蛋鸡饲喂芽孢杆菌制剂对鸡蛋蛋品质及营养成分的影响

本试验旨在研究芽孢杆菌制剂对"京粉一号"蛋鸡蛋品质及蛋营养成分的影响。选择健康、产蛋均匀的259日龄的"京粉一号"蛋鸡3 600只,随机分为2组,每组6个重复,每个重复300只鸡。对照组饲喂基础日粮,试验组在基础日粮中添加3%的芽孢杆菌制剂,进行为期40 d的试验。结果表明:与对照组相比,试验组蛋壳硬度、哈夫单位以及蛋黄颜色均有不同程度地提高(P>0.05);在反映蛋的物理指标上,试验组蛋黄重和蛋黄相对重显著高于对照组(P<0.05),蛋清相对重显著低于对照组(P<0.05),蛋黄蛋白比有升高的趋势(P>0.05);同时,试验组蛋黄中脂肪和水分含量显著降低(P<0.05),蛋白含量显著升高(P<0.05)。试验表明:在蛋鸡日粮中添加芽孢杆菌制剂,对蛋品质具有一定的改善作用;可显著提高蛋黄重、蛋黄相对重,降低蛋清相对重。同时,可减少蛋黄中脂肪和水分含量,增加蛋白的含量。

Effect of bacillus preparation on egg quality and egg nutrition of layers

This experiment was conducted to investigate the effect of bacillus preparation on the quality and nutrition of eggs in the layer poultry.A totla of 3600 layers of JingFenYiHao at 259-day-old were randomly divided into 2 groups,with 6 replications per group and 300 layers each replication.Layers in control group were fed basal diet.The trail groups were fed diet supplemented with 3% bacillus preparation.The experiment lasted for 40d.The results showed that eggshell hardness,haugh unite and egg yolk color were increased in tendency in the trail group compared with the control group(P>0.05),while,egg yolk weight and egg yolk relative weight were significantly increased(P<0.05),but,egg white relative weight were decreased(P<0.05),and the egg yolk white ratio looked improved in the experimental group compared with the control group(P>0.05).At the same time,the fat content and water content of egg yolk were significantly lower and protein content was significantly increased in the trail group compared with the control group(P<0.05).Results showed that bacillus preparation supplied in the diets of layer could increase egg quality,improve the egg yolk weight and egg yolk relative weight significantly,reduced egg white relative weight,enhanced egg yolk white ratio,decreased fat and water content of egg yolk.