| The purpose of this experiment was to study the effects of the compound preparation of traditional Chinese medicine and yeast selenium-germanium on the production performance,egg quality,nutrient composition and egg quality o f hailan brown shell layer at room temperature.In this study,300 healthy,dise ase-free,28-week-old,consistent brown shell laying hens were randomly divide d into control group and test group,with 5 replicates in each group and 30 ch ickens in each repetition.The experiment lasted 49 days in total.The pre-feedi ng period was 7 days and the experiment period was 42 days.The experiment al group was fed basal diet+0.5%compound preparation of Chinese medicine and yeast selenium-germanium,while the control group was fed basal diet onl y.The test results show that:(1)Production performance:in the second week of the test period,the lay ing rate of layer hens in the test group was higher than that in the control gr oup,which increased by 1.42%,but there was no significant difference(P>0.05).In the third week of the test period,the egg production rate of layer hens in the test group was 1.77%higher than that in the control group(P<0.05).In the sixth week of the test period,the egg yield in the test group increased b y 1.81%(P<0.05).The average egg production rate of the experimental group was 1.11%higher than that of the control group(P>0.05).Compared with the control group,the ratio of raw eggs in the experimental group decreased by 5.13%(P<0.01).Compared with the control group,the egg breaking rate of the experimental group was reduced by 20.34%(P<0.05).(2)External quality of eggs:the eggshell thickness of the experimental gr oup was significantly higher than that of the control group,with an increase o f 5.71%(P<0.05).Compared with the control group,the eggshell strength of t he test group increased by 3.92%,but there was no significant difference(P>0.05).The egg shell yellowness in the test group increased by 4.35%compared with that in the control group(P<0.05).(3)Egg nutrition:the protein content of yolk and egg white in the test gr oup increased by 2.25%(P<0.05)and 1.07%(P<0.01),respectively.Compared with the control group,the content of yolk cholesterol and triglyceride in the t est group decreased by 12.38%(P<0.05)and 24.31%(P<0.01),respectively.Th e content of linoleic acid in the test group increased by 12.96%(P<0.05).The contents of aspartic acid,methionine,tyrosine,phenylalanine and lysine in egg yolk were increased by 9.24%(P<0.05),16.36%(P<0.05),10.17%(P<0.05),11.48%(P<0.05)and 5.38%(P<0.05),respectively.(4)Antioxidant properties:the content of superoxide dismutase in the test group increased by 23.33%(P<0.01),the content of malondialdehyde in the tes t group decreased by 9.30%(P<0.05),and the total antioxidant capacity of the test group was significantly higher than that of the control group,which incre ased by 42.70%(P<0.01).(5)The storage period of egg quality:eggs in normal temperature storage period experiment,experimental group egg egg weight,haugh unit,height of p rotein,egg yolk color throughout the storage period were higher than control g roup,egg yolk index and air chamber height at the beginning of the cold stor age are higher than the control group,and the quality guarantee period of the eggs and shelf life than the contrast group.This experiment shows that adding traditional Chinese medicine and yeast selenium-germanium compound preparation into the layer diet can improve the production performance of the layer,improve the egg yield,reduce the ratio of material to egg and break the egg.Improve the quality of eggs,improve the nutritional content of eggs,reduce the content of cholesterol and triglyceride in the yolk;Improve the antioxidant capacity of egg yolk,extend the shelf life and shelf life of eggs. |
PDF Full Text Request