Effects of Feeding Hongqu Glutinous Rice Wine Grains Diets on Performance and Egg Quality in Laying Hens
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摘要:
目的 研究饲粮中添加红曲酒糟对蛋鸡生产性能、蛋品质的影响，为红曲酒糟在蛋鸡饲粮中的应用提供参考。 方法 选取38周龄海兰褐蛋鸡192只，随机分为4组，每组6个重复，每个重复8只。对照组饲喂基础饲粮，试验Ⅰ组、试验Ⅱ组、试验Ⅲ组分别用4%、8%、12%红曲酒糟等量替代基础饲粮中的豆粕（去皮豆粕），预试期14 d，正试期42 d。 结果 结果表明：1）红曲酒糟干物质中粗蛋白质含量为46.18%、淀粉含量为10.46%、粗脂肪含量为8.75%、蛋白质消化率为52.47%，同时氨基酸含量丰富（尤其是含硫氨基酸达2.43%）。2）饲粮中添加4%～12%红曲酒糟对蛋鸡生产性能无显著影响（P＞0.05），可一定程度上提高蛋鸡采食量（尤其是热应激环境下）（P＞0.05）。3）蛋鸡饲粮中添加4%～12%红曲酒糟对蛋型指数、蛋壳强度、蛋壳厚度等指标无显著影响（P＞0.05），添加8%～12%红曲酒糟28 d后，可显著提高蛋黄色泽（P＜0.05）。 结论 红曲酒糟是一种优质蛋白饲料，在蛋鸡饲粮中替代豆粕使用，对蛋鸡生产性能无显著影响，可提高蛋黄色泽，一定程度上改善蛋品质。 Abstract:Objective This experiment was conducted to study the effects of feeding Hongqu glutinous rice wine grains (HGG) diet on the performance and egg quality of laying hens. Method A total of 192 38-week-old Hy-Line Brown laying hens were randomly divided into 4 groups with 6 replicates per group and 8 laying hens per replicate. The basal diet of experimental groups I-III were replaced (equivalent substitution) the soybean meal (dehulled soybean meal) with 4%, 8%, and 12% HGG, respectively, and the control group was fed basal diet. After 14 days pre-test period, enter the formal feeding experiment period which lasted for 42 days. Result The results showed as follows: 1) There was 46.18% crude protein, 10.46% starch, 8.75% ether extract, 52.47% protein digestibility, and rich in amino acids (especially 2.43% sulfur-containing amino acids) in HGG based on dry matter. 2) The dietary 4%～12% HGG had no significant effect on the production performance of laying hens (P＞0.05), while increased the feed intake of the layers to a certain extent (especially under the heat stress environment) (P＞0.05). The dietary 4%～12% HGG had no significant effect on the egg shape index, eggshell strength and eggshell thickness (P＞0.05), while the egg yolk color was significantly increased after feeding 8%～12% HGG dietary for 28 days (P＜0.05). Conclusion It can be concluded that HGG is a kind of high quality protein feed, which could replace soybean meal in the diet of laying hens. It had no significant effect on performance of laying hens, but could improve the yolk color and egg quality to a certain extent. -
Key words:
- Hongqu glutinous rice wine grains /
- laying hens /
- performance /
- egg quality
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表 1 饲粮组成及营养水平（风干基础）
Table 1. Composition and nutrient levels of diets（air-dry basis）
（单位：%） 原料
Ingredients对照组
Control group试验Ⅰ组
Experimental groupⅠ试验Ⅱ组
Experimental groupⅡ试验Ⅲ组
