| This experiment was designed to study the influence of enzyme preparation levels on the performance and digestive physiology in Cherry Valley ducks, based on corn-rapeseed meal diets, so as to provide more theoretical basis on using enzyme preparation in the field of ducks.This study consists of feeding trial and metabolism trial, and the two experiments used single factor trial design. In feeding trial, a total of 570 Cherry Valley ducks were divided into 5 groups randomly, with 3 replications per group and 38 ducks per replication. Positive control (group A) were fed with corn-soybean diets, negative control (group B) were fed with corn-rapeseed meal diets, and 100g/T, 150g/T and 200g/T enzyme preparation was added to the group B respectively, which made trial group diets (group C,D,E). Metabolism trial used "TME" methods, with 6 ducks per group, and toally selectde 30 ducks. Through feeding trial and metabolism trial, performance, nutrient availability, enzyme activity and viscosity of chyme were investigated.The results showed: (1) The performance of Cherry Valley ducks was improved when enzyme preparation was added . With enzyme preparation level being increased, average daily gain and cost of feed consumption by the gain of ducks had an increased trend, but it had no effect on feed consumption of ducks. When the level of the enzyme preparation was 200g/T, feed conversion ratio was decreased significantly(0.010.05). (3) Enzyme addition can increase availability of amino acid to a different extent. When the level of the enzyme preparation was 200g/T, availability of total essential amino acid, total amino acid, leucine, glycine, aspartate and cystine were increased extremely significantly (P < 0.01), availability of isoleucine, phenylalanine, glutamate and praline were increased significantly (0.01 |
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