低蛋白日粮对蛋鸡生产性能和蛋品质的影响

Effect of Low-protein Diet on Production Performance and Egg Quality of Laying Hens

为探讨低蛋白日粮中添加不同水平甘氨酸对蛋鸡生产性能、蛋品质的影响,试验将128只41周龄海兰褐蛋鸡随机分成4组,每组4个重复,每个重复8只。对照组饲喂低蛋白日粮,3个试验组日粮分别在低蛋白日粮中添加0.1%、0.2%、0.3%甘氨酸,各组日粮粗蛋白水平分别为15.00%、16.17%、15.77%、15.62%。结果表明:与对照组相比,日粮添加甘氨酸时,蛋鸡的产蛋率、蛋重与料蛋比等生产性能指标均无显著变化(P>0.05);与对照组相比,试验组哈氏单位、蛋壳强度、蛋壳厚度和蛋白高度等蛋品质指标均无明显变化(P>0.05);试验第14天,添加0.1%甘氨酸的试验组蛋黄颜色明显深于其他组(P<0.05),试验第28天对照组蛋黄中蛋白质含量明显高于试验组(P<0.05),蛋清相对重显著增加(P<0.05)。表明在日粮蛋白水平为15.00%情况下,添加0.1%甘氨酸对蛋鸡生产性能无不良影响。

To study the effects of different glycine levels on production performance and egg quality of laying hens fed with low-protein diets,41-week-age 128 laying hens were randomly divided into 4 groups with 4 repeats per group and 8 hens per repeat. The control group was fed with low-protein diet,and the experimental groups were added 0.1%, 0.2%,0.3% glyeine in low-protein diet respectively,dietary crude protein levels of which were 15.00%,16.17%, 15.77%, 15.62%. The results showed that： compared with the control group, the laying rate, egg weight and egg feed ratio of experiment groups had no significant changes （P〉0.05） ;compared with the control group, experiment groups had no significant changes in Haugh unit,strength of eggshell,eggshell thickness （P〉0.05）;At the fourteenth day of the experiment, the yolk color of 0.1% glyciue group was significantly darker than other groups （P〈0.05）,and protein eontent of egg yolk and relative weight of egg white of the control group were significantly higher than those in other groups at the twenty-eighth clay （P〈0.05）. The result suggested that low-protein diet （15.00% crude protein）supplemented with 0.1% glycine had no negative effect on production performance of laying hens.