肉桂粉对海兰褐蛋鸡生产性能、蛋品质及小肠黏膜结构的影响

Effects of cinnamon powder on production performance,egg quality and intestinal mucosal structure of Hainan brown laying hens

研究饲粮中添加肉桂粉对海兰褐蛋鸡产蛋后期生产性能、蛋品质和小肠黏膜结构的影响。选取400日龄海兰褐商品蛋鸡400只,随机分为4组,每组5个重复,每个重复20只蛋鸡,分别饲喂添加0、2、4、6 g/kg肉桂粉的饲粮,预饲期7天,试验期42天。与对照组相比,试验Ⅰ组和试验Ⅱ组的蛋重显著增加(P<0.05)。与对照组相比,试验Ⅱ组鸡蛋的蛋黄色泽和哈氏单位显著提高(P<0.05),试验Ⅲ组鸡蛋的蛋壳强度、蛋黄色泽和蛋壳厚度显著增加(P<0.05)。饲粮中添加肉桂粉可以显著提高海兰褐商品蛋鸡回肠黏膜的绒毛高度(P<0.05),但对隐窝深度无影响(P>0.05)。试验结果表明,饲粮中添加肉桂粉有利于产蛋后期海兰褐蛋鸡小肠发育,有利于提高蛋重和改善蛋品质。

The purpose of this paper was to study the effects of adding cinnamon powder to the diet on production performance, egg quality and intestinal mucosa of Hainan brown laying hens in the late stage of laying.The four hundred 400-days-old Hainan brown commercial laying hens were selected and randomly divided into 4 groups, with 5 replicates in each group, and 20 laying hens in each replicate.The pre-feeding period was 7 days, and the experimental period was 42 days.Compared with the control group, the egg weights of test group Ⅰ and test group Ⅱ increased significantly(P<0.05).Compared with the control group, the yolk color and Haugh unit of egg of test group Ⅱ increased significantly(P<0.05),and the eggshell strength, yolk color and eggshell thickness of egg of test group Ⅲ increased significantly(P<0.05).The addition of cinnamon powder in the diet could significantly increase the villus height of ileal mucosa of Hailan Brown commercial layers(P<0.05),but had no significant effect on the depth of recess(P<0.05).The results showed that the addition of cinnamon powder in the diet was conducive to the development of small intestine, and was beneficial to improve egg weight and egg quality.