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当前位置: 首页 > 文章 > 红曲霉合生元对蛋鸡产蛋率及蛋品质影响 吉林畜牧兽医 2016,37 (8) 5-9
Position: Home > Articles > Effects of Monascus Synbiotics on Laying Rate and Egg Quality of Laying hen Jilin Animal Husbandry and Veterinary Medicine 2016,37 (8) 5-9

红曲霉合生元对蛋鸡产蛋率及蛋品质影响

作  者：
张喜路;刘宁;金英海;王娜;张敏
单  位：
延边大学;吉林省梅河口市畜牧总站;吉林省龙井市畜牧站
关键词：
红曲霉;蛋鸡;产蛋率;蛋品质
摘  要：
试验主要研究的是红曲霉合生元对蛋鸡产蛋率及蛋品质的影响。选用1 050只日龄、体质、产蛋量较一致、且健康无病的蛋鸡,采用完全随机设计,将1 050只蛋鸡随机分成A、B、C三组,每组做五个重复,每个重复70只鸡,预饲期一周,正式试验一个月。A组饲喂基础日粮。B组饲喂基础日粮+0.3%的红曲霉合生元添加剂。C组饲喂基础日粮+0.5%红曲霉合生元添加剂。红曲霉合生元0.5%添加量组比对照组的产蛋率均有明显的提高;而且平均蛋重、蛋壳厚度、哈夫单位、蛋清脂肪含量分别提高了5.23%(P<0.05)、13.88%(P<0.05)、13.06%(P<0.05)、9.18%(P<0.05);气室高度(直径稍有降低)降低了7.37%(P<0.05)。结果表明:红曲霉合生元能明显提高蛋鸡的产蛋率和蛋品质。增加了鸡蛋的营养价值和延长了保鲜时间。
译  名：
Effects of Monascus Synbiotics on Laying Rate and Egg Quality of Laying hen
作  者：
ZHANG Xi-lu;LIU Ning;JIN Ying-hai;WANG Na;ZHANG Min;Longjing City Animal husbandry station;Meihekou animal husbandry station;Yanbian University;
关键词：
Monascus;;Laying hen;;Laying rate;;Egg quality
摘  要：
the experiment was conducted to study the effects of Monascus and Chinese traditional medicine synbiotics on egg laying rate and egg quality. A total of 1050 days of age, physical fitness, egg production is consistent, and healthy disease-free layer, using a completely randomized design, 1050 laying hens were randomly divided into A, B, C three groups, each group with five repeats, each repeat 70 chickens, pre feeding one week, one month formal test. The A group was fed with basic diet. B group was fed basal diet +0.3% Monascus Synbiotics. C group was fed basal diet +0.5% Monascus Synbiotics. Monascus Synbiotics of 0.5% dosage group than the control group of the laying rate were significantly improved; and the average egg weight, Haugh unit, fat content of egg white and eggshell thickness, were increased by 5.23%(P<0.05), 13.88%(P<0.05), 13.06%(P<0.05), 9.18%(P<0.05); air room height(diameter decreased slightly) decreased 7.37%(P<0.05). The results show that: Monascus herbal synbiotics can obviously increase the rate of egg production and egg quality. Increase the nutritional value of egg and prolong the preservation time.

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