本文選題：乳酸菌　切入點(diǎn)：蛋雞　出處：《飼料工業(yè)》2017年13期

【摘要】：試驗(yàn)旨在研究日糧中添喂不同水平乳酸菌(Lactobacillus,LAB)對蛋雞產(chǎn)蛋后期營養(yǎng)物質(zhì)消化代謝的影響。試驗(yàn)選取體重相近、健康狀況良好的60周齡京紅蛋雞40只,隨機(jī)分為4組,每組10只。試驗(yàn)期為21 d,其中飼料轉(zhuǎn)換期7 d,預(yù)飼期7 d,正試期7 d。對照組、試驗(yàn)Ⅰ組、Ⅱ組和Ⅲ組在飼喂相同飼糧的條件下分別添喂0、50、100、150 mg/kg乳酸菌。結(jié)果表明:(1)在蛋雞產(chǎn)蛋后期的日糧中添喂不同水平乳酸菌,均能顯著或極顯著地提高蛋雞對日糧中干物質(zhì)、有機(jī)物、粗蛋白質(zhì)、粗脂肪的消化量與消化率。(2)與對照組相比,各試驗(yàn)組均提高了蛋雞在產(chǎn)蛋后期代謝能的表觀消化率,改善了鈣、磷的保留率。綜合考慮,在本試驗(yàn)條件下,蛋雞產(chǎn)蛋后期的日糧中添喂乳酸菌可以改善蛋雞的消化代謝性能,提高飼料的轉(zhuǎn)化率,建議飼喂量為150 mg/kg。
[Abstract]:The aim of the experiment was to study the effect of Lactobacillus lactic acid (Lactobacillus lactic acid) on the digestibility and metabolism of nutrients in laying hens.Forty Jinghong layers of 60 weeks old with similar body weight and good health were randomly divided into 4 groups, 10 in each group.The experiment period was 21 days, including 7 days of feed conversion, 7 days of prefeeding and 7 days of trial.The control group, experimental group 鈪，

本文編號：1718936