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作 者:夏树立[1] 冯婧[1] 白鹏勋[1] 赵向华[1] 姜国琴 孙大泽
机构地区:[1]天津市畜牧兽医研究所,天津300112 [2]天津乘帆国际贸易有限公司,天津300060
出 处:《饲料博览》2017年第9期45-49,共5页Feed Review
摘 要:为研究在饮水中添加不同浓度的CMD对蛋鸡产蛋性能、蛋品质和蛋营养的影响,试验选用平均体重相近的产蛋高峰期160日龄来航鸡240只,采用单因素随机分组试验设计,分4个处理组,每组3个重复,每个重复20只鸡,4个处理组分别在饮水中按每日添加CMD 0、0.3、0.6、1.2 mL,自由饮水,试验期45 d。结果表明,饮水中添加CMD 0.3、0.6和1.2 mL对平均蛋重、蛋形指数、蛋壳强度、蛋壳厚度、蛋白高度、蛋黄比例和哈氏单位均无显著差异(P>0.05);饮水中添加CMD 0.3 mL时,胆固醇极显著低于对照组(P<0.01),钙含量极显著高于对照组(P<0.01),且随着时间分别呈降低和升高的趋势,其它矿物元素在各试验组间差异不显著(P>0.05);不同剂量CMD对鸡肉中蛋白质和脂肪影响差异不显著(P>0.05),但是CMD 0.3 mL组能量和碳水化合物极显著低于对照组(P<0.01)。综合分析表明,饮水中每天添加CMD 0.3 mL可明显提高鸡蛋的矿物元素,降低鸡蛋胆固醇含量,并且其分别和时间呈正相关和负相关,最终改善了蛋品质和肉品质。The experiment was conducted to study the effect of concentrated mineral drops on laying hen's pro- duction performance, egg quality and egg nutrition. Two hundred and forty 160 days of age Leghorn hens with average body weight were chosen and randomly divided into 4 groups with 3 replicates per group and 20 hens per replicate. The hens in the 4 groups were supplemented with 0, 0.3, 0.6 and 1.2 mL CMD in the drinking water, respectively. The trial lasted for 45 days. The results showed that supplemented with 0.3, 0.6 and 1.2 mL CMD in drinking water had not significantly affect on the average egg weight, egg shape index, eggshell strength, eggshell thickness, protein height, egg yolk ratio and Haugh unit (P〉0.05); supplemented with 0.3 mL of CMD in dranking water, cholesterol was signifi cantly lower than that in the control group (P〈0.01), calcium content was significantly higher than that of the control group (P〈0.01) and with the time increased, they showed a trend of decrease and rise, other mineral elements in each group was not significant (P〉0.05). Protein and fat content in chicken were not influenced by different doses of CMD (P〉0.05), while energy and carbohydrate supplemented with 0.3 mL of CMD was significantly lower than that in con- trol group (P〈0.01). In conclusion, the best supplemental level of CMD was 0.3 mL in drinking water, that could signifi- cantly increase the mineral elements of eggs and decrease cholesterol and they were positively correlated and negative- ly correlated with the time increased, respectively, and ultimately improve quality and meat quality.
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