健康蛋种鸡使用益生菌的效果  

Effect of probiotics on the healthy egg- laying breeder hens

作　　者：龙红芡[1] 王德贺[1] 包曼[1] 刘龙[1] 宁中华[1] 

机构地区：[1]中国农业大学动物科技学院,北京100193

出　　处：《黑龙江畜牧兽医》2013年第11期68-69,共2页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家蛋鸡产业技术体系项目(nycytx-41)

摘　　要：为了探究益生菌对健康鸡的使用效果,试验选用411日龄农大三父母代健康蛋种鸡1 152只,随机分为对照组和试验组,对照组饮用未添加益生菌液的普通水,试验组饮用添加益生菌液的水,测定种鸡生产性能和蛋品质。结果表明:与对照组相比,试验组蛋种鸡产蛋率极显著降低(P<0.01);破蛋率无显著变化(P>0.05);死亡率极显著降低(P<0.01);料蛋比极显著升高(P<0.01);蛋壳比例显著降低(P<0.05),蛋品质其他指标无显著变化(P>0.05)。To study the effect of probiotics on the healthy chicken, 1152 Nongda No. 3 parental egg - laying breeder hens were used at 411 days of age, and randomly divided into a control group and an experimental group. The control group was treated with normal drinking water without adding probiotics, and the experimental group was treated with drinking water with adding probiotics. And then the production performance and protein of the breeders wits determined, respectively. The result showed that the laying rate of the egg - laying breeder hens in the experimental group was highly significantly reduced （ P 〈 0.01 ） compared with the control group, whereas it had no significant effect on broken egg rate （ P 〉 0.05 ）. The mortality rate and the ratio of feed to egg in the experimental group were highly significantly reduced （ P 〈 0.01 ） and improved （ P 〈 0.01 ） , respectively. The proportion of egg shell was significantly reduced （ P 〈 0.05 ） , but there were no significant differences （ P 〉 0.05） in the other indices of the egg quality.

关 键 词：健康鸡 益生菌 生产性能 

分 类 号：S816.7[农业科学—饲料科学]