摘要
本研究探讨了日粮添加竹醋对产蛋后期蛋鸡生产性能、蛋壳品质、回肠菌群和绒毛形态的影响.将320只70 w的褐壳蛋鸡随机分为4组,每组8个重复,每个重复10只.在70~86 w的饲养试验期间,分别在基础日粮添加0、0.2%、0.4%和0.8%的竹醋.结果显示:日粮中竹醋添加水平对蛋品质、采食量和饲料效率均无显著影响(P>0.05),但0.4% 和0.8% 组鸡蛋破壳率显著降低(P<0.05).第82和第86周,与对照组相比,0.4% 和0.8% 竹醋组显著提高了蛋壳厚度和蛋壳强度(P<0.05).0.4%和0.8%竹醋组显著降低了回肠大肠杆菌和沙门氏菌数量(P<0.05),同时显著提高了十二指肠绒毛面积(P<0.05).结果表明,蛋鸡产蛋后期,日粮添加0.4%竹醋足以降低致病菌,刺激肠道功能,提高蛋壳质量.
The effects of bamboo vinegar on the production performance,eggshell quality,ileum flora and villi morphology of laying hens were studied.A total of 320 brown shell layers aged at 70 w were randomly divided into 4 groups,with 8 replicates in each group and 10 replicates in each group.During the feeding experiment of 70~86 w,0,0.2%,0.4%and 0.8%bamboo vinegar were added to the basic diet,respectively.The results showed that the addition level of bamboo vinegar in the diet had no significant effect on egg quality,feed intake and feed efficiency(P>0.05),but the egg-breaking rate in groups 0.4%and 0.8%decreased significantly(P<0.05).At 82 and 86 w,the shell thickness and shell strength of the 0.4%and 0.8%bamboo vinegar groups were significantly improved compared with the control group(P<0.05).The number of E.coli ileum and salmonella was significantly decreased in the 0.4 and 0.8%bamboo vinegar groups(P<0.05),and the area of duodenal villi was significantly increased(P<0.05).The results showed that the addition of 0.4%bamboo vinegar in the diet could reduce pathogenic bacteria,stimulate intestinal function and improve eggshell quality.
作者
易先国
YI Xianguo(Xinyang Agricultural and Forestry University,Xinyang,Henan Province 464000,China)
出处
《中国饲料》
北大核心
2020年第8期41-45,共5页
China Feed
关键词
竹醋
蛋鸡
生产性能
蛋品质
绒毛形态
bamboo vinegar
laying hens
production performance
egg quality
villi morphology
