| 发酵饲料对海兰褐蛋鸡生产性能及蛋品质的影响 |
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| 引用本文： | 黄竹,姜丹,王丽娟,唐日益,曹岩峰,解桂香,李桂娟,丁毅.发酵饲料对海兰褐蛋鸡生产性能及蛋品质的影响[J].畜牧与饲料科学,2019,40(10):14-18. |
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| 作者姓名： | 黄竹 姜丹 王丽娟 唐日益 曹岩峰 解桂香 李桂娟 丁毅 |
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| 作者单位： | 1.沈阳丰美生物技术有限公司技术研发部,辽宁 沈阳 110164;2.喀左县动物疫病预防与控制中心,辽宁 朝阳 122300 |
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| 摘 要： | 旨在研究发酵饲料对海兰褐蛋鸡生产性能及蛋品质的影响。以玉米和豆粕为发酵底物,利用乳酸菌和酿酒酵母菌进行发酵。选取336日龄的海兰褐蛋鸡600只,随机分为4组,每组150只,3个重复,每个重复50只。试验Ⅰ、Ⅱ、Ⅲ组的基础日粮中分别添加3%、5%、8%的发酵饲料,对照组基础日粮中不添加发酵饲料。饲喂试验周期为4周,期间测定各组蛋鸡的生产性能及蛋品质相关指标。结果表明,基础日粮中添加不同比例的发酵饲料,均可在一定程度上改善蛋鸡的生产性能和蛋品质,其中：饲喂发酵饲料第2周,试验Ⅱ组的产蛋数与对照组相比显著（P<0.05）增加;饲喂发酵饲料第3周,试验Ⅱ组的产蛋数和总蛋重与对照组相比均显著（P<0.05）提高;饲喂发酵饲料4周后,试验Ⅱ组的产蛋数、总蛋重、产蛋率与对照组相比均显著（P<0.05）提高,并且料蛋比显著（P<0.05）下降;试验Ⅱ组的蛋壳强度显著（P<0.05）高于对照组;试验Ⅱ组和Ⅲ组的哈氏单位显著（P<0.05）高于对照组。综上提示,在基础日粮中添加不同比例的发酵饲料,可在一定程度上提高海兰褐蛋鸡的生产性能及蛋品质,其中,5%添加水平的效果最佳。
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| 关 键 词： | 发酵饲料 乳酸菌 酿酒酵母菌 海兰褐蛋鸡 生产性能 蛋品质 |
| 收稿时间： | 2019-07-30 |
Effects of Fermented Feed on Productive Performance and Egg Quality of Hy-Line Brown Laying Hens |
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| HUANG Zhu,JIANG Dan,WANG Li-juan,TANG Ri-yi,CAO Yan-feng,XIE Gui-xiang,LI Gui-juan,DING Yi.Effects of Fermented Feed on Productive Performance and Egg Quality of Hy-Line Brown Laying Hens[J].Animal Husbandry and Feed Science,2019,40(10):14-18. |
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| Authors: | HUANG Zhu JIANG Dan WANG Li-juan TANG Ri-yi CAO Yan-feng XIE Gui-xiang LI Gui-juan DING Yi |
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| Institution: | 1.Technology Development Faculty,Shenyang Fame Biotechnology Co.,Ltd.,Shenyang 110164,China;2.Animal Epidemic Prevention and Control Center of Kazuo County,Chaoyang 122300,China |
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| Abstract: | This study aimed to investigate the effects of fermented feed on the production performance and egg quality of Hy-Line Brown laying hens. The experimental fermented feed was prepared using corn and soybean meal as fermentation substrates and using lactic acid bacteria and Saccharomyces cerevisiae as fermentation starter. A total of 600 Hy-Line Brown laying hens of 336 days old were randomly divided into 4 groups with 150 hens for each group. The basal diet of experimental groupsⅠ~Ⅲ was supplemented with 3%, 5% and 8% fermented feed, respectively, and the control group received no dietary supplementation of fermented feed. The feeding experiment period lasted for 4 weeks, and the indices associated with production performance and egg quality were determined and statistically compared. The results showed that the addition of different proportions of fermented feed to the basal diet could improve the production performance and egg quality of the laying hens to a certain extent. At the second week of feeding the fermented feed, the egg production in the experimental groupⅡwas significantly （P<0.05） increased compared to the control group; at the third week of feeding the fermented feed, the egg production and total egg weight in the experimental groupⅡwas significantly （P<0.05） increased compared to the control group; after 4 weeks of feeding the fermented feed, the egg production, total egg weight, and egg production rate in the experimental groupⅡwas significantly （P<0.05） increased compared to the control group, and the feed/egg ratio was significantly （P<0.05） reduced; the eggshell strength in the experimental groupⅡwas significantly （P<0.05） higher than the control group; the Haugh unit in the experimental groupsⅡ and Ⅲ was significantly （P<0.05） higher than the control group. In conclusion, dietary supplementation of different proportions of fermented feed in the basal diet can improve the production performance and egg quality of Hy-Line Brown laying hens, and the adding level of 5% is recommended. |
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| Keywords: | fermented feed lactic acid bacteria Saccharomyces cerevisiae Hy-Line Brown laying hens production performance egg quality |
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