本试验旨在研究饲粮中不同粗蛋白质水平对"京红1号"蛋鸡产蛋后期生产性能和蛋品质的影响,以确定其适宜蛋白质水平.试验选用41周龄"京红1号"商品代蛋鸡720只,按实测粗蛋白质水平(分别为14.08%、14.53%、14.98%和15.44%)随机分为Ⅰ组、Ⅱ组、Ⅲ组和Ⅳ组,每组12个重复,每个重复15只鸡.预试期1周,正试期22周.结果表明:1)饲粮粗蛋白质水平对蛋鸡产蛋率、平均蛋重和日产蛋量影响显著(P<0.05),且其均随饲粮粗蛋白质水平升高线性增加(P<0.05);饲粮粗蛋白质水平对蛋鸡料蛋比影响显著(P<0.05),且其随粗蛋白质水平升高线性降低(P<0.05).2)Ⅳ组蛋壳厚度显著高于Ⅰ组和Ⅲ组(P<0.05);Ⅳ组蛋重显著高于Ⅰ组和Ⅱ组(P<0.05),蛋重随着饲粮粗蛋白质水平升高线性增加(P<0.05).3)经济效益分析表明Ⅳ组蛋重成本最低,经济效益最佳.综合生产性能与经济效益分析,42~64周龄"京红1号"蛋鸡适宜粗蛋白质水平为15.44%,适宜蛋白质能量比为13.41 g/MJ.%The research was conducted to investigate the effects of different dietary crude protein ( CP) level on performance and egg quality of Jinghong laying hens during late stage of egg production, and to obtain opti-mum protein proportion for them.A total of 720 Jinghong laying hens aged at 41 weeks were randomly divided into groupsⅠ,Ⅱ,Ⅲ and Ⅳ with 12 replicates per group and 15 hens per replicate.The CP level in diets of four groups was 14.08%, 14.53%, 14.98%and 15.44%, respectively.The adaptation period was 1 week, and the experimental period was 22 weeks.The results showed as follows:1) there was significant difference in laying rate, average egg weight and daily egg production ( P<0.05) among different dietary CP levels, and all of them were increased linearly with dietary CP level increasing ( P<0.05) .Besides, there was significant difference in the ratio of feed to egg ( P<0.05) among different dietary CP levels, and the ratio of feed to egg was decreased linearly with the increase of dietary CP level ( P<0.05) .2) Eggshell thickness in groupⅣwas significantly higher than that of group Ⅰ and group Ⅲ ( P<0.05 ) .Compared with groups Ⅰ and Ⅱ, egg weight in groupⅥwas significantly higher ( P<0.05) , and egg weight was increased with the increasing of di-etary CP level ( P<0.05) .3) Economic analysis showed that the egg weight cost of group Ⅵ was the lowest and got the best economic benefit among all groups.In conclusion, 15.44%( CP/energy was 13.41 g/MJ) is recommended as the best CP level for Jinghong laying hens from 42 to 64 weeks of age.
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