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当前位置: 首页 > 文章 > 不同蛋氨酸、维生素A水平对蛋鸭产蛋性能的影响 上海农业学报 2004,20 (4) 124-127
Position: Home > Articles > EFFECTS OF DIETARY METHIONINE AND VITAMIN A LEVELS ON LAY ING PERFORMANCE OF DUCKS Acta Agriculturae Shanghai 2004,20 (4) 124-127

不同蛋氨酸、维生素A水平对蛋鸭产蛋性能的影响

作  者：
沈洪民;卢永红;夏来发;龚绍明;许洪泉;朱祖明
单  位：
上海市农业科学院畜牧兽医研究所
关键词：
蛋鸭;蛋氨酸;维生素A;生产性能
摘  要：
试验选用 12 6日龄健康绍兴鸭母鸭 396羽 ,采用蛋氨酸、维生素A两因子三水平拉丁方设计 ,对蛋鸭产蛋性能的影响作了探讨 ,试验至 5 0 0日龄结束。结果表明 :(1)产蛋量 (率 )、总蛋重和饲料转化率 ,以日粮中添加 0 .0 4 %蛋氨酸和VA1 2 0 0 0 最好 ;蛋氨酸添加水平 0 .0 4 %优于 0 %和 0 .0 8% (P <0 .0 5 ) ;添加VA1 50 0 0 优于VA 1 2 0 0 0 和VA90 0 0 (P >0 .0 5 )。平均蛋重 ,蛋氨酸添加水平 0 %极显著低于 0 .0 4 %和 0 .0 8% (P <0 .0 1) ,三个维生素A添加水平间差异不显著 (P >0 .0 5 )。 (2 )蛋品质哈氏单位值 ,以日粮中添加 0 %蛋氨酸和VA1 2 0 0 0 显著大于其它试验组 (P <0 .0 5或P <0 .0 1) ;蛋氨酸添加水平 0 %极显著大于 0 .0 8% (P <0 .0 1) ,0 .0 4 %显著大于 0 .0 8%(P <0 .0 5 ) ;三个维生素A添加水平间差异不显著 (P >0 .0 5 )。蛋黄色泽等级 ,试验组间差异显著 (P <0 .0 5或P <0 .0 1) ;VA1 50 0 0 显著低于VA90 0 0 和VA1 2 0 0 0 (P <0 .0 1) ,三个蛋氨酸添加水平间差异不显著 (P >0 .0 5 )。
译  名：
EFFECTS OF DIETARY METHIONINE AND VITAMIN A LEVELS ON LAY ING PERFORMANCE OF DUCKS
作  者：
Shen Hongmin Xia Laifa Lu Yonghong Gong Shaoming Xu Hongquan Zhu Zuming(Aminal Husbandry and Verterinary Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106)
关键词：
Laying duck; Methionine; Vitamin A; Performance
摘  要：
A two-factor and three-level experiment was cond ucted on 396 126-day-old healthy female ducks to determine the effect of dieta ry methionine and vitamin A levels on the laying performance of ducks. The resul ts were as follow. (1)Adding 0.04% methionine and 12000IU/kg vitamin A to the r ation had the best effect on the egg production, total egg weight and feed effic iency; the methionine level of 0.04% was better than those of 0.0% and 0.08%. Fo r average egg weight, the methionine levels of 0.04% and 0.08% were significantl y better than that of 0.0% (P<0.01), but there was not significant differenc e between vitamin A levels (P>0.05).(2) For Haugh unit of egg, the group fed with the ration of adding 0.0% methionine and 12000IU/kg vitamin A was signific antly better than other groups (P<0.01); the effect of adding 0.0% methionin e was significantly better than that of adding 0.08% methionine (P<0.01), an d that of adding 0.04% methionine was significantly better than that of adding 0 .08% methionine (P<0.05); there was not significant difference among the thr ee vitamin A levels (P>0.05). (3) For yolk color score, there was a signific ant difference among the groups (P<0.05 or P<0.01);adding 150000IU/kg v itamin A had a significantly lower score than adding 9000 and 12000IU/kg vitamin A (P<0.01); there was not significant difference among three methionine lev els (P>0.05).

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