Study On Effect And Mechanismof Wood Vinegar On Broiler Performance

Inthisexperiment,theeffectsofaddingwoodvinegarongrowthperformance,carcassindex,immuneperformance,meatqualityindex,bloodbiochemicalindex,intestinalmicroflora,organicacidandodorcompoundsinfeceswerestudied.Inthis experiment,480 healthybroilerswereselected.Theywererandomlydividedinto1controlgroupsand5testgroups,4replicatesineachgroupand20 broilersper replicate.Thecontrolgroupwasfedbasaldiet,andtheexperimentalgroupwasfed onthebasaldietwith0.15%,0.20%,0.25%,0.30%,0.35%woodvinegar,respectively.Thetotalperiodofthetestwas45 days.Theresultsshowthat:1)Wood vinegar can significantly improve the production performance of broilers.T he average daily gain(ADG)(P<0.01)and average daily feed intake(ADFI)(P<0.01)o f broilers were significantly increased by wood vinegar,and the weight ratio(F/G)(P<0.01)of broilers was significantly reduced(P<0.01),and the 0.25%wood vinegar group had the best effect on the performance of broilers.2)The carcass performance of broilers was improved by wood vinegar.Compared w ith the control group,the 0.20%wood vinegar group,0.25%wood vinegar group and 0.30%wood vinegar group significantly increased the pre slaughter weight,slaugh ter weight and slaughter rate(P<0.0of broilers,and the wood vinegar significantly i ncreased the half net chamber rate(P<0.05),the total bore rate(P<0.05),the chest muscle rate(P<0.01)and the leg muscle rate(P<0.05),which was 0.25%.The carca ss performance of the wood vinegar group was the highest.3)Wood vinegar had no significant effect on the immune organ index of broilers(P>0.05).4)Wood vinegar improves the meat quality of broilers.Wood vinegar significantly in creased the chest muscle hydraulic(P<0.01),but the effect of wood vinegar group on chest muscle color,shear force and p Hwas not significant(P>0.05).5)Wood vinegar had no significant effect on the activities of AST,ALT,and alkaline p hosphatase(ALP)(P>0.05).The content of serum calcium(Ca)was significantly inc reased by wood vinegar(P<0.01),and the serum uric acid(P<0.05)was significantl y reduced and the trend of serum urea nitrogen(BUN)was decreased(P>0.05).But wood vinegar had no significant effect on serum phosphorus(P)and total cholest erol(TC)content(P>0.05).6)Wood vinegar can improve the intestinal microflora in Broilers number.Wood vine gar significantly increased the number of lactic acid bacteria(P<0.01)in the intesti ne of the broilers,and significantly decreased the number of escherichia coli(P<0.01).While the higher level of wood vinegar(0.35%)group decreased the number of escherichia coli(P<0.01),and significantly reduced the number of lactic acid bact eria(P<0.01).7)Wood vinegar increased the content of organic acids in the feces of the broilers,a nd reduced the content of odor compounds.The content of formic acid(P<0.01),a cetic acid(P<0.01)and lactic acid(P<0.01)in the feces of broilers was increased by wood vinegar,and the content of butyric acid(P>0.05)and propionic acid(P>0.05)was reduced.Wood vinegar significantly decreased the content of(P<0.01)and in dole(P<0.01).Among them,0.25%wood vinegar group had the lowest content of ci ndole and indole(P<0.01).In this experiment,wood vinegar can improve the production performance,carcas s performance and meat quality of broilers,promote protein synthesis and Ca absorpt ion,improve the number of intestinal flora,increase the content of organic acids in the feces and reduce the content of the odor compounds.The best addition of wood vine gar in broiler diet was 0.25%.