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万寿菊提取物对苏禽青壳蛋鸡产蛋性能、蛋品质和蛋黄胆固醇含量的影响

ISSN号：1006-267X
期刊名称：《动物营养学报》
时间：0
分类：S816.7[农业科学—饲料科学;农业科学—畜牧学;农业科学—畜牧兽医]
作者机构：[1]中国农业科学院家禽科学研究所,扬州225125, [2]扬州翔龙禽业发展有限公司,江都225261
相关基金：现代农业产业技术体系建设专项资金（CARS-41）;江苏省农业科技支撑项目（BE2010374）;公益性（农业）行业专项（201003011、201303063）;江苏省农业三新工程项目[SXGC（2012）382]

作者：卢建[1], 王克华[1], 曲亮[2], 窦套存[2], 童海兵[1], 李尚民[2]

关键词：万寿菊提取物, 苏禽青壳蛋鸡, 产蛋性能, 蛋品质, 蛋黄胆固醇, marigold extract, Suqin green-shelled laying hen, laying performance, egg quality, yolk cholesterol

中文摘要：

本试验旨在研究在饲粮中添加不同水平万寿菊提取物对蛋鸡产蛋性能、蛋品质和蛋黄胆固醇含量的影响。试验选用28周龄体况良好、产蛋率接近的苏禽青壳蛋鸡160只,随机分成4个组,每个组4个重复,每个重复10只鸡。对照组饲粮不含万寿菊提取物,试验组饲粮分别含有0.05%、0.10%和0.20%的万寿菊提取物（有效成分叶黄素的含量分别为12.5、25.0和50.0 mg/kg）,试验期42 d。结果表明：各试验组产蛋性能与对照组相比较差异均不显著（P〉0.05）。试验期第14天,0.10%和0.20%万寿菊提取物组的哈氏单位显著高于对照组（P〈0.05）,各试验组蛋黄颜色显著高于对照组（P〈0.05）;试验期第28天,0.10%和0.20%万寿菊提取物组的哈氏单位显著高于对照组（P〈0.05）,0.20%万寿菊提取物组的蛋黄颜色显著高于其他各组（P〈0.05）;试验期第42天,0.20%万寿菊提取物组的哈氏单位显著高于对照组（P〈0.05）,0.20%万寿菊提取物组的蛋黄颜色显著高于其他各组（P〈0.05）。各试验组蛋黄胆固醇含量与对照组相比较差异均不显著（P〉0.05）。由此可见,饲粮中万寿菊提取物添加水平为0.20%时,能显著提高鸡蛋哈氏单位和蛋黄颜色,对产蛋性能和蛋黄胆固醇含量无不良影响。

英文摘要：

This experiment was conducted to study the effects of dietary different marigold extract levels on laying performance, egg quality, and yolk cholesterol content of laying hens. One hundred and sixty 28-week-old Suqin green-shelled laying hens with a similar laying rate were assigned to 4 groups with 4 replicates in each group and 10 laying hens per replicate. The diet of the control group was no marigold extract, while the diets of experimental groups contained 0.05%, 0.10% and 0.20% marigold extract （the contents of lutein were 12.5, 25.0 and 50.0 mg/kg）, respectively. The experiment lasted for 42 d. The results showed that there was no significant difference in laying performance among all the 4 groups （P〉0.05）. At day 14 of the experiment, the Haugh unit in the 0.10% and 0.20% marigold extract groups was significantly higher than that in the control group （P〈0.05）. The yolk color in the marigold extract groups was significantly deeper than that in the control group （P〈0.05）. At day 28 of the experiment, the Haugh unit in the 0.10% and 0.20% marigold extract groups was significantly higher than that in the control group （P〈0.05）. The yolk color in the 0.20% marigold extract group was significantly deeper compared with the other groups （P〈0.05）. At day 42 of the experiment, the Haugh unit in the 0.20% marigold extract group was significantly higher than that in the control group （P〈0.05）. The yolk color in the 0.20% marigold extract group was significantly deeper than that in the other groups （P〈0.05）. There was no significant difference in yolk cholesterol content among all the 4 groups （P〉0.05）. In conclusions, dietary 0.20% marigold extract can increase the Haugh unit and yolk color, while without harmful effects are found in laying performance and yolk cholesterol content.

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