发酵五子衍宗方对产蛋后期罗曼蛋鸡产蛋性能和蛋品质的影响  

Effects of fermented Wuzi Yanzong formula on laying performance and egg quality of Roman laying hens in late laying period

作　　者：周小玲 曾艳 曾发姣 周映华 舒燕 高书锋 程刚毅 王升平 ZHOU Xiaoling;ZENG Yan;ZENG Fajiao;ZHOU Yinghua;SHU Yan;GAO Shufeng;CHENG Gangyi;WANG Shengping

机构地区：[1]湖南省微生物研究院,湖南长沙410009 [2]饲用微生态制剂湖南省工程实验室,湖南长沙410009

出　　处：《饲料研究》2025年第1期61-66,共6页Feed Research

基　　金：湖南省重点科技计划(项目编号:2022NK2041);长沙市自然科学基金(项目编号:kq2208133)。

摘　　要：试验旨在探究发酵五子衍宗方对产蛋后期罗曼蛋鸡产蛋性能和蛋品质的影响。将200只产蛋率相近、健康的450日龄罗曼蛋鸡随机分为5组,每组8个重复,每个重复5只罗曼蛋鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加0.50%五子衍宗方以及0.25%、0.50%和0.75%发酵五子衍宗方。预试期7 d,正式试验期60 d。结果显示,与对照组相比,饲粮中添加0.25%、0.50%和0.75%的发酵五子衍宗方显著提高了产蛋率、平均日产蛋重、蛋白高度和哈氏单位(P<0.05),显著降低平均日采食量和料蛋比(P<0.05)。0.25%和0.50%的发酵五子衍宗方显著提高蛋黄颜色(P<0.05);0.25%发酵五子衍宗方显著提高蛋白中缬氨酸、蛋氨酸、异亮氨酸、酪氨酸、赖氨酸、组氨酸、精氨酸和脯氨酸的含量(P<0.05);0.50%发酵五子衍宗方显著提高蛋黄C17∶0的含量(P<0.05)。研究表明,在产蛋后期罗曼鸡饲粮中添加0.25%的发酵五子衍宗方改善其产蛋性能和蛋品质效果最佳。The experiment aimed to investigate the effects of the fermented Wuzi Yanzong formula on the laying performance and egg quality of Roman laying hens during the late laying period.A total of 200 healthy Roman laying hens of similar egg production rates,aged 450 days,were randomly divided into five groups with eight replicates per group,and each replicate consisted of five Roman laying hens.The control group was fed a basal diet,while the experimental groups were supplemented with 0.50% Wuzi Yanzong formula,0.25% fermented Wuzi Yanzong formula,0.50% fermented Wuzi Yanzong formula,and 0.75% fermented Wuzi Yanzong formula in the basal diet,respectively.The pre-test period was seven days and the formal test period was 60 days.The results showed that compared to the control group,the addition of 0.25%,0.50%,and 0.75% fermented Wuzi Yanzong formula in the diet significantly improved laying performance,average daily egg weight,albumen height,and Haugh units(P<0.05),and significantly reduced average daily feed intake and feed-to-egg ratio(P<0.05).The addition of 0.25% and 0.50% fermented Wuzi Yanzong formula significantly improved yolk color(P<0.05).The addition of 0.25% fermented Wuzi Yanzong formula significantly increased the content of valine,methionine,isoleucine,tyrosine,lysine,histidine,arginine,and proline in the albumen.The addition of 0.5% fermented Wuzi Yanzong formula significantly increased the content of C17∶0 in the yolk(P<0.05).The study indicates that adding 0.25% fermented Wuzi Yanzonfang formula to the diet of Roman laying hens in the late laying period has the best effect on improving the laying performance and egg quality.

关 键 词：发酵五子衍宗方 罗曼蛋鸡 产蛋后期 蛋品质 产蛋性能 

分 类 号：S831[农业科学—畜牧学]