Effects Of Botanical Activity Flour Of Garlic Bacterium Substance On Growth Metabolism Of Yellow Plumage Broiler

This study carried on the yellow plumage broiler feeding experiment with the Botanical activity flour of garlic bacterium substance (hereinafter reffer to GBS), researched the effects of GBS addition on growth metabolism of yellow plumage broiler, and provided the theory basis and the application reference for the research and development new functionality physiology conditioner.Chapter one Quality Evaluation of Botanical Activity Flour of Garlic Bacterium SubstanceThis study useed the GBS sample, examined its thiosulfinates content by the spectrophotometry; examined its Water-soluble protein content by the Lowry method; and examined its content of crude protein, crude fat, crude ash and moisture. The results of statistical analysis indicated that in the GBS the thiosulfinates is 1.822 mmol/100g, the Water-soluble protein is 9.780 g/100g, crude protein, crude fat, crude ash and moisture content respectively were 15.43%, 2.42%, 10.28%, 17.03%。Chapter two Effects of Botanical Activity Flour of Garlic Bacterium Substance on Growth Metabolism of Yellow Plumage BroilerThis study selected 300 1-day-old healthy yellow plumage broiler, male and female are half and half, 10 per cage, 6 cages per group, (of which 3 cages are male and 3 cages are female). Broilers were randomly divided into 5 groups, including control group 1, 2, trial group 1, 2, 3. The control group 1 was fed with basical diets added with antibiotic, the control group 2 was fed with basical diets added with synthetic-allicin 0.125 g/Kg, each trial group was fed with basical diets added with GBS 0.25, 0.50, 1.00 g/Kg respectively. The aim of this study was to research the effects of various amounts of GBS addition on growth metabolism of yellow plumage broiler,which the test lasted 53 days.The results showed that: (1) Survival rate: no significant difference in each group.(2) Performance: compared with control group 1, the feed intake of 1-30-day-old control group 2, trial group 1, 2, 3 increased by 2.34%, 3.65%, 2.69%, 2.82% (P<0.01); trial group 2,3 increased by 4.27%, 4.79% (P<0.01) on 31-52-day-old; control group 2, trial group 1, 2, 3 increased by 2.01%, 3.00%, 3.68%, 4.07% (P < 0.01) on 1-52-day-old.Compared with control group 1, the body weight gain of 1-30-day-old trial group1, 2, 3 increased by 11.76%, 12.77%, 12.48% (P<0.01); trial group1, 2, 3 increased by 7.43%, 8.20%, 7.98% (P<0.01) on 31-52-day-old; control group 2 increased by 4.18% (P<0.05), trial group 1, 2, 3 increased by 9.38%, 10.19%, 9.94% (P<0.01) on 1-52-day-old. Compared with control group 2, the body weight gain of 1-30-day-old trial group 1, 2, 3 increased by 8.83%, 7.31%, 7.46% (P<0.01); trial group1, 2, 3 increased by 6.25%, 7.02%, 6.80% (P<0.05) on 31-52-day-old, trial group1, 2, 3 increased by 6.97%, 7.77%, 7.52% (P<0.01) on 1-52-day-old.Compared with control group 1, the feed conversion ratio of 1-30-day-old trial group 1, 2, 3 decreased by 8.10%, 9.79%, 9.46% (P<0.01); trial group1, 2 decreased by 4.73%, 4.33% (P<0.01), trial group 3 decreased by 3.65% (P<0.05) on 31-52-day-old; trial group 1, 2, 3 decreased by 6.18%, 6.39%, 5.94% (P<0.01) on 1-52-day-old. Compared with control group 2, trial group1,2,3 decreased by 6.33%, 8.06%, 7.73% (P<0.01) on 1-30-day-old; trial group 1, 2 decreased by 5.10%, 4.71% (P<0.01), trial group 3 decreased by 4.03% (P<0.05) on 31-52-day-old; trial group 1, 2, 3 decreased by 5.61%, 5.82%, 5.37% (P<0.01) on 1-52-day-old.