Effects Of Microecological Preparations On Lamb Fattening And Slaughter Performance

Four different microecological preparations being used in this trial,including Lactic acid bacteria preparation,Bacillus subtilis preparation,Yeast preparation and EM preparation,every preparation had three different concentration levels to compare with control group for surveying effect of different kind microecological preparation and concentration level on fattening and slaughter performance of 3 months hybridization lamb.Experiment one:Effects of microecological preparations on lamb fattening.The results show that: There was significant difference(P＜0.05) between four kinds of microecological preparations and control group on average daily gain of lamb;Among four kinds of microecological preparations,only Bacillus subtilis preparation was notably higher than Lactic acid bacteria preparation(P＜0.05),and the highest average was 252g/d;On the different concentration levels,four groups had significant difference with control group(P＜0.05),but there was no significant difference among the different concentration levels in the same preparation,and the best was group 10(80ml/d) by 266g/d.On the FRC,Bacillus subtilis preparation and EM preparation were both notably higher than Lactic acid bacteria preparation,and the best levels were Bacillus subtilis preparation(2‰) and Yeast preparation(2‰) with 22.9%higher than control group.Experiment two:Four different concentration levels including Lactic acid bacteria preparation(2‰), Bacillus subtilis preparation(1‰),Yeast preparation(2‰) and EM preparation(80ml/d) whose fatten results are better relatively and the control group had been selected from the experiment one and three lambs had been selected from each group for the Slaughter performance of comparison.The results show that:In addition to GR value and bone weight of the test group is significantly lower than the control group.The slaughter of all the test groups are significantly better than the control group.The heaviest groups of carcass weight and meat weight are Bacillus subtilis preparation(1‰) 18.91kg and Yeast preparation(2‰) 14.29kg.Slaughtering of the highest rates of preparations for the Bacillus subtilis preparation(1‰) reached 51.82%.It shows that probiotics can significantly improve lamb meat production of fattening lamb.This study shows that probiotics can significantly improve lamb fattening and Slaughter performance effect,increasing efficiency of farming,but should choose suitable products and the appropriate concentration.