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动物营养学报 2019, Vol. 31 Issue (3) :1127-1137    DOI: 10.3969/j.issn.1006-267x.2019.03.018
猪与禽营养 Swine and poultry nutrition 最新目录 | 下期目录 | 过刊浏览 | 高级检索 << Previous Articles | Next Articles >>
不同营养水平饲粮添加大豆酶解蛋白对蛋鸡生产性能、蛋品质、养分表观利用率及肠道形态的影响
刘攀, 王建萍, 白世平, 曾秋凤, 丁雪梅, 张克英
四川农业大学动物营养研究所, 动物抗病营养教育部重点实验室, 农业部(区域性)重点实验室, 成都 611130
Effects of Different Nutrient Level Diets Supplemented with Enzymolytic Soybean Meal on Performance, Egg Quality, Nutrient Apparent Availability and Intestinal Morphology of Laying Hens
LIU Pan, WANG Jianping, BAI Shiping, ZENG Qiufeng, DING Xuemei, ZHANG Keying
Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Regional Key Laboratory for Ministry of Agriculture, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
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摘要 本试验旨在研究不同营养水平饲粮添加大豆酶解蛋白(ESM)对蛋鸡生产性能、蛋品质、养分表观利用率及肠道形态的影响。试验采用3×2双因子设计,3种饲粮营养水平,分别为正对照[PC,代谢能(ME)水平为11.22 MJ/kg,粗蛋白质(CP)水平为15.5%]、负对照1(NC1,ME水平为11.01 MJ/kg,CP水平为15.0%)和负对照2(NC2,ME水平为10.80 MJ/kg,CP水平为14.5%);2种大豆酶解蛋白添加水平(0和5 g/kg)。选择52周龄罗曼粉壳蛋鸡1 200只,随机分为6个组,每组10个重复,每个重复20只鸡。试验期为12周。结果表明:1)随着饲粮营养水平的降低,蛋鸡的平均产蛋率呈降低趋势(P=0.07),料蛋比呈升高趋势(P=0.06);随着大豆酶解蛋白添加水平的增加,料蛋比呈降低趋势(P=0.05),合格蛋率显著增加(P<0.05)。2)随着饲粮营养水平的降低,蛋黄颜色呈降低趋势(P=0.09);随着大豆酶解蛋白添加水平的增加,蛋黄颜色极显著升高(P<0.01)。饲粮营养水平和大豆酶解蛋白添加水平的交互作用对蛋白高度和哈氏单位有显著影响(P<0.05),表现为在NC1饲粮营养水平时添加大豆酶解蛋白可显著提高蛋白高度和哈氏单位(P<0.05)。3)PC组蛋鸡的粗脂肪表观利用率显著高于NC1和NC2组(P<0.05);随着大豆酶解蛋白添加水平的增加,CP和粗脂肪表观利用率显著升高(P<0.05)。饲粮营养水平和大豆酶解蛋白的交互作用对蛋鸡的总能表观利用率有显著影响(P<0.05),表现为在PC饲粮营养水平时添加大豆酶解蛋白可显著提高总能表观利用率(P<0.05)。4)随着饲粮营养水平的降低,空肠隐窝深度呈升高趋势(P=0.06),空肠绒隐比显著降低(P<0.05);随着大豆酶解蛋白添加水平的增加,十二指肠绒毛高度呈升高趋势(P=0.09),十二指肠绒隐比显著升高(P<0.05)。饲粮营养水平和大豆酶解蛋白的交互作用对蛋鸡的空肠绒毛高度和绒隐比有极显著影响(P<0.01),表现为在NC2饲粮营养水平时添加大豆酶解蛋白可显著提高空肠绒毛高度和绒隐比(P<0.05)。由此可见,饲粮中添加大豆酶解蛋白可以通过改善肠道形态、提高饲粮CP和粗脂肪利用率来促进蛋鸡生产性能和蛋品质的提高,部分缓解了饲粮营养水平降低带来的不利影响。
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关键词营养水平   大豆酶解蛋白   蛋鸡   蛋品质   生产性能   肠道形态     
Abstract: This experiment was conducted to investigate the effects of different nutrient level diets supplemented with enzymolytic soybean meal (ESM) on performance, egg quality, nutrient apparent availability and intestinal morphology of laying hens. A 3×2 two factorial design with 3 nutrient levels in diet, positive control (PC) with 11.22 MJ/kg metabolic energy (ME) and 15.5% crude protein (CP), negative control 1 (NC1) with 11.01 MJ/kg ME and 15.0% CP, negative control 2 (NC2) with 10.80 MJ/kg ME and 14.5% CP, and two ESM supplemental levels (0 and 5 g/kg) was used. A total of 1 200 Roman pink laying hens with 52 weeks old were randomly divided into 6 groups with 10 replicates per group and 20 laying hens per replicate. The experiment lasted for 12 weeks. The results showed as follows:1) with the decrease of nutrient levels in diet, average laying rate of laying hens had a decreasing tendency (P=0.07), and the ratio of feed to egg had an increasing tendency (P=0.06). With the increase of ESM supplemental levels, the ratio of feed to egg had a decreasing tendency (P=0.05), and qualified egg rate was significantly increased (P<0.05). 