摘要
试验研究丁酸梭菌联合竹醋液对产蛋后期蛋鸡生产性能、蛋品质和肠道功能的影响。试验选择60周龄海兰褐蛋鸡480只,随机分为4组,每组3个重复,每个重复40只鸡,分别为基础日粮组(对照组)、0.9 g/kg丁酸梭菌添加组(试验1组)、1%竹醋液添加组(试验2组)、0.45 g/kg丁酸梭菌+0.5%竹醋液组(试验3组)。预试期1 w,正式试验期8 w。结果显示,与对照组相比,日粮中添加丁酸梭菌联合竹醋液可以显著降低料蛋比(P<0.05),显著改善蛋壳厚度、蛋壳强度和蛋黄色泽(P<0.05);显著降低回肠丙二醛(MDA)含量(P<0.05),显著提高回肠总抗氧化能力(T-AOC)和脂肪酶活性(P<0.05)。研究表明,日粮中添加丁酸梭菌和竹醋液可以有效提高产蛋后期蛋鸡生产性能,改善蛋品质和肠道功能。
The experiment studied the effect of Clostridium butyricum combined with bamboo vinegar on the production performance,egg quality and intestinal function of laying hens in later laying period.Totally 480 Hy-line Brown laying hens which were 60 week old were randomly divided into four groups,with three replicates in each group and 40 hens in each replicate.They were basal diet group(control group),0.9 g/kg Clostridium butyricum group(group 1),1%bamboo vinegar group(group 2),0.45 g/kg Clostridium butyricum+0.5%bamboo vinegar group(group 3).The pre-test period lasted for 1 w and the trial period lasted for 8 w.The results showed that compared with the control group,adding Clostridium butyricum combined with bamboo vinegar to the diet could significantly reduce the feed to egg ratio(P<0.05),significantly improve the eggshell thickness,eggshell strength and yolk color(P<0.05),significantly reduce the ileum MDA content,significantly improve T-AOC and lipase activity(P<0.05).The experiment indicates that Clostridium butyricum combined with bamboo vinegar can effectively improve the production performance,egg quality and intestinal function of laying hens.
作者
张茜
潘翠
张钊
ZHANG Qian;PAN Cui;ZHANG Zhao
出处
《饲料研究》
CAS
北大核心
2021年第13期57-60,共4页
Feed Research
基金
陕西省农业绿色生产发展项目。
关键词
蛋鸡
丁酸梭菌
竹醋液
蛋品质
肠道功能
layer
Clostridium butyricum
bamboo vinegar
egg quality
intestinal function
作者简介
第一作者:张茜,大学,兽医师.研究方向为畜牧技术推广及畜牧生产信息监测。
