动物营养学报 >

2018 , Vol. 30 >Issue 7: 2707 - 2716

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.07.031

饲料营养 Feed science and technology

共轭亚油酸对开产蛋鸡生产性能、蛋品质、蛋黄硬度和蛋黄脂肪酸组成的影响

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  • 1. 甘肃农业大学动物科学技术学院, 兰州 730070;
    2. 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;
    3. 赢创德固赛(中国)投资有限公司, 北京 100026
王生辉(1992-),男,甘肃古浪人,硕士研究生,从事家禽营养与饲料科学研究。E-mail:saytoujours@163.com

收稿日期: 2017-12-26

  网络出版日期: 2018-07-20

基金资助

国家蛋鸡产业技术体系（CARS-40-K12）；家禽产业技术体系北京市创新团队（CARS-PSTP）

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Effects of Conjugated Linoleic Acid on Performance, Egg Quality, Yolk Firmness and Yolk Fatty Acid Composition of Primiparous Laying Hens

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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Key Laboratory of Feed Biotechnology of Ministry of Agriculture, National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. Evonik Degussa Co., Ltd., Beijing 100026, China

Received date: 2017-12-26

  Online published: 2018-07-20

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摘要

本试验旨在研究饲粮添加共轭亚油酸（CLA）对开产蛋鸡生产性能、蛋品质、蛋黄硬度和蛋黄脂肪酸组成的影响。采用单因素随机试验设计，选用产蛋率、体重相近的18周龄海兰褐蛋鸡630只，随机分为7组，每组6个重复，每个重复15只鸡，分别饲喂添加0、1%、2%、3%、4%、5%和6% CLA的试验饲粮，预试期1周，正试期8周。结果表明：1）饲粮CLA添加水平≤ 2%时，对蛋鸡的生产性能、蛋品质无显著影响（P>0.05）。与对照组相比，饲粮添加2%~4% CLA可增加蛋壳厚度（P>0.05）；饲粮CLA添加水平≥ 3%时，产蛋率显著降低（P<0.05），蛋黄硬度显著增加（P<0.05）；饲粮CLA添加水平≥ 4%时，平均日采食量和腹脂率显著降低（P<0.05）；饲粮CLA添加水平≥ 5%时，料蛋比显著升高（P<0.05），蛋黄比例显著降低（P<0.05）。2）1%、2% CLA添加组蛋黄中C16：0、C18：0和饱和脂肪酸（SFA）含量显著低于其他组（P<0.05）。与对照组相比，饲粮CLA添加水平≥ 4%时，蛋黄中C16：0、C18：0和SFA含量显著增加（P<0.05），C16：1、C18：1、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量显著降低（P<0.05）。蛋黄中CLA含量随饲粮CLA添加水平的增加呈显著二次升高（P<0.01），c9，t11-CLA的富集量是t10，c12-CLA的1.47倍。综上，饲粮添加2% CLA，可以改善蛋壳质量，降低蛋黄中SFA含量，蛋黄中可富集一定量的CLA，且不影响蛋鸡的生产性能和蛋品质。

关键词： 共轭亚油酸; 开产蛋鸡; 生产性能; 蛋黄硬度; 蛋黄脂肪酸组成

本文引用格式

王生辉, 史兆国, 王晶, 张海军, 齐广海, 武书庚, 张涛 . 共轭亚油酸对开产蛋鸡生产性能、蛋品质、蛋黄硬度和蛋黄脂肪酸组成的影响[J]. 动物营养学报, 2018 , 30(7) : 2707 -2716 . DOI: 10.3969/j.issn.1006-267x.2018.07.031

Abstract

This experiment was conducted to study the effects of dietary conjugated linoleic acid (CLA) on performance, egg quality, yolk firmness and yolk fatty acid composition of primiparous laying hens. Six hundred and thirty 18-week-old Hy-Line brown laying hens with similar body weight and laying rate were randomly divided into 7 groups with 6 replicates per group and 15 hens per replicate by single factor randomized test design. Laying hens were fed the experimental diets contained 0, 1%, 2%, 3%, 4%, 5% and 6% CLA, respectively. The adaptation period lasted for 1 week and the formal period lasted for 8 weeks. The results showed as follows:1)the performance and egg quality of laying hens in 1% and 2% CLA groups were no significant differences(P>0.05). Compared with control group, eggshell thickness in 2%, 3% and 4% CLA groups was increased(P>0.05), laying rate in 3%, 4%, 5% and 6% CLA groups was significantly decreased and yolk firmness was significantly increased (P<0.05), average daily feed intake and abdominal fat rate in 4%, 5% and 6% groups were significantly decreased(P<0.05), the ratio of feed to egg in 5% and 6% CLA groups was significantly increased and yolk percentage was significantly decreased (P<0.05). 2) The contents of C16:0, C18:0 and saturated fatty acid (SFA) in yolk in 1% and 2% CLA groups were significantly lower than those in the other groups (P<0.05). Compared with control group,the contents of C16:0, C18:0 and SFA in yolk in 4%, 5% and 6% groups were significantly increased (P<0.05), and the contents of C16:1, C18:1, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were significantly decreased (P<0.05). The content of CLA in yolk was quadratically significantly increased with the increase of CLA supplemental level (P<0.01). The enrichment of c9,t11-CLA in yolk was 1.47 times of t10,c12-CLA. It is concluded that diet supplemented with 2% CLA can improve the quality of eggshell, decrease the content of SFA in yolk and a certain amount of CLA can be enriched in yolk, and has no effects on performance and egg quality of laying hens.

Key words： conjugated linoleic acid; primiparous laying hens; performance; yolk firmness; yolk fatty acid composition

参考文献

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