Khả năng kiểm soát bệnh viêm ruột hoại tử trên gà thịt của một sản phẩm probiotic có chứa Bacillus amyloliquefaciens

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Tác giả: Thanh Hiền Lê, Văn Chiến Lê, Thị Thu Năm Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học kỹ thuật Thú y, 2020

Mô tả vật lý: tr.60

Bộ sưu tập: Metadata

ID: 330476

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Đề tài được thực hiện nhằm thử nghiệm khả năng kiểm soát viêm ruột hoại tử (NE) đồng thời cải thiện năng suất và chất lượng thịt gà ở gà nuôi thịt của một sản phẩm probiotic có chứa Bacillus amyloliquefaciens. Gà thí nghiệm được chia làm 3 lô: Lô A (không sử dụng probiotic và có gây bệnh NE), lô B (có sử dụng probiotic và có gây bệnh NE), lô đối chứng âm C (không sử dụng probiotic và không gây bệnh NE). Kết quả thử nghiệm cho thấy việc bổ sung probiotic vào thức ăn cho gà vẫn có thể duy trì hiệu quả chăn nuôi trong giai đoạn gà có bệnh viêm ruột hoại tử do cải thiện hệ số chuyển đổi thức ăn (FCR) và giảm bệnh tích NE trên ruột non. Ngoài ra, probiotic còn giúp cải thiện chất lượng thịt thông qua giá trị pH thịt, màu sắc của da, ức gà sau giết mổ.The study was conducted to test the ability in controlling necrotic enteritis (NE) and improving chicken productivity and meat quality in raising for meat (boiler chicken) of a probiotic product containing Bacillus amyloliquefaciens. The experimental chickens in the study were divided into 3 batches: Batch A (the probiotic product was not used, but NE experimental infection for chickens), batch B (using probiotic product as well as NE experimental infection for chickens), and Control batch (negative control - without using the probiotic product as well as NE experimental infection for chickens). The studied results showed that supplementing the probiotic product in feed for the chickens (in the period of suffering with NE) was possible to maintain the husbandry efficacy due to the feed conversion rate (FCR) was improved, and reduced the number of intestinal lesions. In addition, supplementing probiotic product in feed also improved the meat quality that was evaluated through the pH value, color of the breast, skin of chicken meat after slaughtering.

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