| The purpose of this experiment was to study the effects of enzyme preparation and polyglcerol fatty acid esters(PGFE)on growth performance,slaughtering performance,meat quality,immune organs,intestinal development and intestinal microorganisms in yellow broilers.The experiment selected 2161-day-old male yellow broilers and divided into four groups randomly with 9 replicates in each group and 6 chickens in each replicate.The control group,fed with low-energy feed;PGFE group,with 0.1%PGFE added to low-energy feed;enzyme preparation group,with 3.34 m L of enzyme solution added to low-energy feed;and compound group,with 0.1% PGFE and enzyme solution 3.34 m L/kg added to low-energy feed for 70 days.At 7,21,42,and 70 days of age,the fasting weight was weighed,ADG,ADFI and F/G were calculated.After the experiment,a chicken was selected from each replicate to determine the slaughter performance and meat quality,calculate the immune organ index and the corrected length of intestinal body weight,and retrieve the intestinal contents using 16 S r DNA high-throughput sequencing technology to analyze the microbial diversity and relative difference in abundance.From 1 to 21 days of age,adding enzyme preparations to low-energy feeds can significantly improve the BW and ADG of yellow broilers at 21 days of age(P<0.01).There was an interaction between enzyme preparation and PGFE(P<0.05),enzyme preparation significantly decreased F/G(P<0.05),and PGFE had a tendency to improve F/G.Enzyme preparation can significantly increase the half evisceration weight of yellow broilers(P<0.05).Significantly increased meat color at 1 h after slaughter(P<0.01),significantly increased p H at 24 h after slaughter(P<0.05),PGFE significantly increased meat color and p H 1h after slaughter(P<0.01),Significantly decreased the ileal body weight-adjusted length of yellow broilers(P<0.01).From 22 to 42 days of age,the apparent metabolic rate of DM was significantly increased(P<0.05),and the apparent metabolic rate of GE had a tendency to increase after adding the enzyme preparation.After the enzyme preparation and PGFE were added at the same time,the apparent metabolic rate of OM had a tendency to increase.At 43-70 days of age,the apparent metabolic rates of OM and GE tended to decrease after the addition of enzyme preparations.After sequencing analysis,a total of 3 735 OTUs were obtained,and there were 944,940,1 061,and1 378 OTUs in the control group,PGFE group,enzyme preparation group,and compound group,respectively.After analysis,the ileal flora of yellow feather broilers was dominated by Firmicutes,and its relative abundance in the control group was over 98%.After adding enzyme preparation and PGFE,the relative abundance of Firmicutes decreased to different degrees,especially in the compound group.The relative abundance of Verrucomicrobia in the compound group was higher than that of the other three groups.In terms of subordinate level,Lactobacillus accounted for the vast majority of ileal bacteria in yellow broilers,accounting for 66.20% on average.In addition,the relative abundance of Enterococcus,Ruminococcus and Faecalibacterium is more than 1%.The relative abundance of Lactobacillus decreased in varying degrees after the addition of enzyme preparation and PGFE,while the relative abundance of Faecalibacterium and Akkermansia in the compound group was significantly higher than that of the other three groups.Through the analysis of species-level flora,it was found that the strains with an average relative abundance of more than 1% were Lactobacillus helveticus,Lactobacillus saliva,Gardnerella,Lactobacillus avium,Enterococcus faecalis,Clostridium prasei,and after adding enzyme preparation and PGFE,Clostridium prasei was much higher than the other three groups.By phylogenetic analysis,the relative abundance of ileal flora in the compound group was higher than that in the other three groups.To sum up,enzyme preparation can improve the growth performance,meat quality and regulate intestinal microflora of yellow broilers to a certain extent,and PGFE has a positive effect on the titer of enzyme preparation. |
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