| Contents | 第1-7页 |
| 摘要 | 第7-8页 |
| Abstract | 第8-10页 |
| Table of Abbreviation | 第10-11页 |
| Introduction | 第11-12页 |
| Part 1 Literature Review | 第12-32页 |
| 1. Brief introduction of Enzymes | 第12页 |
| 2. Sources of Enzymes | 第12-13页 |
| 3. Types of Enzyme Available for Broiler Chickens | 第13-14页 |
| 4. Benefits of Enzymes | 第14-17页 |
| ·Reduction in Digesta viscosity | 第14-15页 |
| ·Increase in Available Energy | 第15页 |
| ·Improvement in Nutrient Digestibility | 第15-16页 |
| ·Health Improvement | 第16页 |
| ·Impact on the Environment | 第16-17页 |
| 5. Factors Affecting the Benefits of Enzymes | 第17页 |
| 6. Characteristics of the Enzymes | 第17-21页 |
| 7. Current and future prospects of enzyme preparations on animal diets in China | 第21-24页 |
| 8. Research goal, significance | 第24-25页 |
| References | 第25-32页 |
| Part 2. Experiment Study | 第32-60页 |
| Chapter1. Effects of Compound Enzyme Preparation on Growth Performances and SlaughterPerformance of Broiler Chickens | 第32-42页 |
| Introduction | 第32页 |
| 1 Materials and Methods | 第32-36页 |
| ·Location of the experiment and source of enzymes | 第32-33页 |
| ·Broilers' Management and Sample Collection | 第33-36页 |
| ·Statistical Analysis | 第36页 |
| 2 Results and discussion | 第36-38页 |
| 3 Conclusion | 第38-39页 |
| References | 第39-42页 |
| Chapter 2. Effects of Compound Enzyme Preparation on Antioxidant and immune Property of Broilerchickens | 第42-50页 |
| Introduction | 第42页 |
| 1 Materials and Methods | 第42-44页 |
| ·Location of the experiment and source of enzymes | 第42页 |
| ·Broilers' Management and Sample Collection | 第42-43页 |
| ·Biochemical Determinations | 第43页 |
| ·Statistical Analysis | 第43-44页 |
| 2 Results and discussion | 第44-47页 |
| 3 Conclusion | 第47-48页 |
| References | 第48-50页 |
| Chapter 3 Effects of Compound Enzyme Preparation on Meat Quality of Broiler Chickens | 第50-60页 |
| Introduction | 第50页 |
| 1 Materials and Methods | 第50-53页 |
| ·Location of the experiment and source of enzymes | 第50页 |
| ·Broilers' Management and Sample Collection | 第50-51页 |
| ·Meat Quality Measurements | 第51-52页 |
| ·Statistical Analysis | 第52-53页 |
| 2 Results and discussion | 第53-57页 |
| 3 Conclusion | 第57-58页 |
| References | 第58-60页 |
| Summary | 第60-62页 |
| Acknowledgements | 第62页 |
