声明
Contents
摘要
Abstract
Table of Abbreviation
Introduction
Part 1 Literature Review
1.Brief introduction of Enzymes
2.Sources of Enzymes
3.Types of Enzyme Available for Broiler Chickens
4.Benefits of Enzymes
4.1 Reduction in Digesta Viscosity
4.2 Increase in Available Energy
4.3 Improvement in Nutrient Digestibility
4.4 Health Improvement
4.5 Impact on the Environment
5.Factors Affecting the Benefits of Enzymes
6.Characteristics of the Enzymes
7.Current and future prospects of enzyme preparations on animal diets in China
8.Research goal,significance
References
Part 2.Experiment Study
Chapter 1.Effects of Compound Enzyme Preparation on Growth Performances and Slaughter Performance of Broiler Chickens
Introduction
1 Materials and Methods
2 Results and discussion
3 Conclusion
References
Chapter 2.Effects of Compound Enzyme Preparation on Antioxidant and immune Property of Broiler chickens
Introduction
1 Materials and Methods
2 Results and discussion
3 Conclusion
References
Chapter 3 Effects of Compound Enzyme Preparation on Meat Quality of Broiler Chickens
Introduction
1 Materials and Methods
2 Results and discussion
3 Conclusion
References
Summary
Acknowledgments