氧化鱼油对蛋鸡生产性能、蛋品质及血清抗氧化指标的影响

周建川, 赵丽红, 黄薇, 冯光德, 计成, 马秋刚

doi:10.3969/j.issn.1006-267x.2012.02.016

动物营养学报 >

2012 , Vol. 24 >Issue 2: 301 - 306

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.02.016

饲料营养

氧化鱼油对蛋鸡生产性能、蛋品质及血清抗氧化指标的影响

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1. 中国农业大学动物科技学院,动物营养学国家重点实验室,北京 100193;
2. 铁骑力士集团,绵阳 621006

周建川(1979—),男,四川绵阳人,硕士研究生,从事动物营养与饲料科学研究。E-mail: zhoujc112@sina.com

收稿日期: 2011-09-23

网络出版日期: 2012-02-07

基金资助

国家蛋鸡产业技术体系建设项目(CARS-41-K15);北京市家禽产业技术体系创新团队项目

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Effects of Oxidized Fish Oil on Performance, Egg Quality and Serum Antioxidant Indexes of Laying Hens

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1. Institute of Animal Science and Technology, State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing 100193, China.;
2. Tie qi li shi group, Mianyang 621006, China

Received date: 2011-09-23

Online published: 2012-02-07

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摘要

本试验旨在研究饲粮添加氧化鱼油对蛋鸡生产性能、蛋品质及血清抗氧化指标的影响。选择720只体重相近的38周龄海兰灰蛋鸡,随机分为4个组,每组6个重复,每个重复30只鸡。将新鲜鱼油和过氧化物值(POV)为1 200.10 meq O₂/kg的氧化鱼油按不同比例分别加入基础饲粮中,组成新鲜鱼油组(FFO组)、0.25%氧化鱼油组(OFO1组)、0.50%氧化鱼油组(OFO2组)和1.00%氧化鱼油组(OFO3组)。试验期4周。结果表明,试验期内各氧化鱼油组显著降低了蛋鸡的平均蛋重(P<0.05),与FFO组相比,OFO1、OFO2和OFO3组平均蛋重分别降低了0.9%、0.9%和1.7% (P<0.05);氧化鱼油组显著降低了鸡蛋蛋黄颜色和哈氏单位(P<0.05),对蛋壳颜色影响差异不显著(P>0.05);与FFO组相比,OFO3组显著降低了蛋鸡血清谷胱甘肽过氧化物酶活性(P<0.05),显著提高了血清丙二醛含量(P<0.05)。由此可见,蛋鸡饲粮中鱼油被氧化在一定程度上影响了蛋鸡生产性能、蛋品质和血清抗氧化指标。

关键词： 氧化鱼油; 蛋鸡; 生产性能; 鸡蛋品质

本文引用格式

周建川, 赵丽红, 黄薇, 冯光德, 计成, 马秋刚 . 氧化鱼油对蛋鸡生产性能、蛋品质及血清抗氧化指标的影响[J]. 动物营养学报, 2012 , 24(2) : 301 -306 . DOI: 10.3969/j.issn.1006-267x.2012.02.016

Abstract

This experiment was conducted to evaluate the effects of oxidized fish oil on performance, egg quality and serum antioxidant indexes of laying hens. Seven hundred and twenty 38-week-old healthy Hy-line gray laying hens were randomly divided into 4 groups with 6 replicates per group and 30 layers in each replicate. Laying hens in the control group were fed a corn-soybean based diet with 2% fresh fish oil (FFO group) and the others in three experiment groups were fed the basal diet supplemented with 0.25% (OFO1 group), 0.50% (OFO2 group) and 1.00% (OFO3 group) oxidized fish oil (peroxide value, POV=1 200.10 meq O₂/kg), respectively. The experiment lasted for 4 weeks. The results showed that oxidized fish oil supplementation significantly decreased the average egg weight of laying hens (P<0.05). Compared with the FFO group, average egg weight in OFO1, OFO2 and OFO3 groups were decreased by 0.9%, 0.9% and 1.7% (P<0.05), respectively. Yolk color and Haugh unit of eggs were obviously decreased by oxidized fish oil (P<0.05), but there were no obvious effects on egg shell color by oxidized fish oil. Compared with the FFO group, glutathione peroxidase activity significantly decreased and malondialdehyde content significantly increased in serum of laying hens of OFO3 group (P<0.05). In conclusion, oxidized fish oil in diets can influence performance, egg quality and serum antioxidant indexes of laying hens to a certain extent.

Key words： oxidized fish oil; laying hens; performance; egg quality

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