|
|||||
|
|
| 酸菜汤对罗曼蛋鸡生产性能的影响 | |
| 引用本文： | 张太明,冉江华,熊文康,李家典,梅永红.酸菜汤对罗曼蛋鸡生产性能的影响[J].贵州畜牧兽医,2012,36(3):10-13. |
| 作者姓名： | 张太明 冉江华 熊文康 李家典 梅永红 |
| 作者单位： | 1. 贵州省思南县畜牧产业办,贵州思南,565100 2. 贵州大学动物科学学院,贵州贵阳,550025 3. 贵州省思南县疫病预防控制中心,贵州思南,565100 4. 贵州省思南县畜牧技术推广站,贵州思南,565100 |
| 基金项目： | 基金项目:“思南县蛋规模养殖配套技术研究” |
| 摘 要： | 为研究酸菜汤对罗曼蛋鸡生产性能的影响,试验将酸菜汤作为微生态制剂投于生产蛋鸡饮水中,与山楂水、恩诺沙星饮水进行对比。结果表明:酸菜汤组和山楂水组的料蛋比、死亡率、破蛋率、软蛋壳率、淘汰率均降低,且产蛋率显著提高,与对照组相比差异显著(P<0.05)。酸菜汤组和山楂水组的产蛋数、死亡数、淘汰数、破蛋数、软壳蛋数、耗料量以及蛋重进行对比,酸菜汤组比山楂水组效果好。恩诺沙星组对罗曼蛋鸡的生产性能有一定影响,但与对照组相比差异不显著(P>0.05)。 |
| 关 键 词： | 酸菜汤 微生态制剂 罗曼蛋鸡 生产性能 |
Effects of Sauerkraut Soup on the Production Performance in Laying Hens |
|
| Zhang Taiming,Ran Jianghua,Xiong Wenkang,Li Jiadian,Mei Yonghong.Effects of Sauerkraut Soup on the Production Performance in Laying Hens[J].Guizhou Animal Science and Veterinary Medicine,2012,36(3):10-13. | |
| Authors: | Zhang Taiming Ran Jianghua Xiong Wenkang Li Jiadian Mei Yonghong |
| Institution: | 1. Sinan Animal Husbandry Office, Sinan Guizhou 565100, China; 2. College of Animal Sciences, Guizhou University, Guiyang Guizhou 550025 ,China; 3. Sinan Disease Prevention and Control Center, Sinan Guizhou 565100,China; 4. Sinan Animal Station of Teehnieal Extending, Sinan Guizhou 565100, China) |
| Abstract: | To research effect of pickled cabbage soup on production performance of roman layers, the tests were done that the pickled cabbage soup put into drinking water of layers as micro - ecological preparation, which was compared with hawthorn and enrofloxacin. The results showed that the group of the pickled cabbage soup and hawthorn reduced on mortality rate, egg broken ratio, soft shell rate, elimination rate, and improved significantly on laying rate, which were distinct differences with the control group （ P 〈 0.05 ）. The group of pickled cabbage soup was better than the group of hawthorn on the numbers of egg, death, elimination, egg broken, soft shell, and feed consumption, egg weight. Meanwhile, The group of enrofloxacin had some effect on production performance of roman layers, but there was no significant difference with the control group（ P 〉 0.05 ）. |
| Keywords: | Pickled cabbage soup Micro- ecological preparation Roman layers Production performance |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |