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当前位置: 首页 > 文章 > 发酵酒糟对海兰褐蛋鸡生产性能、蛋品质和肠道健康的影响 中国家禽 2018 (9) 30-33
Position: Home > Articles > Effects of Fermented Lees on Production Performance, Egg Quality and Intestinal Health of Laying Hens China Poultry 2018 (9) 30-33

发酵酒糟对海兰褐蛋鸡生产性能、蛋品质和肠道健康的影响

作  者：
王少琨;朱子晨;张倩;吴正生;钟光;曲昆鹏;王继光;张帅;宋志刚
关键词：
发酵酒糟;蛋鸡;生产性能;蛋品质;肠道健康
摘  要：
试验旨在研究饲粮添加发酵酒糟对海兰褐蛋鸡生产性能、蛋品质和肠道健康的影响。600只72周龄体型相近的海兰褐蛋鸡随机分为5个处理,每个处理10个重复,每个重复12只鸡。处理一为对照组,饲喂基础饲粮,其他处理为试验组,分别饲喂在基础饲粮基础上额外添加2%、4%、6%、8%发酵酒糟的试验饲粮,试验期共8周。结果显示:添加发酵酒糟后,试验组平均产蛋率高于对照组(P>0.05),料蛋比低于对照组(P>0.05),蛋壳颜色值显著提高(P<0.05),蛋黄颜色、蛋白高度和哈氏单位高于对照组(P>0.05),血清尿酸含量显著降低(P<0.05),总胆固醇和甘油三酯含量低于对照组(P>0.05),空肠大肠杆菌、沙门菌含量显著降低(P<0.05)。说明饲粮添加发酵酒糟能提高海兰褐蛋鸡生产性能,改善鸡蛋品质,降低脂肪沉积,并减少肠道有害菌数量。
译  名：
Effects of Fermented Lees on Production Performance, Egg Quality and Intestinal Health of Laying Hens
作  者：
WANG Shaokun;ZHU Zichen;ZHANG Qian;WU Zhengsheng;ZHONG Guang;QU Kunpeng;WANG Jiguang;ZHANG Shuai;SONG Zhigang;College of Animal Science and Technology,Shandong Agricultural University;Shandong Huangdao Entry-Exit Inspection and Quarantine Bureau;Anhui Dongfang Xinxin Biotechnology Co., Ltd;
单  位：
WANG Shaokun%ZHU Zichen%ZHANG Qian%WU Zhengsheng%ZHONG Guang%QU Kunpeng%WANG Jiguang%ZHANG Shuai%SONG Zhigang%College of Animal Science and Technology,Shandong Agricultural University%Shandong Huangdao Entry-Exit Inspection and Quarantine Bureau%Anhui Dongfang Xinxin Biotechnology Co., Ltd
关键词：
fermented lees;;Hy-Line brown laying hen;;production performance;;egg quality;;intestinal health
摘  要：
This experiment was to investigate the effects of fermented lees on production performance, egg quality and intestinal health of laying hens. 600 Hy-Line brown laying hens at 72 weeks of age were divided into 5 groups with 10 replicates with 12 birds per replicate. The control group was fed with basal diet, and the other treatment groups were fed with 2%, 4%, 6%, and 8% fermented lees supplemented in basal diet. The experiment lasted for 8 weeks. The results showed that compared with the control group, laying rate of treatment groups was increased(P>0.05), feed/egg ratio was decreased(P>0.05), shell color was increased significantly(P<0.05), yolk color, protein height and HU value were increased(P>0.05), serum uric acid content was decreased significantly(P<0.05), total cholesterol and triglyceride were also decreased(P>0.05), the counts of Escherichia coli and Salmonella were decreased significantly(P<0.05). The results indicated that fermented lees could improve production performance and egg quality, decrease fat deposition, and promote intestinal health in laying hens.

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