Rattanawut Jessada, Pimpa Opart, Yamauchi Koh-En
Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani, Thailand.
Laboratory of Animal Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kagawa, Japan.
Anim Sci J. 2018 Nov;89(11):1572-1580. doi: 10.1111/asj.13080. Epub 2018 Aug 27.
This study investigated the effects of bamboo vinegar (BV) supplementation on performance, eggshell quality, ileal microflora, and villus morphology in aged laying hens. A total of 320 hens (70 weeks old) were divided into 4 dietary treatments with 10 replicates of 8 hens each. They were fed a basal diet supplemented with BV at 0%, 0.2%, 0.4%, or 0.8% level until 86 weeks of age. The level of BV in the diet had no effect on egg performance, feed intake, or feed efficiency (p > 0.10). Damaged egg rate decreased in the hens fed the 0.4% and 0.8% BV diets during 79-86 weeks of age (p < 0.05). Eggshell thickness and eggshell strength were higher in the hens fed the 0.4% and 0.8% BV diets at weeks 82 and 86 compared to the controls. In the ileal content, population of Escherichia coli and Salmonella spp. decreased with 0.4% and 0.8% BV (p < 0.05). Villus height and areas of duodenum were higher in the hens fed the 0.4% and 0.8% BV diets (p < 0.05). The results indicate that a level of 0.4% BV in a layer's diet is sufficient for reducing pathogenic bacteria, stimulating intestinal functions and improving eggshell quality of laying hens in the late phase of production.
本研究调查了添加竹醋（BV）对老龄蛋鸡生产性能、蛋壳质量、回肠微生物群和绒毛形态的影响。总共320只母鸡（70周龄）被分为4种日粮处理组，每组8只母鸡，重复10次。给它们饲喂添加0%、0.2%、0.4%或0.8%水平BV的基础日粮，直至86周龄。日粮中BV水平对产蛋性能、采食量或饲料效率没有影响（p>0.10）。在79 - 86周龄期间，饲喂0.4%和0.8% BV日粮的母鸡破损蛋率降低（p<0.05）。与对照组相比，在第82周和第86周时，饲喂0.4%和0.8% BV日粮的母鸡蛋壳厚度和蛋壳强度更高。在回肠内容物中，大肠杆菌和沙门氏菌属的数量随着0.4%和0.8% BV的添加而减少（p<0.05）。饲喂0.4%和0.8% BV日粮的母鸡十二指肠绒毛高度和面积更高（p<0.05）。结果表明，蛋鸡日粮中0.4%的BV水平足以减少病原菌、刺激肠道功能并改善产蛋后期蛋鸡的蛋壳质量。
