小麦+非淀粉多糖酶日粮不同能量水平对蛋鸡产蛋性能和养分代谢率的影响

Effect of wheat type diet added with non-starch polysaccharide enzymes at different energy levels on product performance and nutrient digestibility of layers

为了研究小麦+非淀粉多糖酶日粮不同能量水平对产蛋高峰期蛋鸡产蛋性能和养分消化率的影响,确定适宜能量的水平。本试验选用1 024只26周龄的‘伊莎婷特’蛋鸡,随机分为8个组,每组4个重复,试验1组为玉米基础日粮组(正对照组),试验2组为小麦基础日粮组(负对照组),试验3组为小麦基础日粮组+0.01%酶制剂,其他各组在试验3组日粮的基础上用沸石粉等量代替植物油使能量逐级降低0.2MJ/kg,试验期为8周。结果表明:第2组的产蛋率显著低于其他各组(P<0.05);料蛋比以第2组最低,其中第2、7、8组与3、4、5、6组相比差异显著(P<0.05);第8组的蛋黄中胆固醇含量显著低于其他各组;各试验组蛋黄颜色和哈氏单位与1、2组相比差异不显著(P>0.05);代谢能、粗蛋白和粗脂肪利用率均以第2组显著低于其他组(P<0.05),而第1组与试验组相比均差异不显著(P>0.05)。综合以上结果评定,能量为10.7 MJ/kg时对产蛋性能和养分消化率影响不大。

The objective of this experiment was to study the effects of enzymes of wheat type di- et at different energy levels on product performance, egg quality, nutrient digestibility and to determine the optimum dosage. A total of 1 024 ＇Isabel Ting＇ laying hens at the age of 26 weeks were randomly divided into 8 groups with 4 replicates per group. Laying hens in a con- trol group were fed with the corn-meal-based diet, group 2 was the negative control group, fed with the wheat-meal-based diet, group 3 fed with the wheat-meal-based diet added with 0.01 enzymes. Other groups fed with the wheat-meal-based diet on the amount of zeolite powder in- stead of vegetable oil to progressively lower energy 0.2 MJ/kg. The results showed that the rate of egg production of laying hens in group 2 was significantly lower than other groups （P〈0.05） ; theratios of feed to egg of laying hens in group 2 was the lowest compared with other groups, and group 2,group 7,group 8 were more significantly different than group 3, group 4, group 5 and group 6（P〈0.05）. The amount of cholesterol in the eggs of group 8 was significantly lower than other groups（P〈0.05）. The yolk color and hastelloy units in all the test groups were found not significantly different（P〉0.05）compared with group 1 and group 2. The digestibili- ty of energy, crude protein , fat of group 2 were significantly lower than other groups（P〈0.05）, however, no significant difference was found between the groups and group 1. In con- clusion, wheat type diet added with non-starch polysaccharide enzymes at the energy level of 10.7 MJ/kg affected product performance and nutrient digestibility slightly.