Component Changes of Chinese Herb before and after Fermentation and the Effect on Some Immune Indices and Growth Performance of Broiler Chickens

The component changes of Chinese herb before and after fermentation were analysed by HPLC and the efficacy was compared based on their application to broiler chickens.According to chromatographical analysis,the amount of some components in fermented Chinese herb decoction was 1～4 times as much as those in non-fermented decoction,and some new absorptive peaks appeared while some specific absorptive peaks in non-fermentative herb disappeared.The results showed that HI titer of anti-ND antibody,index of immune organs and RBC level of erythrocytes in fermented group were all significantly higher(P0.05)than those in non-fermented group;and the utility rate of fermented fodder increased obviously.It showed that some new components appeared in fermented Chinese herb decoction and its efficacy was better than non-fermented herb.