【摘要】：為了研究酵素菌發(fā)酵蛋白飼料對蛋雞生產(chǎn)性能、蛋營養(yǎng)成分的影響,試驗(yàn)選擇健康、產(chǎn)蛋正常、體重相近的海蘭褐蛋雞576只,隨機(jī)分為對照組和試驗(yàn)組,每組6個重復(fù),每個重復(fù)48只雞。對照組飼喂玉米-豆粕型產(chǎn)蛋雞飼料,試驗(yàn)組飼喂玉米-酵素菌發(fā)酵蛋白飼料,自由飲水。結(jié)果表明:酵素菌發(fā)酵蛋白飼料有提高蛋雞產(chǎn)蛋性能的趨勢,但效果不顯著(P0.05);酵素菌發(fā)酵蛋白飼料可顯著提高雞蛋蛋白質(zhì)含量(P0.05),降低蛋黃膽固醇含量(P0.05),對蛋脂肪含量及蛋黃中飽和脂肪酸、單一不飽和脂肪酸、多不飽和脂肪酸含量均無顯著影響(P0.05)。說明酵素菌發(fā)酵蛋白飼料有提高蛋雞產(chǎn)蛋性能和改善雞蛋營養(yǎng)品質(zhì)的作用。
[Abstract]:In order to study the effect of fermenting protein feed by enzyme bacteria on the performance and nutritional composition of egg, 576 Hailan brown laying hens with healthy, normal egg laying and similar body weight were selected and randomly divided into control group and experimental group with 6 replicates in each group. Each repeats 48 chickens. The control group was fed with corn-soybean meal-type laying hens and the experimental group was fed with corn-yeast fermented protein feed and free drinking water. The results showed that the fermenting protein feed of enzyme bacteria had the tendency to improve the laying performance of laying hens, but the effect was not significant (P0.05). The content of egg protein and cholesterol of egg yolk were significantly increased (P0.05) and the content of egg fat and saturated fatty acid in egg yolk were decreased (P0.05). The content of polyunsaturated fatty acids was not significantly affected (P0.05). The results showed that the fermented protein feed by enzyme bacteria could improve laying performance and nutritional quality of laying hens.
【作者單位】： 樂山市欣特康生物農(nóng)業(yè)股份有限公司;內(nèi)江職業(yè)技術(shù)學(xué)院;重慶三峽職業(yè)學(xué)院;西南大學(xué);
【基金】：四川省國際科技合作與交流研究計劃項(xiàng)目(2011H H0053)
【分類號】：S831.5

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