酵母培养物对产蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响

发布时间：2018-08-25 07:08

【摘要】：本试验旨在研究酵母培养物(YC)对产蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响。选取2 304只210日龄的罗曼褐产蛋鸡,随机分成4组,每组3个重复,每个重复192只产蛋鸡。对照组(YC0组)饲喂玉米-豆粕型基础饲粮,试验组(YC0.2组、YC0.4组和YC0.6组)分别饲喂在基础饲粮中添加0.2%、0.4%和0.6%酵母培养物的试验饲粮。试验期9周。结果表明:1)与对照组相比,YC0.4组和YC0.6组平均蛋重显著增加(P0.05),破蛋率显著降低(P0.05);YC0.2组、YC0.4组和YC0.6组软蛋率显著降低(P0.05)。2)与对照组相比,YC0.4组和YC0.6组蛋壳厚度显著增大(P0.05);YC0.2组、YC0.4组和YC0.6组蛋黄颜色的亮度值显著降低(P0.05),黄度值显著升高(P0.05);YC0.6组蛋黄颜色的红度值显著升高(P0.05)。3)与对照组相比,试验第3、9周,YC0.2组、YC0.4组和YC0.6组的蛋壳表面大肠菌群数量显著降低(P0.05);试验第3、6周,YC0.4组蛋壳表面细菌总数显著降低(P0.05)。4)对照组组相比,YC0.6组粗蛋白质、能量和干物质表观消化率显著提高(P0.05)。5)与对照组相比,YC0.2组、YC0.4组和YC0.6组盲肠乳酸杆菌数量显著降低(P0.05)。由此可见,饲粮添加0.4%和0.6%的酵母培养物能够改善产蛋鸡蛋品质,提高饲料消化率;饲粮添加0.2%、0.4%和0.6%酵母培养物均能够改善产蛋鸡的生产性能,减少大肠杆菌的数量,抑制盲肠中沙门氏菌的产生。综合考虑,产蛋鸡饲粮中酵母培养物适宜添加量为0.4%。
[Abstract]:The purpose of this study was to study the effects of yeast culture (YC) on performance, egg quality and egg hygiene of laying hens. Two hundred and thirty four 210-day-old Roman brown laying hens were randomly divided into 4 groups, with 3 replicates in each group and 192 layers per replica. The control group (YC0 group) was fed with corn-soybean meal diet, and the experimental group (YC0.2 group, YC0.4 group and YC0.6 group) were fed with 0.2% and 0.6% yeast culture respectively. The experimental period was 9 weeks. The results showed that compared with the control group, the average egg weight of yC0.4 group and YC0.6 group increased significantly (P0.05), the egg breaking rate decreased significantly (P0.05), the soft egg rate of YC0.4 group and YC0.6 group decreased significantly (P0.05). Compared with the control group and YC0.6 group, the egg shell thickness of YC0.4 group and YC0.6 group increased significantly (P0.05). Compared with the control group, the brightness of yolk color in YC0.6 group was significantly decreased (P0.05), the yellowness value was significantly increased (P0.05) and the red value of yolk color in YC0.6 group was significantly increased (P0.05) compared with the control group. The number of egg shell surface coliform bacteria in YC0.2 group and YC0.6 group decreased significantly at the 3rd week of test (P0.05), and the total number of bacteria on eggshell surface in YC0.4 group decreased significantly (P0.05) at the 3rd week of experiment, and the crude protein in control group was significantly lower than that in YC0.6 group. The apparent digestibility of energy and dry matter increased significantly (P0.05) compared with the control group YC0.2 group YC0.4 group and YC0.6 group significantly decreased the number of Lactobacillus cecum (P0.05). It can be seen that adding 0.4% and 0.6% yeast culture to diet can improve egg quality and feed digestibility, and 0.2% and 0.6% yeast culture can improve the performance of laying hens and reduce the number of Escherichia coli. Inhibit the production of Salmonella in the cecum. Considering synthetically, the suitable addition amount of yeast culture in the diet of laying hens was 0.4.
【作者单位】：中国农业科学院饲料研究所;中国农业科学院北京畜牧兽医研究所;农业部饲料生物技术重点实验室;
【基金】：现代农业产业技术体系北京市家禽创新团队项目
【分类号】：S831.5

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