酵母硒对热应激海兰褐蛋鸡蛋品质的影响

Effects of Yeast-enriched Selenium on the Egg Quality in Heat-stressed Hyline Brown Hens

目的:研究酵母硒对热应激状态下海兰褐蛋鸡蛋品质的影响。方法:360只420 d的海兰褐蛋鸡随机分成对照组、试验Ⅰ、Ⅱ、Ⅲ组。对照组饲喂基础日粮,试验组分别添加0.1%、0.2%、0.3%的酵母硒。分别在试验开始后15、30、45、60 d测定鸡蛋的哈夫单位、蛋壳厚度、蛋壳相对比、蛋形指数、蛋黄系数、蛋白蛋黄比。结果:与对照组相比,试验Ⅲ组的哈夫单位在30、45、60 d均显著增加(P<0.05),蛋壳厚度在30、45、60 d显著升高(P<0.05),蛋壳相对比在30、60 d显著降低(P<0.05)。各试验组之间比较,饲喂酵母硒日粮15 d时,试验Ⅰ组比试验Ⅱ和Ⅲ组的蛋壳相对比显著降低(P<0.05)。45 d时,试验Ⅱ组和Ⅲ组的哈夫单位比试验Ⅰ组显著升高(P<0.05)。结论:日粮中添加0.1%~0.3%的酵母硒,可显著提高蛋鸡鸡蛋品质。

Objective： This study was performed to investigate the effects of dietary selenium-enriched yeast on egg quality in hens during summer season. Methods： 360 ISA laying hens 420 d were randomly assigned to 4 groups.Control group was fed with basal diet（ CONT） and the experimental groups fed with basal diet added with 0. 1 %（ Exp. Ⅰ）,0. 2%（ Exp. Ⅱ） and 0. 3%（ Exp. Ⅲ） selenium-enriched yeast,respectively. Results： When compared with CONT group,Haugh unit shows a significant increase in Exp. Ⅲ at days of 30,45,60（ P〈0. 05）.Eggshell thickness shows a significant increase in Exp. Ⅰ Exp. Ⅱ and Ⅲ at days of 30,45,60（ P〈0. 05）,Eggshell/egg weight shows a significant decline in Exp Ⅲ at days of 30,60（ P〈0. 05）. when compared with control. Both Haugh unit and lightness of yolk shows a significant increase in Exp. Ⅲ（ P〈0. 05） When compared among experimental groups,On day 15 after treatment,eggshell contrast in Exp. Ⅰ show significant decline when compared with Exp. Ⅱ and Ⅲ（ P〈0. 05）,On day 45 after treatment,Haugh unit in Exp. Ⅱ and Ⅲshow significant increase when compare with Exp. Ⅰ. Conclusion： In the present experiment,dietary selenium-enriched yeast can significantly improve the egg quality during summer season.