日粮蛋白质水平对“京粉1号”蛋鸡产蛋高峰期生产性能和蛋品质的影响  

Effects of Dietary Protein Levels on Egg Production Performance and Quality of Jingfen No.1 Layer

作　　者：王绍菁 符天泽 李腾川 马秋刚[1] 赵丽红[1] 张建云[1] 计成[1] WANG Shaojing;FU Tianze;LI Tengchuan;MA Qiugang;ZHAO Lihong;ZHANG Jianyun;JI Cheng(State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China)

机构地区：[1]中国农业大学动物科学技术学院,动物营养学国家重点实验室,北京100193

出　　处：《中国畜牧杂志》2020年第6期106-110,共5页Chinese Journal of Animal Science

基　　金：国家蛋鸡产业技术体系(CARS-40-K08)。

摘　　要：试验旨在研究限制性氨基酸平衡条件下日粮蛋白质水平对京粉蛋鸡生产性能和蛋品质的影响,以确定其适宜的蛋白质水平。选用31周龄“京粉1号”蛋鸡480只,随机分成4个处理,每个处理12个重复,每个重复10只鸡。4个处理蛋白质水平依次是13.5%、14.5%、15.5%、16.5%,预试期1周,正试期9周。结果表明:16.5%粗蛋白质组的日产蛋量显著高于其余3组,料蛋比显著低于13.5%粗蛋白质组;在37、40周龄时粗蛋白质水平对蛋黄颜色均影响显著,且随着蛋白质水平的升高呈线性递减(P<0.05);在37周龄时16.5%粗蛋白质组的蛋壳占比显著低于13.5%粗蛋白质组,40周龄时16.5%粗蛋白质组的蛋壳厚度显著高于15.5%粗蛋白质组。综上所述,推荐“京粉1号”蛋鸡产蛋高峰期日粮粗蛋白质水平为16.5%。The aim of the experiment was to study the effect of dietary protein levels on production performance and egg quality of Jingfen laying hens under the condition of restricted amino acid balance,so as to determine the appropriate protein level.In this experiment,48031-week-old"Jingfen no.1"layer hens were selected and randomly divided into 4 treatments with 12 repeats,10 chickens per repeat.The protein levels of the four treatments were 13.5%,14.5%,15.5%and 16.5%respectively.The pretest period was 1 week,the experimental period was 9 weeks.The results showed that dietary protein levels had significant influence on the daily egg production and the egg-feed ratio(P<0.05),16.5%crude protein group's daily egg production was significantly higher than the other groups,and the egg-feed ratio was significantly lower than that of other groups.The crude protein level at 37 and 40 weeks of age had a significant effect on the color of yolk,and showed a linear decrease with the increase of protein level(P<0.05).At 37 weeks of age,the proportion of egg shell in 16.5%crude protein group was significantly lower than that in 13.5%crude protein group(P<0.05),and the thickness of egg shell in 16.5%crude protein group at 40 weeks of age was significantly higher than that in 15.5%crude protein group(P<0.05).In conclusion,it is recommended that the dietary crude protein level of"Jingfen no.1"layer is 16.5%at the peak of egg production.

关 键 词：日粮蛋白质 “京粉1号”蛋鸡 产蛋高峰期 生产性能 蛋品质 

分 类 号：S831.5[农业科学—畜牧学]