本试验旨在探明混合物中大蒜、辣椒对夏季高温期蛋鸡生产性能与血液生化指标及蛋品质的影响.该研究选用600只31周龄健康苏禽绿壳蛋鸡,分为10组,每组4个重复,每个重复15只鸡,分别饲喂10种饲粮:大蒜(2.50、5.00、7.50 g/kg)和辣椒(1.50、2.00、2.50 g/kg)剂量以3×3双因子组合,再添加果寡糖、枯草芽孢杆菌和柠檬酸形成9种,混合物分别加入基础饲粮中,制成9种试验饲粮;对照组饲粮不含大蒜和辣椒,其他成分与试验饲粮相同.预试期1周,正试期6周.结果表明:1)大蒜或辣椒剂量对蛋鸡末体重、产蛋率和平均每日总蛋重影响差异不显著(P>0.05),但显著或极显著影响采食量和料蛋比(P<0.05或P<0.01);对末体重、平均蛋重、采食量、料蛋比和平均每日总蛋重,大蒜和辣椒剂量表现出显著或极显著互作效应(P<0.05或P<0.01).2)大蒜剂量显著影响血清肌酸激酶活性,但大蒜和辣椒剂量对乳酸脱氢酶和肌酸激酶活性无显著互作效应(P>0.05);大蒜剂量对磷离子浓度影响显著(P<0.05),而对钾、钠、氯、钙离子浓度影响不显著(P>0.05).3)大蒜剂量显著影响蛋壳强度(P<0.05),辣椒剂量极显著影响蛋黄颜色(P<0.01),对其他鸡蛋品质指标影响不显著(P>0.05),大蒜和辣椒剂量对蛋黄颜色存在显著互作效应(P<0.05).由此可见,饲粮中适量的大蒜和辣椒对夏季高温期苏禽绿壳蛋鸡生产性能与机体抗热应激能力及蛋品质的提升有利.

This test was conducted to evaluate the effects of garlic and Capsicum in compound on performance, serum biochemical indexes and egg quality of laying hens in summer. A total of six hundred 31-week-old healthy Suqin green eggshell laying hens were divided into 10 groups (with 4 replicates per group and 15 hens per replicate), and fed 10 kinds of diets, respectively: 9 experimental diets were composed of basal diet and additives compounding with garlic, Capsicum, oligosaccharide, Bacillus subtilis and citric acid. The garlic (2.50, 5.00 and 7.50 g/kg) and Capsicum dosages (1.50, 2.00 and 2.50 g/kg) were 3×3 factors designed. Diet of control group did not contain garlic and Capsicum, and the other component were the same as experimental diet.The pre-test lasted for 1 week, and formal test lasted for 6 weeks. The results showed as follows: 1) the dosages of garlic and Capsicum did not significantly affect the final body weight, laying rate and average daily total egg weight (P>0.05), but they had significant effects on the feed intake and the ratio of feed to egg (P<0.05 or P<0.01). The dosages of garlic and Capsicum had significant interaction effects on the final body weight, the average egg weight, feed intake, the ratio of feed to egg and average daily total egg weight (P<0.05 or P<0.01). 2) Garlic dosage significantly affected creatine kinase activity, but dosages of garlic and Capsicum had no significant interaction effects on the activities of lactate dehydrogenase and creatine kinase (P>0.05). Garlic dosage significantly affected on phosphorus ion concentration (P<0.05), but it had no significant effects on potassium, sodium, chlorine and calcium ion concentrations (P>0.05). 3) Garlic dosage significantly affected eggshell strength (P<0.05), and Capsicum dosage had a significant effect on egg yolk color (P<0.01), but they did not significantly affect other egg quality indexes (P>0.05). The dosages of garlic and Capsicum had a significant interaction effect on egg yolk color (P<0.05). In conclusion, the appropriate dosages of garlic and Capsicum in diets can improve the performance, egg quality and the ability of resist heat stress of Suqin green eggshell laying hens in summer.