不同饲粮天然色素在鸭蛋蛋黄中沉积效果的评价

张巍; 郭万正; 梁振华; 孙静; 董小英; 杜金平; 周樱

doi:10.3969/j.issn.1006-267x.2015.09.005

动物营养学报 >

2015 , Vol. 27 >Issue 9: 2684 - 2691

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.005

禽营养 Poultry Nutrition

不同饲粮天然色素在鸭蛋蛋黄中沉积效果的评价

张巍 ,
郭万正 ,
梁振华 ,
孙静 ,
董小英 ,
杜金平 ,
周樱

展开

1. 湖北省农业科学院畜牧兽医研究所, 武汉 430064;
2. 动物胚胎工程及分子育种湖北省重点实验室, 武汉 430064;
3. 韶关学院农业科学系, 韶关 512005;
4. 武汉新华扬生物股份有限公司, 武汉 430070

收稿日期: 2015-04-02

网络出版日期: 2015-09-12

基金资助

国家现代农业产业技术体系CARS-43-18;湖北省"十二五"创新项目(2011-620-001-003);动物胚胎工程及分子育种湖北省重点实验室项目(2012ZD202);广东省自然基金项目(No.2014A030313699)

收起

Evaluation on Effect of Natural Pigment Deposition in Egg Yolk by Different Diets of Laying Ducks

ZHANG Wei ,
GUO Wanzheng ,
LIANG Zhenhua ,
SUN Jing ,
DONG Xiaoying ,
DU Jinping ,
ZHOU Ying

Expand

1. Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430064, China;
2. Hubei Key Laboratory of Animal Embryo and Molecular Engineering, Wuhan 430064, China;
3. College of Yingdong Agricultural Science and Engineering, Shaoguan University, Shaoguan 512005, China;
4. Sunhy Biology Co., Ltd., Wuhan 430070, China

Received date: 2015-04-02

Online published: 2015-09-12

Fold

摘要

本试验旨在研究不同饲粮天然色素对生鲜、煮熟、腌制鸭蛋的着色效果。选取健康、产蛋率一致的300日龄蛋鸭300只,随机分为3个处理,每个处理5个重复,每个重复20只鸭。选用玉米干酒糟及其可溶物(DDGS)、苜蓿、菜籽粕、棉籽粕、小麦为蛋鸭饲粮原料,分别配制小麦-杂粕(菜籽粕和棉籽粕)饲粮(处理1)、小麦-玉米DDGS饲粮(处理2)、小麦-杂粕(菜籽粕和棉籽粕)+3%苜蓿饲粮(处理3),采用Lab色度系统评价不同饲粮天然色素对鸭蛋蛋黄着色效果的影响。结果表明:1)与处理1相比,鸭蛋经煮熟、腌制处理后蛋黄色差值为4.47~18.76,腌制煮熟色差值增加2~5倍;不同饲粮组鸭蛋经煮熟、腌制处理后色彩饱和度减小,亮度(L^*)值增加;处理2鸭蛋腌制后色彩饱和度显著高于处理3(P<0.05),L^*值极显著低于处理3(P<0.01)。2)处理1总叶黄素的沉积率最高;生鲜和煮熟蛋黄的总叶黄素含量各处理之间无显著差异(P>0.05),处理2腌制蛋黄的总叶黄素含量极显著高于处理1、处理3(P<0.01),煮熟对总叶黄素的损失(76.55%~86.98%)高于腌制(48.04%~63.09%)。3)蛋黄中总叶黄素含量与L^*、红度(a^*)、黄度(b^*)值及饱和度均无显著相关性(P>0.05)。由此可见,玉米DDGS中天然色素有较好的着色效果,优于苜蓿,蛋黄中叶黄素的含量与蛋黄的颜色无显著相关性,就色泽和叶黄素含量而言,鸭蛋腌制后食用较好。

关键词： 玉米DDGS; 苜蓿; 鲜鸭蛋; 熟鸭蛋; 熟咸蛋; Lab色度系统; 总叶黄素

本文引用格式

张巍 , 郭万正 , 梁振华 , 孙静 , 董小英 , 杜金平 , 周樱 . 不同饲粮天然色素在鸭蛋蛋黄中沉积效果的评价[J]. 动物营养学报, 2015 , 27(9) : 2684 -2691 . DOI: 10.3969/j.issn.1006-267x.2015.09.005

