γ-氨基丁酸对热应激肉鸭生产性能的影响-农业推广专业论文.docxVIP

山东农业大学硕士专业学位论文 山东农业大学硕士专业学位论文 Υ- Υ-氨基丁酸对热应激肉鸭生产性能的影响 PAGE PAGE 13 PAGE PAGE 10 摘 要 为探讨 γ-氨基丁酸对热应激肉鸭生产性能的影响，在夏季平均温度 28 摄氏度以上时选用 SM3 系樱桃谷鸭苗 2000 只，正常饲喂至 19 日龄， 以后随机分为 2 组，每组 5 个重复，每重复 200 只鸭，分 20-32 日龄和 33-42 日龄两阶段日粮饲喂，其中试验组日粮除每吨饲料添加 100ppm 氨 基丁酸外其余与对照组相同。 结果表明，γ-氨基丁酸对肉鸭体温无显著影响（P0.05）,但是极显 著降低肉鸭 20-32 日龄和 33-42 日龄的采食量（P0.01）；γ-氨基丁酸对 于肉鸭的成活率、出栏体重和胴体率无显著影响（P0.05），但是极显著 降低料肉比（P0.01）；γ-氨基丁酸对于肉鸭血清尿酸（UA）、三碘甲腺 原氨酸（T3）水平无显著性影响（P0.05），但是显著降低肉鸭血糖（GLU） 浓度（P0.05），显著升高血清甘油三酯（TG）和游离脂肪酸（NEFA）浓 度(P0.05)；添加γ-氨基丁酸后除肉鸭的脑组织中氨基丁酸含量极显著 提高外（P0.01），全血和肝脏、肾脏、心脏等主要器官中氨基丁酸含量 均无显著差异（P0.05）。 关键词：γ-氨基丁酸；樱桃谷肉鸭；生产性能；血液生化指标 Effects of γ-Aminobutyric acid on the Performance of Meat Ducks which were Suffered from Heat Stress Zhangli Directed by Linhai Abtract To research the effects of γ-Aminobutyric acid on the performance of meat ducks which were suffered from heat stress, we fed 2000 baby Cherry valley meat duck SM3 animal feeds until the day of nineteen,and then devided them into two groups with five replicates for each group, each replicate had 200 Cherry valley meat duck SM3.From 20 to 32 days of age, Cherry valley meat duck SM3 were fed with one control group feeds, from 33 to 42 days of age, Cherry valley meat duck SM3 were fed with another control group feeds. The experimental feeds were almost the same with the control group feeds except for the addition of 100ppmγ-Aminobutyric acid in one ton feeds. The results showed:γ-Aminobutyric acid had no significant effect on the body temperature of meat ducks（P0.05），butγ-Aminobutyric acid significantly reduced the foraging of 20 to 32 days of age ducks and 33 to 42 days of age ducks（P0.01）.γ-Aminobutyric acid had no significant effect on the survival rate、the final body weight and naked body rate of meat ducks（P0.05）, but it significantly affected the rate between feed and gain（P0.01）. γ-Aminobutyric acid had no significant effect on the amout of UA and T3 of meat duck blood serum（P0.05）,but it significantly reduced the level of GLU of meat du