SILIAO GONGYE 2023年第44卷第20期 总第689期
发酵大豆粕对海兰褐蛋鸡生产性能、
蛋品质及免疫功能的影响
■ 张国欣1 王永海2 宋志刚1*
(1.山东农业大学动物科技学院,山东泰安 271018;2.高密市畜牧业发展中心,山东潍坊261500)
摘 要:试验旨在研究发酵豆粕代替海兰褐蛋鸡饲粮中的豆粕对海兰褐蛋鸡生产性能、蛋品质
和免疫功能的影响。试验选取144只48周龄体型和产蛋率基本一致的海兰褐蛋鸡,随机分为2组,每
组 6 个重复,每个重复 12 只鸡。对照组饲喂基础饲粮,试验组用发酵豆粕替代 40% 豆粕。试验期
8 周。结果表明:①与对照组相比,发酵豆粕代替饲粮中 40% 豆粕可显著提高海兰褐蛋鸡第 1~4 周
的合格蛋率(P<0.05),对平均日采食量产蛋率和第 5~8周的合格蛋率有提升的趋势(0.05≤P<0.10)。
②与对照组相比,发酵豆粕代替饲粮中40%豆粕对海兰褐蛋鸡第4周的蛋黄颜色和哈氏单位有降低
的趋势(0.05≤P<0.10)。③与对照组相比,用发酵豆粕代替饲粮中40%豆粕显著提高了海兰褐蛋鸡第
4周和第8周免疫球蛋白A(IgA)水平(P<0.05),降低了第4周血清内毒素(ET)水平(P<0.05),同时血
清白细胞介素-1β(IL-1β)有降低趋势(0.05≤P<0.10)。综上所述,在本试验条件下,用发酵豆粕代替
饲粮中40%豆粕可提高海兰褐蛋鸡合格蛋率和采食量,降低IL-1β因子和ET水平,提高海兰褐蛋鸡
IgA水平,从而增强了机体免疫力和抵抗力。
关键词:海兰褐蛋鸡;发酵豆粕;生产性能;蛋品质;免疫功能
doi:10.13302/j.cnki.fi.2023.20.005
中图分类号:S816.6 文献标识码:A 文章编号:1001-991X(2023)20-0023-05
Effects of Fermented Soybean Meal on Production Performance, Egg Quality and Immune
Function of Hy-Line Brown Hens
ZHANG Guoxin1
WANG Yonghai2
SONG Zhigang1*
(1. College of Animal Science and Technology, Shandong Agricultural University, Shandong Tai'an
271018, China; 2. Gaomi Animal Husbandry Development Center, Shandong Weifang 261500, China)
Abstract:The experiment aimed to investigate the effects of fermented soybean meal on the production
performance, egg quality and immune function of Hy-line brown laying hens by replacing soybean meal
in the diet of Hy-line brown laying hens. A total of 144 Hy-line brown laying hens of 48 weeks of age
with essentially the same body size and egg production rate were selected and randomly divided into two
groups with six replicates of 12 hens in each group. The control group was fed the basal diet and the ex⁃
perimental group was fed fermented soybean meal instead of 40% of normal soybean meal. The trial pe⁃
riod was 8 weeks. The results showed that: ① compared with the control group, fermented soybean meal
replacing 40% soybean meal in the diet significantly increased the qualified egg rate of Hy-line brown
hens in weeks 1-4 (P<0.05), and had a tendency to improve egg production rate, average daily feed in⁃
take and qualified egg rate in weeks 5-8 (0.05≤P<
0.10). ② Compared with the control group, fer⁃
mented soybean meal replacing 40% soybean
meal in the ration had a tendency to reduce yolk
color and Hutchinson units in Hy-line Brown
hens at week 4 (0.05≤P<0.10). ③ Compared with
the control group, replacing 40% soybean meal in
the diet with fermented soybean meal significantly
作者简介:张国欣,硕士,研究方向为动物营养与饲料
科学。
*通讯作者:宋志刚,教授,博士生导师。
收稿日期:2023-06-12
基金项目:国家重点研发计划[2021YFD1300404];山东省
家禽产业技术体系[SDAIT-011-08]
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