Abstract

This experiment was conducted to study the coloring effect of fresh, boiled, or salted egg yolk induced by the natural pigment in different diets of laying ducks. A total of 300 heathly laying ducks with similar laying rate were randomly divided into 3 groups with 5 replicates per group and 30 ducks per replicate. In this study, corn dried distillers grains with solubles (DDGS), alfalfa, rapeseed meal, cottonseed meal and wheat were used to prepare wheat miscellaneous meal diets (rapeseed meal and cottonseed meal) (group 1), wheat and corn DDGS diets (group 2), wheat miscellaneous meal diets+3% alfalfa (group 3), and the Lab chromaticity system was performed to evaluate the coloring effect of egg yolk. The results showed as follows: 1) compared with the group 1, the egg yolk color value was 4.47 to 18.76 and increased 2 to 5 times after being salted and boiled. The color saturation decreased and luminance (L^*) value increased after being salted and boiled in different diets group. The color saturation of group 2 was significant higher than that of group 3 (P<0.01), and the L^* value was significant lower than that of group 3 (P<0.01). 2) The deposition rate of total xanthophyll in group 1 reached the highest. The total xanthophyll content in fresh egg yolk showed no difference compared with boiled egg yolk (P>0.05). The total xanthophyll content of salted egg yolk in group 2 was significantly higher than that of groups 1 and 3 (P<0.01). The loss of xanthophylls after being boiled (76.55% to 86.98%) was higher than that of being salted (48.04% to 63.09%). 3) There were no correlation between xanthophylls and values of L^*, redness (a^*) and yellowness (b^*) and color saturation of egg yolk (P>0.05). It indicates that the nature pigment in corn DDGS has the better coloring effect on egg yolk than alfalfa, the content of lutein colour is showed no correlation with the xanthophyll content in egg yolk, and salted eggs is better for eating as far as the color and the content of lutein.

Key words： corn DDGS; alfalfa; fresh eggs; boiled eggs; salted egg; Lab color system; total xanthophyll

参考文献

[1] 王继强.NSP酶制剂在蛋鸡小麦型日粮中的应用效果[D].硕士学位论文.杨凌:西北农林科技大学,2005:23-44.

[2] 刘勃.小麦及酶制剂在蛋鸡和肉鸡日粮中的应用研究[D].硕士学位论文.长沙:湖南农业大学,2013:13-18.

[3] 段磊,赵国先,任志友,等.日粮中不同小麦用量及添加不同复合酶制剂对育成期蛋鸡生产性能的影响[J].河北农业大学学报,2011,34(2):102-106.

[4] 牛竹叶,刘福柱,王继强,等.蛋鸡小麦型日粮中添加叶黄素对鸡蛋品质的影响[J].家畜生态学报,2008,29(1):53-57.

[5] 肖正春,张广伦.我国植物食用色素资源开发利用评价[J].中国野生植物资源,2014,33(1):45-54.

[6] 章学东,钱定海,吴丽娟,等.日粮中添加苜蓿草粉对蛋鸡生产性能、蛋品质和免疫功能的影响[J].中国家禽,2008,30(16):40-41.

[7] 何欣,王晓霞,薛双全.苜蓿草粉对蛋鸡产蛋性能及蛋品质的影响[J].当代畜牧,2001(2):33,39.

[8] 李英,曹玉凤,刘荣昌,等.不同阶段蛋鸡对紫花苜蓿草粉的应用效果[C]//中国畜牧兽医学会2003年学术年会论文集.北京:中国畜牧兽医学会,2003:131-135.

[9] 袁旭红,张玲,张胜富,等.苜蓿草粉对"苏邮1号"蛋鸭生产性能及蛋品质的影响[J].中国家禽,2013,35(22):51-53.

[10] 夏素银,王成章,詹发柏,等.苜蓿草粉饲粮添加纤维素酶对蛋鸡生产性能、蛋品质及养分利用率的影响[J].草业学报,2011,20(5):183-191.

