| 酵母培养物对产蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响 |
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| 引用本文： | 张嘉琦,秦玉昌,李军国,李俊,牛力斌,于治芹.酵母培养物对产蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响[J].动物营养学报,2017,29(9). |
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| 作者姓名： | 张嘉琦 秦玉昌 李军国 李俊 牛力斌 于治芹 |
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| 作者单位： | 1. 中国农业科学院饲料研究所,北京,100081;2. 中国农业科学院北京畜牧兽医研究所,北京,100081;3. 中国农业科学院饲料研究所,北京 100081;农业部饲料生物技术重点实验室,北京 100081 |
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| 基金项目： | 现代农业产业技术体系北京市家禽创新团队项目 |
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| 摘 要： | 本试验旨在研究酵母培养物(YC)对产蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响。选取2 304只210日龄的罗曼褐产蛋鸡,随机分成4组,每组3个重复,每个重复192只产蛋鸡。对照组(YC0组)饲喂玉米-豆粕型基础饲粮,试验组(YC0.2组、YC0.4组和YC0.6组)分别饲喂在基础饲粮中添加0.2%、0.4%和0.6%酵母培养物的试验饲粮。试验期9周。结果表明:1)与对照组相比,YC0.4组和YC0.6组平均蛋重显著增加(P0.05),破蛋率显著降低(P0.05);YC0.2组、YC0.4组和YC0.6组软蛋率显著降低(P0.05)。2)与对照组相比,YC0.4组和YC0.6组蛋壳厚度显著增大(P0.05);YC0.2组、YC0.4组和YC0.6组蛋黄颜色的亮度值显著降低(P0.05),黄度值显著升高(P0.05);YC0.6组蛋黄颜色的红度值显著升高(P0.05)。3)与对照组相比,试验第3、9周,YC0.2组、YC0.4组和YC0.6组的蛋壳表面大肠菌群数量显著降低(P0.05);试验第3、6周,YC0.4组蛋壳表面细菌总数显著降低(P0.05)。4)对照组组相比,YC0.6组粗蛋白质、能量和干物质表观消化率显著提高(P0.05)。5)与对照组相比,YC0.2组、YC0.4组和YC0.6组盲肠乳酸杆菌数量显著降低(P0.05)。由此可见,饲粮添加0.4%和0.6%的酵母培养物能够改善产蛋鸡蛋品质,提高饲料消化率;饲粮添加0.2%、0.4%和0.6%酵母培养物均能够改善产蛋鸡的生产性能,减少大肠杆菌的数量,抑制盲肠中沙门氏菌的产生。综合考虑,产蛋鸡饲粮中酵母培养物适宜添加量为0.4%。
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| 关 键 词： | 酵母培养物 产蛋鸡 生产性能 鸡蛋卫生指标 盲肠微生物 肠道黏膜组织结构 |
Effects of Yeast Culture on Performance,Egg Quality and Egg Health Indicators of Laying Hens |
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| ZHANG Jiaqi,QIN Yuchang,LI Junguo,LI Jun,NIU Libin,YU Zhiqin.Effects of Yeast Culture on Performance,Egg Quality and Egg Health Indicators of Laying Hens[J].Acta Zoonutrimenta Sinica,2017,29(9). |
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| Authors: | ZHANG Jiaqi QIN Yuchang LI Junguo LI Jun NIU Libin YU Zhiqin |
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| Abstract: | This experiment was conducted to investigate the effects of yeast culture (YC) on performance,egg quality and egg health indicators of laying hens.A total of 2 304 Roman brown laying hens at 210-day-old were randomly allocated into 4 groups with 3 replicates per group and 192 laying hens per replicate.Hens in the control group (YC0 group) were fed a corn-soybean meal basal diet,and the others in the experimental groups (YC0.2,YC0.4 and YC0.6 groups) were fed the basal diet supplemented with 0.2%,0.4% and 0.6% YC,respectively.The experiment lasted for 9 weeks.The results showed as follows: 1) compared with the control group,the average egg weight of YC0.4 and YC0.6 groups was significantly increased (P<0.05),and the egg broken rate was significantly decreased (P<0.05);the soft egg rate of YC0.2,YC0.4 and YC0.6 groups was significantly decreased (P<0.05).2) Compared with the control group,the shell thickness of YC0.4 and YC0.6 groups was significantly increased (P<0.05);the lighteness value of yolk color of YC0.4 and YC0.6 groups was significantly decreased (P<0.05),and the yellowness value was significantly increased (P<0.05);the redness value of yolk color of YC0.6 group was significantly increased (P<0.05).3) Compared with the control group,at the third and ninth weeks of the experiment,the coliform number on eggshell surface of YC0.2,YC0.4 and YC0.6 groups was significantly decreased (P<0.05);at the third and sixth weeks of the experiment,the total bacteria number on eggshell surface of YC0.4 group was significantly decreased (P<0.05).4) Compared with the control group,the apparent digestibility of crude protein,energy and dry matter of YC0.6 group was significantly increased (P<0.05).5) Compared with the control group,the cecal Lactobacillus number of YC0.2,YC0.4 and YC0.6 groups was significantly decreased (P<0.05).In conclusion,diets supplemented with 0.4% and 0.6% YC can improve the egg quality and the feed digestibility of laying hens;diets supplemented with 0.2%,0.4% and 0.6% YC can improve the performance of laying hens,and reduce the Lactobacillus number,and inhibit the production of Salmonella in the cecum.Comprehensive consideration,the dietary suitable supplementation of YC for laying hens is 0.4%. |
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| Keywords: | yeast culture laying hens performance egg health indicator cecal microbe intestinal mucosal morphology |
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