包膜乳酸菌剂对东乡黑羽绿壳蛋鸡产蛋性能及蛋品质的影响  

Effects of Envelope Lactobacillus on Laying Performance and Egg Quality of Green-eggshell Layers

作　　者：曲湘勇[1] 杨清丽 杨霞[1] 申光荣 

机构地区：[1]湖南农业大学动物科学技术学院,长沙410128 [2]深圳市裕农科技股份有限公司,深圳518052

出　　处：《饲料博览》2016年第1期1-4,共4页Feed Review

基　　金：湖南农业大学产学研基金项目(10068)

摘　　要：试验选取健康且日龄相同、体重和产蛋性能相近的150日龄的东乡黑羽绿壳蛋鸡120羽,随机分成A、B、C、D组,每组3个重复,每个重复10羽,A组为对照组,饲喂全价基础日粮,B、C、D组为试验组,分别在全价基础日粮中添加包膜乳酸菌制剂10、20和30 mg·kg^(-1),饲喂28 d。试验结果表明,与对照组相比,C、D组的产蛋率分别提高了9.29%、7.80%(P<0.01);平均蛋重分别提高4.12%、4.04%(P<0.01);且料蛋比分别降低了10.56、14.60%(P<0.05),B组也有一定的提高但效果不显著(P>0.05);与对照组相比,B、C、D组蛋黄色泽分别提高了9.30%、36.05%、41.86%(P<0.01),哈氏单位分别提高了3.37%、7.10%、7.70%(P<0.01),且C、D组极显著高于B组(P<0.01)。结果表明,饲料中添加一定量的包膜乳酸菌能够有效改善绿壳蛋鸡的生产性能和蛋品质。This experiment selected 120 healthy laying hens with the same day-old, the similar laying rate and body weight for feeding trials. The hens were randomly divided into four group as A, B, C, D, each was 30 feathers,with 3 replicates of 10 each. Group A was the control group fed the full price of the basal diet, group B, C, D were the test groups fed with the full price of the basal diet that supplemented with 10, 20 and 30 mg·kg^（-1） envelope lactobacillus respectively. The trial period was 28 d. The results showed that compared with group A, laying rate of group D and C improved significantly and feed/egg ratio decreased significantly on the third week（P0.05）. Average egg weight was significantly increased（P0.01）. The experimental group compared with control group, yolk color was significantly improved（P0.05）. Haugh unit of test groups were significantly improved（P0.05）, and C, D group compared to the A, B group significantly increased（P0.01）. It is concluded that the basal diet supplemented with a certain levels of envelope lactobacillus could improve production performance and the egg equality significantly.

关 键 词：包膜乳酸菌 产蛋性能 蛋品质 绿壳蛋鸡 

分 类 号：S831[农业科学—畜牧学] TS261.13[农业科学—畜牧兽医]