【摘要】 按3×3析因设计,将33周龄的可白蛋鸡分成9组,在基础饲料中分别添加不同含量的钙及维生素D₃,以研究其对蛋壳品质的影响。结果表明,饲粮中钙量对产蛋率、蛋重、蛋壳厚、蛋壳重及蛋破损率均无明显影响,但血清钙随饲料钙的增加而明显上升。维生素D₃对产蛋率、蛋重及血清钙无显著影响,但1500iu/kgD₃的蛋壳厚和蛋壳重均显著高于1000及2000iu/kg,蛋壳破损则明显降低。在本试验条件下,3.0%的饲粮钙似已足够,而添加1500iu/kg的维生素D₃明显优于1000和2000iu/kg。更多还原

【Abstract】 Thirty—three—week—old "kobay" layers were randomly divided into nine groups of 15 each in a 3×3 factorial arrangement of treatments involving calcium 3.0、3.5 and 4.0% and vit. D₃ 1000、1500 and 2000iu/kg, and fed for 60 days to investigate the effects on egg shell quality. for 60 days to inrestigate. The recults show that, there were no effects of dietary calcium levels on egg production, egg weight, thickness, shell weight and egg—broken rate. However, serum calcium levels were increased with increasing dietary calcium levels. There were no effects of vit. D₃ levels on egg production, egg weight and serum calcium, while 1500iu/kg vit D₃ was higher in shell thickness and shell weight than the other two levels and lower in egg—broken rate than the other two levels with no differences between the other two levels. The resultsalso sugge sted’that 3.0% dietary calcium might be adequate and the vit D₃ level of 1500iu/kg was superior to 1000 and 2000iu/kg in improving egg shell quality.更多还原