Junqueira O M, Miles R D, Harms R H
Poult Sci. 1984 Jun;63(6):1229-36. doi: 10.3382/ps.0631229.
Two experiments were conducted with commercial egg production type hens to determine the effects of dietary phosphorus, sodium, and chloride levels as related to levels of plasma calcium and phosphorus, blood acid-base balance, and production characteristics. Sodium and chloride were supplied to the diet as sodium bicarbonate and hydrochloric acid, respectively. In Experiment 1, five treatment groups were fed diets ad libitum containing .2, .6, 1.0, 1.4, and 1.8% total phosphorus. The remaining treatment group was fed a diet containing .4% total phosphorus from 1400 to 2030 hr and 1.4% total phosphorus from 600 to 1100 hr. In Experiment 2, a 3 X 4 factorial arrangement of treatments was used that consisted of three levels of total phosphorus (.2, .6, and 1.4%) and four levels of added sodium (0, .06, .22, and .45%) provided by sodium bicarbonate. Three other treatment groups were fed diets containing .36% supplemental chloride supplied by hydrochloric acid and either .2, .6, or 1.4% total phosphorus. Egg production was decreased in hens fed diets containing 1.8% total phosphorus. Egg specific gravity was decreased by both low and high phosphorus levels. Hens fed .4% total phosphorus in the afternoon produced eggs with higher specific gravity as compared with hens fed 1.4% total phosphorus during the entire experiment. At 1.4% dietary phosphorus, a significant increase in specific gravity was observed when .2 or .8% sodium bicarbonate was added to the diet. Increasing dietary phosphorus resulted in elevated plasma phosphorus and calcium concentration. Plasma phosphorus of hens fed .2 through 1.8% total phosphorus declined slowly from oviposition until 6 hr after oviposition and then reached a peak at 21 hr after oviposition.(ABSTRACT TRUNCATED AT 250 WORDS)
用商品蛋鸡进行了两项试验，以确定日粮中磷、钠和氯水平对血浆钙和磷水平、血液酸碱平衡及生产性能的影响。钠和氯分别以碳酸氢钠和盐酸的形式添加到日粮中。在试验1中，五个处理组自由采食含总磷量分别为0.2%、0.6%、1.0%、1.4%和1.8%的日粮。其余处理组在1400至2030时饲喂含总磷量0.4%的日粮，在600至1100时饲喂含总磷量1.4%的日粮。在试验2中，采用3×4析因处理设计，包括三个总磷水平（0.2%、0.6%和1.4%）和四个由碳酸氢钠提供的添加钠水平（0、0.06%、0.22%和0.45%）。另外三个处理组饲喂含盐酸提供的0.36%补充氯且总磷量分别为0.2%、0.6%或1.4%的日粮。饲喂含总磷量1.8%日粮的母鸡产蛋量下降。低磷和高磷水平均使蛋的比重降低。与在整个试验期间饲喂总磷量1.4%日粮的母鸡相比，下午饲喂总磷量0.4%日粮的母鸡所产蛋的比重更高。当日粮中磷含量为1.4%时，添加0.2%或0.8%碳酸氢钠可使蛋的比重显著增加。日粮磷含量增加导致血浆磷和钙浓度升高。饲喂总磷量0.2%至1.8%日粮的母鸡，其血浆磷在排卵后至排卵后6小时缓慢下降，然后在排卵后21小时达到峰值。（摘要截断于250字）
