EM对产蛋鸡蛋品质的影响

Effects of EM on egg quality of hens

利用 1 5 0只 2 1 4日龄迪卡 (DEKALB)褐壳蛋鸡 ,采用随机分组的方式进行试验 .其中A试验组饮用 2‰的EM水 ,B试验组饮用 2‰的EM水的同时饲喂EM全价发酵料 ,C为对照组 .结果进行F检验 .实验结果应用EM处理后 ,各组间的体重、产蛋率无明显变化 (P >0 .0 5 ) ,而蛋重变化差异较大 ,B试验组的蛋重明显增加 (P <0 .0 1 ) .试验组蛋品质中的哈夫单位高于对照组 (P <0 .0 1 ) ,蛋清的重量高于对照组 (P <0 .0 1 ) .通过化学分析 ,试验组的蛋黄化学成分发生变化 ,蛋白质含量提高。

This trial was undertook with 150 DEKALB brown laying chicken, aged 214 days, which were divided into 3 groups at random. Group A hens drank 2.0‰ EM water; Group B hens drank 2.0‰ EM and feed the diet that fermented by EM; Group C did not add EM.The result of feeding test indicated that was no significant difference among 3 groups (p>0.05) in body weight, egg production, but the egg weight of group B increased significantly (p<0.01).The determining of egg quality indicated that HF unit, weight of egg white of tested groups were significantly higher than those of control group (p<0.01). Through chemical analysis, the content of protein of yolk of tested groups increased than control, but the content of fat decreased.