摘要
为了探讨日粮中添加枯草芽孢杆菌和牛至香酚对蓝狐仔狐生长性能的影响,试验选取38日龄(断奶分窝阶段)健康、精神状态良好、体重相近的蓝狐仔狐125只,随机分为5个处理组,每个处理组5个重复,每个重复5只,各组公母比例为3.2。对照组在基础日粮上添加金霉素75 mg·kg^(-1)+那西肽5.0 mg·kg^(-1),试验Ⅰ、Ⅱ、Ⅲ和Ⅳ组在基础日粮上添加枯草芽孢杆菌与牛至香酚组合,添加量分别是150 mg·kg^(-1)+200 mg·kg^(-1)、300 mg·kg^(-1)+200 mg·kg^(-1)、150 mg·kg^(-1)+400 mg·kg^(-1)、300 mg·kg^(-1)+400 mg·kg^(-1)。结果表明:在蓝狐仔狐日粮中添加枯草芽孢杆菌和牛至香酚能够增加平均日增重,改善饲料转化率,降低腹泻率,提高生长性能,甚至达到比添加金霉素和那西肽更好的效果。在本试验条件下,枯草芽孢杆菌和牛至香酚联合使用在蓝狐仔狐日粮中的最佳组合添加量是300 mg·kg^(-1)+400 mg·kg^(-1)。
In order to explore effects of Bacillus subtilis and oregano carvacrol on growth performance of blue fox(Alopex lagopus)pups,this experiment was carried out.At 38 days old,125 blue fox pups with healthy,good mental state and similar weight were randomly divided into five treatments,five replicates for each treatment,five animals per replicate,the proportion of male and female in each group was 3.2.In the experiment,the control group was supplemented with Chlortetracycline 75 mg·kg^(-1)+Nosiheptide 5.0 mg·kg^(-1) on the basal diet.Test group I,test groupⅡ,test groupⅢand test groupⅣwere added Bacillus subtilis+oregano carvacro to the basal diet.The added amount was 150 mg·kg^(-1)+200 mg·kg^(-1),300 mg·kg^(-1)+200 mg·kg^(-1),150 mg·kg^(-1)+400 mg·kg^(-1),300 mg·kg^(-1)+400 mg·kg^(-1),respectively.The results showed that the addition of macleaya cordata etracts to the weaned litter blue fox pups diet could increase the average daily gain,improve the feed conversion rate,reduce the diarrhea rate,improve the growth performance,and even achieve better effect than that of the addition chlortetracycline and nosiheptid.According to the experimental conditions.The optimal combination addition of bacillus subtilis and oregano carvacrol to the blue fox pups diet was 300 mg/kg+400 mg/kg.
作者
宗文丽
郭亮
辛娜
邓露芳
ZONG Wenli;GUO Liang;XIN Na;DENG Lufang(Beijing Sanyuan Seed Technology Co.,Ltd.,Feed Branch,Beijing 101105,China)
出处
《饲料博览》
CAS
2021年第12期33-36,共4页
Feed Review
关键词
枯草芽孢杆菌
牛至香酚
蓝狐仔狐
生长性能
腹泻率
Bacillus subtilis
oregano carvacrol
bluefox pups
growth performance
diarrhea rate
