Enzyme complex and Saccharomyces cerevisiae in diets for broilers in the initial phase

SUMMARY This study aimed at evaluating the use of exogenous enzymes in diets with Saccharomyces cerevisiae and their impact on zootechnical performance, carcass yield, intestinal histomorphometry and of broiler diets in the initial phase. A completely randomized design was used in a 2×3 + 1 factorial arrangement, with two levels of enzyme complex (EC), (0 and 200g / ton), three yeast levels (0, 6 and 12%) and a control diet, making up seven treatments, with five replicates of 20 broilers per experimental unit. We evaluated the performance (feed intake, weight gain and feed conversion ratio), carcass yield and cuts, histomorphometry of the small intestine (height, circumference and width of villi, height and width of the crypt, thickness of the intestinal muscle wall and villi/crypt relationship). From 1 to 7 and 1 to 21 days, the inclusion of yeast led to reduced broiler performance. At 21 days, the addition of EC resulted in an increase of (p

摘要 本研究旨在评估酿酒酵母（Saccharomyces cerevisiae）日粮中外源性酶的应用方式，及其对肉鸡育雏期畜禽生产性能、屠宰性能与肠道组织形态学的影响。本试验采用2×3+1因子设计的完全随机方案，设置2个酶复合物（Enzyme Complex, EC）添加水平（0、200g/吨）、3个酵母添加水平（0、6%、12%），并增设1个对照日粮，共形成7个处理组；每个试验单元设5个重复，每个重复包含20只肉鸡。本试验评估指标涵盖生产性能（采食量、日增重、料重比）、屠宰性能及分割肉产率，小肠组织形态学指标（绒毛高度、周长、宽度，隐窝高度与宽度、肠壁肌层厚度及绒毛隐窝比）。在1~7日龄及1~21日龄阶段，添加酵母会降低肉鸡的生产性能；在21日龄时，添加EC可使（p