| This experiment was to study the effect of polysaccharides on the growth of probiotics in vitro. The effect of polysaccharides was evaluated by the changes of cell density, the acidity effect and the antagonism against E.coli., so as to develop a new probiotics. Also, this research studied the changes of nutritional value of feed before and after being fermented by composite probiotics and the effects of fermented feed on Xue-Feng Black-Bone hens’ slaughter performance, nutrient digestibility and meat quality. two experiments in this study were included:Experiment 1: By the way of evaluating cell density change, acidity effect and antagonism against E.coli. of probiotics bacteria, this experiment was to study the effect of polysaccharide APS, FOS and GPS at the level of 0, 0.001%, 0.01%, 0.05%, 0.1%, 0.2% on the growth of Enterococcus faecalis and Enterococcus Faecium in vitro. The results showed that APS and FOS groups had no significant effect on cell density change of Enterococcus faecalis and Enterococcus Faecium(P>0.05), the GPS groups at 0.1% and 0.2% significantly improved the cell density of Enterococcus faecalis and Enterococcus Faecium(P<0.05); APS, FOS and GPS groups had no significant effect on acidity of Enterococcus faecalis and Enterococcus Faecium(P>0.05); the antibacterial effect of the GPS groups at 0.05%, 0.1% and 0.2% was better than that of APS and FOS groups.Experiment 2: Select Yeast, Bacillus subtilis, Lactobacillus plantarum and Enterococcus faecium as the composite probiotics to ferment complete feed, the fermentation time was 10 days and the temperature in the incubator was 37℃, in order to study the changes of the nutritional value of complete feed before and after being fermented, and then apply the fermented feed to the animal experiment. Single-factor completely randomized design was used in this experiment, a total of 600 17-week-old Xue-Feng Black- Bone hens with similar weight in good state of health were chosen and randomly divided into 5 groups: 1. Control group(100% complete feed);2. Treatment 1(75% complete feed + 25% fermented feed); 3 Treatment 2(50% complete feed + 50% fermented feed); 4. Treatment 3(25% complete feed + 75% fermented feed); 5. Treatment 4(100% fermented feed). 6 replicates of 20 hens each, the trial period was 37 days. The results showed as follows:(1) After fermentation of the complete feed, crude protein, crude fat, crude ash and moisture content were all improved to varying degree. Crude protein was increased by 7.86%, crude ash increased by 16.67%, which were significantly different(P< 0.05); crude fat increased by 4.21%, which wasn’t significantly difference(P>0.05);(2) Fermented feed groups had significantly improved the average daily feed intake of Xue-Feng Black- Bone hens(P < 0.05).(3) Fermented feed groups had significantly increased the nutrient digestibility of crude protein and crude fat(p<0.05).(4) Fermented feed groups had significantly decreased PH, shear force, cooking loss and water losing rate of Xue-Feng Black-Bone hen breast muscle(P < 0.05) and significantly increased the content of dry matter and crude protein in muscle(P < 0.05), no significant change in the content of crude fat(P > 0.05); the free amino acid content of muscle in fermented feed groups had increased to varying degree, the content of Val., Met., Ile., Lys., Phe. Ser. And Arg. was significantly enhanced(P < 0.05), flavor amino acid Glu. was significantly declined(P < 0.05).The results in this study showed that the GPS in the level of 0.1% and 0.2% had a significantly promoted effect on the growth of Enterococcus faecalis and Enterococcus faecium in vitro(P<0.05); composite probiotics, including yeast, Bacillus subtilis, Lactobacillus plantarum and Enterococcus faecium, fermented complete feed, which could increase the nutritional value and digestive rate of the feed and improve meat quality. It provided the reference for the application of fermented feed in the culture of Xue-Feng Black- Bone chickens. |
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