(3) Slaughter parameters on 53 days: Compared with control group 1, dressing percentage in trial group 2, 3 increased by 1.48%, 1.59% (P<0.01); percentage of half eviscerated yield in trial group 2 increased by 1.87% (P<0.05); percentage of eviscerated yield in trial group 1, 2, 3 increased by 2.63%, 2.61%, 2.67% (P<0.05). Compared with control group 2, ressing percentage in trial group 1 increased by 1.39% (P<0.05), trial group 2, 3 increased by 1.65%, 1.77% (P<0.01); percentage of half eviscerated yield in trial group 2 increased by 1.43% (P<0.05).(4) Nutritional quality of breast muscle: Compared with control group 1, Crude protein of brisket in trial group 2, 3 increased by 4.19%, 4.82% (P<0.05); crude fat of brisket in trial group 2 increased by 29.70% (P<0.05).(5) Serum hormone metabolism and serum glucose level: Compared with control group 1, Serum T3 in trial group 1, 2 increased by 13.32%, 14.63% (P<0.05); serum T4 in trial group 2, 3 increased by 19.61% (P<0.05), 23.49% ( P<0.01); serum Glu. in trial group1, 3 decreased by 17.97%, 21.14% (P<0.05). Compared with control group 1, GH in trial group 3 increased by 24.06% (P<0.05) after feeding in 1h; trial group 2, 3 increased by 26.88% (P<0.05), 36.94% (P<0.01) after feeding in 2h; the average level of GH in trial group 2, 3 increased by 21.24%, 22.68% (P<0.01). Compared with control group 2, trial group 2, 3 increased by 26.17% (P<0.05), 36.18% (P<0.01) after feeding in 2h; the average level of GH in trial group 2, 3 increased by 15.70% (P<0.05), 17.08% (P<0.01). Compared with control group 1, Ins. in trial group 1 increased by 28.45% (P<0.05) after feeding in 1h; trial group 1, 2, 3 increased by 68.11% (P<0.01), 39.72% (P<0.05), 55.11% (P<0.01) after feeding in 2h; trial group 2 increased by 62.99% (P<0.01) after feeding in 3h; the average level in trial group 1, 2 increased by 32.85%, 32.97% (P<0.01). Compared with control group 2, trial group 1, 3 increased by 45.48% (P<0.01), 34.23% (P<0.05) after feeding in 2h; trial group 2 increased by 70.95% (P<0.01) after feeding in 3h; he average level in trial group 1, 2 increased by 29.30%, 29.42% (P<0.01). Compared with control group 1, serum glucose in trial group 1, 2, 3 decreased by 22.74%, 19.23%, 22.79% (P<0.05) after feeding in 2h; trial group 1, 2, 3 decreased by 17.29% (P<0.05), 25.10% (P<0.01), 15.80% (P<0.05) after feeding in 3h; the average level in trial group1,2 decreased by 17.24%, 17.99% (P<0.05). Compared with control group 2, trial group 2 decreased by 17.99% (P<0.05)after feeding in 3h.(6) Serum Ca, P and serum total cholesterol: Compared with control group 1, serum Ca in trial group 2 increased by 9.95% (P<0.05); serum P in trial group 2,3 increased by 5.92%, 5.81% (P<0.05); total cholesterol in trial group 1, 2, 3 decreased by 12.81% (P<0.05), 17.06% (P<0.01), 12.69% (P<0.05)(7) Cecal flora: Compared with control group 1, MCP in control group 2, trial group 1, 2, 3 increased by 14.11%, 37.84%, 29.29%, 24.33% (P>0.05). Compared with control group 2, trial group 1, 2, 3 increased by 23.72%, 13.30%, 8.96% (P>0.05).(8) Immune property: Compared with control group 1, the average level of the index of thymus gland in trial group 1, 2 increased by 14.61%, 14.52% (P<0.01). Compared with control group 1, the average level of the index of thymus gland in trial group1, 2 increased by 10.44%, 10.35% (P<0.01).