饲料研究2025，Vol.48Issue(1)：61-66,6.DOI:10.13557/j.cnki.issn1002-2813.2025.01.011
发酵五子衍宗方对产蛋后期罗曼蛋鸡产蛋性能和蛋品质的影响
Effects of fermented Wuzi Yanzong formula on laying performance and egg quality of Roman laying hens in late laying period
摘要
Abstract
The experiment aimed to investigate the effects of the fermented Wuzi Yanzong formula on the laying performance and egg quality of Roman laying hens during the late laying period.A total of 200 healthy Roman laying hens of similar egg production rates,aged 450 days,were randomly divided into five groups with eight replicates per group,and each replicate consisted of five Roman laying hens.The control group was fed a basal diet,while the experimental groups were supplemented with 0.50％Wuzi Yanzong formula,0.25％fermented Wuzi Yanzong formula,0.50％fermented Wuzi Yanzong formula,and 0.75％fermented Wuzi Yanzong formula in the basal diet,respectively.The pre-test period was seven days and the formal test period was 60 days.The results showed that compared to the control group,the addition of 0.25％,0.50％,and 0.75％fermented Wuzi Yanzong formula in the diet significantly improved laying performance,average daily egg weight,albumen height,and Haugh units(P＜0.05),and significantly reduced average daily feed intake and feed-to-egg ratio(P＜0.05).The addition of 0.25％and 0.50％fermented Wuzi Yanzong formula significantly improved yolk color(P＜0.05).The addition of 0.25％fermented Wuzi Yanzong formula significantly increased the content of valine,methionine,isoleucine,tyrosine,lysine,histidine,arginine,and proline in the albumen.The addition of 0.5％fermented Wuzi Yanzong formula significantly increased the content of C17:0 in the yolk(P＜0.05).The study indicates that adding 0.25％fermented Wuzi Yanzonfang formula to the diet of Roman laying hens in the late laying period has the best effect on improving the laying performance and egg quality.关键词
发酵五子衍宗方/罗曼蛋鸡/产蛋后期/蛋品质/产蛋性能Key words
fermented Wuzi Yanzong formula/Roman laying hens/late laying period/egg quality/laying performance分类
农业科技引用本文复制引用
周小玲,曾艳,曾发姣,周映华,舒燕,高书锋,程刚毅,王升平..发酵五子衍宗方对产蛋后期罗曼蛋鸡产蛋性能和蛋品质的影响[J].饲料研究,2025,48(1):61-66,6.基金项目
湖南省重点科技计划(项目编号:2022NK2041) （项目编号:2022NK2041）
长沙市自然科学基金(项目编号:kq2208133) （项目编号:kq2208133）
