本试验旨在研究不同水平辣椒粉对蛋鸡产蛋性能、蛋品质、血清脂质和蛋黄胆固醇含量的影响。试验选用28周龄体况良好、产蛋率接近的苏禽绿壳蛋鸡250只，随机分成5个组，每组5个重复，每个重复10只鸡。对照组饲粮不含辣椒粉，试验组饲粮分别含有0.10%、0.20%、0.30%和0.40%的辣椒粉，试验期42 d。结果表明：1）0.30%和0.40%辣椒粉组平均蛋重显著高于对照组（P<0.05），平均日采食量显著低于对照组（P<0.05）。2）第14天，0.20%、0.30%和0.40%辣椒粉组蛋黄颜色显著高于对照组（P<0.05）；第28天，0.30%和0.40%辣椒粉组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）；第42天，0.30%和0.40%辣椒粉组哈氏单位显著高于对照组（P<0.05），各试验组蛋黄颜色均显著高于对照组（P<0.05）。3）各试验组血清胆固醇和甘油三酯含量与对照组差异均不显著（P>0.05）。第14、28和42天，各试验组蛋鸡蛋黄胆固醇含量与对照组差异均不显著（P>0.05）。由此可见，饲粮辣椒粉添加水平为0.30%和0.40%时，能显著增加平均蛋重，提高鸡蛋哈氏单位和蛋黄颜色，降低平均日采食量，对血清脂质和蛋黄胆固醇含量无不良影响。

This experiment was conducted to study the effects of dietary different paprika powder levels on laying performance, egg quality, serum lipid indices and yolk cholesterol content of laying hens. Two hundred and fifty 28-week-old Suqin green-shelled laying hens with a similar laying rate were assigned to 5 groups with 5 replicates in each group and 10 laying hens per replicate. The diet of control group was no paprika power, while the diets of experimental group contained 0.10%, 0.20%, 0.30% and 0.40% paprika power, respectively. The experiment lasted for 42 days. The results showed as follows: 1) the average egg weight in 0.30% and 0.40% paprika power groups was significantly higher than that in control group (P<0.05), and the average daily feed intake was significantly lower than that in control group (P<0.05). 2) At the 14th day, the yolk color in 0.20%, 0.30% and 0.40% paprika power groups was significantly deeper than that in control group (P<0.05). At the 28th day, the Haugh unit in 0.30% and 0.40% paprika power groups was significantly higher than that in control group (P<0.05), and the yolk color in the paprika power groups was significantly deeper than that in control group (P<0.05). At the 42nd day, the Haugh unit in 0.30% and 0.40% paprika power groups was significantly higher than that in control group (P<0.05), and the yolk color in the paprika power groups was significantly deeper than that in control group (P<0.05). 3) There were no significant differences in serum cholesterol and triglyceride contents among all groups (P>0.05). There was no significant difference in yolk cholesterol content among all groups at the 14th , 28th and 42nd days (P>0.05). In conclusion, dietary supplementation of 0.30% and 0.40% paprika power can increase the average egg weight, the Haugh unit and yolk color, and decrease the daily feed intake, while no harmful effects are found in serum lipid and yolk cholesterol contents.