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不同脂肪来源和水平对高温条件下蛋鸡生产性能和蛋品质的影响 被引量:3

The effects of different fat sources and levels on the production performance and egg quality of laying hens under high temperature condition
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摘要 文章旨在研究高温条件下日粮添加不同脂肪来源和水平对蛋鸡生产性能和蛋品质的影响。试验将480只31周龄的海兰褐壳蛋鸡随机分为5组,每组4个重复,每个重复24只。对照组日粮代谢能含量为2800 kcal/kg,不添加脂肪,其他4组日粮分别添加2%或4%动物脂肪或大豆油,所有日粮中的能量和营养浓度保存一致,试验共进行28 d,试验期间室内平均温度和湿度分别为(26.7±1.52)℃和(77.4±4.50)%,热应激指数约为76。结果发现:日粮添加2%或4%动物脂肪的蛋鸡体重显著高于对照组和大豆油组(P<0.05),动物脂肪或大豆油组较对照组显著提高蛋鸡体增重(P<0.05),同时日粮中添加脂肪的蛋鸡采食量显著高于对照组(P<0.05)。与对照组相比,4%大豆油组蛋壳厚度显著降低(P<0.05),而日粮中添加4%大豆油较4%动物脂肪显著降低了蛋黄颜色(P<0.05)。结论:在能量和营养水平保持不变情况下,日粮中添加油脂(动物脂肪或大豆油)对在高温条件下饲养的蛋鸡有降低体重损失的作用。但日粮中添加脂肪会降低蛋壳厚度和蛋黄颜色。 The aim of this study was to investigate the effects of different dietary fat sources and levels on the production performance and egg quality of laying hens under high temperature environment.A total of 48031-week-old sea Hyline brown shell layers were randomly divided into 5 groups,4 replicates in each group and 24 replicates in each group.The other four groups were fed 2%or 4%animal fat or soybean oil,respectively.The energy and nutrient concentrations in all diets were consistent.The experiment was conducted for 28 d.Results:the weight of layers fed with 2%or 4%animal fat was significantly higher than that of the control group and soybean oil group(P<0.05),the body weight of layers fed with animal fat or soybean oil group was significantly higher than that of the control group(P<0.05),and the food intake of layers fed with fat was significantly higher than that of the control group(P<0.05).Compared with the control group,the eggshell thickness of the 4%soybean oil group was significantly decreased(P<0.05),while the addition of 4%soybean oil to the diet significantly reduced the yolk color compared with 4%animal fat(P<0.05).Conclusion:adding fat(animal fat or soybean oil)to the diet can reduce weight loss in layers raised in high temperature environment with the same energy and nutrition level.However,adding fat to the diet can reduce the thickness of the shell and the color of the yolk.
作者 李嘉 孙留霞 张洪文 LI Jia;SUN Liuxia;ZHANG Hongwen(Zhoukou Vocational and Technical College,Zhoukou,Henan Province 466000,China;Xixia County Animal Health Supervision Institute,Xixia,Henan Province 474500,China)
出处 《中国饲料》 北大核心 2020年第2期56-59,共4页 China Feed
关键词 油脂 高温环境 蛋鸡 生产性能 鸡蛋品质 fat high temperature condition laying hens production performance egg quality
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