Effects Of Sodium Humate And Bran Polysaccharide On Growth Immunity,Slaughter Performance And Meat Quality Of Broilers

In this thesis,the effects of adding 0.4%fermented bran polysaccharide and 0.1%sodium humate to the diet on broiler performance,blood immune antioxidant indexes and meat quality were studied.The aim was to regulate the use of green feed additives in the production of livestock and poultry.The growth provides effective theoretical basis for improving meat quality.144 white feather broilers with similar body condition at 1 day were randomly divided into 3 treatment groups,each with 6 replicates and 8 chickens each.A single-factor completely randomized trial design was used,which was divided into the control group(CON),0.4%fermented bran polysaccharide(FWBP)group and 0.1%sodium humate(SH)group.The control group was fed a basic diet,and the experimental group was fed a basic diet.The diet was supplemented with 0.4%FWBP and 0.1%SH,respectively.The test was divided into two periods before and after,each period was 21 days,the experimental animals were free to eat and drink freely.Weigh in repeat units at 1 day,21 days and 42 days of age and record the initial weight,at the same time settle the consumption of each repeated feed,calculate the average daily feed intake,average daily weight gain and feed weight ratio of each repeat.The metabolic rate of nutrients was determined by digestion and metabolism tests using the total fecal collection method at 19-21 days and 40-42 days.At 21-day and 42-day-old,each time a chicken was slaughtered repeatedly,blood was collected to separate serum,and a part of the chest muscle samples were stored at-80℃,while the immune organs were weighed to calculate the immune organ index.Used for the determination of immune indexes,antioxidant indexes fatty acids,amino acids and immune organ index.At 42 days of age,both sides of the pectoral muscles were taken for slaughter performance and meat shape measurement.The test results are as follows:(1)Under the same test conditions,adding 0.4%fermented bran polysaccharide and 0.1%sodium humate can increase the average daily feed intake of broilers compared with the control group,and the effect of fermented bran polysaccharide is better than sodium humate;It has an impact on the digestibility of nutrients.The bran polysaccharide in the early stage of the test is conducive to the digestion of calcium,and the sodium humate in the later stage of the test can improve the digestion of crude fat and dry matter.(2)Adding 0.4%fermented bran polysaccharide and 0.1%sodium humate to the diet has a tendency to improve the immune organs,but it is not significant.It has no effect on the content of IgA,IgM and lgG in the early stage of growth,but the addition of fermented bran polysaccharide and sodium humate is beneficial to increase the content of IgM and IgG in the later stage of the experiment.(3)The addition of 0.4%fermented bran polysaccharide and 0.1%sodium humate in the diet has a tendency to increase the antioxidant index GSH-Px and MDA content,indicating that 0.4%fermented bran polysaccharide and 0.1%humic acid Sodium has a positive effect on the antioxidant capacity of broilers.(4)Adding 0.4%fermented bran polysaccharide and 0.1%sodium humate to the diet can improve the broiler’s total clean-out rate and pectoral muscle rate,and 0.4%fermented bran polysaccharide is higher than 0.1%sodium humate.Compared with the control group,they are improved,but the difference is not significant.It shows that adding 0.4%fermented bran polysaccharide and 0.1%sodium humate to the diet can improve the slaughter performance of broilers.At the same time,0.4%fermented bran polysaccharide and 0.1%sodium humate can significantly reduce the shear force and hydraulic value of broiler fresh meat,0.4%fermented bran polysaccharide is better than 0.1%sodium humate,add 0.1%sodium humate It can also significantly reduce cooking losses,indicating that 0.4%fermented bran polysaccharide and 0.1%sodium humate can improve meat quality.(5)Adding 0.4%fermented bran polysaccharide and 0.1%sodium humate to the diet can reduce the content of C12:0 and C14:0 in saturated fatty acids and increase the beneficial C18:2n6c and C18:3n3 in unsaturated fatty acids,C18:3n6,n-6 series and the C20:4n6 content required by infants.The addition of 0.4%fermented bran polysaccharide has no significant effect on the amino acid content in muscle,indicating that it has no effect on the flavor of meat.The addition of 0.1%sodium humate can improve the flavour of the meat in the early stage of the test,but reduces the content of essential amino acids.