Effects Of Wine Grape Pomace On Production Performance,egg Quality And Blood Antioxidant Of Laying Hens During Late Laying Cycle

This experiment is designed add grape skin residue in laying hens diet to explore the changes in the production performance,egg quality,and blood antioxidant levels in the eggs in the late transition period during the laying cycle.Choise 61-week-old Jinghong laying hen that was no significant difference in weight and egg production rate.Separate 300 only Laying hens into 5 groups of 60 each,Each group of 15 only is divided into four repeats.Named respectively test Ⅰ,Ⅱ,Ⅲ,Ⅳ and control group,And give each group were fed basic diet + 3% of grape skin residue,basic diet + 5% of grape skin residue,basic diet +7% of grape skin residue,basic diet + 9% of grape skin residue and basic diet,Pilot test period3 d,official period 30 d.The results showed that:The addition of grape skin residue in the late period of the egg production peak can not lead to the difference of egg production rate,broken shell ratio and average egg weight(P>0.05).Compared with the control group,the egg yolk was significantly higher than that of the control group,and there was no significant difference with the control group(P>0.05).Although the difference between the average egg weight and the control group were not significant among the various test groups of the grape skin added,the 3% addition.Egg production peak later added in the diet with layers of grape skin residue of egg-shaped index effect than the control group no significant difference(P>0.05),but the egg egg index in the fifth cycle when adding amount of 7% than the control group significantly reduced(P<0.05);The egg weight of the experimental group with grape skins residue was higher than that of the control group,among which the egg weight of the group with 3% and the group with 5% was significantly different from that of the control group(P<0.05).The addition of grape skin residue tends to increase the weight of egg shell.There was no significant difference in hev unit and protein height between the experimental group and the control group(P<0.05).The addition of grape skins residue had no significant effect on the cholesterol content of egg yolk(P>0.05),the total antioxidant value of eggs increased significantly with 3% addition,and the content of malondialdehyde increased significantly.There was no significant difference in the effect of grape skins residue on thymus,spleen and gallbladder of laying hens(P>0.05).Laying hens was added in the diet grape skin residue T-AOC each test group were higher than the control group,the grape skin residue added can improve chicken blood T-AOC and add the amount to 3% and 9% total serum antioxidant value than the control group significantly increased(P<0.05).There was a significant difference in blood t-sod activity between the test group and the control group(P<0.05).The MDA content in blood of each group was significantly different than that of the control group(P<0.05).The blood cholesterol level of T-CHO increased when the dosage was 3-7%.Above all: in the late egg peak laying hens in the diet to join wine grape skin residue production performance of laying hens had no significant difference,7% add group of eggshell weight,egg yolk color and yolk weight increased,wine grape skin residue to add impact on other test way egg quality difference was not significant,can improve the level of blood antioxidant,3% to 7% when adding amount of blood cholesterol levels lower than the control group.It is suggested to add 3% wine grape skin residue to the egg chicken diet during this stage.