The Effect Of Feed Additive Of Fermented Ginsen-G Leaf Dregs On Performance Of Hens,Egg Qual-Ity And Blood Parameters

People pay more attention to the quality of animal food with the continuous improvement of living standards.However,the long-term abuse of antibiotics and other additives,resulting in a large number of drug residues in animal products,the direct threat is about people's health.Green pollution-free livestock feed additives become a hot topic of researchers in many countries,Ginseng leaf become concerned according its unique biological characteristics.The experiment will use Ginseng leaf dregs and dregs mix with bacteria after fermentation feeding hens as a feed additive to study the Production performance of laying hens,egg quality,egg nutrition and the effect on blood parameters and antioxidant properties to provide a theoretical basis for the application of ginseng dregs on livestock production.The test will choose 288 healthy disease-free,egg production rate are similar,evenly weight brown hens Hy(400-day-old).Randomly divided into four treatments with three replicates of 24 chickens.A group feed the basic diet.Group B was fed the basic diet plus 0.5%Ginseng leaf dregs additives.Group C was fed the basic diet plus 0.5%fermented Ginseng leaf dregs(Trichoderma koningii +white rot fungus)additive,D group was fed the basic diet plus 0.5%fermented Ginseng dregs(Trichoderma koningii + white rot fungus+Yeast)additives.Pre-feeding trial period costs seven days,official trial of 45 days.Take the record of the daily egg production,broken egg count,total feed consumption,at the end of the test measure the egg quality,their blood biochemical index.The onclusion of the experiment:1.Performance of laying:The laying rate and average egg weight of the group which was added yeast mixed bacteria fermentation Ginseng dregs was significantly(P<0.05)higher than the control group and the soft egg broken egg was significantly(P<0.05)lower than the control group.The DM,crude protein and the apparent digestibility of calcium of the group which was added yeast fermentation bacteria mixed Ginseng dregs was significantly(P<0.05)higher than the control group.2.Quality of eggs:The thickness of egg shell,shell strength,yolk factor,Haugh unit of the group which was added yeast mixed bacteria fermentation Ginseng dregs were significantly higher,eggshell redness and yolk redness was significantly higher than the control group(P<0.05).3.Nutrition of eggs:compare with the control group the fat of the egg white and yolk was significantly(P<0.05)lower than the group which was added yeast mixed bacteria fermentation Ginseng dregs.The protein content was significantly(P<0.05)increased,however the yolk cholesterol was significantly(P<0.05)reduced.4.Blood Indexes:compared with the control group,the total protein(TP),albumin(ALB),high density lipoprotein(HDL),aspartate transaminase(GOT),alanine transaminase(GPT)of hens' blood of the group which was added yeast mixed bacteria fermentation Ginseng dregs was significantly increased(P<0.05);urea nitrogen(SUN),total cholesterol(TC),triglyceride(TG),low density lipoprotein(LDL)were significantly reduced(P<0.05).5.Oxidation resistance:The levels of superoxide glutathione peroxidase of serum and egg yolk of the group which was added yeast mixed bacteria fermentation Ginseng dregs were significantly higher(P<0.05),malondialdehyde was significantly lower than the control group(P<0.05).Results above showed that the addition of yeast mixed fermentation Ginseng dregs in daily diet can improve performance of laying hens,improve egg quality,reduce the level of cholesterol in eggs and blood,improve the function of antioxidant of bodies to improve resistance to disease of laying hens.