生物发酵床对苏邮1号鸭生产性能和蛋品质及肉品质性状的影响

Effects of Biological Fermented Bed on Production Performance, Egg Quality and Meat Quality in Suyou No.1 Ducks

试验旨在研究传统依水圈养、生物发酵床旱养2种不同饲养模式对苏邮1号鸭生产性能、鲜蛋与咸蛋品质以及肉品质的影响。选取50日龄苏邮1号鸭600羽,随机分为2组,分别为依水圈养组(对照组),发酵床旱养组(试验组)。结果表明:与对照相比,发酵床旱养的苏邮1号鸭5%产蛋率日龄和50%产蛋率日龄分别极显著或显著提前12 d(P<0.01)和10 d(P<0.05),鸭蛋的平均蛋重显著提高(P<0.05),腿肌的亮度值显著下降(P<0.05),腿肌的红度值显著提高(P<0.05),胸肌剪切力显著提高(P<0.05),胸肌的滴水损失和蒸煮损失显著降低(P<0.05),腿肌的滴水损失显著提高(P<0.05)。研究结果揭示生物发酵床旱养不影响苏邮1号鸭产蛋性能,未对鸭蛋鲜蛋与咸蛋品质产生不利影响,解决了苏邮1号鸭规模饲养带来的环境污染问题。

A total of six hundred fifty-day-old Suyou No. 1 ducks were allocated to investigate the feeding modes on production performance, egg quality and meat quality. There were two groups, the control group was reared in traditional model in pool, the experimental group was reared in biological fermented bed but without pool. Compared to control, fermented bed but without pool model was positive for less age of 5% laying rate（P〈0.01） and 50% laying rate （P〈0.05） in the winter. In the experimental group, the average egg weight was increased significantly than that of control group （P〈0.05）. Compared to control, ducks in the experimental group had lower L^＊ （lightness） value of leg muscle（P〈0.05）, higher a＇（redness） value of leg muscle（P〈0.05）, higher shear force of breast muscle（P〈0.05）, lower drip loss and cooking loss of breast muscle（P 〈0.05）, had higher lower drip loss of leg muscle（P〈0.05）. These results indicated that biological fermented bed without pool which had no negative effects on the production performance, egg quality and salty egg yolk quality in Suyou No.1 ducks, provided a method for preventing environmental pollution in large-scale breeding of ducks.