发酵酒糟对海兰褐蛋鸡生产性能、蛋品质和肠道健康的影响  

Effects of Fermented Lees on Production Performance, Egg Quality and Intestinal Health of Laying Hens

作　　者：王少琨[1] 朱子晨 张倩[2] 吴正生 钟光[1] 曲昆鹏[1] 王继光 张帅[1] 宋志刚[1] WANG Shaokun;ZHU Zichen;ZHANG Qian;WU Zhengsheng;ZHONG Guang;QU Kunpeng;WANG Jiguang;ZHANG Shuai;SONG Zhigang(College of Animal Science and Technology, Shandong Agricultural University, Tai＇an, Shandong 271018;Shandong Huangdao Entry-Exit Inspection and Quarantine Bureau, Qingdao, Shandong 266555;Anhui Dongfang Xinxin Biotechnology Co., Ltd, Bozhou, Anhui 236000)

机构地区：[1]山东农业大学动物科技学院,山东泰安271018 [2]黄岛出入境检验检疫局,山东青岛266555 [3]安徽东方新新生物技术有限公司,安徽亳州236000

出　　处：《中国家禽》2018年第9期30-33,共4页China Poultry

基　　金：山东省现代农业产业技术体系家禽创新团队项目(SDAIT-011-08)

摘　　要：试验旨在研究饲粮添加发酵酒糟对海兰褐蛋鸡生产性能、蛋品质和肠道健康的影响。600只72周龄体型相近的海兰褐蛋鸡随机分为5个处理,每个处理10个重复,每个重复12只鸡。处理一为对照组,饲喂基础饲粮,其他处理为试验组,分别饲喂在基础饲粮基础上额外添加2%、4%、6%、8%发酵酒糟的试验饲粮,试验期共8周。结果显示:添加发酵酒糟后,试验组平均产蛋率高于对照组(P>0.05),料蛋比低于对照组(P>0.05),蛋壳颜色值显著提高(P<0.05),蛋黄颜色、蛋白高度和哈氏单位高于对照组(P>0.05),血清尿酸含量显著降低(P<0.05),总胆固醇和甘油三酯含量低于对照组(P>0.05),空肠大肠杆菌、沙门菌含量显著降低(P<0.05)。说明饲粮添加发酵酒糟能提高海兰褐蛋鸡生产性能,改善鸡蛋品质,降低脂肪沉积,并减少肠道有害菌数量。This experiment was to investigate the effects of fermented lees on production performance, egg quality and intestinal health of laying hens. 600 Hy-Line brown laying hens at 72 weeks of age were divided into 5 groups with 10 replicates with 12 birds per replicate. The control group was fed with basal diet, and the other treatment groups were fed with 2%, 4%, 6%, and 8% fermented lees supplemented in basal diet. The experiment lasted for 8 weeks. The results showed that compared with the control group, laying rate of treatment groups was increased （P〉0.05）, feed/egg ratio was decreased （P〉0.05）, shell color was increased significantly （P〈0.05）, yolk color, protein height and HU value were increased （P〉0.05）, serum uric acid content was decreased significantly （P〈0.05）, total cholesterol and triglyceride were also decreased （P〉0.05）, the counts of Escherichia coli and Salmonella were decreased significantly （P〈0.05）. Theresults indicated that fermented lees could improve production performance and egg quality, decrease fat deposition, and promote intestinal health in laying hens.

关 键 词：发酵酒糟 蛋鸡 生产性能 蛋品质 肠道健康 

分 类 号：S831.5[农业科学—畜牧学]