酵母培养物对蛋鸡生产性能及鸡蛋品质的影响

试验采用2 000只21周龄海兰褐蛋鸡,研究添加酵母培养物对蛋鸡生产性能和鸡蛋品质的影响,试验期6个月.结果表明:日粮中添加酵母培养物对蛋鸡平均蛋重和平均只耗料有增加的趋势,平均产蛋率试验组比对照组相比提高了3.88%(P＜0.05);料蛋比试验组与对照组相比降低了2.48%(P＜0.05).同时,改善了鸡蛋的品质,鸡蛋中蛋白质和有益维生素(VA、VE、VB2等)与对照组相比分别提高了0.66%和10.27%.脂肪的含量较对照组降低了0.54%(P＞0.05),胆固醇的含量较对照组降低了26.10%(P＜0.05).试验期每只鸡试验组比对照组多赢利1.20元.     

酵母培养物对母猪繁殖性能的影响

试验研究了在母猪日粮中添加酵母培养物制剂对母猪繁殖性能的影响。研究结果表明,添加酵母培养物制剂可以有效地提高母猪的繁殖性能。试验组母猪的窝产仔数、产活仔数、平均初生体重和平均初生窝重比对照组均有不同程度提高,其中平均初生体重提高10.95%(P<0.05),平均初生窝重提高21.96%(P<0.01);在仔猪哺乳期生产性能方面,各项指标也均有不同程度的提高,试验组仔猪哺乳期平均日增重极显著地高于对照组(P<0.01),提高幅度达23.53%;在仔猪平均断奶体重和平均断奶窝重方面,试验组均显著高于对照组(P<0.05),提高幅度分别达10.71%和15.98%。经济效益可观。     

红薯粉渣酸化料对蛋鸭产蛋性能和蛋品质的影响

探讨红薯粉渣酸化料对蛋鸭产蛋性能和蛋品质的影响,对照组及试验1、2和3组分别饲喂添加0%、1.5%、3.0%和4.5%红薯粉渣酸化料的日粮。结果表明：与对照组相比,试验2组产蛋率和日产蛋重分别提高6.72%和7.70%（P<0.05）,蛋白高度和哈氏单位分别提高14.03%和11.53%（P<0.05）;试验各组与对照组相比,日均采食量和蛋黄色泽有提高的趋势但差异不显著。综合考虑各项性能指标,蛋鸭饲料中添加3%的红薯粉渣酸化料较为理想。     

酵母培养物与抗生素对蛋雏鸡生长性能和免疫机能的影响

试验采用1日龄海兰褐蛋用雏鸡400只,随机分成5个组(Ⅰ~Ⅴ组),每个组设4个重复,每个重复20只鸡。Ⅰ组为对照组,饲喂基础日粮;Ⅱ~Ⅴ组为试验组,其中Ⅱ~Ⅳ组在基础日粮中分别添加0.1%、0.3%和0.5%的酵母培养物,Ⅴ组添加抗生素,试验期5周。结果表明,在蛋雏鸡日粮中添加0.3%的酵母培养物具有增强雏鸡生产性能和免疫机能的作用,且酵母培养物可以替代抗生素。     

添加不同水平的蛋氨酸对蛋鹌鹑生产性能的影响

在14周龄北京蛋鹌鹑日粮中分别按0.05%、0.10%、0.15%和0.20%四个水平添加蛋氨酸。结果表明:在40d的试验期内,试验组比对照组料蛋比、产蛋总重、产蛋率、死淘率、经济效益差异显著(P<0.05),平均蛋重、蛋的破损率、畸形蛋、耗料差异不显著(P>0.05)。从经济效益看,以0.10%组最好,0.15%组次之,0.20%组最差,这说明经济效益不随添加量的增加而不断提高,达到一定量时,反而会下降。建议在蛋鹌鹑的日粮中添加0.10%~0.15%的蛋氨酸较合适。     

