三种益生菌对罗曼粉壳蛋鸡蛋品质的影响

Effect of three dietary supplementations of probiotic bacteria on egg quality of Lehmann Pink layers

摘要:

为探究三种草科鸡源益生菌（枯草芽孢杆菌、植物乳杆菌和戊糖片球菌）对鸡蛋蛋品质的影响．选用1日龄480羽罗曼粉壳蛋鸡，随机分为4组，每组3个重复，每个重复40只鸡，对照组（CP）饲喂基础饲粮，试验组在基础饲粮的基础上分别添加枯草芽孢杆菌（Bacillus subtilis，BS）、植物乳杆菌（Lactobacillus plantarum，LP）和戊糖片球菌（Pediococcu spentosaceus，PP），活菌数大于107 CFU/g．220d测定600枚鸡蛋的蛋品质：与对照组相比，饲料中添加植物乳杆菌（LP）和戊糖片球菌（PP）能分别使蛋黄颜色加深2.91%和1.68%（P<0.05）．BS组与对照组相比，蛋黄重增加了4.09% (P<0.05)；蛋壳厚度增加了9.64%（P<0.05）；蛋重增加了3.22%（P<0.05）．在改善蛋品质整体效果上，枯草芽孢杆菌优于植物乳杆菌，植物乳杆菌优于戊糖片球菌．本试验为微生态制剂在蛋鸡生产上的应用与推广提供了科学依据．

Abstract:

This experiment was conducted to investigate the impact of probiotics (Bacillus subtitles, Lactobacillus plantarum and Pediococcus pentosaceus) on egg quality of Caoke chicken. Four hundred and eighty new-born chicks of Lohmann Pink layers were randomly divided into 4 groups with 3 replicats. The control group was fed the basic diet (CP). And the experimental groups were added Bacillus subtitles (BS), Lactobacillus plantarum (LP), and Pediococcus pentosaceus (PP), respectively. The average amount of bacteria was no less than 107 CFU per day. The eggs quality (n = 600, at 220 d) differences among the experimental groups were shown as following: compared with the control group, the yolk color of group LP deepened by 2.91% (P<0.05), and group PP deepened by 1.68% (P<0.05), respectively. The average yolk weight of BS was heavier than the control group by 4.09% (P<0.05), and its average shell thickness was thicker than the control group by 9.64% (P<0.05), and the egg weight of BS was higher than the control group by 3.22 % (P<0.05). All analysis showed that egg quality traits were significantly affected by the three probiotics. Bacilli subtilize (BS) performed better than Lactobacillus plantarum (LP), and Lactobacillus plantarum (LP) performed better than Pediococcus pentosaceus (PP). This study provided the basic information for putting the three probiotic into egg production in chickens.