Study On The Effects Of Enzyme Preparations And Amino Acid Chelated Salt On Pheasants Growth And Performance

In this article, the effects of enzyme preparations and amino acid (Math? ionine) chelated salt on pheasants growth and performance (Including breeding function) were discussed. Altogether 504 pheasants were selected In this expe- riment, including three stages: (I) 126 hatching pheasants (40 weeks old), the divergence of body weights being not significant (P>O.05), were divided randomly into 7 groups, with 18 pheasants (~.:65:1) in each one. Group Iwas only fed on basal diets; group 11.. III. IV were enzyme梐dding groups, which was respectively fed on 0.5% cel lu? lose enzyme + 0.5% starch enzyme.. 0.5% cellulose enzyme + 0.5% neutral protein enzyme.. 0. 3% cellulose enzyme + 0.3% starch enzyme + 0.4% neutral protein enzyme in addition to basal diets; group V. VI.. VI were salt梐dding groups, whichwas respectively fed on 0. 1% ZnSO4. 0.4% Zn桵et,.. 0.2% Zn桵et3 + 0.05% ZnSO,, in addi- tion to basal diets. By 48 days?feeding experiment, the results showed: (Degg production, total egg weights and the rate of producing eggs of each enzyme梐dd- ing group were higher than those of group I obviously, the fertility rate and hatchability of hatching eggs of each enzyme-adding group were higher than those of group I ; in the meantime, the ratio of feed to egg and the number of pecked eggs and broken eggs of each enzyme梐dding group were lower than those of group I obviously. In addition, the carcass quality of each enzyme梐dding group was also better than that of group I (P>0. 05). (Kiln salt梐dding groups, egg produc- tion.. total egg weights and the rate of producing eggs of group Vi. Vll(chelated salt groups) were higher than those of group Vobviously , and the fertility rate and hatchability of hatching eggs of group VI. VI were higher those of group V; in the meantime, the ratio of feed to egg and the number of pecked eggs and broken eggs or group VI. VII were lower than those of group Vobvious[y. In addi? * tjon, the divergence of carcass quality of each salt梐dding group was not sir nificant (P>O. 05). So pheasants breeding function of each enzyme梐dding group and chelated salt group was improved obviously compared with that of relevant control groups (group I V), and their performance was also Improved. The re- sults also showed that the experimental effect of group ill was best in enzyme 梐dding groups and the experimental effect of group VII was best in alt梐dding groups. (2) 168 young pheasants (7 days old), the divergence of body weights being not significant (P>O.05), were divided randomly into 7 groups, with 21 pheasants in each one. Group I was only Fed on hasal (I iets; group II III-. IV were enzyme adding groups, which was respectively fed on 0. 5% cellulose enzyme ?0.5% neutral protein enzyme. 0.3% cellulose enzyme + 0.3% starch enzyme ?.4% neutral protein enzyme, 0.2% cellulose enzyme + 0.2% starch enzyme + 0.2% phytase + 0.4% neutral protein enzyme in addition to basal diets; group V~ \/J~ VII were salt梐dding groups, which was respect ively ted on 0. 1% ZnSO1, 0. 1% Zn桵et2. 0. 2% Zn桵et2 + 0.05% ZnSO1 in addition to basal diets. By 21 days?feeding experiment, the results showed: Gjthe average increasing weight per梔ay of each enzyme梐dding group was significantly higher(group 11) or much significantly higher (group III, IV) than that of group I (P<0.05), in the meantime, the ratio of feed to body weight was lower than that of group I, and grou...