【摘要】 试验旨在探讨日粮中添加新鲜柠檬和柠檬酸作为酸化剂,对产蛋后期蛋鸡生产性能和蛋品质的影响。试验采用单因子完全随机设计,选用64周龄海兰褐蛋鸡768只,随机分为4组,每组4个重复,每个重复48只。对照组饲喂基础日粮,2%柠檬组在基础日粮中添加2%新鲜柠檬,4%柠檬组在基础日粮中添加4%新鲜柠檬,柠檬酸组在基础日粮中添加与柠檬组所含柠檬酸等量的工业柠檬酸。在相同饲养环境下,预饲期7 d,试验期为60 d。结果表明:日粮中添加新鲜柠檬、工业合成柠檬酸对产蛋鸡的生产性能无显著影响;添加4%新鲜柠檬能够显著提高鸡蛋的蛋壳强度(P<0.05),添加2%新鲜柠檬能够有效减缓产蛋后期蛋重的增长(P<0.05),但添加单一工业合成柠檬酸会显著降低蛋壳强度及蛋壳厚度(P<0.05)。更多还原

【Abstract】 The effects of fresh lemon and citric acid as acidifiers added into diets on production performance and egg quality of laying hens was investigated. In the study, one-factor completely random design was introduced. A total of 768 Hy-Line brown hens of 64 weeks of age, were divided into four groups with 4 replicates per group and 48 hens per replicate. The layers in control group were fed with basal corn-bean meal diets, the layers in 2% fresh lemon group were fed with a basal diet with 2% fresh lemon pulp, the added fresh lemon pulp in 4% fresh lemon group were twice than 2% fresh lemon, and the layers in citric acid group were fed with a basal diet mixing with industrial synthetic citric acid which was equivalent with the amount of natural citric acid in the 4% fresh lemon group. The results indicated that neither fresh lemon nor citric acid had impact on the production performance of laying hens, the eggshell strength significantly increased when adding 4% fresh lemon in diets(P<0.05) and adding 2% fresh lemon into the diets could significantly slow down the increasing egg weight of hens which are in the late production phase(P<0.05). In contrast, the eggshell strength and thickness distinctly decreased while adding single citric acid(P<0.05).更多还原