本文旨在研究茶多酚对蛋鸡生产性能、蛋品质和蛋黄胆固醇含量的影响。以384羽56周龄罗曼褐蛋鸡作为试验动物，随机分成4组，每组6个重复，每个重复16羽。试验1组为对照组，饲喂基础饲粮，试验2、3、4组分别在基础饲粮中添加100、150和200 mg/kg茶多酚。试验期63 d，预试期7 d，正试期56 d。结果表明：与对照组相比，添加100 mg/kg茶多酚显著提高了平均蛋重（P<0.05）；添加100~200 mg/kg茶多酚对平均日采食量、产蛋率、合格蛋率、料蛋比、死淘率、蛋黄和蛋白比率、蛋壳厚度、蛋形指数、蛋黄颜色及哈夫单位均无显著影响（P>0.05），但可以显著延缓蛋在贮藏过程中哈夫单位的下降（P<0.05）；茶多酚对蛋黄中粗脂肪含量无显著影响（P>0.05），但能够显著降低蛋黄中的胆固醇（P<0.01）和丙二醛（MDA）含量（P<0.05）。由此可知，茶多酚能够在一定程度上提高蛋重；延缓蛋在贮藏中哈夫单位的下降，延长蛋的保鲜期；降低蛋黄中胆固醇和MDA含量，其中100 mg/kg为最佳添加量。
The experiment was conducted to study the effects of tea polyphenols (TP) on performance, egg quality and cholesterol content in yolk of laying hens. Three hundred and eighty-four 56-week-old Roman brown laying hens were randomly assigned to four groups with six replicates per group and sixteen hens per replicate. The laying hens in group 1 (the control group) were fed a basal diet, and those in groups 2 to 4 were separately fed the basal diets with 100, 150 and 200 mg/kg TP. The experiment lasted for 63 days, including 7 days for pretest. The results showed as follows: compared with the control group, adding 100 mg/kg TP significantly increased the average egg weight (P<0.05); adding 100, 150 or 200 mg/kg TP did not change the average daily feed intake, laying rate, qualified rate of egg, feed/egg, mortality, yolk and albumen ratios, egg shell thickness, egg shape index, yolk color and Haugh unit （P>0.05）, but delayed the decline of Haugh unit during storage (P<0.05). TP did not change the crude fat content in yolk （P>0.05）, but reduced the contents of cholesterol （P<0.01） and MDA （P<0.05） in yolk. These results indicate that TP can increase the average egg weight to some extent, delay the decline of egg Haugh unit during storage and prolong the shelf life of eggs, and decline the contents of the cholesterol and MDA in yolk, so it can be used to produce eggs with low cholesterol content, and 100 mg/kg is the best supplemental amount of TP.［Chinese Journal of Animal Nutrition, 2011, 23（5）：869 -874］
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