论文部分内容阅读
为研究微生态制剂对绿壳蛋鸡生产性能和蛋品质的影响,试验选取180只350日龄健康东乡黑羽绿壳蛋鸡,随机分为3个组,每组6个重复,每个重复10只。其中对照组(A组)饲喂基础日粮,试验组(B、C组)分别在基础日粮中添加0.2%、0.5%微生物制剂。预饲期7 d,正试期21 d。结果显示:1试验第2周,试验组产蛋率较对照组分别提高了13.21%、18.87%(P<0.05);第3周,试验组较对照组产蛋率分别提高了15.09%、20.75%(P<0.05),平均蛋重分别提高了6.71%、8.33%(P<0.05),料蛋比分别降低了8.33%、13.51%(P<0.05)。2试验第21天,试验组鸡蛋的蛋黄颜色达到了9.5级,显著高于对照组(P<0.05)。微生态制剂对其他常规蛋品质无显著影响(P>0.05)。表明,蛋鸡饲粮中添加微生态制剂可显著提高东乡黑羽绿壳蛋鸡生产性能和鸡蛋的蛋黄色泽,对其他常规蛋品质无负面影响。
In order to study the effects of probiotics on the performance and egg quality of green-layer laying hens, 180 healthy black-shelled, black-shell laying hens, aged 350 days, were randomly divided into 3 groups with 6 replicates in each group 10 only The control group (Group A) fed the basal diet, and the experimental group (Group B and C) added 0.2% and 0.5% of the microbial preparations to the basal diet respectively. Pre-feeding period of 7 d, the trial period of 21 d. The results showed that in the second week of experiment 1, the egg production rate in the experimental group increased by 13.21% and 18.87% respectively compared with the control group (P <0.05); in the third week, the egg production rate in the experimental group increased by 15.09% and 20.75% (P <0.05). The average egg weight increased by 6.71% and 8.33% respectively (P <0.05), and the average egg weight decreased by 8.33% and 13.51% (P <0.05) respectively. 2 On the 21st day, the egg yolk color of the experimental group reached 9.5, which was significantly higher than that of the control group (P <0.05). The probiotics had no significant effect on the quality of other conventional eggs (P> 0.05). The results showed that the addition of probiotics in layers of laying hens could significantly improve the performance and the egg yolk color of egg layers of Dongxiang black-feather green-shell laying hens and had no negative effect on the quality of other conventional eggs.