摘要
为了了解菌酶协同发酵饲料对商品蛋鸡生产性能和蛋品质的影响,试验选取60日龄商品蛋鸡100000只,均分为试验组和对照组,试验组饲喂添加量为5.0%的菌酶协同发酵饲料,对照组饲喂常规饲料,试验期346 d,测定两组蛋鸡的生产性能指标(日采食量、产蛋率、料蛋比、破蛋率等),随机抽取产蛋高峰期鸡蛋30枚,测定蛋品质指标(蛋形指数、蛋黄颜色、蛋黄比率、蛋壳厚度、蛋壳强度、哈氏单位)及蛋黄的脂肪酸(饱和脂肪酸、单不饱和脂肪酸及多不饱和脂肪酸)、总脂肪与胆固醇含量。结果表明:与对照组相比,试验组蛋鸡的日采食量有一定程度的提高,但差异不显著(P>0.05);料蛋比、破蛋率显著降低(P<0.05);产蛋率显著升高(P<0.05)。蛋品质方面,蛋形指数、蛋黄颜色、蛋黄比率、蛋壳厚度、蛋壳强度、哈氏单位也均得到一定程度的提高或改善,其中蛋黄比率、蛋壳强度显著提高(P<0.05)。蛋黄脂肪酸方面,试验组的总饱和脂肪酸含量比对照组提高了4.75%,总单不饱和脂肪酸含量提高了2.63%,总多不饱和脂肪酸含量提高了18.24%。此外,试验组鸡蛋中脂肪和胆固醇含量显著降低(P<0.05)。说明饲喂菌酶协同发酵饲料对商品蛋鸡的生产性能及品质具有积极的作用。
In order to study the effects of feed co-fermented by bacteria and enzymes on the production performance and egg quality of commercial laying hens, commercial laying hens aged 60 days in two chicken houses(50 000 chickens each chicken house) were selected as the research objects and divided into the experimental group and the control group. The hens in the experimental group were fed the conventional diet containing 5.0% fermented feed(co fermented by compound probiotics and non-starch polysaccharide enzymes), while chickens in the control group were fed the conventional feed. The entire test period was 346 days. 30 eggs were randomly selected at the peak of egg production, and was used to measure production performance indexes(daily feed intake, egg production rate, feed to egg ratio, egg breaking rate, etc.), egg quality indexes(egg shape index, egg yolk color, egg yolk ratio, egg shell thickness, egg shell strength, and Haugh unit), and the contents of fatty acids(saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids), total fat and cholesterol of egg yolk in the two groups. The results showed that compared with the control group, the daily feed intake of laying hens in the test group were increased to a certain extent, but the difference was not significant(P>0.05), while the feed to egg ratio and egg breaking rate were significantly decreased(P<0.05), the egg production rate was significantly increased(P<0.05). In terms of egg quality, egg shape index, egg yolk color, egg yolk ratio, egg shell thickness, egg shell strength and Haugh unit were also improved to a certain extent, and the egg yolk ratio and egg shell strength were significantly increased(P<0.05). In terms of yolk fatty acid, the total content of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in the test group increased by 4.75%, 2.63% and 18.24%, respectively, compared with the control group. In addition, the contents of fat and cholesterol in the eggs in the test group were significantly decreased(P<0.05). In conclusion, feeding the feed co-fermented by bacteria and enzymes had a positive impact on the production performance and quality of commercial laying hens.
作者
林标声
何玉琴
谢璐娜
罗建
周孝琼
陈飞帆
姚宝锋
戴爱玲
LIN Biaosheng;HE Yuqin;XIE Luna;LUO Jian;ZHOU Xiaoqiong;CHEN Feifan;YAO Baofeng;DAI Ailing(College of Life Science,Longyan University,Longyan 364000,China;Fujian Provincial Key Laboratory of Prevention and Control of Livestock Infectious Diseases and Biotechnology,Longyan 364000,China;Animal Disease Prevention and Control Center of Longyan City,Longyan 364000,China;Fujian Longyan Jinhe Animal Feed Co.,Ltd.,Longyan 364000,China;Fujian Province Chuangyiyuan Agriculture and Animal Husbandry Co.,Ltd.,Liancheng 366000,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2022年第21期99-103,共5页
Heilongjiang Animal Science And veterinary Medicine
基金
福建省自然科学基金项目(2018J01462)
龙岩市奇迈科技创新基金项目(2019LYF10002)
上杭县奇迈科技创新基金项目(2017SHQM05)。
关键词
菌酶协同
发酵饲料
蛋鸡
生产性能
蛋品质
bacteria coupled with enzymes
fermentation feed
laying hens
production performance
egg quality
