| In this study,the alfalfa was used as raw material,the methods of fermentation technology and broiler feeding experiment were used to study the effect of biological additives on fermentation quality.In addition,fermented alfalfa was added to the diet,and the influence of broiler growth,slaughter,meat quality,and intestinal structure of broiler were explored.The results showed that:The best addition and moisture were that 106 cfu/g Yeast +107 cfu/g Lactobacillus casei +0.1% Cellulase +106 cfu/g Bacillus subtilis,and the water was 60%.Furthermore,after fermentation for 30 days,it was premium grade by sensory identification and p H was 4.17,and the content of LA,AA,CL,?-AL,LPS,NP,the total number of colonies,the lactic acid bacteria and the yeast were the highest grade under this condition,while PA,NPN,NH3-N and the number of fungal were the lowest grade in this group.Meanwhile,CP,NSI,FAA,and the content of amino acids was significantly higher than that of the control group(P<0.05),and NDF,ADF,NDIP and ADIP were significantly lower than those in the control group(P<0.05).In the broiler feeding experiment,240 healthy white broilers were selected and divided into 4treatments,and each with 3 replicates and 20 replicates.The control group,the group I,the group II and the group III were added 0%,3%,5% and 7% fermented alfalfa on the basal diet respectively.The results showed that ADG,ADFI,slaughter rate,half net load rate,full net load rate,chest muscle rate,leg muscle rate,immune organ index,TP,ALB,GLO,AST,ALT,GLU,LPS,HDL-C were significantly higher than those in the control group(P>0.05),however,the BUN,TG,CHO and LDL-D were lower(P>0.05),The rate of abdominal fat in group III was significantly lower than that in control group(P<0.05).Further,the activities of T-AOC,T-SOD and GSH-Px in each group were higher than those in the control group(P<0.05),the content of MDA in group II and group III was significantly lower than that in control group at 21 day old of broiler(P<0.05).Moreover,in the terms of the quality of meat,the loss rate and shear rate of muscle dripping in the experimental groups were lower than those in the control group(P>0.05).The p H of the leg muscle at 24 h after slaughter was significantly higher than that of in the control group(P<0.05).On the other hand,the shear strength of group II and III was significantly lower than that of the control group(P<0.05),the total of amino acid content was significantly higher than the controlgroup(P<0.05),and the fatty acid content in the muscle of the experiment groups was higher than that in the control group except the behenic acid(P>0.05).In the terms of the intestinal structure and content,the small intestine index of group III was higher than that of control group(P<0.05),and the p H in jejunum was significantly lower than that of the control group(P<0.05).Additionally,the villi height,intestinal wall thickness,cellulase,?-amylase,lipase and protease activity of duodenum in experiment groups were higher than those of the control group(P<0.05).The height of jejunum villus was significantly higher than that of the control group(P<0.01),and the depth of intestine crypt and thiehness of iejunum was significantly higher than that of control group(P<0.05).What's more,the number of cecal oxygen consumption and salmonella enteritidis in the experiment groups was significantly lower than that in the control group(P<0.05),however,the number of lactic acid bacteria in group II and III was higher than that in control group(P<0.05).Conclusion,the optimum amount of alfalfa additive fermentation was 106 cfu/g Yeast +107cfu/g Lactobacillus casei + 0.1% Cellulase +106 cfu/g Bacillus subtilis,and the water was 60%.For the monogastric animal broiler,the best proportion is 5%~7%,it could improve the growth,slaughter performance,feed remuneration,immune performance and meat quality,increase the thickness of the intestinal wall and reduce the number of intestinal harmful bacteria.The positive effect of fermented alfalfa has a direct relationship with improving the antioxidant capacity,the ability of liver synthesis protein and intestinal mucosal structure. |
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