Effect of cassava foliage on the performance, carcass characteristics and gastrointestinal tract development of geese
文献类型： 外文期刊
作者： Li, Mao 1 ; Zhou, Hanlin 1 ; Xu, Tieshan 1 ; Zi, Xuejuan 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Danzhou 571737, Hainan, Peoples R China
2.Hainan Univ, Inst Trop Agr & Forestry, Danzhou 571737, Hainan, Peoples R China
3.Northwest A&F Univ, Coll Anim Sci & Technol, Xianyang 712100, Shanxi, Peoples R China
关键词： geese; cassava foliage; performance; carcass characteristics; gastrointestinal tract development
期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）
ISSN： 0032-5791
年卷期： 2019 年 98 卷 5 期
页码：
收录情况： SCI
摘要： Cassava foliage is a by-product of cassava and has been widely used in animal feed. However, little information is available on its utilization for geese. In this study, we investigated the effects of cassava foliage on the performance, carcass characteristics, and gastrointestinal tract development of geese. A total of 108 28-day-old Hainan indigenous male geese with similar body weight were randomly divided into 3 groups with 6 pens of 6 geese per group and fed for 42 D on either the control diet of ground maize, soybean meal, and wheat bran or the experimental diet of ground maize, soybean meal, and wheat bran supplemented with 5% or 10% cassava foliage, respectively. On day 70, their body weight (BW), average daily gain (ADG), average daily feed intake (ADFI), feed conversion ratio (FCR), carcass characteristics, and gastrointestinal tract development were compared. The results showed that cassava foliage diet significantly improved goose's BW (P < 0.05), ADG (P < 0.05), and ADFI (P < 0.05), affected carcass characteristics such as relative meat content (P < 0.05) and abdominal fat content (P < 0.05), and facilitated goose's gastrointestinal tract development. These findings suggested that incorporating cassava foliage into the diet of geese (day 28-70) could have positive effects, and supplementing 5% cassava foliage was more beneficial than 10%.
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