發(fā)布時(shí)間：2018-06-28 12:27

  本文選題：姜黃渣 + 蛋雞�。� 參考：《動(dòng)物營(yíng)養(yǎng)學(xué)報(bào)》2016年09期

【摘要】：本試驗(yàn)旨在研究飼糧中添加姜黃渣對(duì)蛋雞生產(chǎn)性能、蛋品質(zhì)及蛋黃中脂肪、膽固醇和丙二醛(MDA)含量的影響。試驗(yàn)選用46周齡健康產(chǎn)蛋期羅曼褐蛋雞384羽,隨機(jī)分成4個(gè)組,每組6個(gè)重復(fù),每個(gè)重復(fù)16只雞。對(duì)照組飼喂基礎(chǔ)飼糧,試驗(yàn)組飼喂在基礎(chǔ)飼糧中分別添加0.5%、1.0%和1.5%姜黃渣的試驗(yàn)飼糧。預(yù)試期7 d,正試期56 d。結(jié)果表明:與對(duì)照組相比,飼糧中添加姜黃渣對(duì)蛋雞的平均日采食量、產(chǎn)蛋率、平均蛋重、料蛋比和死淘率均無(wú)顯著影響(P0.05),飼糧中添加1.5%的姜黃渣能夠顯著提高蛋雞的合格蛋率(P0.05),顯著降低軟破蛋率和次品蛋率(P0.05),飼糧中添加姜黃渣對(duì)蛋雞的蛋品質(zhì)無(wú)顯著影響(P0.05),飼糧中添加0.5%、1.0%和1.5%的姜黃渣能夠顯著降低蛋雞蛋黃中膽固醇和丙二醛含量(P0.05)。由此可知,飼糧中添加姜黃渣能夠提高蛋雞的合格蛋率,降低次品蛋率和軟破蛋率,降低蛋黃中膽固醇和丙二醛含量。
[Abstract]:The experiment was conducted to study the effects of the addition of curcumin on egg quality , egg quality and content of malondialdehyde ( MDA ) in egg - laying hens by adding ginger - yellow residue to the diets . The results showed that the egg - laying rate , egg - laying rate , average egg weight , egg - egg ratio and mortality of egg - laying hens were not significantly affected by the addition of curcumin in the diets ( P0.05 ) .
【作者單位】： 中國(guó)農(nóng)業(yè)科學(xué)院麻類研究所;湖南省畜牧獸醫(yī)研究所;湖南畜禽安全生產(chǎn)協(xié)同創(chuàng)新中心;
【基金】：湖南省高等學(xué)校創(chuàng)新能力提升計(jì)劃項(xiàng)目
【分類號(hào)】：S831.5
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本文編號(hào)：2077997