不同水平脂肪粉对海兰褐蛋鸡产蛋性能和蛋品质的影响

doi:10.16431/j.cnki.1671-7236.2026.01.021

Abstract

Abstract:

Objective This experiment aimed to investigate the effects of different levels of fat powder on the egg-laying performance， egg quality， serum biochemical indicators， and nutrient apparent metabolic rate of Hy-Line Brown laying hens， in order to provide a scientific basis for the application of fat powder in the feed ration of laying hens. Method A total of 270 Hy-Line Brown laying hens， aged 44 weeks， were selected and randomly divided into three groups， with six replicates per group and 15 hens in each replicate. The hens in control group were received a basic feed， while in the experimental groups were fed with 2% and 4% fat powder in the basic feed， respectively. The pre-feeding period was 1 week， and the experimental period was 8 weeks. The number of eggs， abnormal eggs and egg weight were recorded every day， and the feed consumption was recorded every week to calculate the average daily feed intake， egg production rate， average egg weight and feed-egg ratio. Eggs and serum were collected at 48 and 52 weeks of age to determine egg quality and serum biochemical indexes. Feces were collected at 52 weeks of age to determine the apparent metabolic rate of nutrients. Result Compared with control group， ①The mean daily feed intake of laying hens at 49-52 weeks of age was significantly higher in 2% fat powder group （P<0.05）. ② Eggshell thickness was significantly lower at 48 weeks old in 2% and 4% fat powder groups （P<0.05）， while egg specific gravity was significantly higher at 52 weeks old （P<0.05）. ③Alkaline phosphatase activity was significantly higher （P<0.05）， while the content of immunoglobulin A was significantly lower （P<0.05） in serum of 48 weeks old laying hens in 2% fat powder group. ④Glutamine aminotransferase activity and immunoglobulin G content were significantly increased （P<0.05）， while immunoglobulin A content was significantly decreased （P<0.05） in serum of 52 weeks old laying hens in 2% fat powder group. Conclusion Addition of 2% and 4% fat powder significantly improved feed intake and egg quality in Hy-Line Brown laying hens， but there might be a risk of inhibiting lipid metabolism.Based on the results of this experiment， the recommended amount of fat powder to be added was 2%.

Key words: fat powder; Hy-Line Brown laying hens; egg-laying performance; egg quality; serum biochemistry indicators; apparent metabolic rate

CLC Number:

S831.5

ZOU Yinghao, WANG Yong, SUN Lihua, CHEN Xing, WANG Jie, LIU Guohua, WANG Kun, ZHENG Aijuan, ZHENG Shugui. The Effects of Different Levels of Fat Powder on the Egg-laying Performance and Egg Quality of Hy-Line Brown Laying Hens[J]. China Animal Husbandry & Veterinary Medicine, 2026, 53(1): 233-244.

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References 51

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项目 Items	脂肪粉添加水平 Fat powder addition levels
项目 Items	0	2%	4%
原料 Ingredients
玉米 Corn	62.49	58.19	53.89
大豆粕 Soybean meal	24.69	24.30	24.26
米糠粕 Rice bran meal	0	3.37	5.57
脂肪粉 Fat powder	0	2.00	4.00
大豆油 Soybean oil	1.01	0.35	0
稻壳 Rice husk	0	0	0.49
石粉 Limestone	9.78	9.78	9.78
磷酸氢钙 CaHPO₄	1.24	1.22	1.22
食盐 NaCl	0.32	0.32	0.32
DL-蛋氨酸 DL-methionine	0.14	0.14	0.14
氯化胆碱 Choline chloride	0.10	0.10	0.10
预混料 Premix^①	0.23	0.23	0.23
合计 Total	100.00	100.00	100.00
营养成分 Nutrient components^②
代谢能 ME/（MJ/kg）	11.30	11.30	11.30
粗蛋白质 CP	15.70	15.70	15.70
钙 Ca	3.80	3.80	3.80
有效磷 AP	0.32	0.32	0.32
蛋氨酸 Met	0.40	0.40	0.40
赖氨酸 Lys	0.85	0.85	0.85
蛋氨酸＋胱氨酸 Met＋Cys-Cys	0.68	0.68	0.68
苏氨酸 Thr	0.63	0.63	0.63

项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
产蛋率 Egg production rate/%	87.78	90.00	89.56	1.310	0.786
平均蛋重 Average egg weight/g	64.16	64.71	64.60	0.265	0.696
平均日采食量 Average daily feed intake/g	122.71^b	127.58^ab	128.93^a	1.133	0.049
料蛋比 Feed-egg ratio	2.19	2.19	2.24	0.030	0.769
异常蛋率 Abnormal egg rate/%	1.44	1.26	2.93	0.839	0.696

项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
产蛋率 Egg production rate/%	87.34	89.29	88.26	1.237	0.832
平均蛋重 Average egg weight/g	63.58	63.95	64.39	0.285	0.533
平均日采食量 Average daily feed intake/g	122.87^b	130.79^a	131.07^a	1.408	0.015
料蛋比 Feed-egg ratio	2.22	2.29	2.32	0.037	0.552
异常蛋率 Abnormal egg rate/%	1.53	1.61	1.73	0.615	0.992

