饲料营养 Feed science and technology

虾青素复合添加剂对蛋鸡生产性能、蛋品质、蛋黄抗氧化指标和蛋黄中虾青素含量的影响

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  • 1. 延边大学肉牛科学产业技术协同创新中心, 延吉 133000;
    2. 吉林省延吉市动物疫病预防控制中心, 延吉 133000;
    3. 吉林希玛生物技术有限公司, 辽源 136200
王钧艺(1994-),女,吉林农安人,硕士研究生,动物养殖专业。E-mail:928400811@qq.com

收稿日期: 2018-01-04

  网络出版日期: 2018-07-20

Effects of Astaxanthin Compound Additive on Performance, Egg Quality, Yolk Antioxidant Indexes and Yolk Astaxanthin Content of Laying Hens

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  • 1. Beef Cattle Science Industry Technology Collaborative Innovation Center, Yanbian University, Yanji 133000, China;
    2. Animal Disease Prevention and Control Center of Yanji City in Jilin Province, Yanji 133000, China;
    3. Jilin Xima Biotechnology Co., Ltd., Liaoyuan 136200, China

Received date: 2018-01-04

  Online published: 2018-07-20

摘要

本试验旨在研究蛋鸡饲粮中添加虾青素复合添加剂对蛋鸡生产性能、蛋品质、蛋黄抗氧化指标和蛋黄中虾青素含量的影响。试验选用43周龄京红鸡360只,随机分为5组,每组设6个重复,每个重复12只鸡。Ⅰ组为对照组,饲喂不添加虾青素复合添加剂的基础饲粮;Ⅱ~Ⅴ组为试验组,分别饲喂在基础饲粮基础上添加0.6、1.2、2.4和3.6 g/kg虾青素复合添加剂的试验饲粮。预试期为4周,正试期6周。结果表明:1)饲粮添加虾青素复合添加剂对蛋鸡的平均日采食量、产蛋率和料蛋比均未产生显著影响(P>0.05)。2)饲粮添加虾青素复合添加剂对蛋鸡的平均蛋重、蛋黄百分比、蛋壳厚度和哈氏单位均未产生显著影响(P>0.05)。各试验组蛋黄颜色均显著高于对照组(P<0.05);随着虾青素复合添加剂添加量的增加,蛋黄颜色逐渐加深。3)随着虾青素复合添加剂添加量的增加,蛋黄中丙二醛含量逐渐下降,蛋黄中超氧化物歧化酶和谷胱甘肽过氧化物酶活性逐渐升高;Ⅲ、Ⅳ、Ⅴ组蛋黄中丙二醛含量均显著低于对照组(P<0.05),各试验组蛋黄中超氧化物歧化酶和谷胱甘肽过氧化物酶活性均显著高于对照组(P<0.05)。4)对照组蛋黄中没有检出虾青素,试验组蛋黄中虾青素含量随着虾青素复合添加剂添加量的增加而显著增加(P<0.05)。由此得出,饲粮中添加虾青素复合添加剂对蛋鸡的生产性能没有显著影响,但能加深蛋黄颜色,提高蛋黄抗氧化性能和蛋黄中虾青素含量,以添加量为3.6 g/kg时效果最佳。

本文引用格式

王钧艺, 闫研, 金辉东, 郗大兴, 严昌国, 李香子 . 虾青素复合添加剂对蛋鸡生产性能、蛋品质、蛋黄抗氧化指标和蛋黄中虾青素含量的影响[J]. 动物营养学报, 2018 , 30(7) : 2700 -2706 . DOI: 10.3969/j.issn.1006-267x.2018.07.030

Abstract

The purpose of this experiment was to investigate the effects of adding astaxanthin compound additive to laying hen diets on performance, egg quality, yolk antioxidant indexes and yolk astaxanthin content of laying hens. Three hundred and sixty 43-day-old Jinghong hens were selected and randomly divided into five groups and each group consisted of six replicates with 12 hens each. Laying hens in group Ⅰ (control group) were fed with a basal diet, those in groups Ⅱ to Ⅴ (experimental groups) were fed the basal diet added with 0.6, 1.2, 2.4 and 3.6 g/kg astaxanthin compound additive, respectively. There was a pretrial period of 4 weeks followed by an experimental period of 6 weeks. The results showed as follows:1) the addition of astaxanthin compound additive had no significant effects on average daily feed intake, laying rate and feed/egg of laying hens (P>0.05). 2) The addition of astaxanthin compound additive had no significant effects on average egg weight, yolk percentage, eggshell thickness and Haugh unit (P>0.05). The yolk color in each experimental group was significantly higher than that in the control group (P<0.05). With the addition amount of astaxanthin compound additive increasing, the yolk color gradually deepened. 3) With the addition amount of astaxanthin compound additive increasing, the yolk malondialdehyde content gradually increased, and the yolk superoxide dismutase and glutathione peroxidase activities gradually increased. The yolk malondialdehyde content in groups Ⅲ, Ⅳ and Ⅴ was significantly lower than that in the control group (P<0.05). The yolk superoxide dismutase and glutathione peroxidase activities in each experimental group were significantly higher than those in the control group (P<0.05). 4) Astaxanthin was not found in control group, and it in experiment groups was significantly increased with the addition amount of astaxanthin compound additive increasing (P<0.05). In conclusion, the addition of astaxanthin compound additive has no significant effects on the performance, but can increase the yolk antioxidation property and the yolk astaxanthin content, and the addition amount of the best effect of astaxanthin compound additive is 3.6 g/kg.

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