关键词: 发酵木薯渣, 蛋鸡, 生产性能, 蛋品质

Abstract: The current study aimed to investigate the effects of dietary supplementation with fermented cassava residue on the performance and egg quality of Hy?Line brown laying hens. A total of 240 healthy Hy?Line laying hens aged 39 weeks were randomly allocated to 4 groups with 5 replicates per group and 12 hens per replicate. The control group was fed with basic diet，while the experimental groups were fed diets with 5%，10% and 15% fermented cassava residue，respectively. The experiment lasted for 28 days. The results showed as follows：① The feed intake and feed/ egg were significantly increased with the increase of the proportion of fermented cassava residue（P<0.05），while thenumber of egg production，laying rate，and total egg weight were significantly decreased（P<0.05）. ② The shell thickness were significantly decreased with the increase of the proportion of fermented cassava residue（P<0.05）， while the haugh unit and yolk color index were significantly increased（P<0.05）. However，the egg shape index had no difference among the different groups（P>0.05）. ③ Compared with control group，dietary supplementation with 5% fermented cassava residue increased the economic benefits by 7.61 yuan. Overall，our results indicated that dietary supplementation with 5% fermented cassava residue in Hy ? Line brown laying hens increased the egg quality and improved the breeding efficiency.

Key words: fermented cassava residue, laying hens, production performance, egg quality