| 虾蛋白肽对蛋鸡产蛋性能和蛋品质的影响 |
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| 引用本文： | 朱碧英,汪依凡,池进军,吕子利. 虾蛋白肽对蛋鸡产蛋性能和蛋品质的影响[J]. 家畜生态, 2008, 0(6): 22-25 |
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| 作者姓名： | 朱碧英 汪依凡 池进军 吕子利 |
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| 作者单位： | 国家海洋局第二海洋研究所;温州市锦达味业食品有限公司; |
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| 基金项目： | 浙江省科技计划项目(项目编号:2007C22SA3A006、2008C22043) |
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| 摘 要： | 研究和探讨了虾加工副产物的酶解产物（Enzymatic Hydrolysis Production,EHP）对蛋鸡产蛋率和蛋品质的影响。以虾加工副产物为原料,应用复合生物酶酶解技术制备EHP,选择产蛋率在80%以上的300日龄笼养褐壳蛋鸡288只,随机分成3组,在基础日粮中分别添加0、1.5g/100g、3g/100g虾加工副产物EHP,并替代相应重量的鱼粉,试验期为60天。EHP,可显著提高鸡蛋的哈夫单位（P〈0.05）,试验组蛋鸡产蛋率平均提高3.14%,料蛋比相应低于对照组。表明虾加工副产物EHP可显著提高产蛋高峰期过后处于衰减期的鸡蛋的哈夫单位及产蛋率。
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| 关 键 词： | 虾加工副产物酶解产物 产蛋率蛋品质 |
Effects of Shrimp Peptlde on Egg Production Performance and Quality in Laying Hen |
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| ZHU Bi-ying,WANG Yi-fan,CHI Jin-jun,LU Zi-li(.Second Institute of Oceanography,SOA,Hangzhou ,.Wenzhou Jinda Weiye Foods CO,Ltd,Dongtou Wenzhou,Zhejiang. Effects of Shrimp Peptlde on Egg Production Performance and Quality in Laying Hen[J]. Ecology of Domestic Animal, 2008, 0(6): 22-25 |
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| Authors: | ZHU Bi-ying WANG Yi-fan CHI Jin-jun LU Zi-li(.Second Institute of Oceanography SOA Hangzhou .Wenzhou Jinda Weiye Foods CO Ltd Dongtou Wenzhou Zhejiang |
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| Affiliation: | ZHU Bi-ying1,WANG Yi-fan1,CHI Jin-jun2,LU Zi-li2(1.Second Institute of Oceanography,SOA,Hangzhou 310012,2.Wenzhou Jinda Weiye Foods CO,Ltd,Dongtou Wenzhou,Zhejiang 3257007 |
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| Abstract: | To study and discuss the effects of enzymatic hydrolysis production(EHP) of by-products of shrimp process on egg production rate and quality the EHP was prepared by using by-products of shrimp process as the material,and the technique of enzymatic hydrolysis with compound biologic enzyme.Laying hen of 288 with the egg production rate of 80% and 300d age in cage-rearing was divided into three groups.Adding the EHP of 0,1.5g and 3.0g per 100g dietary respectively,and substitute it for the same weight of fishm... |
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| Keywords: | EHP of by-products of shrimp process rate of egg production egg quality |
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