菌肽蛋白对蛋鸡生产性能、蛋品质、肠道菌群数量及血清生化指标的影响  

Effects of Bacterial Peptide Protein on Performance,Egg Quality,Serum Biochemical Parameters and Intestinal Bacteria Flora Number of Laying Hens

作　　者：齐明星 苗丽萍[1] 贺强[1] 李俊明[1] 蔡祥敏 邹晓庭[1] 

机构地区：[1]浙江大学饲料科学研究所,农业部动物营养与饲料科学重点实验室,杭州310058 [2]浙江诚元生物技术有限公司,杭州310013

出　　处：《动物营养学报》2015年第12期3878-3886,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：科技型中小企业技术创新基金(13C26213312555);国家蛋鸡产业技术体系建设专项基金资助(CARS-41-K17);国家科技支撑计划专项基金资助(2014BAD13B04)

摘　　要：本试验旨在探讨菌肽蛋白对高峰后期（74～85周龄）蛋鸡生产性能、蛋品质、肠道菌群数量、血清生化指标的影响。试验选取900只74周龄的京红1号产蛋鸡,随机分成5组,每组5个重复,每个重复36只。对照组饲喂玉米-豆粕型基础饲粮,试验组分别饲喂添加2%、4%、6%和8%菌肽蛋白的饲粮,并通过调整饲粮组成使得各组饲粮的营养水平基本一致。预试期1周,正试期9周。结果表明：与对照组相比,1）饲粮中添加菌肽蛋白可显著提高京红1号蛋鸡的产蛋率（P〈0.05）,但对料蛋比、平均蛋重、平均日采食量未产生显著影响（P〉0.05）。2）饲粮中添加菌肽蛋白可显著增加鸡蛋的蛋白高度、哈氏单位和蛋壳厚度（P〈0.05）,而对蛋黄颜色和蛋壳强度未产生显著影响（P〉0.05）。3）饲粮中添加菌肽蛋白可显著增加盲肠内容物中乳酸菌和枯草芽孢杆菌的数量（P〈0.05）,显著降低大肠杆菌的数量（P〈0.05）。4）饲粮中添加菌肽蛋白显著降低了血清中尿素氮含量（P〈0.05）,对血清中总蛋白、白蛋白含量及谷草转氨酶和谷丙转氨酶活性均未产生显著影响（P〉0.05）。综上所述：在本试验条件下,饲粮中添加菌肽蛋白能显著提高蛋鸡高峰后期的生产性能和蛋品质,明显增加肠道有益菌的数量。京红1号蛋鸡（74～85周龄）玉米-豆粕型饲粮菌肽蛋白最佳添加水平为4%。This study was conducted to investigate the effects of bacterial peptide protein on performance,egg quality,serum biochemical parameters and intestinal bacteria flora number of laying hens during the post-peak period（ 74 to 85 weeks of age）. A total of 900 Jinghong No. 1 laying hens（ 74 weeks of age） were randomly allotted to 5 groups,with 5 replicates per group and 36 hens per replicate. The control group was given a basal corn-soybean meal diet. And the experiment groups were fed basal diet with 2 %,4 %,6 %,and 8 %bacterial peptide protein,respectively. This trial lasted 10 weeks,including 1-week pretest period and 9-week experimental period. The results showed as follows： compared with control group,1） dietary bacterial peptide protein supplemented significantly increased laying rate（ P〈0. 05）,while had no significant effects in feed to egg ratio,egg weight and average daily feed intake（ P〉0. 05）. 2） Albumen height,haugh unit and eggshell thickness were significantly increased by dietary bacterial peptide protein supplemented,while yolk color and eggshell strength had no response to increasing dietary bacterial peptide protein level（ P〉0. 05）. 3） Dietary bacterial peptide protein supplemented significantly increased the number of Lactobacillus and Bacillus subtilis in caecum content（ P〈0. 05）,and significantly decreased the numbers of Escherichia coli（ P〈0. 05）. 4） Dietary bacterial peptide protein supplemented significantly decreased serum urea nitrogen content（ P〈0. 05）. In conclusion,dietary bacterial peptide protein supplemented can significantly improve the performance,egg quality,and increase the number of beneficial intestinal bacteria of laying hens during the post-peak period in this study,and the optimal supplemented level of bacterial peptide protein in corn-soybean meal diet of Jinghong No. 1 laying hens（ 74 to 85 weeks of age） is 4 %.

关 键 词：菌肽蛋白 蛋鸡 生产性能 蛋品质 菌群数量 血清生化指标 

分 类 号：S831.4[农业科学—畜牧学] S816.7[农业科学—畜牧兽医]