高温热处理粉料对产蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响

Effects of Heat Treatment Mash Feed on Performance,Egg Quality and Egg Health Indicators of Laying Hens

本试验旨在研究高温热处理粉料对蛋鸡生产性能、蛋品质及鸡蛋卫生指标的影响。选取40周龄的海兰褐蛋鸡1 080只,随机分为4组,每组6个重复,每个重复45只鸡。对照组饲喂普通粉状蛋鸡料,试验组分别饲喂经70、80和90℃3种调质温度处理的粉状蛋鸡料。预试期1周,正试期12周。结果表明:1)试验组粉料的细菌总数和大肠菌群数量均显著低于对照组(P<0.05);随着调质温度的升高,试验组粉料的细菌总数显著下降(P<0.05),大肠菌群数量也逐渐下降,但差异不显著(P>0.05)。2)各组之间第1~12周蛋鸡生产性能指标的差异不显著(P>0.05)。3)各组之间第12周蛋壳强度、蛋壳厚度、蛋形指数、蛋黄比率和哈氏单位的差异不显著(P>0.05),80℃高温热处理粉料组蛋黄的亮度、红度和黄度值显著高于对照组(P<0.05)。4)第4、8、12周,试验组蛋壳表面的细菌总数小于对照组,但差异不显著(P>0.05),蛋壳表面的大肠菌群数量均小于对照组。5)试验组的肌胃、空肠和回肠相对重量小于对照组,但差异不显著(P>0.05);随着调质温度的升高,试验组腺胃、肌胃、十二指肠、空肠和回肠的相对重量都逐渐增大,但差异不显著(P>0.05)。结果提示,高温热处理可以改善饲料和鸡蛋的卫生指标,但对蛋鸡生产性能、蛋品质和消化道指标的影响不显著。

This experiment was conducted to investigate the effect of heat treatment mash feed on performance, egg quality and egg health indicators of laying hens. A total of 1 080 forty-week-old Hyline brown laying hens were selected and randomly divided into 4 groups with 6 replicates per group and 45 laying hens per replicate. Hens in the control group was fed with a common mash laying hens feed, while others in experimental groups was fed with the mash feed conditioned at 70, 80 and 90 ℃, respectively. The adaptation period lasted for 1 week and the formal period lasted for 12 weeks. The results showed as follows： 1） the total bacteria count and coliform bacteria number of mash feed in experimental groups were significantly lower than those in control group （ P 〈0.05）. With the increasing of conditioning temperature, the total bacteria count of mash feed in experimental groups was significantly decreased （ P 〈0.05）, and the coliform bacteria number was also decreased, but the difference was not significant （ P 〉0.05）. 2） There were no significant differences on performance indices of laying hens during weeks 1 to 12 among all groups （ P 〉0.05）. 3） There were no significant differences on eggshell strength, eggshell thickness, egg shape index, yolk ratio and Haugh unit of laying hens at the twelfth week among all groups （ P 〉0.05）. The values of lightness, redness and yellowness of yolk in 80 ℃ heat treatment mash feed group were significantly higher those in control group （ P 〈0.05）. 4） At the fourth, eighth and twelfth weeks, the total bacteria count of eggshell surface in experimental groups was lower than in control group, but the difference was not significant （ P 〈0.05）, the coliform bacteria number of eggshell surface in experimental groups was lower than in control group. 5） The relative weight of gizzard, jejunum and ileum in experimental groups was lower than in control group, but the difference was not significant （ P 〈0.05）. With the increasing of conditioning temperature, the relative weight of proventriculus, gizzard, duodenum, jejunum and ileum was increased in experimental groups, but the difference was not significant （ P 〉0.05）. In conclusion, heat treatment can improve the health indicators of feed and egg, but there are no significant effects on the performance, egg quality and digestive organ indices of laying hens.