饲粮粗蛋白质水平对汶上芦花鸡生产性能和蛋品质的影响  

Effects of Dietary Crude Protein Level on Performance and Egg Quality of Wenshang Luhua Chickens

作　　者：王少琨[1] 殷若新[2] 王进圣 钟光[1] 王炎辉[1] 曲昆鹏[1] 张帅[1] 宋志刚[1] 

机构地区：[1]山东农业大学动物科技学院,泰安271018 [2]山东省农业科学院家禽研究所,济南250023 [3]山东凤祥股份有限公司,阳谷252300

出　　处：《动物营养学报》2017年第10期3523-3529,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：山东省现代农业产业技术体系家禽创新团队营养与饲料岗位项目(SDAIT-011-08)

摘　　要：本试验旨在研究饲粮粗蛋白质水平对汶上芦花鸡生产性能和蛋品质的影响,建立粗蛋白质需要量回归模型,确定汶上芦花鸡产蛋期饲粮粗蛋白质需要量。采用单因素试验设计,选取30周龄、体重相近的健康汶上芦花鸡360只,随机分为5个组,每组6个重复,每个重复12只鸡。各组分别饲喂饲粮粗蛋白质水平为13%、14%、15%、16%和17%的试验饲粮,其他饲粮营养水平保持一致。预试期7 d,正试期35 d。结果表明:1)平均日粗蛋白质摄入量(ADCPI)随着饲粮粗蛋白质水平的升高而显著升高(P<0.05)。产蛋数、产蛋率和平均日产蛋量(ADEM)随着饲粮粗蛋白质水平的升高先升高后降低,16%粗蛋白质水平组达到最大值,显著高于13%和14%粗蛋白质水平组(P<0.05)。2)13%粗蛋白质水平组的蛋重显著低于其他各组(P<0.05)。16%和17%粗蛋白质水平组的哈氏单位显著或极显著低于13%粗蛋白质水平组(P<0.05或P<0.01)。13%粗蛋白质水平组的蛋黄颜色显著浅于14%、15%、16%粗蛋白质水平组(P<0.05)。蛋壳颜色方面,16%粗蛋白质水平组的亮度显著高于14%粗蛋白质水平组(P<0.05),13%粗蛋白质水平组的红度显著高于16%粗蛋白质水平组(P<0.05)。3)以ADCPI为因变量,以平均日增重(ADG)、ADEM和代谢体重(BW0.75)为自变量,建立汶上芦花鸡饲粮粗蛋白质需要量回归模型为:ADCPI=0.02ADG+0.22ADEM+4.20BW0.75(R2=974 5,P<0.05)。由此可见,汶上芦花鸡31~36周龄适宜的饲粮粗蛋白质水平为15.55%。This experiment conducted to investigate the effects of dietary crude protein level on performance and egg quality of Wenshang Luhua chickens,aiming to establish factorial model of crude protein requirement,and to define the crude protein requirement of Wenshang Luhua chickens in laying period. A single-factor experiments design w as applied,and a total of 360 healthy 30-w eek-old Wenshang Luhua chickens w ith similar body w eight w ere randomly allocated to 5 groups w ith 6 replicates per group and 12 chickens per replicate.Chickens in the 5 groups w ere fed the experimental diets w hich the crude protein levels w ere 13%,14%,15%,16% and 17%,respectively. The pretest period lasted for 7 days and the experiment period lasted for 35 days.The results show ed as follow s: 1) the average daily crude protein intake( ADCPI) w as significantly increased w ith dietary crude protein level increasing( P< 0.05); the egg number,laying rate and average daily egg mass( ADEM) were firstly increased then decreased with dietary crude protein level increasing,which in 16% crude protein level group got the maximum values,and significantly higher than those in 13% and 14% crude protein level groups( P< 0.05). 2) The egg w eight in 13% crude protein level group w as significantly low er than that in other groups( P< 0.05). The Haugh unit in 16% and 17% crude protein level groups w as significantly low er than that in 13% crude protein level group( P < 0. 05 or P < 0. 01). The yolk color in 13% crude protein level group w as significantly low er than that in 14%,15% and 16% crude protein level groups( P< 0.05). In the aspect of eggshell color,the lightness in 16% group w as significantly higher than that in 14% crude protein level group( P< 0.05),and the redness in 13% group w as significantly higher than that in 16% crude protein level group( P< 0.05). 3) Given ADCPI as the dependent variable,average daily gain( ADG),ADEM and metabolic w eight( BW0.75) as the independent variable,the factorial model of dietary crude protein requireme

关 键 词：汶上芦花鸡 粗蛋白质 生产性能 蛋品质 

分 类 号：S831[农业科学—畜牧学]