安徽农业科学2011，Vol.39Issue(2)：1028-1029,2.
酸菜水对蛋鸡生产性能的影响
Effects of Pickled Cabbage Water on Production Performance of Laying Hens
摘要
Abstract
[ Objective ] To study the effects of pickled cabbage water on production performance of laying hens. [ Method ] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly ( P ＜ 0.05 ). The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion ] The pickled cabbage water can regulate the intestine microenvironment of laying hens. It also promotes the survival rate, egg production and enhances the disease resistance of laying hens.关键词
微生态制剂/酸菜水/蛋鸡/生产性能Key words
Probiotics/ Pickled cabbage water/ Laying hens/ Production performance分类
农业科技引用本文复制引用
赵珺,秦玉侠..酸菜水对蛋鸡生产性能的影响[J].安徽农业科学,2011,39(2):1028-1029,2.基金项目
吉林省教育厅项目(2009279)资助. （2009279）