项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
蛋比重 Egg specific gravity	1.09	1.09	1.07	0.007	0.215
蛋壳重 Eggshell weight/g	6.63	6.45	6.62	0.089	0.692
蛋白高度 Protein height/mm	5.32	6.09	6.87	0.327	0.153
哈氏单位 Harshtick	67.43	72.28	80.68	3.056	0.205
蛋壳强度 Eggshell strength/N	41.73	46.39	42.49	1.270	0.285
蛋壳厚度 Eggshell thickness/mm	0.37^a	0.35^b	0.33^b	0.005	0.013

项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
蛋比重 Egg specific gravity	1.04^b	1.12^a	1.10^a	0.011	0.002
蛋壳重 Eggshell weight/g	6.68	6.82	6.56	0.076	0.382
蛋白高度 Protein height/mm	6.35	6.09	6.58	0.252	0.747
哈氏单位 Harshtick	76.53	74.71	77.04	2.161	0.903
蛋壳强度 Eggshell strength/N	39.32	44.11	43.56	1.499	0.383
蛋壳厚度 Eggshell thickness/mm	0.36	0.37	0.37	0.004	0.510

The Effects of Different Levels of Fat Powder on the Egg-laying Performance and Egg Quality of Hy-Line Brown Laying Hens

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项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
碱性磷酸酶 ALP/（U/L）	293.92^b	528.38^a	447.11^a	28.877	<0.001
谷丙转氨酶 ALT/（U/L）	7.56	7.47	7.45	0.234	0.984
谷草转氨酶 AST/（U/L）	184.08^b	198.66^b	226.48^a	6.569	0.016
谷草转氨酶/谷丙转氨酶 AST/ALT	24.81	27.09	30.71	1.204	0.129
总蛋白 TP/（g/L）	56.18^b	56.66^b	63.37^a	1.256	0.021
白蛋白 ALB/（g/L）	22.85	23.98	25.44	0.500	0.100
球蛋白 GLB/（g/L）	33.33^b	32.68^b	37.94^a	0.918	0.027
白蛋白/球蛋白 ALB/GLB	0.69	0.74	0.67	0.017	0.274
尿素氮 BUN/（mmol/L）	9.15	9.12	10.12	0.306	0.338
甘油三酯 TG/（mmol/L）	12.85^b	13.90^b	18.72^a	1.046	0.039
总胆固醇 TC/（mmol/L）	2.65	2.75	3.46	0.177	0.125
高密度脂蛋白 HDL/（mmol/L）	0.38	0.36	0.38	0.015	0.855
低密度脂蛋白 LDL/（mmol/L）	0.84	0.84	1.07	0.050	0.083
葡萄糖 GLU/（mmol/L）	11.51^a	11.86^a	9.96^b	0.319	0.023
免疫球蛋白G IgG/（μg/L）	0.18^b	0.20^ab	0.22^a	0.006	0.007
免疫球蛋白A IgA/（μg/L）	0.30^a	0.22^b	0.28^a	0.010	<0.001
免疫球蛋白M IgM/（μg/L）	0.22	0.23	0.23	0.005	0.658

项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
碱性磷酸酶 ALP/（U/L）	177.19	202.35	208.65	10.794	0.480
谷丙转氨酶 ALT/（U/L）	7.78^b	11.16^a	9.93^a	0.441	0.001
谷草转氨酶 AST/（U/L）	262.18	268.88	232.55	10.063	0.309
谷草转氨酶/谷丙转氨酶 AST/ALT	33.87^a	24.44^b	23.91^b	1.631	0.009
总蛋白 TP/（g/L）	63.52	66.80	58.36	1.935	0.206
白蛋白 ALB/（g/L）	27.49^a	25.95^ab	22.67^b	0.847	0.049
球蛋白 GLB/（g/L）	36.03	40.86	35.69	1.510	0.313
白蛋白/球蛋白 ALB/GLB	0.77	0.65	0.65	0.026	0.114
尿素氮 BUN/（mmol/L）	9.01	9.08	9.12	0.024	0.127
甘油三酯 TG/（mmol/L）	16.13	18.29	14.77	1.000	0.372
总胆固醇 TC/（mmol/L）	3.25	3.46	2.62	0.221	0.288
高密度脂蛋白 HDL/（mmol/L）	0.35	0.38	0.34	0.015	0.637
低密度脂蛋白 LDL/（mmol/L）	1.16	1.15	0.82	0.075	0.099
葡萄糖 GLU/（mmol/L）	13.68	13.50	13.16	0.250	0.715
免疫球蛋白G IgG/（μg/L）	0.42^b	0.47^a	0.36^c	0.012	<0.001
免疫球蛋白A IgA/（μg/L）	0.45^a	0.30^b	0.31^b	0.018	<0.001
免疫球蛋白M IgM/（μg/L）	0.41^b	0.42^b	0.46^a	0.007	0.003

项目 Items	脂肪粉添加水平 Fat powder addition levels			标准误 SEM	P值 P-value
项目 Items	0	2%	4%	标准误 SEM	P值 P-value
粗脂肪 EE	80.06	71.04	73.12	1.984	0.151
粗蛋白质 CP	49.22	43.73	46.38	1.480	0.340
干物质 DM	69.93	66.79	67.49	0.703	0.162
总能 GE	77.46	75.01	74.36	0.600	0.075