyme preparation have significant influence on apparent digestibility of nutrients (P0.05). Energy digestibility in 11.1MJ/Kg, crude protein digestibility, and Calcium Digestibility are higher than that of 11.3MJ/Kg and 10.9MJ/Kg water. The phosphorus digestibility in 11.3MJ/Kg was higher than that of 11.1MJ/Kg and 10.9MJ/Kg. When the enzyme preparation was the main factor, the compound enzyme 1,2,3 group was higher than the control group's energy digestibility, the crude protein digestibility and the phosphorus digestibility. The control group, the compound enzyme 1 groups, the 2 groups of the compound enzyme were higher than the compound enzyme 3. The different energy levels and the enzyme preparation combinations were higher. The interaction effect (P0.05) on the energy apparent digestibility of layers was not obvious (P0.05). The 11.1MJ/Kg energy level and composite enzyme 2 and compound enzyme 3 were superior to other levels in energy, crude protein, calcium and phosphorus apparent digestibility. (4) energy level and enzyme preparation The activity of digestive enzyme in duodenum content was significantly affected (P0.05). The activity of amylase, lipase and trypsin in 11.3MJ/Kg was higher than that of 11.1MJ/Kg and 10.9MJ/Kg. The enzyme preparation was the main factor, the control group was the lowest, and the amylase, lipase and trypsin activity in each test group were higher than those of the control group. The interaction of amylase activity and trypsin activity (P0.05) was obvious in the enzyme activity, and the interaction effect of lipase activity was not obvious (P0.05). The combination of 11.3MJ/Kg energy level and compound enzyme 2 was obviously superior to other levels in amylase, lipase and trypsin. (5) energy level And the effect of enzyme preparation on the blood SOD and blood sugar indexes was not significant (P0.05). The activity of SOD in the blood of 11.1MJ/Kg was higher than that of 11.3MJ/Kg and 10.9MJ/Kg. The blood glucose level in 11.3MJ/Kg was higher than that of 11.1MJ/Kg and 10.9MJ/Kg. When the enzyme preparation was the main factor, the activity of SOD in the 3 group of complex enzyme was the lowest, the control group and the compound enzyme were the lowest. 1, the compound enzyme 2 groups were higher than the compound enzyme 3 groups. The blood sugar content of the compound enzyme 1,2,3 group was higher than that of the control group. The different energy levels and the enzyme preparation combination showed significant interaction effect (P0.05) on the blood SOD and blood sugar content in the laying hens. Among them, the level of 11.3MJ/Kg, 11.1MJ/Kg energy and compound enzyme 1 were compared with the other in the blood of blood and blood sugar. A comprehensive comparison of the indexes shows that if the energy level 11.1MJ/Kg is suitable for improving the apparent digestibility of nutrients, the effect of adding compound enzyme 2 is the best. If the aim is to improve the production performance, the energy level of the immune ability is 11.3MJ/Kg, and the effect of adding compound enzyme 2 is optimal.

【學(xué)位授予單位】：河北農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類(lèi)號(hào)】：S831.5

【參考文獻(xiàn)】

相關(guān)期刊論文 前6條

1 李成良;張海燕;;非淀粉多糖酶對(duì)肉雞生產(chǎn)性能、養(yǎng)分利用率及盲腸微生物的影響[J];飼料工業(yè);2009年06期

2 張青青;楊在賓;楊維仁;姜淑貞;張桂國(guó);蕭貴松;;玉米-豆粕型日糧中添加耐高溫復(fù)合酶制劑對(duì)肉雞養(yǎng)分利用率的影響[J];飼料工業(yè);2010年04期

3 馮定遠(yuǎn);;木聚糖酶在豬日糧中的應(yīng)用及其作用機(jī)理[J];飼料工業(yè);2013年06期

4 毛宗林;曹愛(ài)青;何瑞國(guó);;酶制劑對(duì)雛鵝小腸食糜相對(duì)黏度、pH值及消化酶活性的影響[J];糧食與飼料工業(yè);2007年06期

5 仇煥廣;張世煌;楊軍;井月;;中國(guó)玉米產(chǎn)業(yè)的發(fā)展趨勢(shì)、面臨的挑戰(zhàn)與政策建議[J];中國(guó)農(nóng)業(yè)科技導(dǎo)報(bào);2013年01期

6 ;美國(guó)增加大豆進(jìn)口量至87萬(wàn)噸[J];吉林畜牧獸醫(yī);2013年08期

，

本文編號(hào)：1807753