选用1024只30周龄海兰褐蛋鸡,采用4×4二因子完全随机试验设计,随机分为16个组,每个组4个重复.在添加非淀粉多糖酶小麦型日粮基础上添加4个蛋氨酸水平(0.28％、0.34％、0.40％、0.46％)和4个赖氨酸水平(0.68％、0.75％、0.82％、0.89％),研究日粮中不同蛋氨酸和赖氨酸水平对蛋鸡产蛋性能的影响.结果表明:日粮中蛋氨酸水平为0.40％时,平均蛋重显著提高(P＜0.05).日粮赖氨酸水平为0.82％时,平均产蛋率和蛋黄系数显著提高(P＜0.05),料蛋比极显著降低(P＜0.01),哈氏单位极显著增大(P＜0.05)；赖氨酸水平为0.75％时,平均蛋重(P＜0.05)和蛋形指数均增大.蛋黄颜色分别以蛋氨酸和赖氨酸最高时达到最大.结合回归方程得出,蛋鸡小麦型日粮中蛋氨酸(可消化蛋氨酸)和赖氨酸(可消化赖氨酸)的2组适宜水平为0.37％(0.33％)、0.73％(0.66％)和0.43％(0.39％)、0.84％(0.77％),蛋氨酸和赖氨酸为1∶1.96比例条件下的产蛋性能较好.%This experiment was conducted to study the effects of different levels of methionine and lysine in wheat-based diets adding non-starch polysaccharides enzyme on performance of laying hens and determined the appropriate level of methionine and lysine in wheat-based diets. A total of 1 024 Hy-Line (30-wk-old)were randomly divided into 16 treatment groups (4 replicates of 16 hens per treatment). Laying hens were fed with the diets containing four levels of methionine (0.28%, 0.34%, 0.40% and 0.46%) and four levels of lysine (0.68%, 0.75%, 0.82% and 0.89%) in a 4x4 factorial arrangement. The results showed that the weight increased significantly(P<0.05) . The laying rate and yolk index increased significantly(P<0.05), the Feed/egg ratio decreased significantly(P<0.01), the haugh unit increased significantly (P<0.01) while dietary lysine was 0.82%. The weight (P<0.05)and shape index increased while dietary lysine was 0.75%. The yolk color was maximal while dietary methionine and lysine were the highest. It could be concluded that the appropriate level of methionine (true digestible Met) and lysine (true digestible Lys) were 0.37%(0.33%), 0.73%(0.66%) and 0.43%(0.39%), 0.84%(0.77%), the egg laying performance was the best on condition that of the ratio of Met and Lys were 1/1.96.
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