酵母铬对蛋鸡的生产性能、蛋黄胆固醇含量、铬沉积规律的影响  

Effects of Chromium Yeast on Laying Performance and Cholesterol Content of Yolk and Chromium Deposition in the Layer

作　　者：张加力[1] 王开[1] 张春[2] 王玉峰[3] 何浩 王贵[1] 

机构地区：[1]吉林农业大学动物科学技术学院,长春130118 [2]吉林农业大学发展学院,长春130600 [3]吉林市动检站,吉林132000 [4]吉林省榆树市畜牧局,榆树130433

出　　处：《吉林农业大学学报》2008年第5期730-733,共4页Journal of Jilin Agricultural University

基　　金：吉林省教育厅项目(2005)

摘　　要：在49周龄的罗曼蛋鸡日粮中添加不同水平的酵母铬以观察其对蛋鸡生产性能及蛋品质的影响。结果表明：蛋鸡饲粮中添加400μg/kg酵母铬能够提高产蛋率、增加平均蛋重、降低饲料报酬；蛋鸡饲粮中添加400-800μg/kg酵母铬可以明显降低蛋黄胆固醇含量，并且铬在鸡蛋中的沉积量在21 d前与酵母铬添加量呈正相关；21 d以后略有下降。Roman layers of 49 weeks old were given food containing Chromium Yeast（CrY）with different levels so as to observe the effects of the CrY with different levels on laying function and yolk cholesterol ,content, The result reveals that the feed with an addition of 400μg/kg CrY could improve laying rate and average weight and reduce the costs of feed. The feed with an addition of 400-800 μg/kg CrY could lower cholesterol content in yolk significantly and within the first 21 days the Cr deposit in eggs grew with the increase of CrY but decreased a bit from the 22^nd day.

关 键 词：酵母铬 蛋鸡 生产性能 蛋黄胆固醇 铬沉积规律 

分 类 号：S831.5[农业科学—畜牧学]