动物营养学报 >

2018 , Vol. 30 >Issue 11: 4397 - 4407

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.11.016

禽营养 Poultry nutrition

酵母硒对产蛋后期蛋鸡生产性能、蛋品质、抗氧化与脂代谢及其相关基因表达的影响

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  • 山西农业大学动物科技学院, 太谷 030801
杨玉(1963-),女,山西新绛人,教授,博士,主要从事家禽营养研究。E-mail:345605203@qq.com

收稿日期: 2018-06-27

  网络出版日期: 2018-11-20

基金资助

山西省科学技术发展计划项目（201603D221033-1）；山西省现代农业鸡产业技术体系（20171102）；山西功能农业共性关键技术研究与示范（201703D211001）；晋中市科技重点研发计划（农业）（201803D01100006）

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Effects of Selenium Yeast Supplementation on Performance, Egg Quality, Antioxidant and Lipid Metabolism and Their Related Gene Expression of Laying Hens at Late Laying Period

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  • College of Animal Science and Technology, Shanxi Agricultural University, Taigu 030801, China

Received date: 2018-06-27

  Online published: 2018-11-20

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摘要

本试验旨在研究酵母硒对产蛋后期蛋鸡生产性能、蛋品质、抗氧化与脂代谢及其相关基因表达的影响。选用69周龄、健康海兰褐蛋鸡432只，随机分为4个组，每组6个重复，每个重复18只鸡。对照组饲喂基础饲粮（含0.2 mg/kg亚硒酸钠，以硒计），试验组在基础饲粮的基础上添加0.2、0.6、1.0 mg/kg（以硒计）酵母硒，预试期2周，正试期8周。结果表明：1）与对照组相比，饲粮中添加0.2、0.6和1.0 mg/kg的酵母硒显著提高了产蛋率（P<0.05），并显著降低了料蛋比（P<0.05）；饲粮中添加0.2 mg/kg的酵母硒显著增加了平均日采食量（P<0.05）。此外，0.6 mg/kg组的料蛋比显著低于0.2和1.0 mg/kg组（P<0.05）。2）与对照组相比，饲粮中添加0.2 mg/kg的酵母硒显著增加了第14天的蛋黄颜色（P<0.05）；饲粮中添加0.6 mg/kg的酵母硒极显著提高了第42天的蛋壳强度（P<0.01），显著增加了第42天的蛋壳厚度（P<0.05）；饲粮中添加1.0 mg/kg的酵母硒显著提高了第14天的蛋白高度和第42天的蛋壳强度，显著增加了第42天的蛋壳厚度（P<0.05）。随着饲粮中酵母硒添加量的增加，蛋黄硒含量极显著提高（P<0.01）。3）与对照组相比，饲粮中添加0.2 mg/kg的酵母硒极显著提高了血浆总超氧化物歧化酶（T-SOD）活性（P<0.01），显著降低了血浆丙二醛（MDA）含量（P<0.05）；饲粮中添加0.6 mg/kg的酵母硒极显著提高了血浆谷胱甘肽过氧化物酶（GSH-Px）、T-SOD活性和总抗氧化能力（T-AOC）及肝脏GSH-Px活性（P<0.01），显著降低了血浆MDA含量（P<0.05）；饲粮中添加1.0 mg/kg的酵母硒极显著提高了血浆GSH-Px、T-SOD及肝脏GSH-Px活性（P<0.01），显著提高了血浆T-AOC（P<0.05），并极显著降低了血浆MDA的含量（P<0.01）。4）与对照组相比，饲粮中添加0.6和1.0 mg/kg的酵母硒显著降低了肝脏胆固醇和蛋黄甘油三酯含量（P<0.05）；饲粮中添加1.0 mg/kg的酵母硒还极显著降低了肝脏甘油三酯含量（P<0.01）。0.6和1.0 mg/kg组的肝脏胆固醇和蛋黄甘油三酯含量均显著低于0.2 mg/kg组（P<0.05）。5）与对照组相比，饲粮中添加0.6 mg/kg的酵母硒极显著提高了肝脏谷胱甘肽过氧化物酶1（GPx1）、硫氧还蛋白还原酶1（Trxr1）、固醇调节元件结合酶1c（SREBP-1c）mRNA的相对表达量（P<0.01），极显著降低了3-羟基-3-甲基戊二酸单酰辅酶A还原酶（HMGCR）mRNA的相对表达量（P<0.01），而对胆固醇7α-羟化酶（Cyp7a1）mRNA的相对表达量无显著影响（P>0.05）。由此可见，饲粮中添加酵母硒可提高产蛋后期蛋鸡的生产性能、蛋壳强度、蛋黄硒含量，改善机体抗氧化性能和胆固醇代谢能力。通过回归分析得出，饲粮（含0.20 mg/kg亚硒酸钠形式的硒）中添加0.60~0.77 mg/kg酵母硒的效果较好。

