摘要
试验研究不同水平酵母硒对蛋鸡生产性能、蛋品质和鸡蛋货架期及抗氧化指标影响,旨在比较有机硒与无机硒在蛋鸡上的作用效果,为硒产品的研发、应用以及研究硒的抗氧化性和提高免疫力等提供试验依据。选取38周龄健康海蓝褐蛋鸡1440羽,随机分成3组,每组5个重复,每个重复96羽。试验1组为对照组,基础饲粮中添加0.35 mg/kg(以硒计)亚硒酸钠;试验2、3组分别在基础饲粮中添加0.35、0.50 mg/kg(以硒计)酵母硒;试验期为56 d,所有处理组基础饲粮粗蛋白质、代谢能和可消化氨基酸等营养水平一致。结果表明,试验各组产蛋率、产蛋量、蛋重和料蛋比之间差异不显著(P>0.05),但添加酵母硒组产蛋性能有提高趋势;饲粮中添加酵母硒能显著提高鸡蛋中硒含量(P<0.05),鸡蛋中硒含量分别为39.9μg/100 g和44.5μg/100 g,属于高硒鸡蛋,且0.50 mg/kg组可显著提高鸡蛋中叶黄素含量(P<0.05)。4~7℃冷藏不同时间后,与对照组相比,酵母硒组鸡蛋质量损失率、气室高度有降低趋势,卵黄系数和哈夫单位显著增加(P<0.05);含酵母硒鸡蛋T-AOC、SOD活性升高(P>0.05),MDA含量极显著下降(P<0.01)。综上所述,饲粮中添加酵母硒对产蛋鸡生产性能和蛋品质有提高的趋势,在鸡蛋中的硒富集效率也有提高的趋势,由于蛋中高水平的硒和GSH-Px等酶的活性提高,从而提高了蛋中抗氧化酶的活性,抑制脂质过氧化反应以增强鸡蛋的抗氧化能力,并可延长鸡蛋货架期。
To investigate the effects of different sources and different levels of yeast selenium on production performance,egg quality and shelf life of eggs and antioxidant index of laying hens.The purpose of this study was to compare the effects of organic selenium and inorganic selenium on laying hens,and to provide experimental basis for the development and application of selenium products,as well as the study of selenium's antioxidant activity and immunity enhancement.We haved selected 1440 healthy hy-line brown laying hens aged 38 weeks,and randomly divided into 3 groups,each with 5 replicates,96 hens in each replicate.Group 1 was the control group,and 0.35 mg/kg sodium selenite was added to the basic diet;Group 2 and 3 were supplemented with 0.35 mg/kg and 0.50 mg/kg yeast selenium respectively in the basic diet.The trial period was 56 days.The levels of dietary crude protein,metabolizable energy and digestible amino acid of all treatment groups were identical.The results showed that different selenium sources and different levels of selenium had no significant effect on laying rate,egg mass,egg weight and feed gain ratio(P>0.05),but yeast selenium groups tended to show an increase in the production performance.0.35 mg/kg yeast selenium group and 0.50 mg/kg yeast selenium group had a significant increase in the selenium level(P<0.05).Selenium level of eggs reached to 39.9μg/100 g and 44.5μg/100 g respectively,which all belong to high-selenium eggs.Yeast selenium groups showed a significant increase in the lutein levels and egg yolk color of the eggs(P<0.05).After refrigerated at 4-7℃for different times,egg mass loss rate and egg yolk coefficient in yeast selenium groups trended to decrease,air chamber height and haugh unit showed a significant increase(P<0.05).T-AOC,SOD in eggs were higher(P>0.05)than control group and MDA was lower(P<0.01).The results showed that adding selenium to the diet could improve the production performance and egg quality of laying hens,as well as the selenium enrichment efficiency in eggs.Due to the high level of selenium and GSH-Px in eggs,the activities of antioxidant enzymes in eggs were increased,the lipid peroxidation was inhibited to enhance the antioxidant capacity of eggs,and the shelf life of eggs was prolonged.
作者
刘敏跃
徐世文
LIU Minyue;XU Shiwen(College of Veterinary Medicine,Northeast Agricultural University,Heilongjiang Harbin 150030,China;Wellhope Foods Company Limited,Liaoning Shenyang 110164,China)
出处
《饲料工业》
CAS
北大核心
2021年第8期17-22,共6页
Feed Industry
关键词
酵母硒
蛋品质
高硒鸡蛋
货架期
抗氧化指标
yeast selenium
egg quality
high-selenium eggs
shelf life
antioxidant index
