日粮蛋白水平对长顺绿壳蛋鸡产蛋性能的影响

Effects of Dietary Crude Protein Levels on the Laying Performance of Changshun Green-egg-shelled Chickens

为了研究日粮中不同蛋白水平对长顺绿壳蛋鸡产蛋性能的影响,选取健康无病、体重相近的长顺绿壳蛋鸡450只随机分为3组,每组150只,分为CP14%、CP15%、CP16%3个试验组进行试验研究。结果表明:(1)蛋鸡生产性能:试验全程CP16%组产蛋率均高于其他2组,在26 w达到最大值65.46%;试验后期,3组产蛋率均缓慢下降并趋于同一水平,但CP16%组下降速度较慢,说明粗蛋白水平对产蛋率呈正相关。(2)鸡蛋品质:各组蛋形指数均在标准值范围内,且3组之间差异不显著(P>0.05);蛋壳平均厚度均在0.33 mm以上,蛋壳质量良好,且随着粗蛋白质水平的增加而增厚。(3)鸡蛋营养含量:各组鸡蛋中灰分、蛋白质及赖、蛋、精、色、苏5种氨基酸含量随着蛋白水平的增加而增加,但赖、蛋、精、色、苏5种氨基酸相差不大;胆固醇和脂肪含量的变化未表现出一定规律性。

To evaluate the effects of different dietary crude protein levels on the laying performance of Changshun green-egg-shelled chickens, 450 healthy chickens with a similar weight were randomly assigned into three groups（ 150 chickens in each group）, chickens in these groups were feed on diets with 14%, 15%, 16% crude protein, respectively. The results of this study showed that： （1） The egg-laying rates of CP16% group were been higher than other two groups in the whole process of experiment, and had a maximum rate of 65.46% at 26 weeks. During the late period, the laying rates of three groups simultaneously decreased and down to a same level, while the CP16% group had a slower decrease, it was demonstrated that egg-laying rate was positively correlated to a crude protein level （2） Egg shape indexes of each group were completely in the range of standard value, and there were no sig- nificant difference between three groups（ P〉0.05 ）. The egg-shell with more than 0.33ram average thickness had a good quality, and would thicken along with the increase of crude protein level. （3） Moreover, increases of ash, protein and Lys, Met, Arg, Trp, Thr（five kinds of essential amino acid） in eggs were found by feeding chickens on higher protein level diet, but contents of these amino acids had no big difference. However, there were no regularly changes in cholesterol and fat contents.