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1、加酶益生素對肉雞免疫功能及生長性能的影響動物醫(yī)學班：指導老師：摘要：為探討加酶益生素對肉雞免疫功能及生長性能的影響，本實驗選用1日齡羅斯308肉雞1000只，公母自然比例，隨機分為兩組，Ⅰ組為正常對照組，Ⅱ組為試驗組（在飼料中添加加酶益生素0.1％），連用45天。結(jié)果表明：試驗組平均脾臟指數(shù)1.20g、法氏囊平均指數(shù)2.87g、胸腺平均指數(shù)5.26g；對照組平均脾臟指數(shù)0.92g、法氏囊平均指數(shù)2.20g胸腺平均指數(shù)3.94g；試驗組均高于對照組，兩組比較差異顯著（P<0.05）；試驗組平均日增重為44.3g，而未飼喂加酶益生素的對照組，平均日增重為39
2、.7g，試驗組比對照組提高增重11.6%，兩組差異極顯著（P<0.01）。數(shù)據(jù)表明加酶益生素對肉雞免疫功能及生長性能均有促進作用。關(guān)鍵字：肉雞；加酶益生素；生長性能；免疫功能TheInflunceofPlusEnzymeProbioticesontheBroilerImmuneFunctionandGrowthPerformanceNameAdvisor:prof.teacherAbstract：Inordertoinvestigatetheenzymeprobioticseffectsongrowthperformanceandimmunefuncti
3、onofbroilers,Thisexperimentselected1000one-day-oldRoss-308broilers,theproportionofmaleandfemalenature,wererandomlydividedintotwogroups,Ⅰgroupwasnormalcontrolgroup,groupⅡintoexperimentalgroup(infeedenzymeprobiotics0.1%)for45days.Theresultsshowedthat:Theaverageindexofspleenintestgr
4、oup1.20g,Thebursaaverageindex2.87g,Thethymusindexaverage5.26g;thecontrolgrouptheaverageindexofspleenindex0.92g,bursalindexaverage2.20gandthymusindexaverage3.94g;thetestgroupwerehigherthanthoseinthecontrolgroup,significantdifferencebetweenthetwogroups(P>0.05);Thetestgroupaverageda
5、ilygainof44.3g,butnotfedcontrolgroupwithenzymeprobiotics,theaveragedailygainof39.7g,thetestgroupthanthecontrolgroupincreasedby11.6%,twogroupsweresignificantlydifferent(P>0.01).Datashowthattheenzymeprobioticsongrowthperformanceandimmunefunctioninbroilerchickenshavepromotingeffect.
6、Thetestgroupaveragedailygainof44.3g,butnotfedcontrolgroupwithenzymeprobiotics,theaveragedailygainof39.7g,thetestgroupthanthecontrolgroupincreasedby11.6%,twogroupsweresignificantlydifferent(P>0.01).Datashowthattheenzymeprobioticsongrowthperformanceandimmunefunctioninbroilerchicken
7、shavepromotingeffect.Keywords：Enzymeprobiotics;Thebroiler;Growthperformance;Immunefunction1前言人或者動物通過食物攝取的，具有營養(yǎng)保健作用和生物活性的微生物被稱作益生菌。益生素是活體微生物制成的生物活性制劑，隨著防大于治思想日益被接受和重視，飼料添加劑的廣泛應(yīng)用已不是罕事，而作為近些年來被不斷研究認識的益生素，也已經(jīng)成為飼料添加劑不可缺少的成分。根據(jù)俄國學者塔拉卡諾夫的報道，提出益生素可適用范圍為：增強機體非特異性免疫力；防治并發(fā)性為腸道感染；防治由于日糧組成劇變、
8、技術(shù)作業(yè)性應(yīng)激等所導致的營養(yǎng)源性消化障礙。最初的益生菌主要包括：嗜酸乳桿菌、干酪
