大豆肽和乳酸菌素对蛋鸡生产性能、蛋品质及血液生化指标的影响

本试验旨在研究大豆肽和乳酸菌素对蛋鸡生产性能、蛋品质及血液生化指标的影响.选取336日龄健康罗曼商品蛋鸡576只,随机分成8组,每组3个重复,每个重复24只鸡.对照组饲喂基础饲粮,试验组分别饲喂在基础饲粮中添加0.075％、0.15％、0.3％大豆肽和0.1％、0.2％、0.4％乳酸菌素及0.15％大豆肽+0.2％乳酸菌素的试验饲粮.预试期1周,正试期4周.结果表明:1)饲粮中添加0.15％大豆肽或0.2％乳酸菌素均可显著提高蛋鸡产蛋率(P＜0.01),降低料蛋比(P＜0.05),显著提高哈夫单位(P＜0.05),对平均日采食量、蛋壳厚度、蛋壳强度无显著影响(P＞0.05).2)饲粮中添加0.15％大豆肽或0.2％乳酸菌素可以极显著或显著提高血浆谷草转氨酶(GOT) (P ＜0.01,P＜0.05)、谷丙转氨酶(GPT)活性(P＜0.01),降低血浆尿酸含量(P＜0.01),对血浆总蛋白、清蛋白、球蛋白含量无显著影响(P＞0.05).由此可见,饲粮中添加0.15％的大豆肽或0.2％的乳酸菌素均能提高蛋鸡生产性能和蛋品质,改善蛋白质代谢,并且0.15％大豆肽+0.2％乳酸菌素的联合应用优于单独添加大豆肽或乳酸菌素.

Effects of Soybean Peptides and Lactobacillin on Performance,Egg Quality and Blood Biochemical Parameters of Laying Hens

This experiment was conducted to investigate the effects of dietary soybean peptides(SBP) and Lactobacillin on performance,egg quality and blood biochemical parameter of laying hens.A total of 576 Loman laying hens at the age of 336 days were randomly allotted into 8 groups with 3 replicates per group and 24 hens per replicate.Hens in control group were fed a basal diet and hens in other groups were fed the basal diet supplemented with 0.075%,0.15%,0.3% SBP,0.1%,0.2%,0.4% Lactobacillin and 0.15% SBP+0.2% Lactobacillin,respectively.The adjustment period lasted for 1 week,and the experimental period lasted for 4 weeks.The results showed as follows: 1) adding 0.15% SBP or 0.2% Lactobacillin significantly increased laying rate(P<0.01) and haugh unit(P<0.05),and significantly decreased the feed/egg of laying hens(P<0.05),but had no significant effect on the average daily feed intake of laying hens,shell strength and shell thickness(P>0.05).2) Adding 0.15% SBP or 0.2% Lactobacillin significantly increased the activity of glutamic oxalacetic transaminase(P<0.01,P<0.05) and glutamate pyruvate transaminase(P<0.01),and significantly decreased the uric acid content,but had no significant effect on the contents of total protein,albumin,globulin in plasma(P>0.05).In conclusion,adding 0.15% SBP or 0.2% Lactobacillin can improve performance,egg quality and protein metabolism.The effects of adding 0.15% SBP+0.2% Lactobacillin are better than that of adding SBP or Lactobacillin alone.