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首页> 外文期刊>Indian Journal of Poultry Science >Effect of nutrient density on egg production and egg quality characteristics in commercial Leghorn strains
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Effect of nutrient density on egg production and egg quality characteristics in commercial Leghorn strains

机译：营养素浓度对商品来亨鸡菌株产蛋量和蛋品质特性的影响

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摘要

A study was conducted in a 3 x 3 factorial arrangement of three nutrient densities (low, medium, and high) and three commercial Leghorn strains with the objective to determine the effect of increasing both dietary energy and other nutrients (amino acids, Ca, and available P) on performance, egg composition, egg solids, and egg quality from 21 to 36 wk of age. Three strains of hens (n = 225 of each strain) at 21 wkof age were randomly divided into nine treatments (five replicates of 15 birds/treatment). There were no interactions between strain and diet except for BW. Strain had a significant effect on all measured parameters except mortality, whole egg solids and yolk color. As nutrient density increased, hens linearly adjusted feed intake to achieve similar energy intakes so that the similar quantities of dietary energy (0.025 MJ) were used to produce 1 g of egg. As nutrient density increased, egg mass linearly increased and feed conversion linearly improved. Egg-specific gravity and Haugh unit linearly decreased with increasing nutrient density. There was a quadratic response of the percentage of albumen solids to the increased nutrient density. Increasing both dietary energy and other nutrient (amino acids, Ca, and available P) contents significantly increased yolk and albumen weight at the same time, resulting in a significant increase of egg weight during early egg production. Egg weight may be maximized to genetic potential by increasing both dietary energy and other nutrient (amino acids,Ca, and available P) contents during early egg production. It can be concluded that increasing energy, protein and other nutrients significantly improve the nutrient utilization, egg production and egg quality parameters in the commercial Leghorn strains.
机译：以3种营养素密度（低，中和高）和3种商用来克亨鸡菌株的3 x 3因子排列进行了研究，目的是确定增加膳食能量和其他营养素（氨基酸，钙和磷）的影响。在年龄，21至36周龄之间的性能，蛋组成，蛋固形物和蛋品质方面可用P）。在21 wkof年龄的三只母鸡品系（每只品系中的n = 225）被随机分为九种处理方法（五只重复，每只处理15只鸡）。除体重外，品系与饮食之间没有相互作用。应变对除死亡率，全蛋固体和蛋黄颜色以外的所有测量参数都有显着影响。随着养分密度的增加，母鸡线性调整饲料摄入量以达到相似的能量摄入量，从而使用相似量的饮食能量（0.025 MJ）来生产1克鸡蛋。随着养分密度的增加，蛋重线性增加，饲料转化率线性改善。鸡蛋的比重和霍夫单位随养分密度的增加而线性下降。蛋白固体百分比对养分密度的增加有二次响应。增加饮食能量和其他营养素（氨基酸，钙和有效磷）的含量会同时显着增加蛋黄和蛋清重量，从而在早期产蛋期间显着增加蛋重。通过在早期产蛋期间增加饮食能量和其他营养素（氨基酸，Ca和有效磷）的含量，可以使蛋重达到遗传潜力。可以得出结论，商业化的来格霍恩菌株中增加能量，蛋白质和其他营养素可以显着提高营养素利用率，产蛋量和蛋质参数。

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