温度和日粮营养水平对产蛋鸡蛋品质影响的研究

被引:10
作者
吴庆鹉
林海
杨全明
余振华
尹逊河
机构
[1] 山东农业大学畜牧兽医系,山东农业大学畜牧兽医系,山东农业大学畜牧兽医系,山东农业大学畜牧兽医系,山东农业大学畜牧兽医系
关键词
温度; 蛋品质; 蛋重; 蛋壳厚度; 蛋型; 哈夫单位; 蛋白质; 能量;
D O I
暂无
中图分类号
学科分类号
摘要
本文进行了温度和日粮能量、蛋白质水平对鸡蛋品质影响的研究。结果表明,高温(29.3~33.1℃)显著降低了蛋重和蛋壳厚度(P<0.01),对蛋型指数无显著影响,高温(33.1℃)显著提高蛋白高度和哈夫单位(P0.05),低蛋白日粮使蛋型指数升高,蛋白高度及哈夫单位与蛋白质摄入量无显著相关(P>O.05)。
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页码:1 / 8
页数:8
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