牛磺酸对鹌鹑产蛋性能、脂肪代谢及免疫功能的影响

以鹌鹑为研究对象,在日粮中添加不同剂量的牛磺酸(Tau),考察Tau对鹌鹑产蛋性能、脂肪代谢及免疫功能的影响。将108只鹌鹑分为3个处理组,每个处理组4个重复,每个重复9只,进行试验4周。结果表明,添加质量分数为0.01%Tau显著降低破蛋率,添加质量分数为0.05%Tau显著提高产蛋率,显著降低料蛋比和破蛋率(P0.05);0.05%Tau组显著提高免疫球蛋白(IgG)含量和增强皮肤超敏反应(FWI)(P0.05);质量分数0.01%Tau显著降低动脉硬化指数(AI)和甘油三酯(TG)含量;质量分数0.05%Tau组可显著提高血清高密度脂蛋白(HDL-C)含量和脂蛋白酯酶(LPL)活性,显著降低TG含量和AI指数(P0.05)。结果提示,日粮中添加牛磺酸可提高鹌鹑的产蛋率和有效降低软破蛋率,牛磺酸提高了鹌鹑的免疫功能,通过提高血清LPL活性和HDL-C水平促进了脂肪代谢。     

复合消化酶对蛋鸭产蛋性能的影响

复合消化酶对蛋鸭产蛋性能的影响广东省粮食科学研究所（５１０３１０）钟国才酶制剂作为饲料添加剂，国外在７０年代已开始研究应用，并在配合饲料中得到推广。近年来，我国部分饲料厂也开始使用酶制剂，如美国建明公司生产的勺＼宝威（Ｋｅｎｚｙｍｅ）”，以及我国台湾...     

日粮中添加高活性酵母培养物对育肥期小尾寒羊生产性能的影响

为了研究在全混合日粮中添加高活性酵母培养物对小尾寒羊生产性能的影响,试验选择72只健康无病、体重相近的小尾寒羊(17.26±0.21)kg,随机分成4组,分别是Ⅰ组:1%肉羊专用高活性酵母培养物AYC-X6;Ⅱ组:1%酵母培养物JKJ-1;Ⅲ组:0.05%枯草芽孢杆菌KCY-1;Ⅳ组:0.05%蒲公英提取物ZWJ-1。结果表明,添加高活性酵母培养物AYC-X6的Ⅰ组平均日增重显著高于酵母培养物JKJ-1、枯草芽孢杆菌以及蒲公英提取物的其他3组,分别提高了16.01%(P0.05)、13.42%(P0.05)、23.26%(P0.05);添加高活性酵母培养物AYC-X6的Ⅰ组料重比显著低于酵母培养物JKJ-1、枯草芽孢杆菌以及蒲公英提取物组,分别降低9.36%(P0.05)、9.85%(P0.05)、15.70%(P0.05)。在小尾寒羊全混合日粮中添加酵母培养物AYC-X6,能显著提高小尾寒羊的平均日增重,降低料重比,有效提高小尾寒羊育肥阶段的生产性能。     

不同产香酵母接种方式对甜面酱品质的影响研究

通过向甜面酱保温发酵过程中添加不同种类(鲁氏酵母和异常威克汉姆酵母)和不同比例(1∶2、1∶1、2∶1)的耐盐产香酵母，对比不同产香酵母接种方式对甜面酱品质及风味的影响。结果表明，先添加鲁氏酵母后添加异常威克汉姆酵母，且二者比例为1∶1时，更有利于氨基酸态氮和有机酸的积累，保温发酵结束后，产品的还原糖含量为20.02 g/100 g,总酸含量为2.21 g/100 g,氨基酸态氮含量为0.49 g/100 g,有机酸含量为5.61 mg/g。产品中共检测出挥发性风味成分45种，含量为84.36×10^-2μg/g。综合理化指标及风味成分指标，甜面酱保温发酵过程中最优的酵母添加方式为先添加鲁氏酵母后添加异常威克汉姆酵母，且二者添加比例为1∶1时更有利于保温发酵甜面酱品质和风味的提升。     

酵母培养物对3种肠道有益菌体外增殖的影响

该文研究了酵母培养物对双歧杆菌、嗜酸乳杆菌和植物乳杆菌体外增殖的影响。结果显示由发酵培养基制备的酵母培养物具有较好地促进肠道有益菌体外增殖的效果,且添加1%酵母培养物能极显著促进嗜酸乳杆菌和植物乳杆菌体外增殖,但对双歧杆菌的影响不显著;添加5%或10%酵母培养物均能极显著促进3种肠道有益菌体外增殖。通过有益菌生长动力学曲线可以看出添加酵母培养物可以缩短延滞期,延长对数期,且生物量有大幅度提高。     