Experimental group Ⅲ玉米 Corn 64.0 64.0 64.0 64.0 去皮豆粕 Soybean meal dehulled 23.5 19.5 15.5 11.5 红曲酒糟 Hongqu glutinous rice wine grains — 4.00 8.0 12.0 石粉 CaCO3 10.0 10.0 10.0 10.0 磷酸氢钙 CaHPO4 1.5 1.5 1.5 1.5 氯化钠 NaCl 0.2 0.2 0.2 0.2 L-赖氨酸盐酸盐 L-Lys·HCl 0.08 0.15 0.23 0.30 DL-蛋氨酸DL-Met 0.18 0.16 0.14 0.13 L-苏氨酸L-Thr 0.05 0.05 0.05 0.05 沸石粉 Zeolite 0.19 0.14 0.08 0.02 预混料 Premix① 0.30 0.30 0.30 0.30 合计 Total 100.0 100.0 100.0 100.0 营养水平 Nutrient levels② 代谢能 ME/（MJ·kg−1） 11.110 11.109 11.108 11.106 粗蛋白质 CP 15.99 16.00 16.01 16.02 粗脂肪 EE 2.59 2.85 3.09 3.35 钙 Ca 4.21 4.20 4.18 4.17 总磷 TP 0.57 0.56 0.54 0.53 非植酸磷 NPP 0.37 0.37 0.36 0.36 赖氨酸 Lys 0.88 0.88 0.88 0.88 蛋氨酸 Met 0.43 0.43 0.43 0.43 蛋+胱氨酸 Met＋Cys 0.70 0.70 0.70 0.70 苏氨酸 Thr 0.66 0.66 0.66 0.66 色氨酸 Trp 0.18 0.18 0.18 0.18 注：①预混料为每千克饲粮提供：VA 10 000 IU，VD3 3 600 IU，VE 30.0 mg，VK3 2.4 mg，VB1 2.4 mg，VB2 9.0 mg，VB6 4.2 mg，VB12 0.03 mg，烟酰胺60.0 mg，D-泛酸12.0 mg，叶酸1.5 mg，生物素0.15 mg；铜6.5 mg，铁70 mg，锰60 mg，锌60 mg，碘0.4 mg，硒0.4 mg，钴0.3 mg。②饲粮营养水平为计算值。
Note：① The premix provided the following per kg of diets：VA 10 000 IU, VD3 3 600 IU, VE 30.0 mg, VK3 2.4 mg, VB1 2.4 mg, VB2 9.0 mg, VB6 4.2 mg, VB12 0.03 mg, Nicotinic acid amine 60.0 mg, D-pantothenic acid 12.0 mg, Folic acid 1.5 mg, Biotin 0.15 mg; Cu 6.5 mg, Fe 70 mg, Mn 60 mg, Zn 60 mg, I 0.40 mg, Se 0.4 mg, Co 0.3 mg. ② Dietary nutrient levels were calculated values.
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表 2 鸡舍白昼平均温度和湿度
Table 2. Average daytime temperature and humidity in henhouse
周龄 Weeks of age/wks 40 41 42 43 44 45 平均温度 Average temperature/℃ 27.0 26.9 28.8 29.1 29.6 29.7 平均湿度 Average humidity/% 78.1 83.4 78.5 77.3 74.5 73.3 室外最高温度 Maximum outdoor temperature/℃ 29.0 28.7 34.7 34.9 35.6 37.4
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表 3 红曲酒糟常规营养成分含量
Table 3. Nutrient contents of Hongqu glutinous rice wine grains
（单位：%） 营养成分
Nutrient contents红曲酒糟
Hongqu glutinous
rice wine grains白酒糟[7]
Distiller’s grains玉米DDGS*
Corn distiller's
dried grains
with solubles啤酒糟*
Brewers
dried grain水分 Moisture 12.00 10.87 10.8 12.0 干物质 DM 88.00 89.13 89.2 88.0 粗蛋白质 CP 46.18 14.36 27.5 24.3 淀粉 Starch 10.46 12.95 4.2 11.5 粗脂肪 EE 8.75 3.10 10.1 5.3 粗纤维 CF 4.74 24.17 6.6 13.4 粗灰分 ASH 2.54 15.42 5.1 4.2 钙 Ca 0.16 0.27 0.06 0.32 总磷 TP 0.20 0.30 0.71 0.42 干物质消化率
DM digestibility37.06 35.09 — — 蛋白质消化率
CP digestibility52.47 36.59 — — 淀粉消化率
Starch digestibility10.30 — — — 注：*中国饲料成分与营养价值表（第30版，2019），表3同；表中“—”表示未提及。
Note: *Tables of Feed Composition and Nutritive Values in China（The 30rd edition, 2019），The same as Table 3；“—” in the table means not mentioned.
