| 生物发酵饲料对蛋鸡生产性能和鸡蛋品质的影响 |
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| 引用本文： | 崔卫涛,况世昌,李钢平,刘爽,徐岳,李筱雯.生物发酵饲料对蛋鸡生产性能和鸡蛋品质的影响[J].畜牧与饲料科学,2018,39(10):33-36. |
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| 作者姓名： | 崔卫涛 况世昌 李钢平 刘爽 徐岳 李筱雯 |
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| 作者单位： | 湖北华大瑞尔科技有限公司,湖北荆州430070 |
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| 基金项目： | 湖北省科技型中小企业技术创新基金（鄂财企发[2014]91号）. |
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| 摘 要： | ［目的］旨在研究生物发酵饲料对蛋鸡生产性能和蛋品质的影响。［方法］选取8 000只367日龄健康海兰褐蛋鸡，随机分成2组，每组4 000羽蛋鸡。第1组为对照组，饲喂基础日粮；第2组为试验组，饲喂在基础日粮中添加4%发酵棕榈粕的混合饲料，试验期为45 d。［结果］试验第45天，试验组较对照组平均日产蛋重提高6.62% （P〈0.05），料蛋比降低4.56%（P〈0.05）；相比对照组，试验组蛋白高度、哈氏单位分别增加了9.56%（P〈0.05）和6.31%（P〈0.05），差异显著；试验组蛋黄颜色等级高于对照组，差异极显著（P〈0.01）。［结论］在蛋鸡日粮中添加发酵棕榈粕可提高其平均日产蛋重、哈氏单位，增加蛋白高度，提升蛋黄颜色等级、蛋鸡产蛋性能和蛋品质量。
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| 关 键 词： | 生物发酵饲料 棕榈粕 蛋鸡 生产性能 |
| 收稿时间： | 2018-08-09 |
Effects of Biological Fermented Feed on Productive Performance and Egg Quality of Laying Hens |
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| CUI Wei-tao,KUANG Shi-chang,LI Gang-ping,LIU Shuang,XU Yue,LI Xiao-wen.Effects of Biological Fermented Feed on Productive Performance and Egg Quality of Laying Hens[J].Animal Husbandry and Feed Science,2018,39(10):33-36. |
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| Authors: | CUI Wei-tao KUANG Shi-chang LI Gang-ping LIU Shuang XU Yue LI Xiao-wen |
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| Institution: | Hubei Huada Real Science and Technology Co.,Ltd,Jingzhou 430070,China |
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| Abstract: | Objective]To assess the effects of biological fermented feed on productive performance and egg quality of laying hens.Methods]A total of 8 000 healthy 367-day-old Highland Brown laying hens were randomly assigned into two groups： a control group （n=4 000） fed with basal diet, and an experimental group （n=4 000） fed with a fixed diet supplemented with 4% fermented palm kernel cake in basal diet. The experimental period lasted for 45 days. At the end of the experiment, the productive performance and egg quality of the laying hens in experimental group and control group were determined and statistically evaluated. Results] At the 45th day of the experiment, the average daily egg weight and the ratio of feed to egg of experimental group were increased by 6.62% （P〈0.05） and reduced by 4.56% （P〈0.05） compared to control group, respectively; the albumen height and Haugh unit of laying hens in the experimental group were both significantly elevated compared to that in the control group, which were increased by 9.56% （P〈0.05） and 6.31% （P〈0.05）, respectively; the experimental group had extremely significantly higher yolk color degree compared to the control group （P〈0.01）.Conclusion]The supplementation of fermented palm kernel cake in basal diet can improve the productive performance and egg quality of laying hens. |
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