嘉吉营养方案之——改善蛋壳品质-Henk Enting.pdf

改善蛋壳质量 Improving eggshell quality dr. Henk Enting 家禽技术总监 Poultry Technology Director 嘉吉动物营养 Cargill Animal Nutrition CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside CPN China - eggshell quality - August 2016 © 2013 Cargill, Incorporated. All rights reserved. Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing. © 2013 Cargill, Incorporated. All rights reserved. 改善蛋壳质量 Improving eggshell quality 主要内容 MAIN TOPICS • 改善蛋壳强度 Improvement of eggshell strength • 蛋壳的代谢及形成 Eggshell metabolism, eggshell formation • 改善蛋壳强度的战略 Strategies to improve eggshell strength • 改善蛋壳颜色 Improvement of eggshell color • 影响蛋壳颜色的因素 Factors affecting eggshell color • 试验数据概览：如何改善蛋壳颜色？Overview of trial data: how to improve eggshell color 2 CPN China - eggshell quality - August 2016 © 2013 Cargill, Incorporated. All rights reserved. 改善蛋壳强度 Improving eggshell strength 背景信息 BACKGROUND • 较老的蛋鸡肝功能下降  维生素D 向1,25(OH) D （调节钙的代谢的活性 3 2 3 物质）的转化减弱 In older hens, liver function declines → less good conversion of vitamin D into 1,25(OH) D (the active substance that regulates Ca metabolism) 3 2 3 • 蛋重会随着日龄的增长提高，但蛋壳却不会  相对蛋壳重量下降 Egg weight increases with age while the amount of eggshell does not increase with age → relative lower eggshell weight • 小肠上皮绒毛细胞退化  降低营养物质的吸收效率 Deterioration of the cells in the villi of the intestinal epithelium → less efficient nutrient absorption