Effect of Butyric Acid on Performance, Gastrointestinal Tract Health and Carcass Characteristics in Broiler Chickens
Effect of Butyric Acid on Performance, Gastrointestinal Tract Health and Carcass Characteristics in Broiler Chickens
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DOI：
10.5713/ajas.2009.80298
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发表时间：
2009-07-01
期刊：
影响因子：
--
通讯作者：
Sunder, C. Shyam
中科院分区：
文献类型：
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作者：
Panda, A. K.;Rao, S. V. Rama;Sunder, C. Shyam
本试验旨在研究不同水平丁酸对肉仔鸡生产性能、胃肠道健康和胴体特性的影响。对照起始日粮（0 ~ 3周）和末饲粮（4 ~ 5周）分别配制为2900千卡代谢能/kg和22%粗蛋白质，3000千卡代谢能/kg和20%粗蛋白质，其余4种试验日粮分别配制为0.05%抗生素（呋喃唑酮）或0.2、0.4和0.6%丁酸。试验期内（0 ~ 5周），每种饲粮随机饲喂8个重复，每个重复6只鸡。结果表明，饲粮中添加0.4%丁酸盐在维持增重和减少大肠杆菌数量方面与抗生素相似，但在饲料系数方面优于抗生素。将日粮中丁酸盐的浓度从0.4提高到0.6%，对上述参数均无显著影响。采食量和死亡率不受饲粮处理的影响。与对照组或抗生素饲粮组相比，在肉仔鸡日粮中添加丁酸盐可降低上消化道（作物、前胃和砂囊）的pH值。0.4%丁酸盐比0.2%丁酸盐更能有效降低pH值。在下消化道，0.4和0.6%丁酸盐对降低十二指肠pH有效，但对空肠和回肠均无影响。在不同丁酸水平的饲粮中，十二指肠绒毛长度和隐窝深度均显著增加。与对照组和抗生素组相比，各丁酸盐处理组的胴体产量均显著提高，腹部脂肪含量显著降低。由此可见，饲粮中添加0.4%丁酸可维持肉鸡生产性能、肠道健康、绒毛发育和胴体品质。
An experiment was conducted to study the effect of graded levels of butyric acid (butyrate) on performance, gastrointestinal tract health and carcass characteristics in young broiler chickens. Control starter (0-3 wk) and finisher (4-5 wk) diets were formulated to contain 2,900 kcal ME/kg and 22% CP, and 3,000 kcal ME/kg and 20% CP, respectively Subsequently, four other experimental diets were formulated to contain 0.05% antibiotic (furazolidone) or 0.2, 0.4 and 0.6% butyric acid. Each diet was fed at random to 8 replicates of 6 chicks each throughout the experimental period (0-5 wk). The results showed that 0.4% butyrate in the diet was similar to antibiotic in maintaining body weight gain and reducing E. coli numbers but superior for feed conversion ratio. No added advantage on these parameters was obtained by enhancing the concentration of butyrate from 0.4 to 0.6% in the diet. Feed intake and mortality were not influenced by the dietary treatments. A reduction in pH of the upper GI tract (crop, proventiculus and gizzard) was observed by inclusion of butyrate in the diets of broilers compared to either control or antibiotic-fed group. Butyrate at 0.4% was more effective in reducing the pH than 0.2% butyrate. Within the lower GI tract, 0.4 and 0.6% butyrate was effective in lowering pH in the duodenum, but no effect was found in either the jejunum or ileum. The villus length and crypt depth in the duodenum increased significantly in all the butyrate treated diets irrespective of the level tested. Carcass yield was higher and abdominal fat content was lower significantly in all the butyrate treatment groups compared to the control or antibiotic group. From these findings, it is concluded that 0.4% butyric acid supplementation maintained performance, intestinal tract health, and villi development and carcass quality in broiler chickens.