2) With the decrease of nutrient levels in diet, yolk color had a decreasing tendency (P=0.09). With the increase of ESM supplemental levels, yolk color was significantly increased (P<0.01). The interaction of nutrient levels in diet and ESM supplemental levels had significant effects on albumen height and Haugh unit (P<0.05), NC1 nutrient level diets supplemented with ESM significantly increased albumen height and Haugh unit (P<0.05). 3) Apparent availability of ether extract (EE) of laying hens in group PC was significantly higher than that of in groups NC1 and NC2 (P<0.05). With the increase of ESM supplemental levels, apparent availabilities of CP and EE were significantly increased (P<0.05). The interaction of nutrient levels in diet and ESM supplemental levels had significant effects on apparent availability of general energy of laying hens (P<0.05), PC nutrient level diets supplemented with ESM significantly increased apparent availability of total energy (P<0.05). 4) With the decrease of nutrient levels in diet, crypt depth of jejunum had an increasing tendency (P=0.06), the ratio of villous height to crypt depth (V/C) of jejunum was significantly decreased (P<0.05). With the increase of ESM supplemental levels, villous height of duodenum had an increasing tendency (P=0.09), V/C of duodenum was significantly increased (P<0.05). The interaction of nutrient levels in diet and ESM supplemental levels had significant effects on villous height and V/C of jejunum of laying hens (P<0.01), NC2 nutrient level diets supplemented with ESM significantly increased villous height and V/C of jejunum (P<0.05). In conclusion, diet supplemented with ESM can improve performance and egg quality of laying hens by improving intestinal morphology and apparent availabilities of CP and EE in diet, and can partial alleviate the negative influences by lower nutrient levels in diet.
Keywordsnutrient levels,   enzymolytic soybean meal,   laying hens,   egg quality,   performance,   intestinal morphology     
收稿日期: 2018-08-09;
基金资助:

四川省重点研发计划(2018NZ0009);"十三五"育种攻关计划项目(2016NYZ0052)

通讯作者 丁雪梅,副教授,硕士生导师,E-mail:dingxuemei0306@163.com;张克英,教授,博士生导师,E-mail:zkeying@sicau.edu.cn     Email: dingxuemei0306@163.com;zkeying@sicau.edu.cn
作者简介: 刘攀(1994-),男,四川攀枝花人,硕士研究生,从事家禽营养研究。E-mail:liupan1210@foxmial.com
引用本文:   
. 不同营养水平饲粮添加大豆酶解蛋白对蛋鸡生产性能、蛋品质、养分表观利用率及肠道形态的影响[J]. 动物营养学报, 2019,V31(3): 1127-1137
. Effects of Different Nutrient Level Diets Supplemented with Enzymolytic Soybean Meal on Performance, Egg Quality, Nutrient Apparent Availability and Intestinal Morphology of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2019,V31(3): 1127-1137.
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http://www.chinajan.com/CN/10.3969/j.issn.1006-267x.2019.03.018     或     http://www.chinajan.com/CN/Y2019/V31/I3/1127
 
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