摘 要
蛋鸡产蛋后期是影响鸡蛋品质和经济效益的重要阶段，但该阶段的营养调控研究相对较少。本研究旨在探讨不同营养水平对蛋鸡产蛋后期蛋品质的影响，为优化饲料配方提供科学依据。通过选取240只海兰褐蛋鸡，随机分为4组，分别饲喂低蛋白高能量、高蛋白低能量、平衡营养及对照日粮，连续试验8周后测定鸡蛋的重量、壳强度、哈氏单位、蛋黄比例等指标。结果表明，平衡营养组的鸡蛋壳强度显著高于其他组（P0.05），且哈氏单位保持在较高水平，而低蛋白高能量组的蛋黄比例有所下降。研究表明，产蛋后期蛋鸡的日粮营养水平对蛋品质具有显著影响，其中平衡营养方案可有效改善蛋壳质量和蛋白品质。本研究的创新点在于首次系统评估了产蛋后期特定营养配比对蛋品质的综合影响，为延长蛋鸡生产周期和提升经济效益提供了新思路。
关键词：蛋鸡产蛋后期；营养水平；蛋品质；平衡营养；经济效益
EFFECTS OF NUTRITIONAL REGULATION ON EGG QUALITY IN THE LATE LAYING PERIOD OF LAYER HENS
ABSTRACT
The late laying period of egg-laying hens is a critical stage that significantly affects egg quality and economic efficiency; however, relatively fewer studies have focused on nutritional regulation during this phase. This study aimed to investigate the effects of different nutritional levels on egg quality during the late laying period of egg-laying hens, providing scientific evidence for optimizing feed formulations. A total of 240 Hy-Line Brown hens were selected and randomly divided into four groups, which were fed diets with low protein and high energy, high protein and low energy, balanced nutrition, and a control diet, respectively. The trial lasted for eight weeks, after which indicators such as egg weight, shell strength, Haugh unit, and yolk proportion were measured. Results showed that the shell strength of eggs from the balanced nutrition group was significantly higher than that of other groups (P0.05), and the Haugh unit remained at a relatively high level, whereas the yolk proportion in the low protein and high energy group decreased. This study demonstrated that the nutritional level of diets during the late laying period significantly influenced egg quality, with the balanced nutrition regimen effectively improving shell quality and albumen quality. The innovation of this study lies in its systematic evaluation of the comprehensive impact of specific nutritional ratios on egg quality during the late laying period, offering new insights into extending the production cycle of egg-laying hens and enhancing economic benefits.
KEY WORDS：Laying Hens In The Late Stage Of Egg Production；Nutritional Level；Egg Quality；Balanced Nutrition；Economic Benefit
目 录
摘 要 I
ABSTRACT II
第一章 绪论 1
1.1 蛋鸡产蛋后期研究背景与意义 1
1.2 营养调控对蛋品质影响的研究现状 1
第二章 营养成分对蛋品质的基础影响 1
2.1 蛋白质水平与蛋壳质量的关系 1
2.2 脂肪酸组成对蛋黄特性的作用 2
2.3 微量元素添加对蛋品质的改善 2
第三章 不同营养策略对蛋品质的具体调控 3
3.1 饲料配方优化对蛋重的影响分析 3
3.2 氨基酸平衡对蛋内部品质的作用 3
3.3 功能性添加剂对蛋品质的提升效果 4
第四章 营养调控在产蛋后期的实际应用 4
4.1 产蛋后期饲料调整的必要性探讨 4
4.2 特定营养方案对老化蛋鸡的效果评估 5
4.3 实践案例分析与经验总结 5
结 论 6
参考文献 7
致 谢 8
