枯草芽孢杆菌对海兰褐商品蛋鸡产蛋后期蛋品质和蛋壳超微结构的影响

Effects of Bacillus subtilis additives on egg quality and ultrastructure of eggshell of Hy-Line brown commercial laying hens at late laying period

试验旨在探讨枯草芽孢杆菌添加剂对海兰褐商品蛋鸡产蛋后期蛋品质和蛋壳超微结构的影响。选择健康、产蛋均匀的380日龄的海兰褐商品蛋鸡480只,随机分为2组,每组240只,组内3个重复。预饲期7 d,试验组在基础日粮中添加500 mg/kg枯草芽孢杆菌,对照组饲喂基础日粮,试验期45 d。结果显示:蛋重试验组比对照组提高5.28%,差异极显著(P<0.01);蛋壳强度提高22.21%,差异显著(P<0.05)。试验组蛋壳外表面的龟背状裂纹较多且分布均匀,乳锥层的突起结构更加紧密,表面晶体层结构更加致密。可见,在饲粮中添加枯草芽孢杆菌能显著改善产蛋后期鸡蛋的蛋壳结构、增加蛋壳强度、提高蛋品质。

This experiment was conducted to in-vestigate the effects of Bacillus subtilis additiveson egg quality and ultrastructure of eggshell ofHy- Line brown commercial laying hens at lateperiod of laying. A total of 480 layers of Hy-Line brown at 380-day-old were randomly divid-ed into two groups,each of 240 with three replicates. Pre-feeding 7 d, Layers in control group were fed the basal diet. The trial group were fed thebasal diet supplemented with 500 mg/kg Bacillus subtilis. The feeding trial lasted for 45 d. The re-sults showed that, the trial groups were 5.28% higher than the control group in egg weight, and the dif-ference was significant（P〈0.01）; eggshell strength increased by 22.21%, and the difference was signifi-cant（P〈0.05）. The trial group had more turtle-shaped crack in the outer surface of the egg shell thanthe control group and distribution uniformity; Protruding structure in milk cone layer were more close-ly, the structure of surface crystal layer was denser. In comprehensive view, the appropriate amount ofBacillus subtilis in diet can improve egg quality and egg shell structure, increase eggshell strength.