【摘要】：本試驗(yàn)旨在研究酵母培養(yǎng)物(YC)對產(chǎn)蛋雞生產(chǎn)性能、蛋品質(zhì)及雞蛋衛(wèi)生指標(biāo)的影響。選取2 304只210日齡的羅曼褐產(chǎn)蛋雞,隨機(jī)分成4組,每組3個重復(fù),每個重復(fù)192只產(chǎn)蛋雞。對照組(YC0組)飼喂玉米-豆粕型基礎(chǔ)飼糧,試驗(yàn)組(YC0.2組、YC0.4組和YC0.6組)分別飼喂在基礎(chǔ)飼糧中添加0.2%、0.4%和0.6%酵母培養(yǎng)物的試驗(yàn)飼糧。試驗(yàn)期9周。結(jié)果表明:1)與對照組相比,YC0.4組和YC0.6組平均蛋重顯著增加(P0.05),破蛋率顯著降低(P0.05);YC0.2組、YC0.4組和YC0.6組軟蛋率顯著降低(P0.05)。2)與對照組相比,YC0.4組和YC0.6組蛋殼厚度顯著增大(P0.05);YC0.2組、YC0.4組和YC0.6組蛋黃顏色的亮度值顯著降低(P0.05),黃度值顯著升高(P0.05);YC0.6組蛋黃顏色的紅度值顯著升高(P0.05)。3)與對照組相比,試驗(yàn)第3、9周,YC0.2組、YC0.4組和YC0.6組的蛋殼表面大腸菌群數(shù)量顯著降低(P0.05);試驗(yàn)第3、6周,YC0.4組蛋殼表面細(xì)菌總數(shù)顯著降低(P0.05)。4)對照組組相比,YC0.6組粗蛋白質(zhì)、能量和干物質(zhì)表觀消化率顯著提高(P0.05)。5)與對照組相比,YC0.2組、YC0.4組和YC0.6組盲腸乳酸桿菌數(shù)量顯著降低(P0.05)。由此可見,飼糧添加0.4%和0.6%的酵母培養(yǎng)物能夠改善產(chǎn)蛋雞蛋品質(zhì),提高飼料消化率;飼糧添加0.2%、0.4%和0.6%酵母培養(yǎng)物均能夠改善產(chǎn)蛋雞的生產(chǎn)性能,減少大腸桿菌的數(shù)量,抑制盲腸中沙門氏菌的產(chǎn)生。綜合考慮,產(chǎn)蛋雞飼糧中酵母培養(yǎng)物適宜添加量為0.4%。
[Abstract]:The purpose of this study was to study the effects of yeast culture (YC) on performance, egg quality and egg hygiene of laying hens. Two hundred and thirty four 210-day-old Roman brown laying hens were randomly divided into 4 groups, with 3 replicates in each group and 192 layers per replica. The control group (YC0 group) was fed with corn-soybean meal diet, and the experimental group (YC0.2 group, YC0.4 group and YC0.6 group) were fed with 0.2% and 0.6% yeast culture respectively. The experimental period was 9 weeks. The results showed that compared with the control group, the average egg weight of yC0.4 group and YC0.6 group increased significantly (P0.05), the egg breaking rate decreased significantly (P0.05), the soft egg rate of YC0.4 group and YC0.6 group decreased significantly (P0.05). Compared with the control group and YC0.6 group, the egg shell thickness of YC0.4 group and YC0.6 group increased significantly (P0.05). Compared with the control group, the brightness of yolk color in YC0.6 group was significantly decreased (P0.05), the yellowness value was significantly increased (P0.05) and the red value of yolk color in YC0.6 group was significantly increased (P0.05) compared with the control group. The number of egg shell surface coliform bacteria in YC0.2 group and YC0.6 group decreased significantly at the 3rd week of test (P0.05), and the total number of bacteria on eggshell surface in YC0.4 group decreased significantly (P0.05) at the 3rd week of experiment, and the crude protein in control group was significantly lower than that in YC0.6 group. The apparent digestibility of energy and dry matter increased significantly (P0.05) compared with the control group YC0.2 group YC0.4 group and YC0.6 group significantly decreased the number of Lactobacillus cecum (P0.05). It can be seen that adding 0.4% and 0.6% yeast culture to diet can improve egg quality and feed digestibility, and 0.2% and 0.6% yeast culture can improve the performance of laying hens and reduce the number of Escherichia coli. Inhibit the production of Salmonella in the cecum. Considering synthetically, the suitable addition amount of yeast culture in the diet of laying hens was 0.4.
【作者單位】： 中國農(nóng)業(yè)科學(xué)院飼料研究所;中國農(nóng)業(yè)科學(xué)院北京畜牧獸醫(yī)研究所;農(nóng)業(yè)部飼料生物技術(shù)重點(diǎn)實(shí)驗(yàn)室;
【基金】：現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)技術(shù)體系北京市家禽創(chuàng)新團(tuán)隊(duì)項(xiàng)目
【分類號】：S831.5

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