黄腐酸对海兰褐蛋鸡产蛋性能及蛋品质的影响

Effects of Fulvic Acid on Laying Performance and Egg Quality of Hyline Brown Layers

为研究黄腐酸对蛋鸡产蛋性能及蛋品质的影响,将400只120日龄海兰褐青年蛋鸡随机分为4组,每组100只,每组分别饲喂添加0.1%、0.2%和0.4%黄腐酸制剂(黄腐酸含量50%以上)的蛋鸡日粮,以不添加黄腐酸制剂的日粮为对照。试验期从140日龄至350日龄,共210 d。结果表明:与不添加黄腐酸制剂的对照组相比,0.1%黄腐酸制剂添加组可显著改善蛋壳强度(P<0.05),但蛋黄颜色等级显著下降(P<0.05),对产蛋性能及蛋白高度、哈夫单位、蛋壳厚度没有显著影响(P>0.05);0.2%黄腐酸制剂添加组蛋鸡产蛋性能、蛋黄颜色、蛋壳强度和蛋壳厚度均显著降低(P<0.05),蛋白高度和哈夫单位没受到显著影响(P>0.05);0.4%黄腐酸制剂添加组蛋鸡生产性能和所有蛋品质指标均显著降低(P<0.05)。可见,黄腐酸制剂添加量0.1%及以上对蛋鸡生产性能和蛋品质均有不同程度的负面影响。

To research the effects of fulvic acid（ FA） on laying performance and egg quality,four hundred 120- day- old Hyline brown layers were randomly divided into 4 groups with 100 layers each group. The layers were randomly fed diets with different FA adding levels（ 0. 1%,0. 2% and 0. 4%） using the diet with no FA as control. The trial period lasted 210 days from 140- day- old to 350- day- old. The results indicated that compared with control group,the 0. 1% FA adding group significantly improved the intensity of egg shell（ P〈0. 05）,significantly decreased the color grade of egg yolk（ P〈0. 05） and had no significant effects on laying performance,height of egg white,Haugh unit and thickness of egg shell（ P〉0. 05）. The0. 2% FA adding group significantly decreased the laying performance,color grade of egg yolk,intensity and thickness of egg shell（ P〈0. 05）,and had no significant effects on height of egg white and Haugh unit of eggs（ P〈0. 05）. The 0. 4% FA adding group significantly decreased the laying performance and all indices of egg quality（ P〈0. 05）. Thus,adding 0. 1% or above FA in diet all had negative effects on laying performance and egg quality in varying degrees.