枯草芽孢杆菌及其发酵豆粕对蛋鸡生产性能、蛋品质及血清生化指标的影响

Effects of Dietary Bacillus subtilis and Fermented Soybean Meal on Production Performance,Egg Quality and Serum Biochemical Indices of Layers

试验将486只54周龄海兰褐蛋鸡随机分为3组,每组6个重复,每个重复27只,分别饲喂基础日粮(对照组)、添加枯草芽孢杆菌(试验1组)及含枯草芽孢杆菌发酵豆粕(试验2组)日粮,试验期54d。结果表明,试验1组及试验2组产蛋率比对照组分别提高2.18%(P<0.01)和4.73%(P<0.01);试验2组料蛋比和破软蛋率分别比对照组降低3.98%(P<0.05)和0.53%(P<0.01);对照组及试验2组平均蛋重比试验1组分别增加0.79%(P<0.05)和0.68%(P<0.05);试验1组及试验2组蛋黄颜色比对照组分别提高32.8%(P<0.01)和37.2%(P<0.01);试验1组及试验2组蛋壳比例比对照组分别降低3.14%(P<0.01)和4.98%(P<0.01);试验2组血清尿素氮(BUN)含量显著低于其他各组(P<0.05)。说明蛋鸡日粮中添加枯草芽孢杆菌及其发酵豆粕可以显著提高生产性能和改善蛋品质。

Four hundred and eighty-six 54-week-age laying hens were randomly divided into three groups with six replicates and twenty-seven layers in one replicate. The trial lasted for fifty-four days. The basal diet was fed to the control group, and the diet supplemented Bacillus subtilis and fermented soybean meal with Bacillus subtilis was fed to group one and group two, respectively. The results showed that the laying rates of group one and group two were in- creased by 2.18% （P〈0.01）and 4.73% （P〈0.01）compared to the control group. The feed/egg ratio and broken and weaken eggs ratio of group two were decreased by 3.98% （P〈0.05） and 0.53% （P〈0.01） than that of control group. The average egg weight of the control group and group two were increased by 0.79% （P〈0.05） and 0.68% （P〈0.05） than that of group one, respectively. When compared to control group, the egg yolk color value of group one and group two were improved by 32.8% （P〈0.01） and 37.2% （P〈0.01）, the percentage of eggshell weight were decreased by 3.14% （P〈0.01） and 4.98% （P〈0.01）. The concentration of serum urea nitrogen of group two was the lowest （P〈0.05） among three groups. In conclusion, Bacillus subtilis and fermented soybean meal supplemented in diet could improve the production performance and egg quality of layers.