发酵豆粕对文昌鸡产蛋性能、蛋品质、孵化性能和肌肉风味物质的影响  

Effects of Fermented Soybean Meal on Laying Performance,Egg Quality,Hatching Performance and Flavor Substance of Muscle of Wenchang Chickens

作　　者：王伟锋 罗平成 刘举 张常明[1] 曹庆云[1] 叶慧[1] 杨衍林 冯定远[1] WANG Weifeng;LUO Pingcheng;LIU Ju;ZHANG Changming;CAO Qingyun;YE Hui;YANG Yanlin;FENG Dingyuan(College of Animal Science,South China Agricultural University,Guangdong Guangzhou 510642,China;Guangzhou Aoti Biotechnology Co.,Ltd.,Guangdong Guangzhou 510620,China)

机构地区：[1]华南农业大学动物科学学院,广东广州510642 [2]广州奥肽生物科技有限公司,广东广州510620

出　　处：《饲料工业》2021年第21期15-20,共6页Feed Industry

基　　金：国家自然科学基金项目[31872390];饲料产业技术体系创新团队建设项目[2020KJ115]。

摘　　要：试验旨在研究发酵豆粕替代普通豆粕对文昌鸡产蛋性能、蛋品质、孵化性能及肌肉风味的影响。选取15周龄海南文昌种母鸡5040只,随机分为4组(每组3个重复,每个重复420只)。对照组饲喂基础饲粮,试验Ⅰ~Ⅲ组分别饲喂1%、2%和3%发酵豆粕替代普通豆粕的试验饲粮。试验期31 d,其中预试期7 d,正试期24 d,每天饲喂量为87 g/只。结果表明:①与对照组相比,试验Ⅲ组产蛋率显著降低(P<0.05)。②与对照组相比,试验Ⅱ组和试验Ⅲ组蛋壳厚度显著降低(P<0.05),而蛋壳强度、蛋形指数、哈氏单位、蛋黄颜色各组间无显著差异(P>0.05)。③与对照组和试验Ⅰ组相比,试验Ⅲ组受精率显著降低(P<0.05)。④与对照组相比,各试验组腿肌中硬脂酸与花生四烯酸的含量显著升高(P<0.05)。⑤与对照组相比,试验Ⅱ组和试验Ⅲ组胸肌和腿肌的肌苷酸含量显著升高,次黄嘌呤含量显著降低(P<0.05)。综上所述,1%~3%真菌发酵豆粕替代普通豆粕对文昌鸡产蛋性能、蛋品质和孵化性能有负面影响,但可增加肌肉中肌苷酸含量,降低次黄嘌呤含量,从而改善肌肉风味。This experiment was conducted to study the effects of fermented soybean meal on laying perfor⁃mance,egg quality,hatching performance and flavor substance in muscle of Wenchang chickens.A total of 504015-week-old Wenchang chickens were randomly divided into four groups with three replicates per group,and 420 chickens per replicate.The control group was fed the basic diet,and the diet of soy⁃bean meal replaced by fermented soybean meal 1%,2%and 3%were given to the experimental groupⅠ-Ⅲ,respectively.The trial period was 31 d with 7 d of pre-trial period and 24 d of formal trial peri⁃od.Each chicken was fed with 87 grams of ration per day.The results were shown as the followings:①Compared with the control group,the laying rate of the experimental groupⅢwas significantly decreased(P<0.05).②Compared with the control group,the eggshell thickness of the experimental group sⅡandⅢwas significantly decreased(P<0.05),and fermented soybean meal had no significant effects on egg⁃shell strength,egg shape index,Haugh unit and yolk color of eggs(P>0.05).③Compared with the con⁃trol group and experimental groupⅠ,the fertiliza⁃tion rate of experimental groupⅢwas significant⁃ly decreased(P<0.05).④The contents of stearic and eicosatetraenoic acid in leg muscle of the ex⁃perimental groups was significantly higher than that of the control group(P<0.05).⑤Compared with the control group,the inosine monophosphate content in the breast muscle and thigh muscle of the experimental groupsⅡandⅢwas significantly in⁃creased(P<0.05),but Hypoxanthine content was significantly decreased(P<0.05).In conclusion,supple⁃mentation of 1%-3%fermented soybean meal had a negative effect on the laying performance,egg quali⁃ty and hatching performance of Wenchang chickens,but it could increase inosine monophosphate content and decrease hypoxanthine content in muscle,so as to improve the flavor of chicken.

关 键 词：发酵豆粕 产蛋性能 蛋品质 孵化性能 肌肉风味 文昌鸡 

分 类 号：S831.5[农业科学—畜牧学]