中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 日粮中添加富硒酵母对华北柴鸡蛋品质影响的研究 家畜生态学报 2018 (11) 48-54
Position: Home > Articles > Effects of Selenium Enriched Yeast Supplementation in Diet on Egg Quality of Native North China Chicken Journal of Domestic Animal Ecology 2018 (11) 48-54

日粮中添加富硒酵母对华北柴鸡蛋品质影响的研究

作  者：
吕莉;李留安;张瑞博;邓志超;秦顺义;于晓雪;张伟;焦小丽
单  位：
天津农学院动物科学与动物医学学院
关键词：
富硒酵母;华北柴鸡;蛋黄品质;蛋清品质;蛋壳品质
摘  要：
试验旨在研究日粮添加不同浓度的富硒酵母对华北柴鸡蛋品质的影响。选择60周龄健康的华北柴鸡160只,随机分成对照组、低浓度组、中浓度组和高浓度组(每组4个重复,每重复10只),对照组饲喂基础日粮,试验组在基础日粮中分别添加0.3、0.6、1.2mg/kg硒的富硒酵母。饲喂28d,分别在第7、14、21和28天前后收集20枚鸡蛋,对其蛋品质指标进行分析。结果表明:第7天时,中浓度组蛋黄重显著低于对照组(P<0.05),中浓度组哈氏单位显著高于对照组(P<0.05);第14天时,对照组的蛋形指数显著高于其他三组(P<0.05),低浓度组蛋壳颜色显著高于其他三组(P<0.05);第21天时,低浓度组和高浓度组哈氏单位显著高于中浓度组(P<0.05),中浓度组和高浓度组的蛋形指数均显著低于对照组(P<0.05);第28天时,高浓度组的蛋黄重、蛋黄比率均显著高于中浓度组(P<0.05),低浓度组和高浓度组的蛋黄颜色均显著高于对照组(P<0.05),中浓度组哈氏单位显著高于对照组(P<0.05),低浓度组和高浓度组的蛋壳强度均显著高于对照组(P<0.05)。结果显示,日粮添加富硒酵母能够改善鸡蛋的蛋黄颜色、哈氏单位、蛋壳强度等指标。
译  名：
Effects of Selenium Enriched Yeast Supplementation in Diet on Egg Quality of Native North China Chicken
作  者：
L Li;LI Liuan;ZHANG Ruibo;DENG Zhichao;QIN Shunyi;YU Xiaoxue;ZHANG Wei;JIAO Xiaoli;College of Animal Science and Veterinary Medicine,Tianjin Agricultural University;
关键词：
selenium enriched yeast;;north China chicken;;egg yolk quality;;egg white quality;;eggshell quality
摘  要：
This study aimed to determine the effect of selenium enriched yeast supplementation in diet on egg quality of laying hens.160 60-week-old healthy native north china chicken were randomly divided into control group,low-dose group,middle-dose group and high-dose group,4 repeats in each group and10 chickens in each repeat.The laying hens in control group were fed a basal diet without adding selenium,while those in experimental groups were fed the basal diet supplemented with 0.3,0.6,1.2 mg/kg selenium yeast,respectively.After feeding 28 d,eggs were collected around seventh,fourteenth,twenty-first and twenty-eighth day.In seventh day,the results showed that the weight of egg yolk in the middle concentration group was significantly lower than that of the control group(P<0.05),the haugh unit in medium concentration group was significantly higher than that of the control group(P<0.05);In fourteenth day,the egg shape index of the control group were significantly higher than that of the other three groups(P<0.05),the eggshell color of the low concentration group was significantly higher than that of the other three groups(P<0.05);In twenty-first day,the haugh unit of the low and high concentration group were significantly higher than that of the middle concentration group(P<0.05),the egg shape index of middle and high concentration group were significantly lower than that of the control group(P<0.05);in twenty-eighth day,the yolk weight and egg yolk ratio in the high concentration group were significantly higher than that of the middle and low concentration groups(P<0.05),the color of egg yolk in low and high concentration groups were significantly higher than that of the control group(P<0.05),the haugh unit of the middle concentration group was significantly higher than that of the control group(P<0.05),the eggshell strength of the low and middle concentration groups were significantly higher than that of the control group(P<0.05).The results indicate that the addition of selenium enriched yeast in the diet can improve egg quality,such as yolk color,the haugh unit,eggshell strength.

相似文章

导出引用
计量
文章访问数: 4
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46