中文摘要：

本试验旨在研究不同酸化剂及其水平对鲜饲料保质效果与生长期水貂腹泻的影响。选用100只雄性水貂，随机分为10组，每组10只，Ⅰ组为对照组饲喂基础日粮，Ⅱ～Ⅳ组分别在基础日粮中添加0．4％、0．6％、0．8％磷酸，Ⅴ～Ⅶ组分别在基础日粮中添加0．5％、1．0％、1．5％柠檬酸，Ⅷ-Ⅹ组分别在基础日粮中添加0．5％、1．0％、1．5％乳酸。试验期62d。结果表明，酸化剂可降低长期冷冻保存鲜饲料的酸值（AV）、羰基值（COV）和挥发性盐基氮（TVBN）水平，抑制脂肪、蛋白质氧化变质过程，提高鲜饲料保质水平，其中添加1．5％乳酸保质效果最好；饲料酸化剂对37℃条件下鲜饲料中大肠杆菌菌落数影响显著，1h时1．5％柠檬酸组大肠杆菌菌落数最低（P〈0．01），4h时0．4％磷酸组大肠杆菌菌落数最低（P〈0．05），8h时1．5％乳酸组大肠杆菌菌落数最低（P〈0．05）；应用饲料酸化剂可极显著降低生长期水貂腹泻指数、腹泻率（P〈0．01），对缓解夏季水貂腹泻意义重大。提示，水貂日粮中添加1．5％乳酸综合效果较好。

英文摘要：

This experiment was conducted to study the effects of different kinds and levels of acidifier on the fresh-keeping of feeds and diarrhea of growing mink. 100 male minks were randomly divided into 10 groups and 10 minks in each group. Ⅰ group was fed basal diet. Ⅱ to Ⅹ groups were supplementation with different kinds and levels of acidifier in basal diet, that were 0.4%（ Ⅱ ）, 0.6% （Ⅲ）and 0.8% （Ⅳ） phosphoric acid, 0.5% （Ⅴ）, 1.0% （Ⅵ）and 1.5% （Ⅶ） citric acid, 0.5%（Ⅷ）, 1.0 % （Ⅸ） and 1.5 % （ Ⅹ ） lactic acid, respectively. The trial lasted for 62 days. The results indicated that acidifier could reduce the acid value （AV）, carbonyl value （COV） and total volatile basic nitrogen （TVBN） levels of fresh feeds, restrain the oxida tion metamorphic process of fat and protein and improve the preservation ability of fresh feeds, and the 1.5% lactic acid was the best one. The number of Escherichia coli （37 ℃ ） were significantly affected by dietary acidifier, when tested the number of Escherichia coli at 1 hour, 1.5% citric group was the lowest one （P〈0.01）, at 4 h, the number of Escherichia coli was the lowest in 0.4% phosphoric acid group （P〈0.05）, at 8 h, the lowest Escherichia coli number was found in 1.5% lactic acid group （P〈0.05）. Supplementation with acidifier could extremely significantly reduce the acidifier index and diarrhea rate of growing minks （P〈0.01）, so it had a great significance to relieve the diarrhea of minks in summer. In conclusion, the best lev el of lactic acid was 1.5 % in diet for minks.