富锗酵母培养物对蛋鸡生产性能及蛋品质的影响

Effect of yeast germanium culture on laying performance and egg quality

为研究富锗酵母培养物对蛋鸡生产性能及蛋品质的影响,选择480只血缘关系一致,健康无病的海兰褐壳蛋鸡随机分成4组,每组5次重复,每次重复24只鸡。对照组饲喂基础日粮,试验Ⅰ组饲喂基础日粮+12mg/kg富锗酵母,试验Ⅱ组饲喂基础日粮+16mg/kg富锗酵母,试验Ⅲ组饲喂基础日粮+20mg/kg富锗酵母。试验期共49d,预饲期7d,正式试验42d。主要对其产蛋性能与蛋品质等相关指标进行测定。结果表明:富锗酵母培养物对蛋鸡生产性能影响为第5、6周,试验Ⅱ组产蛋率分别提高了2.71百分点和3.41百分点(P<0.05);试验Ⅲ组平均蛋重提高了3.33%(P<0.05);料蛋比降低了2.02%(P<0.05);富锗酵母培养物对鸡蛋品质的影响表现为蛋壳厚度试验Ⅱ组和试验Ⅲ组与对照组相比,分别提高了12.02%和12.37%,差异极显著(P<0.01);试验Ⅰ组比对照组提高了8.25%,差异显著(P<0.05)。蛋壳强度试验Ⅰ组、试验Ⅱ组和试验Ⅲ组与对照组相比,分别提高了7.59%(P<0.01)、9.57%(P<0.01)和11.55%(P<0.01),鸡蛋的营养价值均有明显的改善。

In order to study the influence of germanium-rich yeast culture on the production performance and egg quality of laying hens, 480 healthy and disease-free brown shell laying hens with the same blood relationship were randomly divided into four groups, with 5 replicates in each group and 24 chickens in each replicate. Based diet control feeding test Ⅰ group (feeding diet+12 mg/kg yeast rich germanium), test group Ⅱ(feeding diet+16 mg/kg yeast rich germanium), test group Ⅲ(feeding diet + 20 mg/kg rich germanium yeast). The experimental period was 49 days, 7 days of pre-feeding and 42 days of formal trial. Main related indicators such as laying performance and egg quality were measured. The results showed that germanium-enriched yeast culture had an effect on laying performance of laying hens. In the fifth and sixth weeks, the laying rate of group II increased by 2.71% and 3.41%( P <0.05), the average egg weight of group III increased by 3.33%( P <0.05), the feed-egg ratio decreased by 2.02%( P < 0.05), and the effect of germanium-enriched yeast culture on egg quality and shell thickness of laying hens were extracted, respectively, compared with the control group. There was a significant difference, increased by 12.33% and 12.02% in group II and group Ⅲ( P <0.01), increased by 8.25% in group I,compared with that of the control group ( P <0.05). Compared with the control group, the strength of eggshell in group I, group II and group III increased by 7.59%( P <0.05), 9.57%( P <0.05) and 11.55%( P <0.01), respectively, and the nutritional value of eggs significantly improved.