日粮添加不同芽孢杆菌制剂对蛋鸡生产性能和蛋品质的影响

Effects of Different Bacillus Preparations on Performance and Egg Quality of Laying Hens

为探究芽孢杆菌制剂对蛋鸡生产性能和蛋品质的影响,试验选取健康、产蛋率和体重相近的400日龄京红1号蛋鸡720只,随机分成4组,每组6个重复,每个重复30只鸡。对照组饲喂基础日粮,试验A、B、C组分别在基础日粮中添加250 mg/kg的凝结芽孢杆菌制剂、纳豆芽孢杆菌制剂和复合芽孢杆菌制剂(枯草芽孢杆菌和地衣芽孢杆菌)。试验期为28 d。结果显示,与对照组比较,添加芽孢杆菌制剂可以显著提高产蛋率(P<0.05),显著降低料蛋比和软(破)壳蛋率(P<0.05),纳豆芽孢杆菌制剂显著提高了平均蛋重(P<0.05)。综上所述,添加芽孢杆菌制剂有助于提高蛋鸡产蛋性能,改善蛋品质。

In order to study the effect of Bacillus preparation on the performance and egg quality of laying hens,a total of 720400-day-old Jinghong No.1 layers with similar health,laying rate and body weight were selected and randomly divided into 4 groups with 6 replicates per group and 30 chickens per replicate.The control group was fed with basal diet,and the group A,B and C were fed the basal diet supplemented with 250 mg/kg of Bacillus coagulans,Bacillus natto and Bacillus complex(Bacillus subtilis and Bacillus licheniformis),respectively.The trial period was 28 days.The results showed that the addition of bacillus can significantly increase the egg production rate(P<0.05),significantly reduce the feed-egg ratio and the rate of soft(broken)shell eggs(P<0.05),bacillus natto preparation significantly increased the average egg weight(P<0.05).To sum up,adding Bacillus preparation can improve laying performance and egg quality of laying hens.