This experiment was conducted to investigate the effects of different sources and levels of vitamin D3 on performance, eggshell quality and tibial quality of laying hens. Three hundred and twenty 21-week-old healthy Nick laying hens with similar body weight were randomly allocated to 8 groups with 4 replicates per group and 10 hens per replicate. Test laying hens were all fed corn-soybean meal type basal diet. The laying hens in groups 1 to 4 were fed the basal diet supplemented with 100 , 300 , 900 and 2 700 IU/kg ordinary vita-min D3 ( OVD3 ) , respectively, and the laying hens in groups 5 to 8 were fed the basal diet supplemented with 100, 300, 900 and 2 700 IU/kg nano vitamin D3(NVD3), respectively. The pre-feeding period lasted for 1 week, and the experimental period lasted for 18 weeks. The results showed as follows:1) the ratio of soft and broken egg of laying hens in NVD3 group was significantly lower than that in OVD3 group ( P<0 . 05 ) . With the increase of vitamin D3 level, the ratio of soft and broken egg was significantly decreased ( P <0 . 05 ) . 2 ) Vitamin D3 source and level had no significant effects on the indices of egg quality of laying hens ( P >0 . 05 ) . 3 ) The tibial strength of laying hens in NVD3 group was significantly higher than that in OVD3 group ( P<0 . 05 ) , while the content of tibial phorsphorus in OVD3 group was significantly higher than that in NVD3 group (P<0. 05). The tibial strength showed a increase trend with the vitamin D3 level increasing, and that in 100 IU/kg group was significantly lower than that in 900 and 2 700 IU/kg groups ( P<0 . 05 ) . 4 ) There were no significant interactions between vitamin D3 source and level in the performance, egg quality and tibial quali-ty ( P>0 . 05 ) . The results indicate that NVD3 can replace OVD3 as a vitamin D3 source in diets of laying hens, and its effect on performance and tibial quality is better than OVD3 . Combining with performance, egg quality and tibial quality, the suitable dietary vitamin D3 level of laying hens is in the range of 900 to 2 700 IU/kg.%本试验旨在研究不同来源和水平的维生素D3对蛋鸡生产性能、蛋品质及胫骨质量的影响。选取320只体重相近、健康的21周龄尼克粉蛋鸡,随机分成8组,每组4个重复,每个重复10只鸡。试验鸡均饲喂玉米-豆粕型基础饲粮。1~4组在基础饲粮中分别添加100、300、900、2700 IU/kg的普通维生素 D3( OVD3),5~8组在基础饲粮中分别添加100、300、900、2700 IU/kg的纳米维生素D3( NVD3)。预试期1周,正试期18周。结果表明：1) NVD3组蛋鸡的软破蛋率显著低于 OVD3组( P <0.05)。随着维生素 D3水平的升高,软破蛋率显著降低(P<0.05)。2)维生素 D3来源及水平对蛋鸡的蛋品质指标均无显著影响(P >0.05)。3) NVD3组蛋鸡的胫骨强度显著高于OVD3组( P<0.05),而OVD3组蛋鸡的胫骨磷含量则显著高于NVD3组( P<0.05)。胫骨强度随着维生素D3水平的升高有升高的趋势,且100 IU/kg组显著低于900和2700 IU/kg组( P<0.05)。4)维生素D3来源与水平在蛋鸡生产性能、蛋品质及胫骨质量上均未表现出显著的互作效应(P>0.05)。结果提示,NVD3可以替代OVD3作为蛋鸡饲粮的维生素D3来源,且其在生产性能和胫骨质量方面的表现要优于OVD3；结合生产性能、蛋品质和胫骨质量,蛋鸡饲粮适宜维生素D3水平应在900~2700 IU/kg内。
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