本试验旨在研究饲粮中添加不同水平维生素A对扬州鹅种蛋品质和抗氧化性能的影响。选取180日龄、体重相近的健康扬州鹅种鹅90只，随机分成5组（Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ组），每组15只母鹅、3只公鹅。I组为对照组，饲喂基础饲粮；Ⅱ~Ⅴ组为试验组，分别在基础饲粮中添加4 000、8 000、12 000、16 000 IU/kg的维生素A。试验期为28周。结果表明：1）试验组种蛋哈氏单位极显著高于对照组（P<0.01）；12 000 IU/kg添加组蛋壳厚度极显著高于对照组（P<0.01），且显著高于8 000和16 000 IU/kg添加组（P<0.05），4 000 IU/kg添加组显著高于对照组（P<0.05）；4 000和12 000 IU/kg添加组蛋黄颜色极显著深于对照组（P<0.01），8 000 IU/kg添加组显著深于对照组（P<0.05）；试验组种蛋比重显著高于对照组（P<0.05），且12 000和16 000 IU/kg添加组极显著高于对照组（P<0.01）；4 000和8 000 IU/kg添加组蛋黄比例显著高于对照组（P<0.05），且8 000 IU/kg添加组极显著高于对照组（P<0.01），12 000和16 000 IU/kg添加组与对照组相比有提高的趋势（P=0.058，P=0.066）。2）4 000、8 000和12 000 IU/kg添加组蛋黄超氧化物歧化酶（SOD）活性极显著高于对照组（P<0.01），8 000 IU/kg添加组显著高于16 000 IU/kg添加组（P<0.05），12 000与16 000 IU/kg添加组之间差异极显著（P<0.01）；4 000和8 000 IU/kg添加组蛋黄丙二醛（MDA）含量显著低于对照组（P<0.05），12 000 IU/kg添加组与对照组相比有降低的趋势（P=0.084）；12 000 IU/kg添加组蛋黄总抗氧化能力（T-AOC）显著高于对照组（P<0.05），4 000和8 000 IU/kg添加组与对照组相比有提高的趋势（P=0.087，P=0.051）；8 000和12 000 IU/kg添加组蛋黄谷胱甘肽（GSH）含量极显著高于对照组、4 000和16 000 IU/kg添加组（P<0.01）。综上所述，种鹅饲粮中添加8 000~12 000 IU/kg的维生素A能提高种蛋的蛋品质，提高蛋黄抗氧化能力，降低脂质过氧化产物，提高种蛋的抗氧化性能。

The aim of this study was to investigate the effects of different supplemental levels of vitamin A in the diet on the egg quality and antioxidant performance of breeding eggs of Yangzhou goose. A total of 90 healthy geese at 180 days of age and with similar body weight were randomly divided into 5 groups (groups Ⅰ, Ⅱ, Ⅲ, Ⅳ and Ⅴ). There were 15 female geese and 3 male geese in each group. The group Ⅰ was a control group, and fed a basal diet, and groups Ⅱ to Ⅴ were assigned as the experimental groups, and 4 000, 8 000, 12 000, 16 000 IU/kg of vitamin A were added to the basal diet, respectively. The experiment lasted for 28 weeks. The results showed as follows: 1) the Haugh unit in the experimental groups was significantly higher than that in the control group (P<0.01). The eggshell thickness in the 12 000 IU/kg addition group was significantly greater than that in the control group (P<0.01), and significantly greater than that in 8 000 and 16 000 IU/kg addition groups (P<0.05), 4 000 IU/kg addition group was significantly higher than the control group (P<0.05). The color of egg yolk in the 4 000 and 12 000 IU/kg addition groups was significantly higher than that in the control group (P<0.01), and the 8 000 IU/kg addition group was significantly higher than the control group (P<0.05). The egg weight in the experimental groups was significantly higher than that in the control group (P<0.05), and the 12 000 and 16 000 IU/kg addition groups were significantly increased (P<0.01). The proportion of egg yolk in the 4 000 and 8 000 IU/kg addition groups was significantly higher than that in the control group (P<0.05), the 8 000 IU/kg addition group was significantly increased (P<0.01), and there was an increasing trend in the 12 000 and 16 000 IU/kg addition groups compared with the control group (P=0.058, P=0.066). 2) The yolk superoxide dismutase (SOD) activity in the 4 000, 8 000 and 12 000 IU/kg addition groups was significantly higher than that in the control group (P<0.01), and the 8 000 IU/kg addition group was significantly higher than the 16 000 IU/kg addition group (P<0.05), the difference between the 12 000 and 16 000 IU/kg addition groups was extremely significant (P<0.01). The yolk malonaldehyde (MDA) content in the 4 000 and 8 000 IU/kg addition groups was significantly lower than that in the control group (P<0.05), and the 12 000 IU/kg addition group showed a decreasing trend compared with the control group (P=0.084). The yolk total antioxidant capacity (T-AOC) in the 12 000 IU/kg group was significantly higher than that in the control group (P<0.05), and the 4 000 and 8 000 IU/kg addition groups had an increasing trend compared with the control group (P=0.087, P=0.051). The yolk glutathione (GSH) content in the 8 000 and 12 000 IU/kg addition groups was significantly higher than that in the control group, 4 000 and 16 000 IU/kg addition groups (P<0.01). In summary, the addition of 8 000 to 12 000 IU/kg of vitamin A to the geese diet can improve the egg quality of the eggs, improve the antioxidant capacity of the egg yolk, reduce the lipid peroxidation products, and improve the antioxidant performance of the eggs.