不同浓度的枯草芽孢杆菌对鸡蛋品质和熟鸡蛋质构的影响

发布时间：2018-02-24 22:11

本文关键词： 枯草芽孢杆菌蛋品质质构特性　出处：《中国饲料》2017年08期 　论文类型：期刊论文

【摘要】：为研究不同浓度的枯草芽孢杆菌对初产蛋鸡鸡蛋品质和熟鸡蛋质构的影响,试验选用健康、体重相近的19周龄"大午金凤"蛋鸡240只,随机分成4组,试验Ⅰ组为对照组,饲喂基础日粮;试验Ⅱ组饲喂基础日粮+0.1%的枯草芽孢杆菌;试验Ⅲ组饲喂基础日粮+0.5%枯草芽孢杆菌;第Ⅳ组饲喂基础日粮+1%的枯草芽孢杆菌。预饲期7 d,试验期28 d。结果表明:试验第14天,第Ⅳ组蛋壳相对重高于第Ⅰ、Ⅲ组(P0.05);第Ⅲ组蛋白高度、哈氏单位高于其他各组,但差异不显著(P0.05),熟鸡蛋质构在各组之间差异均不明显(P0.05)。试验第28天,第Ⅲ组蛋壳相对重显著高于第Ⅳ组(P0.05);第Ⅲ组蛋白高度显著高于第Ⅰ、Ⅱ组(P0.05),极显著高于第Ⅳ组(P0.01);第Ⅲ组哈氏单位极显著高于第Ⅳ组(P0.01);第Ⅳ组蛋清弹性显著高于第Ⅱ组(P0.05);第Ⅲ组蛋清黏聚性显著高于第Ⅰ组(P0.05),极显著高于第Ⅱ组(P0.01);第Ⅱ、Ⅲ、Ⅳ组蛋黄弹性明显高于第Ⅰ组(P0.01)。由此表明,添加0.5%的枯草芽孢杆菌对鸡蛋的蛋品质和熟鸡蛋的质构有较显著影响。
[Abstract]:In order to study the effect of different concentrations of Bacillus subtilis on egg quality of laying hens in early and cooked egg texture, test of similar weight healthy, 19 week old "Dawu Jinfeng" 240 laying hens, were randomly divided into 4 groups, group I was the control group, basal diet; the second group was fed the basal diet +0.1% Bacillus subtilis; experimental group was fed the basal diet +0.5% Bacillus subtilis; the fourth group was fed the basal diet +1% of Bacillus subtilis. The pre feeding period of 7 d, 28 d. test results showed that the fourteenth day of the experiment, the fourth group was higher than that of the eggshell relative weight of group III (P0.05); Article group III protein height, Haugh unit is higher than the other groups, but the difference was not significant (P0.05), cooked egg texture there were no obvious differences among the groups (P0.05). The twenty-eighth day of the experiment, group III relative eggshell weight was significantly higher than that in group IV (P0.05); group III was significantly higher than the protein 1. Group II (P0. 05), was significantly higher than that in group IV (P0.01); group III Haugh unit were significantly higher than that of group IV (P0.01); the fourth group was significantly higher than that of egg white elastic group II (P0.05); group III white cohesiveness was significantly higher than that of group 1 (P0.05), significantly higher than the second (P0.01); group II, III, IV group was significantly higher than that of egg yolk elastic group 1 (P0.01). It showed that adding 0.5% of Bacillus subtilis on egg quality and egg cooked egg texture has significant effect.

【作者单位】：河北农业大学动物科技学院;石家庄藁城区畜牧水产局;
【基金】：国家蛋鸡产业技术体系建设专项奖金(CARS-41-K18)
【分类号】：S831

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