Effects of Fermented Citrus Pomace on Nutrient Apparent Digestibility,Serum Biochemical Indices,Cecal Microbial Number and Odor Substance Emission of Qingyuan Partridge Chickens from 90 to 120 Days of Age
This experiment was conducted to study the effects of dietary fermented citrus pomace on nutrient apparent digestibility,serum biochemical indices,cecal microbial number and odor substance emission of Qingyuan partridge chickens.A total of 540 healthy 90-day-old Qingyuan partridge hens with similar body weight were randomly divided into 3 groups with 6 replicates per group and 30 hens per replicate.Chickens in the control group were fed a basal diet,and those in the experimental groups were fed the basal diet supplemen-ted with 10％citrus pomace(citrus pomace group)and 10％fermented citrus pomace(fermented citrus pom-ace group),respectively.The experiment lasted for 30 days.The results showed as follows:1)compared with the control group,the crude protein apparent digestibility in fermented citrus pomace group had a tendency to be increased(0.05＜P＜0.10).2)Compared with the control group,the contents of uric acid and total choles-terol and glutamic oxalacetic transaminase activity in serum of Qingyuan partridge chickens in fermented citrus pomace group were significantly decreased(P＜0.05),and the glucose content in serum was significantly in-creased(P＜0.05).3)Compared with the control group,the Bifidobacterium number in cecum of Qingyuan partridge chickens in citrus pomace group and fermented citrus pomace group was significantly increased(P＜0.05);the Lactobacillus number in cecum in fermented citrus pomace group was significantly increased(P＜0.05),and the numbers of Escherichia coli and Clostridium cluster Ⅳ in cecum were significantly decreased(P＜0.05).Compared with the control group or citrus pomace group,the contents of acetic acid,propionic acid,butyric acid,lactic acid and total short-chain fatty acid in cecum of Qingyuan partridge chickens in fer-mented citrus pomace group were significantly increased(P＜0.05).4)Compared with the control group,the contents of p-cresol,indole,skatole and ammonia nitrogen in cecum of Qingyuan partridge chickens in fermen-ted citrus pomace group were significantly decreased(P＜0.05).In conclusion,dietary fermented citrus pom-ace can improve the crude protein apparent digestibility,increase the numbers of beneficial bacteria in cecum,reduce the numbers of harmful bacteria in cecum,and maintain body health by reducing the content of odor substances and increasing the organic acid contents in cecum,and the effect is better than that of dietary citrus pomace.[Chinese Journal of Animal Nutrition,2024,36(5):2958-2969]
万方数据
维普