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表 4 红曲酒糟氨基酸含量
Table 4. Amino acids of Hongqu glutinous rice wine grains
（单位：%） 氨基酸
Amino
acids红曲酒糟
Hongqu glutinous
rice wine grains去皮豆粕*
Soybean meal
dehulled玉米DDGS*
Corn distiller's
dried grains
with solubles啤酒糟*
Brewers dr
ied grain赖氨酸 Lys 1.67 2.87 0.71 0.72 蛋氨酸 Met 1.30 0.65 0.57 0.52 胱氨酸 Cys 1.13 0.70 0.54 0.35 苏氨酸 Thr 2.11 1.78 0.99 0.81 缬氨酸 Val 3.36 2.17 1.32 1.66 亮氨酸 Leu 4.93 2.43 3.13 1.08 异亮氨酸 Ile 2.46 2.02 0.97 1.18 苯丙氨酸 Phe 2.91 2.24 1.28 2.35 酪氨酸 Tyr 3.14 1.51 1.09 1.17 组氨酸 His 0.01 1.17 0.75 0.51 精氨酸 Arg 3.63 3.29 1.12 0.98
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表 5 红曲酒糟对蛋鸡生产性能的影响
Table 5. Effects of feeding Hongqu glutinous rice wine grains diets on performance in laying hens
项目与组别
Items and groups日均采食量 ADFI/g 40周龄
40 weeks of age41周龄
41 weeks of age42周龄
42 weeks of age43周龄
43 weeks of age44周龄
44 weeks of age45周龄
45 weeks of age对照组 Control group 110.3±6.5 107.9±1.9 105.8±3.7 104.7±4.4 99.9±3.5 98.0±3.7 试验Ⅰ组 Experimental groupⅠ 117.3±8.4 110.5±2.4 100.9±7.8 100.3±5.5 100.9±1.3 99.9±1.8 试验Ⅱ组 Experimental groupⅡ 115.4±7.8 113.8±4.1 102.0±3.8 102.0±4.0 103.5±3.9 100.7±5.0 试验Ⅲ组 Experimental group Ⅲ 114.7±5.8 109.3±2.3 103.8±5.7 103.4±3.5 100.8±2.4 102.9±4.4 平均产蛋率 Average laying rate/% 对照组 Control group 92.7±3.9 89.6±5.6 89.4±4.5 88.6±6.2 88.5±1.8 87.5±5.4 试验Ⅰ组 Experimental groupⅠ 92.4±7.7 89.3±3.6 88.6±3.5 88.1±5.3 88.7±8.1 88.9±5.5 试验Ⅱ组 Experimental groupⅡ 92.9±6.4 91.4±8.1 90.0±2.2 89.6±2.6 89.3±4.0 88.4±3.1 试验Ⅲ组 Experimental group Ⅲ 93.1±4.1 89.4±4.7 89.4±4.7 89.2±1.1 89.3±3.2 89.1±1.9 平均蛋重 Average egg weight/g 对照组 Control group 60.3±1.6 59.5±2.2 57.0±1.6 57.9±1.7 58.1±1.3 57.5±1.9 试验Ⅰ组 Experimental groupⅠ 60.7±1.1 59.2±2.2 56.6±2.2 57.5±1.5 58.4±0.8 57.2±1.6 试验Ⅱ组 Experimental groupⅡ 60.7±1.3 59.5±1.1 56.2±1.1 57.4±1.0 57.9±1.3 57.1±1.1 试验Ⅲ组 Experimental group Ⅲ 60.5±2.1 59.9±1.9 57.6±1.3 57.9±1.6 58.9±1.4 57.7±0.9 料蛋比 Feed/Egg mass 对照组 Control group 1.98±0.10 2.03±0.19 2.08±0.05 2.05±0.13 1.93±0.06 1.95±0.17 试验Ⅰ组 Experimental groupⅠ 2.13±0.22 2.10±0.17 2.00±0.09 1.95±0.06 1.97±0.15 1.98±0.13 试验Ⅱ组 Experimental groupⅡ 2.08±0.10 2.10±0.10 2.03±0.10 2.00±0.08 1.98±0.10 1.98±0.10 试验Ⅲ组 Experimental group Ⅲ 2.05±0.13 2.05±0.06 2.00±0.14 2.00±0.05 1.87±0.12 2.00±0.12 注：同一项目同列数据后相同或无字母表示差异不显著（P＞0.05），不同小写字母表示差异显著（P＜0.05），不同大写字母表示差异极显著（P＜0.01）。表6同。
