Effects Of Fermented Feed On Production Performance,Egg Quality,Immune Index,Antioxidant Index,Intestinal Morphology And Flora Of Laying Ducks

The purpose of this experiment is to explore the production performance,egg quality,immune index,antioxidant index,intestinal tissue morphology and bacterial growth of laying ducks fed with different concentrations of fermented feed mixed with lactic acid bacteria,bacillus and yeast.group influence.In order to provide basis for the development of fermented feed to improve egg quality.A total of 360 140-day-old Shaoxing ducks in good health were selected and randomly divided into 2 control groups and 3 experimental groups.6 repetitions per group,12ducks per repetition.The negative control group was fed the basal diet,and the positive control group was fed the basal diet supplemented with astragalus polysaccharide 800 mg·kg^-1;In the experimental group,20%,30%,and 40%of the total basal diet was added to ferment and mixed with the rest of the ordinary diet.The pre-feeding period is 7 days,and the feeding cycle is 90days.The main detection indicators and analysis are as follows:1)The effect of fermented feed on the production performance of laying ducks,the egg production rate and daily egg weight of the 40%and 30%fermented feed groups in the diet were significantly higher than those of the basal diet group and the positive control group（P<0.01）.The feed-to-egg ratio of the 40%and 30%fermented feed groups was significantly lower than that of the basal diet group and the positive control group（P<0.01）;the fermented feed group had no significant effect on the average egg weight and average daily feed intake（P>0.1）.2)Effects of Fermented Feed on Egg Quality of Laying Ducks:Replacing 20%of the fermented feed in the diet significantly improved the color of the yolk compared to the normal diet group（P<0.05）;the 40%fermented feed group significantly reduced the eggshell thickness of duck eggs（P<0.05）,However,the yolk height and Hastelloy unit of the 40%fermented diet group tended to increase compared to the basal diet group.The addition of fermented feed had no significant effect on egg shape index and eggshell strength（P>0.05）.Compared with the basal diet group,the 40%fermented diet group significantly increased the contents of aspartic acid,serine,alanine,valine and tyrosine（P<0.01）,the content of threonine was increased（P<0.05）.The contents of phenylalanine and lysine were significantly decreased（P<0.01）.Compared with the basal diet,the 30%fermented feed group significantly increased the content of aspartic acid,serine and alanine（P<0.01）,significantly decreased the content of phenylalanine and lysine（P<0.01）.Compared with the basal diet,the 20%fermented feed group significantly increased the content of aspartic acid,serine and alanine,and significantly decreased the content of phenylalanine and lysine（P<0.01）,the isoleucine content was significantly reduced（P<0.05）.The fermented feed group had no significant effect on glycine,cystine,methionine,leucine and arginine（P>0.05）.The content of trimethylamine in the eggs of the ducks in the replacement fermented diet group was significantly lower than that in the basal diet group（P<0.05）.3)Effects of fermented feed on blood immune indexes and antioxidant indexes of laying ducks:TheγIFN and IL-6 in the 30%and 40%fermented feed groups were significantly higher than those in the control group（P<0.01）,and Ig G and Ig M were significantly lower than those in the control group（P<0.05）,but had no significant effect on Ig A;TheγIFN and IL-6 in the 20%fermented feed group were significantly higher than those in the control group（P<0.01）,and the Ig M was significantly lower than that in the control group（P<0.05）,but had no significant effect on Ig A and Ig G（P>0.05）.MDA in 30%and 40%fermented feed groups was significantly higher than that in the control group（P<0.01）,and SOD,GSH-PX,CAT and TAOC were significantly lower than those in the control group（P<0.01）;The MAD of the 20%fermented feed group was significantly higher than that of the control group（P<0.01）,and the GSH-PX,CAT and TAOC were significantly lower than those of the control group（P<0.01）,but had no significant effect on SOD（P>0.05）.4)Effects of fermented feed on intestinal morphology and flora of laying ducks:Compared with the normal diet group,the 20%fermented feed group in the diet significantly increased the thickness of the intestinal wall of the laying ducks（P<0.05）,and significantly increased the length of the fluff of the laying ducks（P<0.05）;Compared with the normal diet group,feeding 40%fermented feed group significantly increased the intestinal velvet hidden ratio of laying ducks（P<0.05）.The fermented diet group had no significant effect on duodenal length and crypt depth（P>0.05）.The abundance of Firmicutes and Actinobacteria in the caecal intestine of ducks in the20%fermented diet group was significantly lower than that in the normal diet group（P<0.05）,but significantly increased the relative abundance of Fusobacterium（P<0.05）.The 20%fermented feed group had no significant effect on Bacteroidetes（P>0.05）.Compared with the normal diet group,the 40%fermented diet group significantly increased the relative abundance of Fusobacterium（P<0.05）,and significantly decreased the relative abundance of Bacteroidetes（P<0.05）.The 40%fermented feed group had no significant effect on Firmicutes and Actinobacteria（P>0.05）.The 30%fermented feed group had no significant effect on Firmicutes,Fusobacterium,Actinobacteria and Bacteroidetes compared with the common diet group（P>0.05）.