The effects of sources of supplemental fat on performance,egg quality,and fatty acid composition of egg yolk in laying hens

BACKGROUND: The objective of this study was to determine the effects of sources of supplemental fat on laying performance, egg quality, and fatty acid composition of egg yolk. RESULTS: Two hundreds Isa Brown layers were assigned randomly to be fed ad libitum a standard commercial layer feed (BD), basal diet plus 2% tallow (T), basal diet plus a mixture of 1% tallow and 1% flaxseed oil (MTFO), basal diet plus 2% sunflower oil (SO), or basal diet plus 2% flaxseed oil (FO), which were offered for 8 weeks. Each diet was given to five groups, each containing 10 hens. The feed efficiency and egg production were 2.78 and 53.51% for BD; 2.30 and 63.47% for T; 2.45 and 60.14% for MTFO; 2.29 and 64.30% for SO, and 2.62 and 61.18% for FO groups, respectively. Dietary fat supplementation affected the laying performance but had no significant effects on egg quality parameters. The fatty acid composition of egg yolk lipids were significantly affected by dietary fatty acid composition. The supplemental tallow increased palmitic fatty acid. The proportions of linoleic and arachidonic fatty acids in egg yolks for layers fed the SO diet were higher than in the BD group and those on diets containing other fats. Concentrations of oleic and omega‐3 fatty acids were the highest in layers fed the FO diet during the laying period. CONCLUSION: The results indicated that dietary animal and plant fats changed the fatty acid composition of egg yolk. Copyright © 2008 Society of Chemical Industry     

Effect of garlic powder on the performance,egg traits and blood parameters of laying hens

This study was conducted to investigate the effects of garlic powder on the performance, egg traits and blood parameters of laying hens. One hundred and sixty‐two SHSY‐type brown layers aged 21 weeks were chosen at random from a large flock. They were allocated to three dietary treatments. Each treatment comprised six replicates of nine layers in groups of three. The diets were supplemented with 0, 5 and 10 g kg^?1 garlic powder. The experimental period lasted 22 weeks. Garlic powder addition did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell index, egg breaking strength, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, egg yolk weight and serum protein concentration. Egg weight increased (P < 0.01) with garlic powder supplementation. There was a significant (P < 0.01) reduction in egg cholesterol concentration as mg g^?1 yolk when the dietary level of garlic powder was increased from 0 to 10 g kg^?1. Hen serum triglyceride (P < 0.05) and total cholesterol (P < 0.01) concentrations decreased with garlic powder supplementation. This study demonstrated that garlic powder addition increased egg weight and decreased egg yolk cholesterol concentration (mg g^?1 yolk) and serum triglyceride and cholesterol concentrations without adverse effects on performance and egg traits. Copyright © 2006 Society of Chemical Industry     

Effects of dietary humate supplementation on performance,egg quality and egg yolk fatty acid composition in layers

BACKGROUND: The objective of this study was to determine the effects of humate on performance, egg quality and egg yolk fatty acid (FA) composition in laying hens. RESULTS: Six hundred and thirty White Lohmann layers at 46 weeks of age were assigned randomly to seven groups, each with 18 replicate cages of five hens. Control diet (C) and C supplemented with 0.10 (H1), 0.15 (H2), 0.20 (H3), 0.25 (H4), 0.30 (H5) and 0.35 (H6) wt% humate were offered for 25 weeks. Humate supplementation improved performance variables and egg quality indices including shape index, yolk colour, albumen index, yolk index and Haugh unit, but not specific gravity, shell strength and shell thickness. Average feed intake (g), egg production (%), egg weight (g) and feed efficiency for the groups were 118.9, 87.2, 68.1 and 2.07 (C), 118.8, 87.7, 66.3 and 2.08 (H1), 119.3, 89.8, 66.6 and 2.03 (H2), 119.5, 88.9, 66.9 and 2.05 (H3), 118.3, 86.5, 66.9 and 2.11 (H4), 119.3, 90.6, 66.9 and 2.02 (H5) and 123.6, 88.5, 66.1 and 2.16 (H6) respectively. Palmitoleic acid concentration increased from 4.34% (C) to 7.65% (H5) and stearic acid concentration decreased from 7.39% (C) to 5.39% (H6) of total FA. CONCLUSION: Dietary humate supplementation improved performance, inner egg quality parameters and egg yolk fatty acid composition. Copyright © 2008 Society of Chemical Industry     

Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance,egg traits,egg cholesterol content,egg yolk fatty acid composition and humoral immune response of laying hens

BACKGROUND: The objective of this study was to determine the effects of dietary yeast autolysate on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition, lipid oxidation of egg yolk, some blood parameters and humoral immune response of laying hens during a 16 week period. A total of 225 Hyline Brown laying hens, 22 weeks of age, were allocated equally to one control group and four treatment groups. Yeast autolysate (Saccharomyces cerevisiae, InteWall) was used at levels of 1, 2, 3 and 4 g kg^?1 in the diets of the first, second, third and fourth treatment groups respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake and egg traits. Yeast autolysate supplementation increased egg production (P < 0.001) and egg weight (P < 0.001) and improved feed efficiency (P < 0.05). Yeast autolysate at levels of 2, 3 and 4 g kg^?1 decreased egg yolk cholesterol level as mg g^?1 yolk (P < 0.01) and blood serum levels of cholesterol and triglyceride (P < 0.05) and increased antibody titres to sheep red blood cells (P < 0.01). Total saturated fatty acids and the ratio of saturated/unsaturated fatty acids increased (P < 0.01) and total monounsaturated fatty acids (P < 0.001) decreased with yeast autolysate supplementation. CONCLUSION: Dietary yeast autolysate at levels of 2, 3 and 4 g kg^?1 had beneficial effects on performance, egg cholesterol content and humoral immune response. It is concluded that 2 g kg^?1 yeast autolysate will be enough to have beneficial effects in laying hens. Copyright © 2010 Society of Chemical Industry     

Effects of egg weight on egg quality characteristics

BACKGROUND: The experiment was carried out with total of 270 eggs, which were collected from a brown‐egg layer strain of Lohmann hens reared in a cage system. Collected eggs were categorized according to weight and classified as medium, large, extra‐large or jumbo. The purpose of the study was to determine the effect of egg weight on egg quality characteristics. RESULTS: The darkest shell color scales were noted in jumbo eggs. The redness of egg shell color in the medium egg was significantly lower than that of the other egg sizes (P < 0.05). Egg shell thickness (P < 0.05) was highest in medium egg (0.400 mm) and lowest in extra‐large egg (0.382 mm). Albumen height (AH) was significantly affected by egg weight (EW) (P < 0.01). Yolk height (YH) and yolk index (YI) increased with egg size. Breaking strength was highest in the medium‐weight egg. There were significant positive correlations between EW and AH, EW and YH, EW and YI, EW and yol color, EW and redness (a), but EW had significant negative correlations with ST in overall eggs. CONCLUSION: The darkest shell color (L‐a‐b) was noted in the jumbo egg. Albumen height and yolk height increased with egg weight. Increase in egg weight caused darkness in the yolk color scale. Copyright © 2008 Society of Chemical Industry     

Effects of dietary black cumin seed (Nigella sativa L.) on performance,egg traits,egg cholesterol content and egg yolk fatty acid composition in laying hens

BACKGROUND: The objective of this study was to determine the effects of dietary black cumin seed on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens during a 12 week period. For this purpose a total of 160 Lohmann Brown laying hens 36 weeks of age were allocated to four dietary treatments with one control group and three treatment groups. Black cumin seed (Nigella sativa L.) was used at the level of 5, 10 and 15 g kg^?1 in the diets of the first, second and third treatment groups, respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake, egg production, egg quality characteristics and blood parameters. Diets containing 10 and 15 g kg^?1 black cumin seed increased egg weight (P < 0.01), improved feed efficiency (P < 0.01) and decreased egg yolk cholesterol, saturated fatty acids (% of total fatty acid methyl esters) and the ratio of saturated to unsaturated fatty acids (P < 0.05) compared to the diet of control group. CONCLUSION: Dietary black cumin seed at the level of 10 and 15 g kg^?1 had beneficial effects on egg weight, feed efficiency, egg cholesterol content and egg yolk fatty acid composition. Therefore it can be used at the level of 10 and 15 g kg^?1 in the diets of laying hens. Copyright © 2009 Society of Chemical Industry