[目的]研究日粮中添加不同水平竹醋液(BV)对肉鸡生产性能、生理变化和粪便中氨气的影响。[方法]选用1日龄AA肉仔鸡192只(公母各半),随机分为4个处理组:对照、BV5、BV10和BV20组,分别在4组的基础日粮中添加0、5、10和20 mL？kg-1的竹醋液。每组6个重复,每个重复8只鸡,试验期为42 d。[结果]各竹醋液组与对照组间肉鸡0~3周体增质量(BWG)和料质量比(F/G)以及0~6周体增质量(BWG)有显著升高(P<0.05);各组间免疫器官指数无显著差异(P>0.05);添加竹醋液可以增加血清总蛋白(TP)和球蛋白(GLB)含量,降低血清白蛋白(ALB)含量和淀粉酶活性(P<0.05或P<0.01);肌胃、腺胃和前肠食糜pH值随着竹醋液添加量的增加而减小(P<0.05或P<0.01);日粮中添加竹醋液引起肉鸡小肠食糜中淀粉酶、胰蛋白酶和糜蛋白酶活性升高,脂肪酶活性随着竹醋液添加量的增加而降低,其中BV5和BV10组糜蛋白酶活性极显著高于对照组(P<0.001),BV10组肉鸡小肠食糜中淀粉酶活性显著高于对照组(P<0.05);添加竹醋液后,十二指肠和空肠的形态发生变化,其中BV10组肉鸡十二指肠绒毛长度、隐窝深度以及空肠绒毛长度均高于其他组,而空肠隐窝深度低于其他组。BV5组肉鸡胸肌pH45 min显著的高于其他3个组(P<0.05);添加竹醋液后肉鸡胸肌亮度(L*)值有所降低,红色度(a*)值有所升高;另外,肉鸡日粮中添加竹醋液后,发酵鸡粪中氨气产生量均有所降低,其中添加BV5组氨气产生量显著低于对照组(P<0.05)。[结论]日粮中添加竹醋液对肉鸡生产性能、血清生化指标、消化道pH值、小肠食糜中消化酶的活性以及肉色均有一定影响;另外竹醋液可减少畜舍中由于鸡粪发酵而产生的氨气;在所有试验组中10 mL？kg-1的竹醋液添加量效果最好。[Objectives]This study aimed to investigate the effects of basal diets supplemented with different levels of bamboo vinegar(BV)on the growth performance, physiological changes and ammonia contents in the feces of broiler chickens. [Methods]A total of one hundred and ninety-two 1-day-old AA broiler chickens(half male and half female)were randomly divided into 4 treatment groups:control group, BV5, BV10 and BV20 group. Each treatment had 6 replicates with 8 chicks each. Birds were fed with the basal diet supplemented with 0(control group), 5, 10 and 20 mL？kg-1 bamboo vinegar for 42 days. [Results]The results showed a significant difference(P<0.05)between the control group and bamboo vinegar groups in body weight gain(BWG)and feed to gain ratio. No significant differences were observed in immune organ index(P>0.05). Bamboo vinegar increased serum total protein(TP)and globulin(GLB), decreased serum albumin(ALB)and amylase(AMS)activity(P<0.05 or P<0.01). Digestive tracts and chyme pH values were decreased accompanied with the supplementation of bamboo vinegar. Dietary bamboo vinegar increased intestinal chyme amylase(AMS), trypsin and chymotrypsin activity, but the lipase activity was decreased, and the chymotrypsin activity in BV5 and BV10 groups was significantly higher than that in control group(P<0.001), as well as AMS activity in BV10 group(P<0.05). Dietary bamboo vinegar had an effect on villi structure of duodenum and jejunum in broiler chickens(P<0.05). Pectoral pH45min in BV5 group was significantly higher than that in the other 3 groups(P<0.05). After adding bamboo vinegar, pectoral brightness(L*)was decreased, and redness(a*)was increased. Dietary bamboo vinegar significantly decreased fecal ammonia
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