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《Guangdong Agricultural Sciences》 2011-22
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Preparation of Bacillus subtlis natto and its effects on growth performance in Mucovy duck

DONG Xiao-ying,TANG Sheng-qiu (College of Yingdong Agricultural Science and Engineering,Shaoguan University,Shaoguan 512005,China)  
The aim of the present study was to produce Bacillus subtilis natto by ways of liquid state fermentation and solid state fermentation,and determine whether dietary Bacillus subtilis natto could affect growth performance of Muscovy ducks.Muscovy ducks were fed respectively with diets supplemented with 0%(control group),0.1%,0.2%,and 0.4% Bacillus subtilis natto during the 6-week feeding period.The results showed that weight gain(P0.05),feed intake(P0.05) and feed conversion efficiency(P0.01) of Muscovy ducks were significantly improved by adding 0.2%,and 0.4% Bacillus subtilis natto in diet,and the results were more significant in 0.4% dietary.However,0.1% Bacillus subtilis natto in diet had little effect on weight gain,feed intake and feed conversion efficiency of Muscovy ducks(P0.05).
【Fund】: 广东省高等院校学科建设专项(2009-400);; 广东省韶关学院重点科研课题(2008-182)
【CateGory Index】: S834.5
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Chinese Journal Full-text Database 10 Hits
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