本试验旨在探讨饲粮中添加白酒糟酵母培养物对产蛋鸡生产性能、免疫机能及肠黏膜结构的影响。选取324只27周龄、产蛋率和体重相近的健康海兰褐蛋鸡，随机分成3个组，每组6个重复，每个重复18只鸡。3组产蛋鸡分别饲喂添加0（对照）、1%和2%白酒糟酵母培养物的玉米-豆粕型饲粮，试验分为预试期1周和正试期8周。结果表明：1）各时间段内各组间产蛋率差异不显著（P>0.05），但1%白酒糟酵母培养物组产蛋率在1~4周、5~8周和1~8周比对照组分别提高了1.79%、2.07%和1.93%；1%白酒糟酵母培养物组5~8周和1~8周的平均日采食量有高于对照组的趋势（P<0.10）。2）在第4周末，2%白酒糟酵母培养物组血清球蛋白含量较对照组和1%白酒糟酵母培养物组分别提高了19.0%（P<0.10）和27.2%（P<0.05），1%和2%白酒糟酵母培养物组血清磷含量均显著高于对照组（P<0.05）。3）在第4周末，与对照组和1%白酒糟酵母培养物组相比，2%白酒糟酵母培养物组血清免疫球蛋白G和免疫球蛋白M含量均显著提高（P<0.05）；在第8周末，与对照组相比，2%白酒糟酵母培养物组血清免疫球蛋白A和免疫球蛋白M含量显著提高（P<0.05），1%白酒糟酵母培养物组血清溶菌酶活性显著提高（P<0.05）。4）与对照组和2%白酒糟酵母培养物组相比，饲粮中添加1%白酒糟酵母培养物显著提高了产蛋鸡空肠绒毛高度和隐窝深度（P<0.05），有提高绒毛高度/隐窝深度的趋势（P<0.10）。综上可知，产蛋鸡饲粮中添加适量（1%~2%）白酒糟酵母培养物可增强免疫机能，改善肠黏膜结构。

The objective of this study was to investigate the effects of yeast culture for white distiller's grains on performance, immune function and intestinal mucosal structure of laying hens. Three hundred and twenty-four healthy 27-week-old Hyline laying hens with the similar body weight and egg production rate were randomly divided into three groups containing 6 replicates of 18 birds each. Laying hens in 3 groups were fed a corn-soybean meal type diet supplemented with 0 (control), 1% and 2% yeast culture for white distiller's grains, respectively. The trial contained one-week adaptation period and eight-week formal trial period. The results showed as follows:1) egg producing rate did not differ significantly among experimental groups of each period of time (P>0.05), but the egg producing rate at 1 to 4 weeks, 5 to 8 weeks and 1 to 8 weeks in 1% yeast culture for white distiller's grains group was increased by 1.79%, 2.07% and 1.93% compared with control group, respectively. Average daily feed intake at 5 to 8 weeks and 1 to 8 weeks in 1% yeast culture for white distiller's grains group had a higher trend than that in the control group (P<0.10). 2) At the end of week 4, serum globulin content in 2% yeast culture for white distiller's grains group was increased by 19.0% (P>0.05) and 27.2% (P<0.05) compared with control group and 1% yeast culture for white distiller's grains group, respectively, and serum phosphorus content in 1% and 2% yeast culture for white distiller's grains groups was significantly higher than that in control group (P<0.05). 3) At the end of week 4, serum immunoglobulin (Ig) G and IgM contents in 2% yeast culture for white distiller's grains group were significantly increased compared with control group and 1% yeast culture for white distiller's grains group (P<0.05); at the end of week 8, serum IgA and IgM contents in 2% yeast culture for white distiller's grains group and serum lysozyme (LZM) activity in 1% yeast culture for white distiller's grains group were significantly increased compared with control group (P<0.05). 4) Compared with control group and 2% yeast culture for white distiller's grains group, supplementation of 1% yeast culture for white distiller's grains significantly increased the villus height and crypt depth (P<0.05), and had a trend to increase the villus height to villus crypt ratio (V/C) in jejunum of laying hens (P<0.10). The overall results indicate that appropriate dosage (1% to 2%) yeast culture for white distiller's grains in the diet of laying hens can enhance the immune function and improve the intestinal mucosal structure.