不同来源和水平的维生素D3对蛋鸡生产性能、蛋品质和胫骨质量的影响

杨涛; 甘悦宁; 宋志芳; 赵婷婷; 龚月生

doi:10.3969/j.issn.1006-267x.2014.03.015

动物营养学报 >

2014 , Vol. 26 >Issue 3: 659 - 666

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.03.015

禽营养 Poultry Nutrition

不同来源和水平的维生素D₃对蛋鸡生产性能、蛋品质和胫骨质量的影响

杨涛 ,
甘悦宁 ,
宋志芳 ,
赵婷婷 ,
龚月生

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西北农林科技大学动物科技学院, 杨凌 712100

收稿日期: 2013-10-08

网络出版日期: 2014-03-04

基金资助

陕西省“13115”科技创新工程重大科技专项（2007ZDKG-15）

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Effects of Different Sources and Levels of Vitamin D₃ on Performance, Eggshell Quality and Tibial Quality of Laying Hens

YANG Tao ,
GAN Yuening ,
SONG Zhifang ,
ZHAO Tingting ,
GONG Yuesheng

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College of Animal Science and Technology, Northwest A & F University, Yangling 712100, China

Received date: 2013-10-08

Online published: 2014-03-04

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摘要

本试验旨在研究不同来源和水平的维生素D₃对蛋鸡生产性能、蛋品质及胫骨质量的影响。选取320只体重相近、健康的21周龄尼克粉蛋鸡，随机分成8组，每组4个重复，每个重复10只鸡。试验鸡均饲喂玉米-豆粕型基础饲粮。1~4组在基础饲粮中分别添加100、300、900、2 700 IU/kg的普通维生素D₃（OVD₃），5~8组在基础饲粮中分别添加100、300、900、2 700 IU/kg的纳米维生素D₃（NVD₃）。预试期1周，正试期18周。结果表明：1）NVD₃组蛋鸡的软破蛋率显著低于OVD₃组（P<0.05）。随着维生素D₃水平的升高，软破蛋率显著降低（P<0.05）。2）维生素D₃来源及水平对蛋鸡的蛋品质指标均无显著影响（P>0.05）。3）NVD₃组蛋鸡的胫骨强度显著高于OVD₃组（P<0.05），而OVD₃组蛋鸡的胫骨磷含量则显著高于NVD₃组（P<0.05）。胫骨强度随着维生素D₃水平的升高有升高的趋势，且100 IU/kg组显著低于900和2 700 IU/kg组（P<0.05）。4）维生素D₃来源与水平在蛋鸡生产性能、蛋品质及胫骨质量上均未表现出显著的互作效应（P>0.05）。结果提示，NVD₃可以替代OVD₃作为蛋鸡饲粮的维生素D₃来源，且其在生产性能和胫骨质量方面的表现要优于OVD₃；结合生产性能、蛋品质和胫骨质量，蛋鸡饲粮适宜维生素D₃水平应在900~2 700 IU/kg内。

关键词： 纳米; 维生素D₃; 蛋鸡; 生产性能; 蛋品质; 胫骨质量

本文引用格式

杨涛 , 甘悦宁 , 宋志芳 , 赵婷婷 , 龚月生 . 不同来源和水平的维生素D₃对蛋鸡生产性能、蛋品质和胫骨质量的影响[J]. 动物营养学报, 2014 , 26(3) : 659 -666 . DOI: 10.3969/j.issn.1006-267x.2014.03.015

Abstract

This experiment was conducted to investigate the effects of different sources and levels of vitamin D₃ on performance, eggshell quality and tibial quality of laying hens. Three hundred and twenty 21-week-old healthy Nick laying hens with similar body weight were randomly allocated to 8 groups with 4 replicates per group and 10 hens per replicate. Test laying hens were all fed corn-soybean meal type basal diet. The laying hens in groups 1 to 4 were fed the basal diet supplemented with 100, 300, 900 and 2 700 IU/kg ordinary vitamin D₃ (OVD₃), respectively, and the laying hens in groups 5 to 8 were fed the basal diet supplemented with 100, 300, 900 and 2 700 IU/kg nano vitamin D₃ (NVD₃), respectively. The pre-feeding period lasted for 1 week, and the experimental period lasted for 18 weeks. The results showed as follows: 1) the ratio of soft and broken egg of laying hens in NVD₃ group was significantly lower than that in OVD₃ group (P<0.05). With the increase of vitamin D₃ level, the ratio of soft and broken egg was significantly decreased (P<0.05). 2) Vitamin D₃ source and level had no significant effects on the indices of egg quality of laying hens (P>0.05). 3) The tibial strength of laying hens in NVD₃ group was significantly higher than that in OVD₃ group (P<0.05), while the content of tibial phorsphorus in OVD₃ group was significantly higher than that in NVD₃ group (P<0.05). The tibial strength showed a increase trend with the vitamin D₃ level increasing, and that in 100 IU/kg group was significantly lower than that in 900 and 2 700 IU/kg groups (P<0.05). 4) There were no significant interactions between vitamin D₃ source and level in the performance, egg quality and tibial quality (P>0.05). The results indicate that NVD₃ can replace OVD₃ as a vitamin D₃ source in diets of laying hens, and its effect on performance and tibial quality is better than OVD₃. Combining with performance, egg quality and tibial quality, the suitable dietary vitamin D₃ level of laying hens is in the range of 900 to 2 700 IU/kg.

Key words： nano; vitamin D₃; laying hens; performance; egg quality; tibial quality

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