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《畜牧与饲料科学(英文版)》 2011-03
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Effects of Non-starch Polysaccharide Enzyme Products on Meat Performance in Broilers

CHENG Zhi-bin1, ZHANG Hong-bing2, SU Zi-feng3*, WU Zheng-ming2,4 1. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Yunnan Xi Ernan Feed Co., Ltd, Kunming 650224, China; 3. Life Science and Chemistry College, Dali University, Dali 671003, China; 4. Agricultural Commission of Qiandongnan County of Guizhou Province, Kaili 556000, China  
[Objective] To investigate the effects of non-starch polysaccharide (NSP) enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group I and group II were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in group III, IV and V were fed the negative control diet respectively supplemented with different commercial NSP enzyme products. The broilers were slaughtered at 56 days old, and their meat yield was determined. [Result] The percentage of carcass yield and percentage of abdominal fat were significantly higher in the group III than in the group II (P 0.05). The percentage of small intestine weight in slaughter weight was lower in the group II than in other groups. [Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.
【Fund】: funded by the Action Project of Scientists and Technicians Serving Enterprises of the Ministry of Science and Technology (2009GJF30046);; Key Technology R&D Program of Yunnan Province (2008LA006 );; Kunming Science and Technology Project (08G100112);; Yunnan Innovative Enterprise Pilot Project
【CateGory Index】: S831.5
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