[11] KARADAS F,GRAMMENIDIS E,SURAI P F,et al.Effects of carotenoids from lucerne,marigold and tomato on egg yolk pigmentation and carotenoid composition[J].British Poultry Science,2006,47(5):561-566.

[12] 王继强,陈朝江,张宝彤,等.进口DDGS的营养价值及在蛋鸡日粮上的应用研究进展[J].饲料广角,2013(11):39-41.

[13] 孙红暖,韩娟,张得才.玉米DDGS在家禽生产中的研究与应用[J].家禽科学,2013(3):15-18.

[14] 接永泽.玉米DDGS家禽营养价值评定及其在蛋鸡日粮中的应用[D].博士学位论文.北京:中国农业大学,2013:42-49.

[15] 刘洋.国产玉米DDGS对蛋鸡营养价值评定[D].硕士学位论文.杨凌:西北农林科技大学,2010:4-5.

[16] 刘洋,李改娟,姚军虎,等.DDGS在家禽日粮中的应用与研究进展[J].饲料工业,2010,31(7):57-60.

[17] 于泉,韩庆广.DDGS在家禽饲料中更多的应用[J].国外畜牧学-猪与禽,2011,32(6):32-33,37.

[18] 卢建,王克华,曲亮,等.玉米干酒糟及其可溶物对蛋鸡产蛋性能、蛋品质、血清脂质以及经济效益的影响[J].动物营养学报,2013,25(8):1872-1877.

[19] 程伶.添加油脂对蛋黄重的影响[J].饲料与畜牧,1989,3(2):48.

[20] 石天虹,黄保华,魏祥法,等.不同饲料添加剂对鸭蛋成分、蛋品质和蛋黄着色效果影响的研究[J].饲料工业,2010,31(21):7-11.

[21] 张巍,李绍章,黄少文,等.夏季蛋鸭产蛋高峰期蛋白质、氨基酸适宜水平的研究[J].饲料工业,2009,30(8):31-33.

[22] 叶兴乾.色度学原理及其在食品测色中的应用[J].广州食品工业技术,1988(1):19-23.

[23] 龙良启,李昌桂,戴汉川.红心蛋研究进展[J].湖北畜牧兽医,2002(6):5-7.

[24] 范京辉,楼立峰.蛋黄中叶黄素的沉积及其影响因素[J].浙江农业科学,2011(6):1337-1339.

[25] 吴韬.着色与色素研究[J].畜牧兽医杂志,2012,31(6):41-44.

[26] 冒国祥,李亮,苏衍菁,等.不同色素添加剂对蛋黄着色效果的影响[J].中国家禽,2006,28(24):140-142.

[27] 殷若新,孙晓军,周世良.蛋黄着色机理及影响因素[J].家禽科学,2014(6):50-52.

[28] 寇焕起,潘晓亮,孙庆华,等.天然色素叶黄素在蛋鸡生产中的应用[J].四川畜牧兽医,2008,35(2):26-27.

[29] 赵超,谷子林,高立军,等.蛋黄着色的研究进展[J].河北畜牧兽医,2004,20(2):16-17.

[30] CHOW P Y,GUE S Z,LEOW S K,et al.The bioefficacy of microemulsified natural pigments in egg yolk pigmentation[J].British Poultry Science,2014,55(3):398-402.

[31] MCGRAW K J,ADKINS-REGAN E,PARKER R S.Maternally derived carotenoid pigments affect offspring survival,sex ratio,and sexual attractiveness in a colorful songbird[J].Naturwissenschaften,2005,92(8):375-380.

[32] 李庆德.种母鸡日粮中添加类胡萝卜素对雏鸡抗氧化性能的影响[D].硕士学位论文.北京:中国农业科学院,2009:16-24.

[33] 易杰祥,王超,刘国道.饲料着色剂的研究与应用综述[J].热带农业科学,2006,26(4):64-68.

[34] 蔺定运.黄桃的颜色与类胡萝卜素的研究[J].园艺学报,1983,10(4):225-230.

[35] 范京辉,赵立,楼立峰,等.酮基类胡萝卜素添加剂对蛋鸡生产性能及蛋品质的影响[J].畜牧与兽医,2012,44(9):40-43.

Options

文章导航

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们