Keywords

Soy Peptides, Lactobacilli, Laying Hens, Production Performance, Egg Quality, Blood Biochemical Indicators

Abstract

This experiment aims to study the effects of soybean peptides and lactobacilli on the production performance, egg quality and blood biochemical indicators of laying hens. 576 healthy 336-day-old Luoman commercial laying hens were selected and randomly divided into 8 groups, with 3 replicates in each group and 24 chickens in each replicate. The control group was fed basal diet, and the experimental group was fed basal diet supplemented with 0.075%, 0.15%, 0.3% soy peptide and 0.1%, 0.2%, 0.4% lactic acid bacterin and 0.15% soy peptide + 0.2% lactobacilli. experimental diets. The pre-trial period is 1 week and the main trial period is 4 weeks. The results show that: 1) Adding 0.15% soybean peptide or 0.2% lactic acid bacterium to the diet can significantly increase the egg production rate of laying hens (P<0.01), reduce the feed-to-egg ratio (P<0.05), and significantly increase the Haugh unit (P <0.05), and had no significant effect on average daily feed intake, eggshell thickness, and eggshell strength (P>0.05). 2) Adding 0.15% soybean peptide or 0.2% lactic acid bacterium to the diet can significantly or significantly increase plasma aspartate aminotransferase (GOT) (P£¼0.01, P£¼0.05) and glutamic acid aminotransferase (GPT) activities (P£¼0.01). Reduce plasma uric acid content (P<0.01), but have no significant effect on plasma total protein, albumin, and globulin content (P>0.05). It can be seen that adding 0.15% soy peptide or 0.2% lactic acid bacterin to the diet can improve the production performance and egg quality of laying hens, improve protein metabolism, and the combined application of 0.15% soy peptide + 0.2% lactic acid bacterin is better than either alone. Add soy peptides or lactobacilli.

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Original research done by Sun Rujiang, Lu Yueqin, Zhang Rijun

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