发酵桑枝叶粉对蛋鸡生产性能、蛋品质、肠道组织形态的影响  

Effects of Fermented Mulberry Branch and Leaf Meal on Production Performance,Egg Quality and Intestinal Tissue Morphology of Laying Hens

作　　者：黄静 赵娜[1] 郭万正[1] 金枫 陈芳[1] 朱伟 樊启文 杜恩存 陶文静 黄少文[1] 魏金涛[1] HUANG Jing;ZHAO Na;GUO Wan-zheng;JIN Feng;CHEN Fang;ZHU Wei;FAN Qi-wen;DU En-cun;TAO Wen-jing;HUANG Shao-wen;WEI Jin-tao(Institute of Animal Science and Veterinary Medicine,Hubei Academy of Agricultural Sciences,Hubei Key Laboratory of Animal Embryo Engineering and Molecular Breeding,Wuhan,Hubei Province 430064,China;Xianning Academy of Agricultural Sciences,Xianning,Hubei Province 437000,China)

机构地区：[1]湖北省农业科学院畜牧兽医研究所,动物胚胎工程及分子育种湖北省重点实验室,湖北武汉430064 [2]咸宁市农业科学院,湖北咸宁437000

出　　处：《草地学报》2024年第4期1259-1266,共8页Acta Agrestia Sinica

基　　金：湖北省技术创新专项(2022BEC039);湖北省农业科技创新中心项目(2021-620-000-001-021);国家自然科学基金(32102579);湖北省自然科学基金(2022CFB396)资助。

摘　　要：为探究发酵桑枝叶粉对蛋鸡生产性能、蛋品质、肠道组织形态的影响,试验选用36周龄蛋鸡360只,随机分为4组,对照组饲喂基础饲粮,试验组分别用3%,6%,9%发酵桑枝叶粉替代等量的基础饲粮。结果表明:与对照组相比,1—4周各试验组产蛋率显著降低(P<0.05),5—8周各试验组不合格蛋率显著提高(P<0.05),9—12周3%发酵组不合格蛋率显著提高(P<0.05),6%和9%发酵组显著降低(P<0.05);第4周末各试验组鸡蛋蛋白高度、3%和9%发酵组哈氏单位、6%发酵组蛋壳厚度显著提高(P<0.05),第12周末各试验组蛋黄胆固醇含量显著降低(P<0.05);9%发酵组肝脏指数、各试验组肝脏甘油三酯含量显著降低(P<0.05);3%和6%发酵组空肠绒毛高度、6%和9%发酵组回肠绒隐比显著增加(P<0.05)。本试验条件下,在蛋鸡饲粮中使用6%发酵桑枝叶粉(桑枝叶粉含量50%)最为适宜。This experiment aims to investigate the effects of fermented mulberry branch and leaf meal on production performance,egg quality and intestinal tissue morphology of laying hens.Three hundred and sixty laying hens at 36 weeks old were assigned to four dietary treatments randomly.The hens in control group were fed with the basal diet,and those in test groups were fed with basal diet containing 3%,6%,9%fermented mulberry branch and leaf meal.The results showed that:Compared with the control group,during 1to 4 weeks,the laying rate of all test groups were decreased significantly(P<0.05).During 5 to 8 weeks,the unqualified eggs rate of all test groups were increased significantly(P<0.05).During 9 to 12 weeks,the unqualified eggs rate of 3%fermented group was increased significantly(P<0.05),while 6%,9%fermented group were decreased significantly(P<0.05).At the end of week 4,the albumen height of all test group,the haugh unit of 3%,9%fermented group,and the eggshell thickness of 6%fermented group increased significantly(P<0.05).At the end of week 12,the content of TC of egg yolk of all test group decreased significantly(P<0.05).The liver index of 9%fermented group,and the content of TG in liver of all test group decreased significantly(P<0.05).The villus height of jejunum of 3%,6%fermented group,and the V/C of ileum of 6%,9%fermented group increased significantly(P<0.05).(Conclusion)In conclusion,diet used with 6%fermented mulberry branch and leaf meal is the most appropriate diet for laying hens under this experimental conditions.

关 键 词：发酵桑枝叶粉 蛋鸡 生产性能 蛋品质 肠道组织形态 

分 类 号：S831.5[农业科学—畜牧学]