关键词： 酵母硒; 产蛋后期蛋鸡; 蛋品质; 抗氧化; 脂代谢

本文引用格式

杨玉, 孙煜, 孙宝盛, 朱倩, 张俊珍, 高鹏飞 . 酵母硒对产蛋后期蛋鸡生产性能、蛋品质、抗氧化与脂代谢及其相关基因表达的影响[J]. 动物营养学报, 2018 , 30(11) : 4397 -4407 . DOI: 10.3969/j.issn.1006-267x.2018.11.016

Abstract

This experiment was aimed to investigate the effects of selenium yeast supplementation on performance, egg quality, antioxidant and lipid metabolism and their related gene expression of laying hens at late laying period. Three hundred and twenty-four healthy Hyline brown hens at 69 weeks of age were randomly divided into 4 groups with 6 replicates per group and 18 hens per replicate. The hens in control group were fed a basal diet containing 0.2 mg/kg sodium selenite (as selenium). The others in experimental groups were fed the basal the diet added with 0.2, 0.6 and 1.0 mg/kg selenium yeast (as selenium), respectively. The preliminary experiment lasted for 2 weeks and the formal experiment lasted for 8 weeks. The results showed as follows:1) compared with the control group, diets added with 0.2, 0.6 and 1.0 mg/kg selenium yeast significantly increased the laying rate and significantly reduced the feed/egg (P<0.05); the diet added with 0.2 mg/kg selenium yeast significantly increased the average daily feed intake (P<0.05). Moreover, the feed/egg in 0.6 and 1.0 mg/kg groups was significantly lower than that in 0.2 mg/kg group (P<0.05). 2) Compared with the control group, the diet added with 0.2 mg/kg selenium yeast significantly increased the yolk color at day 14 (P<0.05); the diet added with 0.6 mg/kg selenium yeast extremely significantly increased the eggshell strength at day 42 (P<0.01), and significantly increased the eggshell thickness at day 42 (P<0.05); the diet added with 0.6 mg/kg selenium yeast significantly increased the albumen height at day 14 and the eggshell strength and eggshell thickness at day 42 (P<0.05). With the selenium yeast additive amount increasing, the yolk selenium content extremely significantly increased (P<0.01). 3) Compared with the control group, the diet added with 0.2 mg/kg selenium yeast extremely significantly increased the plasma total superoxide dismutase (T-SOD) activity (P<0.01), and significantly decreased the plasma malondialdehyde (MDA) content (P<0.05); the diet added with 0.6 mg/kg extremely significantly increased the plasma glutathion peroxidase (GSH-Px) and T-SOD activities, total antioxidant capacity (T-AOC) and liver GSH-Px activity (P<0.01), and significantly decreased the plasma malondialdehyde (MDA) content (P<0.05); the diet added with 1.0 mg/kg extremely significantly increased the plasma GSH-Px and T-SOD and liver GSH-Px activities (P<0.01), significantly increased the plasma T-AOC (P<0.05), and significantly decreased the plasma malondialdehyde (MDA) content (P<0.01). 4) Compared with the control group, diets added with 0.6 and 1.0 mg/kg selenium yeast significantly decreased the liver cholesterol and yolk triglyceride contents (P<0.05); the diet added with 1.0 mg/kg selenium yeast extremely significantly decreased the liver triglyceride content (P<0.01). The liver cholesterol and yolk triglyceride contents in 0.6 and 1.0 mg/kg groups were significantly lower than those in 0.2 mg/kg group (P<0.05). 5) Compared with the control group, the diet added with 0.6 mg/kg selenium yeast extremely significantly increased the mRNA relative expression levels of glutathion peroxidase 1 (GPx1), thioredoxin reductase 1 (Trxr1) and sterol regulatory element-binding protein-1c (SREBP-1c) in liver (P<0.01), and extremely significantly decreased the liver 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGCR) mRNA relative expression level (P<0.01), while had no significant difference in liver cholesterol 7α-hydroxylase (Cyp7a1) mRNA relative expression level (P>0.05). It can be concluded that selenium yeast supplementation can increase the performance, eggshell strength and yolk selenium content, and improve the antioxidant ability and cholesterol metabolism capacity. By the analysis of regression, the better effects are found when added 0.60 to 0.77 mg/kg selenium yeast into the diet based on 0.2 mg/kg sodium selenite (as selenium).

Key words： selenium yeast; laying hens at late laying period; egg quality; antioxidant; lipid metabolism

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