发酵辣椒粕对蛋鸡饲喂效果评价

Evaluation of feeding effect of fermented pepper meal on laying hens

试验旨在评价发酵辣椒粕在蛋鸡饲粮中的应用价值。选取59周龄海兰褐蛋鸡360只,随机分为2组,每组4个重复,每个重复45只鸡。对照组蛋鸡饲喂玉米-豆粕型基础饲粮,试验组蛋鸡饲喂基础饲粮中添加20 g/kg发酵辣椒粕,替代1%的玉米和1%的豆粕。试验期42 d。结果显示:与对照组相比,试验组蛋鸡的蛋黄颜色和鸡蛋干物质、粗蛋白、粗脂肪含量均显著提高(P<0.05),鸡粪含氮量显著降低(P<0.05)。研究表明,发酵辣椒粕具有节源减排、改善蛋品质的潜力。

The experiment was to study and evaluate the application value of fermented pepper meal in layer feed. A total of 360 59-week-old Hyline brown commercial laying hens were selected and randomly divided in two groups with four replicates in each group and 45 hens in each replicate. The hens in control group were fed with conventional corn-soybean meal type diets, and the hens in test group were fed with 20 g/kg fermented pepper meal added to the basic diet to replace1% corn and 1% soybean meal. The test period was 42 d. The results showed that compared with control group, the yolk color and the content of egg dry matter, crude protein and crude fat of hens in test group were significantly increased(P<0.05), and the nitrogen content in manure was significantly reduced(P<0.05). The experiment indicates that fermented pepper meal has the potential to save energy, reduce emissions and improve egg quality.