Note: In the same item and the same column, values with the same letter or no letter superscripts mean no significant difference（P＞0.05）, while with different small letter superscripts mean significant difference（P＜0.05）, with different capital letter superscripts mean very significant difference（P＜0.01）. The same as Table 6.
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表 6 红曲酒糟对蛋鸡蛋品质的影响
Table 6. Effects of feeding Hongqu glutinous rice wine grains diets on egg quality in laying hens
项目与组别
Items and groups蛋型指数 Egg-shape index 41周龄
41 weeks of age43周龄
43 weeks of age45周龄
45 weeks of age对照组 Control group 1.28±0.04 1.30±0.03 1.30±0.04 试验Ⅰ组 Experimental groupⅠ 1.28±0.03 1.29±0.05 1.30±0.04 试验Ⅱ组 Experimental groupⅡ 1.27±0.04 1.29±0.05 1.29±0.04 试验Ⅲ组 Experimental group Ⅲ 1.27±0.04 1.30±0.05 1.30±0.04 蛋壳强度 Shell strength/（kg·cm−2） 对照组 Control group 3.41±0.84 3.42±0.75 3.07±0.92 试验Ⅰ组 Experimental groupⅠ 3.75±0.67 3.16±0.71 3.35±0.75 试验Ⅱ组 Experimental groupⅡ 3.68±0.66 3.01±0.76 2.90±0.89 试验Ⅲ组 Experimental group Ⅲ 3.45±0.77 3.33±0.81 2.88±0.79 蛋壳厚度 Shell thickness/mm 对照组 Control group 0.30±0.03 0.29±0.03 0.30±0.02 试验Ⅰ组 Experimental groupⅠ 0.31±0.02 0.27±0.03 0.31±0.02 试验Ⅱ组 Experimental groupⅡ 0.30±0.02 0.28±0.03 0.30±0.02 试验Ⅲ组 Experimental group Ⅲ 0.28±0.03 0.29±0.02 0.30±0.02 蛋黄色泽 Yolk color/罗氏比色值 对照组 Control group 4.90±0.75 5.78±1.01 a 5.13±0.75 a 试验Ⅰ组 Experimental groupⅠ 4.93±0.82 6.30±1.07 b 5.20±0.94 ab 试验Ⅱ组 Experimental groupⅡ 4.90±0.91 6.38±1.00 b 5.66±0.84 b 试验Ⅲ组 Experimental group Ⅲ 5.07±0.91 6.42±0.89 b 5.67±0.96 b 哈氏单位 Haugh unit 对照组 Control group 89.03±5.70 ABb 86.28±7.92 ab 87.41±6.18 试验Ⅰ组 Experimental groupⅠ 87.68±5.87 ABab 88.43±4.64 ab 86.05±6.54 试验Ⅱ组 Experimental groupⅡ 90.07±4.39 Bb 89.65±6.08 b 88.04±5.12 试验Ⅲ组 Experimental group Ⅲ 85.94±6.19 Aa 85.98±6.33 a 87.57±5.90
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