| 日粮添加枸杞渣对蛋鸡生产性能与蛋品质的影响 |
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| 引用本文： | 韩占兵,吕兴东,杨朋坤,刘健,张立恒,黄炎坤.日粮添加枸杞渣对蛋鸡生产性能与蛋品质的影响[J].中国家禽,2020(1):53-56. |
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| 作者姓名： | 韩占兵 吕兴东 杨朋坤 刘健 张立恒 黄炎坤 |
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| 作者单位： | 河南牧业经济学院动物科技学院 |
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| 基金项目： | 河南省科技攻关计划项目(182102110187)。 |
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| 摘 要： | 为研究日粮中添加枸杞渣对蛋鸡生产性能与蛋品质的影响,以240只23周龄蛋鸡为试验对象,将蛋鸡随机分成4组,每组60只。Ⅰ组为对照组,饲喂基础日粮;Ⅱ、Ⅲ、Ⅳ组为试验组,分别在基础日粮中添加2.5%、5.0%、7.5%枸杞渣。结果显示:与对照组相比,Ⅲ、Ⅳ组平均产蛋率分别提高了1.85%和3.99%,Ⅱ、Ⅲ、Ⅳ组日采食量均极显著降低(P<0.01),Ⅲ组料蛋比显著降低(P<0.05),Ⅳ组料蛋比极显著降低于Ⅰ、Ⅱ其他各组(P<0.01)。Ⅱ、Ⅲ、Ⅳ组蛋黄颜色极显著提高(P<0.01),Ⅱ、Ⅲ组蛋重显著下降(P<0.05),试验组蛋壳强度、蛋白高度、哈氏单位和蛋壳厚度与对照组无显著差异(P>0.05)。结果表明,日粮中添加5.0%、7.5%枸杞渣可以提高蛋鸡的产蛋率,并能降低料蛋比;日粮中添加2.5%、5.0%枸杞渣即可显著降低蛋重,改善蛋黄颜色。
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| 关 键 词： | 枸杞渣 蛋鸡 生产性能 蛋品质 蛋黄颜色 |
Effects of Lycium barbarum Residues on Production Performance and Egg Quality of Laying Hens |
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| HAN Zhanbing,LüXingdong,YANG Pengkun,LIU Jian,ZHANG Liheng,HUANG Yankun.Effects of Lycium barbarum Residues on Production Performance and Egg Quality of Laying Hens[J].China Poultry,2020(1):53-56. |
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| Authors: | HAN Zhanbing LüXingdong YANG Pengkun LIU Jian ZHANG Liheng HUANG Yankun |
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| Institution: | (Zhengzhou Key Laboratory for Eggs Quality and Safety Control,College of Animal Science and Technology,Henan University of Animal Husbandry and Economy,Zhengzhou,Henan 450046) |
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| Abstract: | In order to study the effects of different proportion of Lycium barbarum residues on production performance and egg quality of laying hens, 240 hens at 23 weeks of age were randomly divided into 4 groups with 60 hens in each group. Group I was the control group which fed the basal diet, and group Ⅱ, Ⅲ, Ⅳ were the three experimental groups fed the diet adding 2.5%, 5.0% and 7.5% Lycium barbarum residues to the basal diet respectively. The results showed that: Compared with the control group, average egg production percentage in group Ⅲ and Ⅳ was increased by 1.85%and 3.99% respectively, while the daily feed intake of group Ⅱ, group Ⅲ and group Ⅳ were significantly lower than that in the control group(P<0.01), the feed to egg ratio of group Ⅳ was significantly lower than that in group Ⅰ, Ⅱand Ⅲ(P<0.01). The yolk color of group Ⅱ, group Ⅲ and group Ⅳ was significantly higher than that in the control group(P<0.01), the egg weight of group Ⅱ and group Ⅲ was decreased significantly(P<0.05), and there were no significant differences in other indexes(eggshell strength, protein height, Haugh unit, eggshell thickness) between the experimental groups and the control group(P>0.05). The results indicated that adding 5.0% and 7.5% Lycium barbarum residues in diet could improve the laying rate of laying hens and reduce feed to egg ratio, and adding 2.5% and 5.0%Lycium barbarum residues in diet could significantly reduce egg weight and improve the yolk color. |
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| Keywords: | Lycium barbarum residues laying hens production performance egg quality yolk color |
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