动物营养学报 >

2014 , Vol. 26 >Issue 8: 2246 - 2252

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.08.028

饲料营养 Feed Science and Technology

饲粮添加槲皮素对蛋鸡蛋品质和蛋组分的影响

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  • 东北农业大学动物营养研究所, 哈尔滨 150030
刘红南（1983-），女，黑龙江宾县人，博士研究生，从事动物营养与饲料科学的研究。E-mail：lhnneau@gmail.com

收稿日期: 2014-04-10

  网络出版日期: 2014-08-13

基金资助

黑龙江省教育厅（12541010）；黑龙江省人力资源与社会保障厅（2014-2015）

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Effects of Dietary Quercetin on Egg Quality and Egg Components in Laying Hens

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  • Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China

Received date: 2014-04-10

  Online published: 2014-08-13

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摘要

本研究旨在探讨饲粮添加槲皮素对蛋鸡蛋品质和蛋组分的影响。试验采用单因素随机设计将产蛋率相近的240只海赛蛋鸡（27~42周龄）随机分为4组，分别饲喂在玉米-豆粕型基础饲粮基础上添加0（对照）、0.02%、0.04%和0.06%槲皮素的饲粮，每组6个重复，每个重复10只鸡，试验期16周。结果表明：与对照组相比，1）添加0.04%、0.06%槲皮素显著降低破软壳率，显著提高蛋壳厚度和蛋壳相对重（P<0.05）；3个槲皮素组哈氏单位和蛋黄颜色均显著提高（P<0.05）；2）添加0.04%、0.06%槲皮素极显著提高蛋黄蛋白质含量（P<0.01）；添加0.04%槲皮素显著降低蛋黄甘油三酯含量（P<0.05）；添加0.02%、0.04%槲皮素显著降低蛋黄胆固醇含量（P<0.05）；3）添加0.04%、0.06%槲皮素显著降低血清尿素氮含量（P<0.05），显著提高血清总蛋白和钙含量（P<0.05）；添加0.04%槲皮素显著降低肝脏和血清甘油三酯及血清胆固醇、低密度脂蛋白胆固醇和葡萄糖含量（P<0.05）；3个槲皮素组肝脏胆固醇含量极显著降低（P<0.01）。上述结果提示，饲粮添加一定剂量的槲皮素可影响蛋鸡蛋白质、钙及脂质代谢，从而改善蛋鸡蛋品质，提高蛋黄蛋白质和磷脂含量并降低蛋黄胆固醇和甘油三酯含量。槲皮素的最适添加量为0.04%。

关键词： 槲皮素; 蛋鸡; 蛋品质; 蛋组分

本文引用格式

刘红南, 滕楠, 李垚, 由莹, 孙丹彤, 李玲, 韩春艳 . 饲粮添加槲皮素对蛋鸡蛋品质和蛋组分的影响[J]. 动物营养学报, 2014 , 26(8) : 2246 -2252 . DOI: 10.3969/j.issn.1006-267x.2014.08.028

Abstract

This trial was conducted to evaluate the effects of dietary quercetin on egg quality and egg components in laying hens. A total of 240 healthy Hessian laying hens (27 to 42 weeks of age) with similar laying rate were randomly divided into 4 groups with 6 replicates of 10 birds in each replicate, respectively. The birds were fed basal diets supplemented with 0 (control group), 0.02%, 0.04% and 0.06% quercetin for 16 weeks. The results showed that compared with control group, 1) broken or soft shell rate was significantly decreased (P<0.05), and eggshell thickness and eggshell relative weight were significantly increased at 0.04% and 0.06% quercetin (P<0.05);Haugh unit and yolk color were significantly increased by quercetin (P<0.05). 2) Yolk protein content was significantly increased at 0.04% and 0.06% quercetin (P<0.01);yolk triglycerides content was significantly decreased at 0.04% quercetin (P<0.05);yolk cholesterol content was significantly decreased at 0.02% and 0.04% quercetin (P<0.05). 3) Serum urea nitrogen content was significantly decreased at 0.04% and 0.06% quercetin (P<0.05),and serum total protein and calcium contents were significantly increased at 0.04% and 0.06% quercetin(P<0.05);liver triglycerides content and serum triglycerides, cholesterol, low density lipoprotein chlesterin and glucose contents were significantly decreased at 0.04% quercetin (P<0.05);liver cholesterol content was significantly decreased by quercetin (P<0.01). In conclusion, the metabolism of protein, calcium and lipid in laying hens is affected by dietary quercetin, thereby egg quality, yolk protein and yolk phospholipid contents are improved, and yolk cholesterol and yolk triglycerides contents are decreased by dietary quercetin. The optimum level of quercetin is 0.04%.

Key words： quercetin; laying hens; egg quality; egg components

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