【摘要】：本試驗旨在研究飼糧中不同粗蛋白質水平對"京紅1號"蛋雞產蛋后期生產性能和蛋品質的影響,以確定其適宜蛋白質水平。試驗選用41周齡"京紅1號"商品代蛋雞720只,按實測粗蛋白質水平(分別為14.08%、14.53%、14.98%和15.44%)隨機分為Ⅰ組、Ⅱ組、Ⅲ組和Ⅳ組,每組12個重復,每個重復15只雞。預試期1周,正試期22周。結果表明:1)飼糧粗蛋白質水平對蛋雞產蛋率、平均蛋重和日產蛋量影響顯著(P0.05),且其均隨飼糧粗蛋白質水平升高線性增加(P0.05);飼糧粗蛋白質水平對蛋雞料蛋比影響顯著(P0.05),且其隨粗蛋白質水平升高線性降低(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水平升高線性增加(P0.05)。3)經濟效益分析表明Ⅳ組蛋重成本最低,經濟效益最佳。綜合生產性能與經濟效益分析,42~64周齡"京紅1號"蛋雞適宜粗蛋白質水平為15.44%,適宜蛋白質能量比為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：2287981