饲粮添加新鲜柠檬和柠檬酸对产蛋鸡生产性能和蛋品质的影响

发布时间：2018-03-20 18:12

本文选题：新鲜柠檬　切入点：柠檬酸　出处：《中国家禽》2017年16期 　论文类型：期刊论文

【摘要】：试验旨在探讨日粮中添加新鲜柠檬和柠檬酸作为酸化剂,对产蛋后期蛋鸡生产性能和蛋品质的影响。试验采用单因子完全随机设计,选用64周龄海兰褐蛋鸡768只,随机分为4组,每组4个重复,每个重复48只。对照组饲喂基础日粮,2%柠檬组在基础日粮中添加2%新鲜柠檬,4%柠檬组在基础日粮中添加4%新鲜柠檬,柠檬酸组在基础日粮中添加与柠檬组所含柠檬酸等量的工业柠檬酸。在相同饲养环境下,预饲期7 d,试验期为60 d。结果表明:日粮中添加新鲜柠檬、工业合成柠檬酸对产蛋鸡的生产性能无显著影响;添加4%新鲜柠檬能够显著提高鸡蛋的蛋壳强度(P0.05),添加2%新鲜柠檬能够有效减缓产蛋后期蛋重的增长(P0.05),但添加单一工业合成柠檬酸会显著降低蛋壳强度及蛋壳厚度(P0.05)。
[Abstract]:The effects of fresh lemon and citric acid as acidifier on the performance and egg quality of laying hens in late laying stage were studied. A single factor random design was used to select 768 Hailan brown layers at 64 weeks of age. The control group was fed with 2% lemon diet and 2% fresh lemons in the basal diet, and 4% fresh lemons were added to the basal diet in the control group. The citric acid group added the same amount of industrial citric acid as citric acid to the basic diet. Under the same feeding environment, the prefeeding period was 7 days and the experimental period was 60 days. The results showed that fresh lemon was added to the diet. The industrial synthesis of citric acid had no significant effect on the performance of laying hens. Adding 4% fresh lemon could significantly increase the eggshell strength of eggs and 2% fresh lemons could effectively slow down the egg weight increase in the later stage of egg laying, but adding a single industrial citric acid could significantly reduce the eggshell strength and eggshell thickness.
【作者单位】：中国农业大学动物科技学院;德宏州任远养殖有限公司;山东农业大学动物科技学院;云南省农业科学院;
【基金】：长江学者和创新团队发展计划(IRT_15R62) 现代农业产业技术体系建设专项资金(CARS-06)
【分类号】：S831.5

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