红曲霉寡糖合生元对蛋鸡产蛋率及蛋品质的影响

Effect of Monascus oligosaccharide synbiotics on egg laying rate and egg quality

研究了红曲霉寡糖合生元对蛋鸡产蛋率及蛋品质的影响。选用1 830只日龄、体质、产蛋量相近、且健康无病的蛋鸡,采用完全随机设计分成2组,每组3个重复,每个重复305只鸡,预饲期1周,正式试验1个月。对照组饲喂基础日粮,实验组饲喂基础日粮+0.2%红曲霉寡糖合生元添加剂。红曲霉寡糖合生元组比对照组产蛋率提高6.39百分点,料蛋比降低了10.40%,破蛋率降低了0.2百分点,差异均显著(P<0.05)。平均蛋重、哈夫单位、蛋壳强度、蛋壳厚度分别相对提高6.01%、5.69%、23.30%和32.14%,均差异显著(P<0.05)。蛋黄红色度(CIE a*)、蛋壳红色度(CIE a*)分别相对提高12.27%、21.05%,差异显著(P<0.05)。蛋壳的亮度(CIE L*)相对降低9.11%,差异显著(P<0.05)。结果表明,红曲霉寡糖合生组可显著提高蛋鸡生产性能,稳定和改善鸡蛋的各项常规指标,显著增强蛋壳强度,加深蛋壳和蛋黄颜色。

Studied the effect of Monascus oligosaccharide synbiotics on egg laying rate and egg quality. 1 830 healthy layers with the same age and similar egg production were chosen, and randomly divided into 2 groups,each group was assigned 3 replications and 305 layers per replication. Pre feeding was a week and formal test was a month. The layers of the control group were fed with the basal diet,the layers of the experimental group were fed with the basal diet adding Monascus oligosaccharide synbiotics（dose： 0.2%）. Compared with the control group,the rate of egg production increased by 6.39%, feed-egg ratio decreased by 10.40% and egg damage rate decreased by 0. 2%, it had a significant difference（P〈0. 05）. The average egg weight, Haugh unit, strength and thickness of eggshell were relatively increased significantly 6.01%, 5.69%, 23. 30% and 32.14% （P〈0. 05）. Red degree of egg yolk （CIE a＊）and red degree of the shell （CIE a＊ ） were relatively increased 12. 27%, 21.05% （P%0.05）. Compared with the control group, eggshell brightness （CIE L＊ ） decreased significantly 9. ll % （P〈0.05）. The results showed that Monascus oligosaccharide synbiotics can significantly improve the performance of laying hens, enhance the conventional indicators of eggs and significantly increase the eggshell strength, make the eggshell and egg yolk color deepen.