本试验旨在探讨海藻粉和抗菌肽及其协同效应对蛋鸡生产性能与蛋品质的影响。采用4×2（海藻粉×抗菌肽预混剂）完全随机试验设计，将480只海兰褐蛋鸡随机分为8个组，每组5个重复，每个重复12只。饲粮海藻粉的添加水平分别为0、1.0%、3.0%、5.0%，抗菌肽预混剂的添加水平分别为300、600 mg/kg。预试期7 d，正试期28 d。结果表明：1）饲粮添加海藻粉显著提高了产蛋率、蛋料比、蛋黄颜色和蛋壳强度（P<0.05）。2）饲粮添加抗菌肽显著提高了产蛋率和蛋壳强度（P<0.05）。3）海藻粉和抗菌肽协同效应显著提高了产蛋率、蛋料比、蛋黄颜色和蛋壳强度（P<0.05）。由此可见，海藻粉和抗菌肽对蛋鸡生产性能与蛋品质的影响存在协同效应，以5%海藻粉+300 mg/kg抗菌肽最为理想。

The purpose of this paper was to investigate the effects of seaweed powder and antibacterial peptide and their synergy on performance and egg quality of laying hens. A 4×2 (seaweed powder × antibacterial peptide) completely random experiment design was used. A total of 480 Hyline brown laying hens were randomly divided into 8 groups with 5 replicates per group and 12 hens per replicate. Seaweed powder supplemental levels were 0, 1.0%, 3.0% and 5.0%, respectively, and antibacterial peptide supplemental levels were 300 and 600 mg/kg, respectively. The pre-trial period lasted for 7 days and the trial period lasted for 28 days. The results showed as follows: 1) dietary supplemented with seaweed powder significantly increased laying rate, the ratio of feed to egg, yolk color and eggshell strength (P<0.05). 2) Dietary supplemented with antibacterial peptide significantly increased laying rate and eggshell strength (P<0.05). 3) The synergy between seaweed powder and antibacterial peptide significantly increased laying rate, the ratio of feed to egg, yolk color and eggshell strength (P<0.05). It is concluded that seaweed powder and antibacterial peptide have synergistic effects on performance and egg quality of laying hens. The suitable levels are 5% seaweed powder and 300 mg/kg antibacterial peptide in the whole period.