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Position: Home > Articles > Effect of Feeding Garlic Puree after Heat Stress on the Production Performances of Su-qin Blue- eggshell Chicken Tianjin Agricultural Sciences 2014,20 (1) 40-42

热应激下添饲大蒜泥对苏禽青壳蛋鸡生产性能的影响

作  者:
张学余;苏一军;李国辉;蒋勇军
单  位:
中国农业科学院家禽研究所
关键词:
青壳蛋鸡;热应激;大蒜泥;生产性能
摘  要:
为研究热应激下添饲大蒜泥对青壳蛋鸡生产性能的影响,以苏禽青壳蛋鸡为试验素材开展试验研究,其中试验1、试验2在基础日粮中分别添加2%,4%大蒜泥,对照组则饲喂基础日粮。结果表明,在热应激时不利于绿壳蛋鸡生产性能发挥,日粮中添饲2%,4%大蒜泥,可缓解高温引起的热应激,还可提高青壳蛋鸡采食量、产蛋数、饲料报酬。
译  名:
Effect of Feeding Garlic Puree after Heat Stress on the Production Performances of Su-qin Blue- eggshell Chicken
作  者:
ZHANG Xue-yu;SU Yi-jun;LI Guo-hui;JIANG Yong-jun;Institute of Poultry Science Chinese Academy of Agricultural Sciences;
关键词:
blue-eggshell chicken;;heat stress;;garlic puree;;production performance
摘  要:
The paper was designed to study the effect of feeding garlic puree after heat stress on the production performances of Su- qin blue-eggshell chicken. The control group was provided with basic diet,while the other two experiment groups(group 1 and group 2) were provided with basic diets containing 2%and 4%garlic puree,respectively. The result showed that the production performances of the blue-eggshell chicken were decreased after heat stress,the diets containing 2%and 4% garlic puree could alleviate heat stress caused by the high temperature and increased the feed intake,egg number and feed conversion.

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