發(fā)布時間：2018-04-26 21:24

  本文選題：玉米-豆粕型日糧 + 非淀粉多糖(NSP)酶　； 參考：《河北農業(yè)大學》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蛋雞生產性能、蛋品質和營養(yǎng)物質表觀消化率等影響,評定不同非淀粉多糖酶在玉米-豆粕型日糧中的應用效果,為非淀粉多糖酶在蛋雞日糧中的合理應用提供參考依據(jù)。選擇健康、發(fā)育正常的270日齡農大3號產蛋雞480只。按體重相近和生產性能相近的原則,隨機分為12個組,每組4個重復,每個重復10只雞。其中1、2、3組為對照組,飼喂玉米-豆粕日糧;4~12組按3×3兩因子試驗設計,不同能量水平分別與3種不同復合酶制劑(復合酶1、復合酶2、復合酶3)組成的九種日糧。預飼期7天,試驗期60天。實驗結果表明:(1)能量水平對采食量、平均蛋重、料蛋比、平均產蛋率影響顯著(P0.05),能量水平11.3MJ/Kg平均蛋重、產蛋率分別高于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。酶制劑對平均蛋重和產蛋率影響均不顯著(P0.05),添加復合酶2時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料蛋比表現(xiàn)明顯的互作效應(P0.05)。其中11.3MJ/Kg能量水平與復合酶2組合在生產性能指標較其它水平表現(xiàn)明顯優(yōu)勢。(2)能量水平和酶制劑對蛋品質影響不顯著(P0.05)。蛋品質指標與日糧能量水平之間均呈正相關,但未達到顯著水平。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、蛋黃相對重,分別高于11.1MJ/Kg、10.9MJ/Kg。酶制劑為主因素時,復合酶2組蛋形指數(shù)分別高于對照組、復合酶1組、復合酶3組;復合酶3組蛋殼厚度、蛋殼硬度、哈氏單位分別高于對照組、復合酶1組、復合酶2組;復合酶1組蛋黃相對重分別高于對照組、復合酶2組、復合酶3組。不同能量水平和酶制劑組合對雞蛋蛋形指數(shù)、蛋殼厚度、蛋殼硬度、哈氏單位、蛋黃相對重互作效應不明顯(P0.05)。其中11.3MJ/Kg能量水平與復合酶2、復合酶3組合在蛋形指數(shù)、蛋殼厚度、蛋殼硬度、哈氏單位、蛋黃相對重方面較其它水平表現(xiàn)明顯優(yōu)勢。(3)能量水平和酶制劑對營養(yǎng)物質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,復合酶1、2、3組分別高于對照組能量消化率、粗蛋白消化率、磷消化率。對照組、復合酶1組、復合酶2組鈣消化率分別高于復合酶3組。不同能量水平和酶制劑組合對蛋雞能量表觀消化率表現(xiàn)明顯的互作效應(P0.05),對粗蛋白、鈣、磷表觀消化率互作效應不明顯(P0.05)。其中11.1MJ/Kg能量水平與復合酶2、復合酶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。(4)能量水平和酶制劑對十二指腸內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,對照組最低,各試驗組淀粉酶、脂肪酶、胰蛋白酶活性分別比對照組高。不同能量水平和酶制劑組合對蛋雞十二指腸內容物淀粉酶活性、胰蛋白酶活性表現(xiàn)明顯的互作效應(P0.05),對脂肪酶活性互作效應不明顯(P0.05)。其中11.3MJ/Kg能量水平與復合酶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。(5)能量水平和酶制劑對血液中SOD和血糖指標影響不顯著(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,復合酶3組血液中SOD活性最低,對照組、復合酶1、復合酶2組分別比復合酶3組高。復合酶1、2、3組血糖含量分別高于對照組。不同能量水平和酶制劑組合對蛋雞血液中SOD、血糖含量表現(xiàn)明顯的互作效應(P0.05)。其中11.3MJ/Kg、11.1MJ/Kg能量水平與復合酶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。綜合比較各項指標可知,若旨在提高營養(yǎng)物質表觀消化率則適宜的能量水平11.1MJ/Kg,添加復合酶2的效果最優(yōu);若旨在提高生產性能、免疫能力則適宜的能量水平11.3MJ/Kg,添加復合酶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.

【學位授予單位】：河北農業(yè)大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S831.5

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