海兰蛋鸡蛋壳质量的变异来源研究

Study on the Source of Eggshell Quality Variation in Hailan Layers

研究饲粮中VitD3、NaHCO3组合水平和个体遗传差异对海兰蛋鸡蛋壳质量变异的影响。结果表明，蛋壳厚度和蛋壳相对重在不同处理组间有极显著差异（F=19.30，F=18．28＞F0.01（4.200）），两指标在组内个体间的差异也分别达到了显著和极显著水平（F=1.24＞F0.05（200.），F=10.88＞F0.01（200.））。试验结果说明个体遗传差异是蛋壳质量变异的重要来源，为寻找蛋壳质量的分子标记提供了依据。

Efffects of dietary vitamin D3、sodium carbonate compre- hensive levels and the individual genetic difference on eggshell quality varia- tion were Studied. The results as following, eggshell thickness and relative eggshell weight had significant difference among different treatments (F=19. 30, F =18. 28>F0.01(4.200) ), and also significant difference among dif- ferent inditiduals(F=1.24>F0.05(200.), F = 10. 88 > F0.01(200. )). The results showed that the individual genetic difference is one of the mainsources of eggshell quality vanation,which provides a basis for seeking molecular markers associated with eggshell quality.