饮水添加嗜酸乳杆菌液对蛋鸡产蛋性能、蛋品质和血清生化指标的影响

Effect of Lactobacillus acidophilus Fermentation Broth Added in Drinking Water on Laying Performance, Egg quality and Serum Biochemical Index of Laying Hens

为研究饮水添加嗜酸乳杆菌液对蛋鸡产蛋性能、蛋品质和血清生化指标的影响,试验选择3 600只375日龄健康海兰白蛋鸡,随机分为3组,每组3个重复,每个重复400只。对照组饮用清水,高、低剂量组分别按照嗜酸乳杆菌液与清水1∶100、1∶200的比例添加嗜酸乳杆菌液,试验期90 d。结果显示:饮水添加嗜酸乳杆菌液可以显著降低残破蛋比例(P<0.05),可以显著降低血清胆固醇和蛋黄胆固醇(CHO)含量(P<0.05)。综上,在饮水中添加嗜酸乳杆菌液可显著降低蛋鸡残破蛋比例以及血清胆固醇和蛋黄胆固醇含量,且以1∶100的比例效果较好。

In order to study the effects of Lactobacillus acidophilus fermentation broth added in drinking water on laying performance, egg quality and serum biochemical index, three thousand and six hundred Hy-Line White laying hens were selected as experimental samples. The chickens were randomly divided into 3 groups, including high concentration group(the ratio of Lactobacillus acidophilus fermentation broth to water was 1∶100), low concentration group(the ratio of Lactobacillus acidophilus fermentation broth to water was 1∶200) and control group, with 1 200 chickens in each group and 400 chickens in each replicate. The experimental period was 90 days. The results showed that the addition of Lactobacillus acidophilus fermentation broth in drinking water could significantly reduce the broken egg rate(P<0.05). Serum cholesterol and egg yolk cholesterol were significantly decreased(P<0.05).It’s suggested that Lactobacillus acidophilus fermentation broth added in laying hen’s drinking water could reduce the broken egg rate and the content of serum cholesterol and egg yolk cholesterol, the effect of 1∶100 was better.