饲料研究2025，Vol.48Issue(9)：36-40,5.DOI:10.13557/j.cnki.issn1002-2813.2025.09.007
蚯蚓酶解纳豆菌发酵液对蛋鸡生产性能、蛋品质、肝脏功能、抗氧化能力及免疫功能的影响
Effects of earthworm enzymatic natto bacteria fermentation solution on production performance,egg quality,liver function,antioxidant capacity,and immune function of laying hens
摘要
Abstract
In order to explore the effects of earthworm enzymatic natto bacteria fermentation solution on the production production,egg quality,liver function,antioxidant capacity,and immune function of laying hens.Seventy-two healthy 45-week-old Jinghong No.1 laying hens are randomly divided into four groups with six replicates in each group and three hens in each replicate.The control group was fed with the basal diet,while the experimental groups were respectively supplemented with 0.10％,0.15％,and 0.20％of the earthworm enzymatic natto bacteria fermentation solution in the basal diet.The pre-trial period was seven days,and the formal trial period was 42 days.The results indicated that compared to the control group,the eggshell strength of all supplemented groups was significantly increased(P＜0.05).The average egg weight was significantly increased(P＜0.05)and feed-to-egg ratio of the 0.15％and 0.20％groups was significantly decreases(P＜0.05).The yolk proportion in the 0.15％group and the yolk color in the 0.20％group were significantly improved(P＜0.05).Furthermore,the activities of alkaline phosphatase(AKP)and glutathione peroxidase(GSH-Px)in each addition group were significantly increased(P＜0.05),the content of malondialdehyde(MDA)in the 0.15％group was significantly decreased(P＜0.05).The activity of superoxide dismutase(SOD)and the content of serum immunoglobulin M(IgM)in the 0.15％and 0.20％group were significantly increased(P＜0.05).Additionally,the Interleukin-6(IL-6)content of all supplemented groups was significantly decreased(P＜0.05).Studies show that adding an appropriate level of earthworm enzymatic natto bacteria fermentation solution to the diet can improve the production performance,enhance egg quality,and demonstrate good effects in enhancing the antioxidant and immune functions of Jinghong No.1 laying hens in the later laying period.The best effect is achieved when the addition amount is 0.15％.关键词
蛋鸡/蚯蚓酶解纳豆菌发酵液/生产性能/蛋品质/肝脏功能/抗氧化/免疫Key words
laying hens/earthworm enzymatic natto bacteria fermentation solution/production performance/egg quality/liver function/antioxidant/immune分类
农业科技引用本文复制引用
哈斯通拉嘎,于雪琦,张栩航,郭良兴,赵金艳,聂芙蓉,席磊..蚯蚓酶解纳豆菌发酵液对蛋鸡生产性能、蛋品质、肝脏功能、抗氧化能力及免疫功能的影响[J].饲料研究,2025,48(9):36-40,5.基金项目
2024河南省科技攻关(项目编号:242102110354) （项目编号:242102110354）
河南省羊种质资源创新利用团队(项目编号:25IRTSTHN027) （项目编号:25IRTSTHN027）
