Studies On The Manufacture Of The Fermented Prearation Of Astrasalus-bacillus Subtilis And Palication On Broilerspp

Nowadays, it is a hot spot that research and development of the greenfeeding additives, which has always been to replace the role of antibiotics, withoutresidue and pollution in animal husbandry, with the more and more prominent dangerby the mass use of antibiotics. In this study, the optimum medium formulation andculture condition were obtained, firstly, by different proportions of watery extract ofAstragalus root in Nutrient-Broth-Medium. Then, different doses of the fermentedpreparation was added in the water of broilers, to research the effect of that inproduction. At last, the stability of Bacillus subtitles in the fermented preparation wasassayed, as well as the security of fermented preparation. The main research content isas follows：Bacillus subtitles was cultured with watery extract of Astragalus root, and theoptimum medium formulation and culture condition were identified. Results showedthat optimum fermentation medium component for Bacillus subtilis was wateryextract of Astragalus root60%, Nutrient-Broth-Medium40%, ammonium sulfate0.4g.The obtained best fermentation condition was described as: temperature37℃,original pH8.0, amount of inoculation3%, amount of load100ml(in500ml,flask),rotation speed160rpm．To observe the effect of the fermented preparation of Astragalus-Bacillus subtilis,on productivity, immune organ index and immune effect of vaccine on broilers.Theresults as follows:The fermented preparation can improve the broilers’ daily weightgain and the average daily feed intake.What’s more, the feed conversion rate wasreduced.Compared with control group, the fermented preparation on suitable dosagecan improve the spleen index,the bursal index,the ND and AI antibody titer of the broilers on21and42days of age.The results indicated that the fermented preparationof Astragalus-Bacillus subtilis can be an ideal alternative to antibiotics, as enhancingthe productivity and immunological function of broilers.To study the influence of storage time on the stability and safety of viablebacteria in fermented preparation, we determined the amount of viable bacteria fromdifferent fermented preparation saved on different days. At the same time, High dosefermented preparation was drank by broiler with different ages. The results suggestedthat the survival rate of Bacillus subtitles was around95%after conserved5months,with high safety.