茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响

汪小红; 武书庚; 崔耀明; 齐广海; 王晶; 张海军

doi:10.3969/j.issn.1006-267x.2017.01.022

动物营养学报 >

2017 , Vol. 29 >Issue 1: 193 - 201

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.01.022

饲料营养

茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响

汪小红 ,
武书庚 ,
崔耀明 ,
齐广海 ,
王晶 ,
张海军

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中国农业科学院饲料研究所, 农业部饲料生物技术重点开放实验室, 生物饲料开发国家工程研究中心, 北京 100081

收稿日期: 2016-06-30

网络出版日期: 2017-01-16

基金资助

家禽产业技术体系北京市创新团队（CARS-PSTP）；国家科技支撑计划（2011BAD26B03）；现代农业产业技术体系（CARS-41-K13）

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Effects of Dietary Tea Polyphenols on Performance, Egg Quality and Antioxidant Ability of Laying Hens

WANG Xiaohong ,
WU Shugeng ,
CUI Yaoming ,
QI Guanghai ,
WANG Jing ,
ZHANG Haijun

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National Engineering Research Center of Biological Feed, Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China

Received date: 2016-06-30

Online published: 2017-01-16

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摘要

本试验旨在研究茶多酚（TP）对蛋鸡生产性能、蛋品质和抗氧化能力的影响。试验选用450只24周龄的健康海兰灰产蛋鸡，分为5个组，每组6个重复，每个重复15只鸡。对照组饲喂基础饲粮，试验组分别在基础饲粮中添加40、80、200和400 mg/kg TP。试验期63 d，其中预试期7 d、正试期56 d。结果表明，与对照组相比：1）400 mg/kg TP显著降低了试验期前4周的平均蛋重（P<0.05）；200 mg/kg TP显著改善试验期后4周的料蛋比（P<0.05）；TP未显著影响产蛋率和平均日采食量（P>0.05）。2）饲粮中添加TP未显著影响蛋形指数、蛋壳强度、蛋壳厚度、蛋白高度、哈夫单位和蛋黄颜色（P>0.05）。3）TP显著提高了血浆总超氧化物歧化酶（T-SOD）和谷胱甘肽过氧化物酶（GPx）活性（P<0.05）；显著提高试验期第8周时血浆总抗氧化能力（T-AOC）（P<0.05）。4）TP显著提高了肝脏和蛋黄T-AOC和T-SOD活性（P<0.05）；显著降低肝脏和蛋黄中丙二醛（MDA）含量（P<0.05）。由此可见，饲粮中添加TP未显著影响蛋鸡蛋品质；400 mg/kg TP降低了平均蛋重，200 mg/kg TP改善了料蛋比，两者均提高了蛋鸡的抗氧化能力，其中以200 mg/kg组效果最佳。

关键词： 茶多酚; 蛋鸡; 生产性能; 蛋品质; 抗氧化能力

本文引用格式

汪小红 , 武书庚 , 崔耀明 , 齐广海 , 王晶 , 张海军 . 茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响[J]. 动物营养学报, 2017 , 29(1) : 193 -201 . DOI: 10.3969/j.issn.1006-267x.2017.01.022

Abstract

The experiment was conducted to study the effects of dietary tea polyphenols (TP) on performance, egg quality and antioxidant ability of laying hens. Four hundred and fifty healthy Hy-Line Gray laying hens of 24-week-old were randomly allotted to 5 groups with 6 replicates per group and 15 hens per replicate. The laying hens in the control group were fed a basal diet, and those in experimental groups were fed the basal diets supplemented with 40, 80, 200 and 400 mg/kg TP, respectively. The experiment lasted for 63 days followed an adaptation period of 7 days. The results showed as follows, compared with the control group:1) adding 400 mg/kg TP significantly decreased the average egg weight during the first 4 weeks (P<0.05); adding 200 mg/kg TP significantly decreased the ratio of feed to egg (F/E) during the second 4 weeks (P<0.05); there were no significant differences on egg production and average daily feed intake (P>0.05). 2) Dietary supplementation of TP did not significantly affect the egg shape index, eggshell thickness, albumen height, Haugh unit and yolk color (P>0.05). 3) The activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GPx) in plasma were significantly increased (P<0.05), and the total antioxidant capacity (T-AOC) in plasma was significantly increased at the end of 8 weeks of this experiment (P<0.05) by TP supplementation. 4) The T-AOC and T-SOD activity both in liver and yolk were significantly increased (P<0.05), and the malondialdehyde (MDA) content in liver and yolk was significantly decreased (P<0.05) by TP supplementation. In conclusion, dietary supplementation of TP do not significantly affect egg quality, but 400 mg/kg TP can decrease the average egg weight and 200 mg/kg can improve F/E in some content. Both TP supplemental levels above can improve the antioxidant ability of laying hens, and 200 mg/kg is the optimum supplemental level.

Key words： tea polyphenols; laying hens; performance; egg quality; antioxidant ability

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