摘要
文章旨在探讨植物性添加剂对蛋鸡产蛋性能、蛋品质、血液成分和脂质过氧化的影响。将240只海兰褐蛋鸡随机分为4组,对照组饲喂基础日粮,3个处理组分别在基础日粮中添加0.4%茴香、黑孜然和红辣椒,每组6个重复,每个重复10只蛋鸡,试验从31周开始到40周结束(包括1周适应期)。结果发现:对照组和处理组对蛋鸡体重和采食量上均无显著影响(P>0.05)。与对照相比,日粮中添加茴香、红辣椒后,平均蛋重、产蛋率、料蛋比均显著提高(P<0.05)。茴香组蛋鸡蛋黄指数、蛋壳、蛋白重量百分比及哈夫单位均显著高于对照组(P<0.05)。与对照组相比,在蛋鸡日粮中添加茴香或红辣椒可显著提高蛋黄颜色(P<0.05)。与对照组相比,添加黑孜然或红辣椒可降低血清和蛋黄胆固醇及丙二醛浓度(P<0.05)。黑孜然组血清谷草转氨酶浓度显著低于其他组(P<0.05)。综上所述,日粮添加茴香对蛋鸡产蛋性能和蛋品质的改善作用最佳,其次是红辣椒和黑孜然。饲料中添加黑孜然或红辣椒可使鸡蛋胆固醇浓度降低,抗氧化能力增强。
The purpose of this study was to investigate the effects of dietary phytogenic additives on egg performance,egg quality,blood composition and lipid peroxidation of laying hens.240 Hy-Line Brown layers were randomly assigned to 4 diets:the control group was fed a basic diet,and the 3 treatment groups were supplemented with 0.4%fennel,black cumin and red pepper in the basic diet,with 6 repeats in each group and 10 layers in each repeat.The trial started from 31 weeks to 40 weeks(including 1 week adaptation period).The results showed that the control group and the treatment group had no significant effect on the body weight and feed intake of layers(P>0.05).When fennel and red pepper were added into the diet,the average egg weight,egg production rate,egg weight and feed/egg ratio were significantly increased compared with the control group(P<0.05).Egg yolk index,egg shell,protein weight percentage and huff unit in fennel group were significantly higher than those in control group(P<0.05).Compared with the control group,adding fennel or red pepper to the diet of laying hens can improve the yolk color significantly(P<0.05).Compared with the control group,the addition of black cumin or red pepper can reduce serum and yolk cholesterol and malondialdehyde concentration(P<0.05).Serum aspartate transaminase concentration in black cumin group was significantly lower than that in other groups(P<0.05).In conclusion,adding fennel into the diet has the best effect on improving the egg performance and quality of laying hens,followed by red pepper and black cumin.Adding black cumin or red pepper to the feed can reduce the cholesterol concentration of eggs and enhance the antioxidant capacity.
作者
武斌
张芳毓
班志彬
闫晓刚
杨华明
李柏浩
梁浩
赵中立
郭洋
刘臣
WU bin;ZHANG Fangyu;BAN Zhibin;YAN Xiaogang;YANG Huaming;LI Baihao;LIANG Hao;ZHAO Zhongli;GUO Yang;LIU Chen(Jilin Academy of Agricultural Sciences,Changchun,Jilin Province 130033,China)
出处
《中国饲料》
北大核心
2019年第20期56-60,共5页
China Feed
基金
吉林省农业科学院创新工程项目（CXGC2017ZY002）
优质肉鸡高效规模饲养技术与示范（龙头企业）20180412013XH
关键词
植物源添加
蛋鸡
生产性能
蛋品质
过氧化
phytogenic additive
laying hens
laying performance
egg quality
peroxidation
