摘要
为研究不同蛋白水平和氨基酸模式对60~75周龄海兰褐蛋鸡生产性能、蛋品质及营养物质利用率的影响,选取240只体重相近的59周龄海兰褐蛋鸡随机分为6组,每组4个重复,每个重复10只鸡,设计3个粗蛋白水平(14.13%、13.62%和13.12%)和6个氨基酸模式,其中氨基酸模式1(对照组,参照该品种2015年饲养标准配制)和模式2蛋白水平为14.13%,模式3和模式4蛋白水平为13.62%,模式5和模式6蛋白水平为13.12%,试验期为60~75周龄。结果表明:粗蛋白水平对平均蛋重和蛋白高度影响显著(P<0.05),对营养物质消化率无显著影响(P>0.05);氨基酸模式对产蛋率、料蛋比和平均蛋重影响显著(P<0.05),对蛋品质无显著影响(P>0.05),对粗蛋白、粗脂肪、丝氨酸、蛋氨酸、异亮氨酸和酪氨酸消化率影响显著(P<0.05)。日粮粗蛋白水平从14.13%降至13.12%,蛋鸡生产性能、蛋品质和营养物质利用率均有不同程度降低,调整氨基酸数量和比例关系可对上述指标有改善作用,其中氨基酸模式4组效果最好。
The study was aimed to evaluate the effects of different crude protein levels and amino acid patterns on production performance, egg quality and nutrient utilization rate of Hy-Line brown layers at 60 to 75 weeks of age.A total of 240 59-week-age Hy-Line brown layers were randomly allotted into six groups with four replicates per group and 10 layers per replicate. Dietary crude protein was designed for three levels of 14.13%, 13.62% and 13.12%, respectively. The protein level of amino acid pattern 1 （control group）and pattern 2 was 14.13%, which of pattern 3 and pattern 4 was 13.62% and pattern 5 and pattern 6 was 13.12%, respectively. Amino acid pattern of control group was formulated according to the breed standard of Hy-Line brown layers in 2015, and other groups were adjusted on the basis of the appropriate proportion. The experiment periods was from 60 to 75 weeks age. The results showed as follows： Dietary crude protein level could affect average egg weight and albumen height significantly （P〈0.05）, had no significant effect on nutrition utilization rate （P〉0.05）; Dietary amino acid pattern could affect laying rate, feed conversion rate and average egg weight significantly （P〈0.05）, and had no significant effect on egg quality （P〉0.05）, and had significant effect on digestibility of crude protein, crude fat, Ser, Met, Ile, Tyr （P〈0.05）; When dietary crude protein level was reduced from 14.13% to 13.12%, production performance, egg quality and of nutrition utilization rate of layers were reduced to varying degrees, and Adjusting the quantity and proportion of amino acids in diet could improve the above indexes in layers. Amino acid pattern 4 had the best improvement effect for all.
作者
何万领
李晓丽
丁轲
李旺
李元晓
任振东
张金汉
王军峰
HE Wanling LI Xiaoli DING Ke LI Wang LI Yuanxiao REN Zhendong ZHANG Jinhan WANG Junfeng(College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, Henan 471023 Henan Egdoo Technology Co., Ltd., Zhengzhou, Henan 450000)
出处
《中国家禽》
北大核心
2017年第19期37-43,共7页
China Poultry
基金
国家自然科学基金项目(U150410380)
河南科技大学青年科学基金项目(2015QN039)
河南科技大学创新培育基金项目(4025-13480066)
河南省科技厅"三区人才"支持计划项目(2015SQ018)
关键词
氨基酸模式
蛋鸡
生产性能
蛋品质
营养物质利用率
amino acid pattern
layers
production performance
egg quality
nutrition utilization rate
