Effect Of Soybean-oligosaccharides, Bacillus Natto Preparation And Their Combination On Production Capability, Intestinal Digestive Enzyme And Microflora In Broilers

Three experiments were conducted to investigate effects of soybean-oligosaccharides, bacillus natto preparation and their combination of different dietary levels in the corn-soybean basic diet on production capability,intestinal digestive enzyme and microflora in broilers.This paper accumulates datas to study the mechanism of soybean-oligosaccharides and bacillus natto preparation,and provides references for improving the efficiency of soybean-oligosaccharides and bacillus natto preparation.Experiment 1 : Effect of soybean-oligosaccharides preparation on production capability,intestinal digestive enzyme and microflora in broilersThe objective of this research was to study the effect of soybean- oligosaccharides preparation on production capability , intestinal digestive enzyme and microflora in broliers. 144 one-day-old AA broilers were randomly assigned to 3 treatments,with 6 replicates per treatment,each treatment had replicates (8 broilers per cage),the control group was provided with basal diet,the other ones were fed with 0.1%,0.3% soybean- oligosaccharides preparation, The trail lasted 42 d. The results showed that the average daily gain, the feed intakes, the ratio of feed to meat and the activity of amylase and trypsin in duodenum and jejunum in broilers have insignificant difference(P>0.05). Soybean-oligosaccharides preparation could reduce the amount of E.Coli, Salmonella and increase the amount of Lactobacillus in ileum and cecum. At age of 21 day old, It could reduce significantly the amount of Salmonella in cecum(P<0.05)when addition was 0.1%.It could reduced significantly the amount of Salmonella in ileum and cecum(P<0.05)when addition was 0.3%.It could increased significantly the amount of Lactobacillus in ileum and cecum (P<0.05)when addition was 0.3%.At age of 21 day old,It could reduced significantly the amount of E.Coli in ileum, E.Coli and Salmonella in cecum(P<0.05)when addition was 0.1%,It could reduce significantly the amount of E.Coli ,Salmonella in ileum and cecum(P<0.05)increase significantly the amount of Lactobacillus in cecum(P<0.05)when addition was 0.3%.Experiment 2:Effect of bacillus natto preparation on production capability,intestinal digestive enzyme and microflora in broilersThe objective of this research was to study the effect of bacillus natto preparation on production capability, intestinal digestive enzyme and microflora in broliers. 192one-day-old AA broilers were randomly assigned to 4 treatment,with 6 replicates per treatments, each treatment had replicates (8 broilers per cage),the control group was provided with basal diet,the other ones were fed with 0.1%,0.3%,0.5% bacillus natto preparation, The trail lasted 42 d. The results showed that the average daily gain,the feed intakes and the ratio of feed to meat in broliers have insignificant difference during the whole and late growing stage(P>0.05). Bacillus natto preparation could increase significantly the average daily gain of young broilers(P<0.05),when addition was 0.1%,0.3%. It could improve significantly the activity of amylase and trypsin in duodenum and jejunum (P<0.01)when addition was 0.1%,0.3%,0.5% at age of 21 and 42 day old. It could reduce the amount of E.Coli, Salmonella and increase the amount of Lactobacillus in ileum ,cecum at age of 21 and 42 day old. It could reduce significantly the amount of E.Coli,Salmonella in ileum and cecum (P<0.05)when addition was 0.3%, increase significantly the amount of Lactobacillus in ileum,cecum at age of 21 day old and in cecum at age of 42 day old(P<0.05)when addition was 0.3%.It could reduce significantly the amount of E.Coli,Salmonella in ileum,cecum (P<0.05)when addition was 0.5%, It increased significantly the amount of Lactobacillus in ileum, cecum at age of 42 day old.Experiment 3:Effect of soybean-oligosaccharides,bacillus natto preparation and their combination on production capability,intestinal digestive enzyme and microflora in broliersThe objective of this research was to study the effect of the combination of soybean- oligosaccharides and bacillus natto preparation on production capability , intestinal digestive enzyme and microflora in broliers. 576 one-day-old AA broilers were randomly assigned to 12 treatment,with 6 replicates per treatment, each treatment had replicates (8 broilers per cage),the control group was provided with basal diet,the other ones were fed with 0.1%,0.3% soybean- oligosaccharides and 0.1%,0.3%,0.5% bacillus natto preparation respectively. The trail lasted 42 d. The results showed that the combinations of soybean-oligosaccharides with bacillus natto preparation had the significant interaction effects on the ratio of feed to meat,and had insignificant interaction effects on increasing the average daily gain, improving the activity of amylase and trypsin in duodenum,jejunum, reducing the amount of E.Coli,Salmonella and increasing the amount of Lactobacillus in ileum,cecum, The combinations of 0.1% bacillus natto with 0.3% soybean-oligosaccharides preparation showed the best effects on the average daily gain and the ratio of feed to meat.The combinations of 0.5% bacillus natto with 0.3% soybean-oligosaccharides preparation showed the best effects on the activity of amylase and trypsin in duodenum,jejunum,and the amount of E.Coli,Salmonella,Lactobacillus in ileum,cecum.