大豆肽和乳酸菌素对蛋鸡生产性能、蛋品质及血液生化指标的影响

孙汝江; 吕月琴; 张日俊

doi:10.3969/j.issn.1006-267x.2012.08.022

动物营养学报 >

2012 , Vol. 24 >Issue 8: 1564 - 1570

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.08.022

研究简报 Short Communications

大豆肽和乳酸菌素对蛋鸡生产性能、蛋品质及血液生化指标的影响

孙汝江 ,
吕月琴 ,
张日俊

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1. 中国农业大学烟台研究院,烟台 264670;
2. 中国农业大学饲料生物技术实验室, 动物营养学国家重点实验室,北京 100193

收稿日期: 2012-04-18

网络出版日期: 2012-08-03

基金资助

国家"十二五"支撑计划项目(2011BAD26B0403);国家高技术研究发展计划(863计划)重大项目(2010AA10A208);国家自然科学基金项目(30972124)

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Effects of Soybean Peptides and Lactobacillin on Performance, Egg Quality and Blood Biochemical Parameters of Laying Hens

SUN Rujiang ,
LV Yueqin ,
ZHANG Rijun

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1. Yantai Research Institute, China Agriculture University, Yantai, 264670, China;
2. Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, China Agriculture University, Beijing, 100193, China

Received date: 2012-04-18

Online published: 2012-08-03

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摘要

本试验旨在研究大豆肽和乳酸菌素对蛋鸡生产性能、蛋品质及血液生化指标的影响。选取336日龄健康罗曼商品蛋鸡576只,随机分成8组,每组3个重复,每个重复24只鸡。对照组饲喂基础饲粮,试验组分别饲喂在基础饲粮中添加0.075%、0.15%、0.3%大豆肽和0.1%、0.2%、0.4%乳酸菌素及0.15%大豆肽+0.2%乳酸菌素的试验饲粮。预试期1周,正试期4周。结果表明:1)饲粮中添加0.15%大豆肽或0.2%乳酸菌素均可显著提高蛋鸡产蛋率(P＜0.01),降低料蛋比(P＜0.05),显著提高哈夫单位(P＜0.05),对平均日采食量、蛋壳厚度、蛋壳强度无显著影响(P＞0.05)。2)饲粮中添加0.15%大豆肽或0.2%乳酸菌素可以极显著或显著提高血浆谷草转氨酶(GOT)(P＜0.01,P＜0.05)、谷丙转氨酶(GPT)活性(P＜0.01),降低血浆尿酸含量(P＜0.01),对血浆总蛋白、清蛋白、球蛋白含量无显著影响(P＞0.05)。由此可见,饲粮中添加0.15%的大豆肽或0.2%的乳酸菌素均能提高蛋鸡生产性能和蛋品质,改善蛋白质代谢,并且0.15%大豆肽+0.2%乳酸菌素的联合应用优于单独添加大豆肽或乳酸菌素。

关键词： 大豆肽; 乳酸菌素; 蛋鸡; 生产性能; 蛋品质; 血液生化指标

本文引用格式

孙汝江 , 吕月琴 , 张日俊 . 大豆肽和乳酸菌素对蛋鸡生产性能、蛋品质及血液生化指标的影响[J]. 动物营养学报, 2012 , 24(8) : 1564 -1570 . DOI: 10.3969/j.issn.1006-267x.2012.08.022

Abstract

This experiment was conducted to investigate the effects of dietary soybean peptides (SBP) and Lactobacillin on performance, egg quality and blood biochemical parameter of laying hens. A total of 576 Loman laying hens at the age of 336 days were randomly allotted into 8 groups with 3 replicates per group and 24 hens per replicate. Hens in control group were fed a basal diet and hens in other groups were fed the basal diet supplemented with 0.075%, 0.15%, 0.3% SBP, 0.1%, 0.2%, 0.4% Lactobacillin and 0.15% SBP+0.2% Lactobacillin, respectively.The adjustment period lasted for 1 week, and the experimental period lasted for 4 weeks. The results showed as follows: 1) adding 0.15% SBP or 0.2% Lactobacillin significantly increased laying rate (P<0.01) and haugh unit (P<0.05), and significantly decreased the feed/egg of laying hens (P<0.05), but had no significant effect on the average daily feed intake of laying hens, shell strength and shell thickness (P＞0.05). 2) Adding 0.15% SBP or 0.2% Lactobacillin significantly increased the activity of glutamic oxalacetic transaminase (P<0.01, P<0.05) and glutamate pyruvate transaminase (P<0.01), and significantly decreased the uric acid content, but had no significant effect on the contents of total protein, albumin, globulin in plasma (P＞0.05). In conclusion, adding 0.15% SBP or 0.2% Lactobacillin can improve performance, egg quality and protein metabolism. The effects of adding 0.15% SBP+0.2% Lactobacillin are better than that of adding SBP or Lactobacillin alone.

Key words： soybean peptides; Lactobacillin; laying hen; performance; egg quality; blood biochemical parameters

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