不同水平棉籽粕、储存温度和时间对蛋鸡生产性能和蛋品质的影响

Effects of different dietary levels of cottonseed meal,storage temperature and time on production performance and egg quality in two laying breeds

选用31周龄、40周龄"京红"、"京粉"蛋鸡,分2个阶段研究不同棉籽粕含量日粮以及鸡蛋的储存温度和时间对蛋鸡生产性能和蛋品质的影响。第一阶段(正试期6周)分别在蛋鸡日粮中添加5%、9%和12%的棉籽粕;第二阶段(正试期6周)分别添加25%和30%的棉籽粕。每两周收集鸡蛋测定蛋品质并在不同温度环境下(室温、4℃、0℃和-10℃)储存一定的时间,煮熟后测定蛋黄强度。研究结果表明低量(≤12%)添加棉籽粕对两个品种蛋鸡生产性能无明显影响(P>0.05),高量(≥25%)添加时"京粉"产蛋率显著下降(P<0.05),对蛋重无明显影响,对"京红"产蛋率和蛋重均无明显影响(P>0.05);日粮中棉籽粕含量对蛋品质无明显影响(P>0.05);不同储存条件下各组鸡蛋蛋黄强度测定结果表明:超低温(-10℃)储存后各组蛋黄弹性明显增大,且存在品种间的显著差异(P<0.05)。

To study the effects of different dietary levels of cottonseed meal, storage temperature and time on production performance and egg quality in laying hens, two laying breeds （ ＂Peking Brown＂, ＂Peking Pink＂ ） were fed the diet with 5% - 30% cottonseed meal for 6 weeks, and eggs were collected to storage at room temperature, 4℃, 0℃ and -10℃. The results showed that there was no significant effect of low cottonseed meal on production performance （P〉0. 05 ）, and there was significant reduce of laying rate in ＂Peking Pink＂ layers with high cottonseed meal （P〈0. 05 ）. Contents of cottonseed meal in the diet had no significant effect on egg quality. The egg springiness analyzed with eggshell strength tester showed that the yolk springiness appeared in stored at -10℃, and there were no significant differences in egg springiness under other temperature conditions （ P〉0. 05 ）.