乳酸片球菌对蛋鸡生产性能、养分消化及蛋品质的影响

Effects of Pediococcus Acidilactici on production performance,nutrient digestion and egg quality of layers

文章旨在研究饲粮中添加乳酸片球菌对蛋鸡24周生产性能、蛋品质、蛋黄胆固醇含量和脂肪酸组成的影响。试验将22周龄的222只海兰褐壳蛋鸡随机分为3组。对照组饲喂基础饲料(不添加益生菌),处理1组在前12周饲喂基础日粮+100 mg/kg乳酸片球菌,后12周饲喂基础日粮+50 mg/kg乳酸片球菌,处理2组蛋鸡全程饲喂基础日粮+100 mg/kg乳酸片球菌。结果显示,饲粮处理对蛋鸡体重、采食量和产蛋率无显著影响(P>0.05)。日粮添加乳酸片球菌可显著提高蛋重、蛋壳厚度、蛋壳相对重量、鸡蛋比重,并可提高每千克鸡蛋的饲料效率(P<0.05)。此外,乳酸片球菌可以显著降低鸡蛋的破损率(P<0.05)。日粮添加乳酸片球菌24周后,蛋黄脂肪酸组成和胆固醇含量有显著差异,无论乳酸片球菌添加剂量如何,蛋黄胆固醇含量均下降10%以上(P<0.05)。处理2组蛋黄多不饱和脂肪酸(包括亚油酸和亚麻酸)显著高于对照组和处理1组(P<0.05)。综上所述,饲粮中添加乳酸片球菌在产蛋初期具有改善鸡蛋重量、饲料效率、蛋黄颜色和蛋壳质量的潜力,同时可以显著降低鸡蛋破损率。在产蛋后期日粮中补充乳酸片球菌也可以使蛋黄胆固醇水平有所下降。

The purpose of this study was to investigate the effects of dietary addition of Pediococcus Acidilactici(PA on the production performance,egg quality,yolk cholesterol content and fatty acid composition of laying hens at 24 weeks. A total of 222 brown shell layer hens aged 22 weeks were randomly divided into 3 treatment groups. Control group was fed basic diet without adding probiotics. Layers in group 1 were fed basic diet +100 mg/kg PA for the first 12 weeks and basic diet +50 mg/kg PA for the second 12 weeks. Layers in group 2 were fed basic diet +100 mg/kg PA for the whole course. The results showed that dietary treatment had no significant effect on body weight,feed intake and egg production rate(P > 0.05). Dietary addition of PA can significantly increase egg weight,egg shell thickness,relative weight of egg shell,egg proportion,and feed efficiency per kilogram of eggs(P < 0.05). In addition,l PA significantly reduced the breakage rate of eggs(P< 0.05). After 24 weeks of dietary supplementation with PA,there were significant differences in the fatty acid composition and cholesterol content of egg yolk,and the cholesterol content of egg yolk decreased by more than 10% regardless of the dosage of PA(P < 0.05). The polyunsaturated fatty acids of yolk(including linoleic acid and linolenicacid)in treatment group 2 were significantly higher than those in control group and treatment group 1(P < 0.05). In conclusion,adding PA to diets has the potential to improve egg weight,feed efficiency,yolk color and shell quality at the early stage of egg production,and can significantly reduce the breakage rate of eggs. Dietary supplementation with PA also reduced cholesterol levels in egg yolks during late egg production.