The aim of this experiment was to investigate the effects of complex fermented herbs on growth performance,slaughter performance,antioxidant performance and intestinal development of white feather broilers.One hundred and forty-four broilers of 1 day old were selected and randomly divided into three treatments with four replicates of 12 chickens each.The control group was fed with a basal diet and the experimental group was respectively supplemented with 1％compounded unfermented herbs(experimental group)and fermented herbs(fermented group)in the basal diet.The experimental period was 42 d.The results showed as follows:(1)From 1 to 42 d,compared with the control group,the average daily weight gain(ADG)of broilers in the experimental and fermentation groups was increased by 3.06％and 4.25％,and the feed-to-weight ratio(F/G)was decreased by 5.14％and 7.43％(P＜0.05).(2)No significant difference in slaughtering performance between groups(P＞0.05).(3)Compared with the control group,the activity of glutathione peroxidase(GSH-Px)in serum was significantly increased by 110.20％in the fermentation group(P＜0.05).The activity of superoxide dismutase(SOD)content was increased by 74.21％and 132.85％.Meanwhile,the activity of malondialdehyde(MDA)content was decreased by 37.37％and 40.15％in the experimental and fermentation groups(P＜0.05).(4)Compared with the control group,the development of villus height in the experimental group and fermentation group was increased by 21.50％and 64.12％(P＜0.05),and the depth of crypts was decreased by 6.65％and 17.47％(P＜0.05).In conclusion,the addition of this fermented herb to the feed could effectively improve the growth performance of 42-day-old white feather broilers,enhance the antioxidant function,and promote the development and maturation of intestinal morphology,thus improving the growth efficiency.
white feather broilerfermented herbsgrowth performance
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