虾蛋白肽对蛋鸡产蛋性能和蛋品质的影响

Effects of Shrimp Peptlde on Egg Production Performance and Quality in Laying Hen

研究和探讨了虾加工副产物的酶解产物(Enzymatic Hydrolysis Production,EHP)对蛋鸡产蛋率和蛋品质的影响。以虾加工副产物为原料,应用复合生物酶酶解技术制备EHP,选择产蛋率在80%以上的300日龄笼养褐壳蛋鸡288只,随机分成3组,在基础日粮中分别添加0、1.5g/100g、3g/100g虾加工副产物EHP,并替代相应重量的鱼粉,试验期为60天。EHP,可显著提高鸡蛋的哈夫单位(P<0.05),试验组蛋鸡产蛋率平均提高3.14%,料蛋比相应低于对照组。表明虾加工副产物EHP可显著提高产蛋高峰期过后处于衰减期的鸡蛋的哈夫单位及产蛋率。

To study and discuss the effects of enzymatic hydrolysis production （EHP） of by--products of shrimp process on egg production rate and quality the EHP was prepared by using by--products of shrimp process as the material, and the technique of enzymatic hydrolysis with compound biologic enzyme. Laying hen of 288 with the egg production rate of 80% and 300d age in cage-rearing was divided into three groups. Adding the EHP of 0, 1.5g and 3.0g per 100g dietary respectively, and substitute it for the same weight of fishmeal. The period of this experiment was 60d. The results showed the treatment of adding EHP of by-products of shrimp process improved egg productivity significantly（ P〈 0.05 ）, which increased the egg production rate in average of 3.14%, and the ratio of the feed and egg from this treatment was lower than the untreated check of base dietary. The EHP of by--products of shrimp process could improve the egg productivity and the rate of egg production significantly.