【摘要】：本試驗(yàn)旨在研究飼糧中不同粗蛋白質(zhì)水平對(duì)"京紅1號(hào)"蛋雞產(chǎn)蛋后期生產(chǎn)性能和蛋品質(zhì)的影響,以確定其適宜蛋白質(zhì)水平。試驗(yàn)選用41周齡"京紅1號(hào)"商品代蛋雞720只,按實(shí)測(cè)粗蛋白質(zhì)水平(分別為14.08%、14.53%、14.98%和15.44%)隨機(jī)分為Ⅰ組、Ⅱ組、Ⅲ組和Ⅳ組,每組12個(gè)重復(fù),每個(gè)重復(fù)15只雞。預(yù)試期1周,正試期22周。結(jié)果表明:1)飼糧粗蛋白質(zhì)水平對(duì)蛋雞產(chǎn)蛋率、平均蛋重和日產(chǎn)蛋量影響顯著(P0.05),且其均隨飼糧粗蛋白質(zhì)水平升高線性增加(P0.05);飼糧粗蛋白質(zhì)水平對(duì)蛋雞料蛋比影響顯著(P0.05),且其隨粗蛋白質(zhì)水平升高線性降低(P0.05)。2)Ⅳ組蛋殼厚度顯著高于Ⅰ組和Ⅲ組(P0.05);Ⅳ組蛋重顯著高于Ⅰ組和Ⅱ組(P0.05),蛋重隨著飼糧粗蛋白質(zhì)水平升高線性增加(P0.05)。3)經(jīng)濟(jì)效益分析表明Ⅳ組蛋重成本最低,經(jīng)濟(jì)效益最佳。綜合生產(chǎn)性能與經(jīng)濟(jì)效益分析,42~64周齡"京紅1號(hào)"蛋雞適宜粗蛋白質(zhì)水平為15.44%,適宜蛋白質(zhì)能量比為13.41 g/MJ。
[Abstract]:The purpose of this experiment was to study the effect of different crude protein levels in diet on the performance and egg quality of "Jinghong No. 1" laying hens at the later stage of laying, so as to determine the appropriate protein level. In this experiment, 720 41-week-old "Jinghong No. 1" commercial layers were randomly divided into 鈪，

本文編號(hào)：2287981