葡萄糖氧化酶对鹌鹑产蛋高峰期生产性能及蛋品质的影响

Effect of glucose oxidase on the production performance and egg quality of quail during the peak egg production period

为了研究葡萄糖氧化酶对鹌鹑产蛋性能及蛋品质的影响,试验选用70日龄健康黄羽鹌鹑240只,随机分为2组,每组4个重复,每个重复30只。对照组饲喂基础日粮,试验组在基础日粮的基础上添加葡萄糖氧化酶200 mg/kg,饲养期35 d,测定平均采食量、蛋重、蛋组成和蛋品质等指标,计算产蛋率、料蛋比等。结果表明:对照组和试验组鹌鹑的采食量和料蛋比差异不显著(P>0.05)。与对照组相比,试验组鹌鹑的产蛋率有提高的趋势,提高幅度为1.75%,但差异不显著(P>0.05);试验组鹌鹑的蛋重显著降低,降低幅度为1.49%(P<0.05);试验组鹌鹑的蛋壳和蛋白比例显著提高(P<0.05),蛋黄比例显著降低(P<0.05),哈氏单位和蛋黄颜色显著改善,增加幅度分别为4.03%和14.80%(P<0.05);蛋壳强度有提高的趋势,增加幅度为2.29%,但差异不显著(P>0.05)。说明在日粮中添加葡萄糖氧化酶降低了鹌鹑的蛋重,改变了蛋组成,提高了蛋品质,改善了蛋黄颜色。

In order to study the effect of glucose oxidase on the egg quality and performance of quail, 240 healthy yellow feather quails aged 70 days were selected and randomly divided into 2 groups with 4 replicates(30 for each repeat) in this experiment. The control group was fed a basal diet, while the experimental group was fed the basic diet supplemented with glucose oxidase(200 mg/kg). The feeding period was 35 days. The average feed intake, egg weight, egg composition and egg quality were measured, and the egg yield and egg feed ratio were calculated. The results showed that there was no significant in feed intake and feed/egg ratio of quails(P>0.05) between the control group and the experimental group. Compared with the control group, the egg production rate of quails in the experimental group increased by 1.75%, but there was no significant difference(P>0.05). Quail egg weight in experimental group decreased by 1.49%(P<0.05). In the experimental group, the proportion of egg shell and egg white was significantly increased(P<0.05), the proportion of egg yolk was significantly decreased(P<0.05). The color of egg yolk and hartz unit in the experimental group were significantly improved with 14.80% and 4.03%, respectively(P<0.05). The eggshell strength in the experimental group increased by 2.29%, but the difference was not significant(P>0.05). These results indicated that the addition of glucose oxidase in the diet reduced the egg weight of quail, changed the egg composition, increased the egg quality, and improved the yolk color.