动物营养学报2013，Vol.25Issue(3)：595-602,8.DOI:10.3969/j.issn.1006-267x.2013.03.018
约氏乳杆菌对产蛋鸡生产性能、蛋品质和免疫机能的影响
Lactobacillus johnsonii: Effects on Performance, Egg Quality and Immune Function of Laying Hens
摘要
Abstract
This experiment was conducted to study the effects of dietary Lactobacillus johnsonni (L. johnson-ni) on performance, egg quality and immune function of laying hens. Five hundred and forty Hy-Line brown laying hens aged 130 days were randomly allocated into 6 groups with 6 replicates per group and 15 birds per replicate. Laying hens in control group were fed a basal diet, and those in trial groups were fed the basal diet supplemented with 1.0 × 104, 1.0 × 105, 1.0 × 106, 1.0 × 107 and 1.0 × 108 CFU/g L. johnsoni, respectively. The experiment lasted for 24 weeks (168 days). The results showed as follows; 1) the laying rate, average egg weight, average daily feed intake and feed/egg in 1. 0 × 105 CFU/g L. johnsonii group were improved to a certain extent, in which feed/egg at 17 to 24 weeks of the experiment was significantly affected (P < 0.05) ; 2) dietary 1. 0 × 104 to 1. 0 × 108 CFU/g L. johnsonii significantly increased the yolk color (P < 0. 05) , but the shell strength, albumen height and Haugh unit were not significantly affected (P >0. 05) ; 3) only 1.0 × 106 CFU/g L. johnsonii significantly increased the antibody titer to Newcastle disease on day 35 (P <0. 01) , but reduced the IgA level on days 7 and 35 and increased IgA level on day 28 like the supplementation of 1. 0 × 105, 1. 0 × 107 and 1. 0 × 108 CFU/g L. johnsonii (P < 0. 01). It is concluded that dietary appropriate L. johnsonii can improve the performance and egg quality, and regulate the immunological function of laying hens.关键词
约氏乳杆菌/产蛋鸡/生产性能/蛋品质/免疫机能Key words
Lactobacillus johnsonii/ laying hens/ performance/ egg quality/ immune function分类
农业科技引用本文复制引用
鲍延娥,汪攀,董晓芳,王安如,佟建明,王少璞,张军,胡婷..约氏乳杆菌对产蛋鸡生产性能、蛋品质和免疫机能的影响[J].动物营养学报,2013,25(3):595-602,8.基金项目
国家蛋鸡产业技术体系建设专项经费(CARS-41-K16) （CARS-41-K16）
"973"计划资助项目(2010CB35703) （2010CB35703）
