【作者】 陈宝江； 景翠； 于会民； 梁陈冲；

【Author】 CHEN Bao-jiang~(1*),LIANG Chen-chong~1,YU Hui-min~2 (1.College of Animal Science and Technology,Agricultural University of Hebei,Baoding 0710010;2.Feed Research Instiutet of CAAS Beijing 100086)

【机构】 河北农业大学动物科技学院； 中国农业科学院饲料研究所；

【摘要】 为研究复合酶制剂对蛋鸡生产性能及蛋品质的影响,随机选取320日龄健康海兰灰蛋鸡800只,随机分为4个组,每个组5个重复,每个重复40只。对照组饲喂基础日粮,试验Ⅰ、Ⅱ、Ⅲ组在基础日粮中分别添加复合酶1、2、3各500g/t。试验结果表明:(1)与对照组比,试验Ⅰ、Ⅱ、Ⅲ组产蛋率分别分别升高1.89%、3.57%、0.43%(P>0.05);试验Ⅰ、Ⅲ组平均蛋重分别提高1.05%(P<0.05)、0.4%(P>0.05),试验Ⅱ组降低0.18%(P<0.05);试验Ⅰ、Ⅱ、Ⅲ组的料蛋比分别降低了5..34%、5.34%、0.49%(P>0.05)(2)与对照组比,试验Ⅰ、Ⅱ、Ⅲ组粗脂肪的消化率分别提高了32.20%、21.68%、36.31%(P<0.05);试验Ⅰ、Ⅱ、Ⅲ组粗蛋白的表观消化率分别提高了11.44%、0.35%(P>0.05)、15.29%(P<0.05);(3)与对照组比,试验Ⅰ、Ⅱ、Ⅲ组的蛋黄颜色分别提高了12.12%(P<0.05)、4.55%(P>0.05)、7.58%(P>0.05),哈氏单位分别提高了5.82%、9.03%、0.97%(P>0.05);蛋黄相对重分别提高了4.08%(P>0.05)、3.07%(P>0.05)、9.92%(P<0.05);综合表明,试验Ⅱ组酶制剂效果最佳。更多还原

【Abstract】 To study the enzyme additive on product performance of layer and nutrient digestibility, 800 320-d-old hyline gray layers were randomly divided into four groups with 5 replications. Layer of control group were fed to the basal diet.500g /t different kind of enzyme additive were mixed into the diet of GroupⅠ,Ⅱ,Ⅲ.The trial lasted 28 days.The results showed that:Compared with control group,the average egg weight of GroupⅠ,Ⅲincreased by 1.05% (P <0.05),0.4%(P> 0.05).respectively.while Group H decreased by 0.18%(P <0.05);the laying percentage of GroupⅠ,Ⅱ,Ⅰincreased by 1.89%,3.57%,0.43%(P> 0.05) respectively.FCR of GroupⅠ,Ⅱ,Ⅲwere lower 5.34%,5.34%,0.49%(P> 0.05),respectively Complex enzyme additive improved the quality of egg.Compared with the control group,Yolk color index of GroupⅠ,Ⅱ,Ⅲare increased by 12.12%(P <0.05),4.55%(P> 0.05),7.58%(P> 0.05),respectively. Harrington units of GroupⅠ,Ⅱ,Ⅲare increased by 5.82%,9.03%,0.97%(P> 0.05),respectively; Relative yolk weight of groupⅠ,Ⅱ,Ⅲincreased by 4.08%(P> 0.05),3.07%(P> 0.05),9.92%(P <0.05);Eggshell thickness of GroupⅠ,Ⅱ,Ⅲincreased by 2.5%,2.5%,2.5% (P> 0.05).更多还原