酿酒酵母培养物替代豆粕对蛋鸡产蛋性能、蛋品质及血清生化指标的影响  

Effects of replacing soybean meal with Saccharomyces cerevisiae culture on the egg laying performance,egg quality and biochemical indexes in serum of laying hens

作　　者：夷洪雨 钟杰 严鸿林 罗培林 YI Hongyu;ZHONG Jie;YAN Honglin;LUO Peilin(Chengdu Animal Disease Prevention and Control Center,Chengdu 610000,China;College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]成都市动物疫病预防控制中心,成都610000 [2]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《养殖与饲料》2024年第12期12-17,共6页Animals Breeding and Feed

基　　金：中央引导地方科技发展项目(2022ZYDF081)。

摘　　要：[目的]探究不同添加水平的酿酒酵母培养物对蛋鸡生产性能的影响,为低豆粕低蛋白日粮在畜禽生产中的应用提供参考。[方法]试验选用1080只体质量相近的36周龄蛋鸡,随机分为5组,分别饲喂添加0%、2.5%、5%、7.5%和10%酿酒酵母培养物的日粮,基础日粮为玉米-豆粕型,每组各设6个重复,每个重复36只鸡,各组日粮等能等氮,试验期为35 d。[结果]随着蛋鸡日粮酿酒酵母培养物添加水平的提高,蛋质量呈线性降低,料蛋比、蛋壳颜色a*值与b*值均呈线性升高,浓蛋白高度和哈氏单位呈二次变化,血清中的谷丙转氨酶与谷草转氨酶活性呈线性降低。与对照组相比,日粮添加2.5%酿酒酵母培养物显著提高了鸡蛋浓蛋白高度和哈氏单位,同时降低了蛋黄颜色;日粮添加7.5%和10%酿酒酵母培养物能显著降低蛋质量;日粮添加10%酿酒酵母培养物显著降低蛋鸡血清谷草转氨酶活性。[结论]在本试验条件下,蛋鸡日粮中添加2.5%水平的酿酒酵母培养物为最适添加量。[Objectives]The effects of different levels of Saccharomyces cerevisiae culture on the produc tion performance of laying hens were studied to provide reference for the utilization of diets with low soybean meal and low protein in livestock and poultry production.[Methods]1080 laying hens aged 36 weeks with similar body weight were randomly divided into 5 groups,with 6 replicates in each group and 36 chickens in each replicate.They were fed with basic diets supplemented with 0%,2.5%,5%,7.5%,and 10%Saccharomy ces cerevisiae,respectively.The basic diet was corn-soybean meal,and the diets of each group were isocaloric and isonitrogenic.The experiments lasted 35 days.[Results]The weight of egg decreased linearly,while the ra tio of feed to egg,and a*value and b*value of eggshell color increased linearly with the increase of the level of adding Saccharomyces cerevisiae culture to the diet of laying hens.There was a quadratic change in the height of concentrated protein and the Ha unit of eggs,while the activities of alanine aminotransferase and aspartate aminotransferase in serum decreased linearly.The addition of 2.5%Saccharomyces cerevisiae culture to the diet of laying hens significantly increased the height of concentrated protein and Hasse units of eggs,while re duced the yolk color of eggs(P<0.05)compared with the control group.Diets supplemented with 7.5%and 10%Saccharomyces cerevisiae culture significantly reduced the egg quality(P<0.05).Adding 10%Saccharomy ces cerevisiae culture to the diet significantly reduced the activity of aspartate aminotransferase in serum of lay ing hens(P<0.05).[Conclusions]It is indicated that adding 2.5%Saccharomyces cerevisiae culture to the diet of laying hens is the optimal dosage under the conditions of this experiment.

关 键 词：酿酒酵母培养物 产蛋性能 蛋品质 血清生化指标 低蛋白日粮 

分 类 号：S831.5[农业科学—畜牧学]