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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (7): 322-325.

所属专题： 畜牧兽医

• 畜牧 动物医学 蚕 蜂 • 上一篇    下一篇

芽孢杆菌制剂对蛋鸡生产性能及蛋品质的影响

辛娜   

  • 收稿日期:2010-12-09 修回日期:2010-12-22 出版日期:2011-04-05 发布日期:2011-04-05

Effects of bacillus preparation on product performance and egg quality in layers

  • Received:2010-12-09 Revised:2010-12-22 Online:2011-04-05 Published:2011-04-05

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1016

摘要：

摘 要：本试验旨在研究芽孢杆菌制剂对蛋鸡生产性能及蛋品质的影响。选择健康、产蛋均匀的259日龄“京粉一号”蛋鸡3 600只，随机分为2组，每组6个重复，每个重复300只鸡。对照组饲喂基础日粮，试验组在基础日粮中添加3%的芽孢杆菌制剂，进行为期40天的试验。试验表明，在蛋鸡日粮中添加芽孢杆菌制剂对蛋鸡生产性能及蛋品质无显著影响，但是试验组有改善饲料转化率，提高产蛋率、平均蛋重的趋势，与此同时，试验组具有提高蛋壳硬度和蛋黄颜色的趋势，对蛋品质具有一定的改善作用。?

关键词: 叶用莴苣, 叶用莴苣, 蛋白提取, 双向电泳

Abstract:

Abstract：This experiment was conducted to investigate the effects of bacillus preparation on product performance and egg quality in layers. Three thousand and six hundred 259-day-old “jing fen yi hao” layers were randomly divided into 2 groups，with 6 replications per group and 300 layers each replication. Layers in control group were fed basal diet. The trail groups were fed diet supplemented with 3% bacillus preparation. The experiment lasted for 40 d. The results showed that there were no significant effects of trail group on product performance and egg quality of layers in this experiment. Egg quality was improved by trail group.