腐植酸对蛋鸡的生产性及质量的影响

把添加了腐植酸的商品饲料,投放到蛋鸡的产蛋后期到末期,观察了腐植酸对蛋鸡生产性的影响,结果如下：（1）单饲试验区的产蛋率会随着饲养时间的推移而增加,而且有抑制高龄蛋鸡产蛋率下降的作用,同时饲料的消费量有增加的趋势。但是,并没有影响到鸡蛋的质量。（2）在控制鸡粪臭气的试验中,腐植酸含量添加比例越高,经过时间越长,氨气的浓度就会越低,特别是在24 h以后,具有明显控制氨气产生的效果,同时它对硫化氢与甲硫醇的生成也有抑制作用。     

Determining of heat balance design criteria for laying hen houses under continental climate conditions

This study focuses on the heat balance status of laying hen houses in regions with continental climate. The material consists of 45 laying hen houses from 27 commercial farms selected from the survey area where continental climate prevails. These laying hen houses differ from each other with respect to capacity, planning system and materials used in construction. First observations were conducted on the size and dimensions of laying hen houses as well as construction materials used, insulation, heat loss factors, ventilation capacity, ground space per hen and total size of laying hen house in order to assess the sufficiency of heat balance. Then, seven laying hen house models were developed. These models were developed by considering the present situation in operating laying hen houses, relevant literature, features of continental climate and suggestions made by firms manufacturing laying hen house construction materials in Turkey. These models give heat conduction coefficients that will prevent moisture concentration and ensure heat balance under continental climate conditions and suggest different sets of materials that can be used on walls and roofs. At the end of the study, under the condition of no moisture on surface of structural components and in areas where the indoor and outdoor temperatures are 25.3 °C and 20.2 °C, respectively, maximum total heat conduction coefficients are calculated to be between 1.38 and 1.73 Kcal/m² °C h. According to the features of area and housing, for providing heat balance, total heat conduction coefficients requirements are calculated to be between 0.62 and 2.08 Kcal/m² °C h for walls, 0.33 and 1.62 Kcal/m² °C h for roofs. In research area, minimum ventilation capacities are determined as 0.72 m³/h hen for carbon dioxide balance and, according to outdoor temperature, as 0.83–1.20 m³/h hen for water vapor balance. Heat loss factors are calculated to be between 0.10 and 0.15 Kcal/°C h hen. We believe that these suggestions will greatly facilitate the work of project engineers in the design of laying hen houses in regions and areas with continental climate.     

八珍乌鸡的生产工艺

本文简述了八珍乌骨鸡的生产工艺和配方     

Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography

ABSTRACT: Albumen from hen eggs was diluted 3-fold with 0.05 M NaCl solution at pH 4.0 and was further treated with 30% ethanol for 8 h. The supernatant (77900 U/mg protein) thus obtained was further diluted (2.5-fold) with distilled water and its pH value was adjusted to 8.0 before being subjected to alcohol-insoluble cross-linked pea pod solid (AICLPPS) ion-exchange chromatography for lysozyme isolation. Results showed that AI-CLPPS ion-exchange chromatography increased the purification to 68-fold with a 72% lysozyme recovery from the starting albumen.     

Das elektrische Verhalten hochohmiger Stäube

Highly resistive dusts show markedly non‐ohmic properties. The property known as specific resistivity is strongly dependent on the dust layer thickness and on the polarity of the high voltage. The current transport occurs by excess charges of both polarities, which leads to high space charge densities and induces strong electrostatic fields. The theory of electrets provides a consistent explanation of the phenomena observed so far. To investigate the electrical properties, highly resistive dusts were exposed to an electrical field with interfering corona discharges within a tip‐plate arrangement.     

产蛋鸡饲料专用复合酶制剂的配方优选

用正交试验法对糖化酶、蛋白酶、α-淀粉酶、纤维素酶及果胶酶在产蛋鸡饲料中最佳添加量进行优选 ,以期找到最佳配方 .研究结果表明 ,合理的酶制剂配方可大幅度提高产蛋鸡生产性能     

Dose-response feeding study of short chain chlorinated paraffins (SCCPs) in laying hens: effects on laying performance and tissue distribution, accumulation and elimination kinetics

Technical short chain chlorinated paraffins (C10-C13 with 60% chlorine) were fed to 93 laying hens from 24 to 32 weeks of age in increasing concentrations of up to 100 mg/kg feed. No significant influence on health, relative organ weights or performance (laying intensity, egg weight, feed consumption) was noted. The chlorinated paraffin content of the tissues was linearly related to the concentration of short chain paraffins of the feed. The highest concentrations were found in abdominal fat, egg yolk and fatty tissues. Breast muscle, egg albumen and bile fluid contained minimal or no residues. Less than 1% of the chlorinated paraffins ingested were incorporated into the body (without head, feet, gut and feathers), whereas about 1.5% were eliminated with the egg yolk and 30% were excreted with urine and faeces. A six-week kinetic depuration study revealed a biphasic elimination with half-lifes of 4-40 min (liver, kidneys, legs, fat, blood) for the initial rapid phase, and 15-30 days (blood, fat, liver, yolk, kidneys, legs) for the terminal slow phase.     

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