本试验旨在研究饮水中添加大蒜精油对产蛋后期蛋鸡生产性能及鸡肉风味物质的影响。试验选用70周龄健康状况良好、生产性能相近的海兰灰蛋鸡512只，随机分为4组，每组8个重复，每个重复16只鸡。对照组饲喂基础饲粮，试验组在基础饲粮的基础上分别在饮水中添加0.2、0.4和0.6 mL/L的大蒜精油。试验预试期7 d，正试期56 d。结果表明：与对照组相比，0.2和0.4 mL/L大蒜精油添加组蛋鸡平均日采食量极显著降低（P<0.01），料蛋比显著降低（P<0.05），蛋白高度和哈氏单位极显著升高（P<0.01）；0.4 mL/L大蒜精油添加组蛋鸡鸡肉中甜味氨基酸中的丙氨酸、丝氨酸、甘氨酸和脯氨酸含量升高（P>0.05），酸味氨基酸中的谷氨酸含量升高（P>0.05），苦味氨基酸中的酪氨酸、异亮氨酸、精氨酸、亮氨酸、赖氨酸、组氨酸和缬氨酸含量下降（P>0.05），硬脂酸和亚麻酸含量下降（P>0.05），豆蔻酸、棕榈酸、棕榈油酸、油酸和亚油酸含量显著下降（P<0.05）；0.6 mL/L大蒜精油添加组蛋鸡生产性能无显著差异（P>0.05），鸡肉中甜味氨基酸中的丙氨酸、丝氨酸、甘氨酸和脯氨酸含量升高（P>0.05），酸味氨基酸中的谷氨酸含量升高（P>0.05），苦味氨基酸中的酪氨酸、异亮氨酸、亮氨酸和赖氨酸含量升高（P>0.05），组氨酸和缬氨酸含量下降（P>0.05），豆蔻酸、棕榈酸、棕榈油酸、油酸和亚油酸含量极显著下降（P<0.01），亚麻酸含量显著下降（P<0.05）。综上所述，在产蛋后期蛋鸡饮水中添加0.2~0.4 mL/L大蒜精油能够提高蛋鸡生产性能与鸡肉中部分鲜味和酸味氨基酸的含量，降低部分苦味氨基酸和脂肪酸含量，且适宜添加水平为0.4 mL/L。

This study investigated the effects of garlic essential oil offered via drinking water on performance and flavor substance in chicken of laying hens during later period of laying. A total of 512 Hy-Line Grey laying hens of 70 weeks age with good health and similar performance were used and randomly divided into 4 groups with 8 replicates in each group and 16 hens in each replicate. The control group was offered a basal diet, and the three experimental groups were offered the basal diets supplemented with 0.2, 0.4 and 0.6 mL/L garlic essential oil in drinking water, respectively. The experiment lasted for 56 days after 7 days adaption. The results showed that, compared with the control group, the average daily feed intake of laying hens in 0.2 and 0.4 mL/L garlic essential oil supplemental groups was extremely significantly decreased (P<0.01), the feed to egg ratio was significantly decreased (P<0.05), and the albumen height and Haugh unit were extremely significantly increased (P<0.01). Compared with the control group, the contents of alanine, serine, glycine and proline in sweet amino acids in chicken of laying hens in 0.4 mL/L garlic essential oil supplemental group were increased (P>0.05), the glutamate content in sour amino acids was increased (P>0.05), the contents of tyrosine, isoleucine, arginine, leucine, lysine, histidine and valine in bitter amino acids were decreased (P>0.05), the contents of stearic acid and linolenic acid were decreased (P>0.05), and the contents of myristic acid, palmitic acid, palmioleic acid, oleic acid and linoleic acid were significantly decreased (P<0.05); the performance of laying hens in 0.6 mL/L garlic essential oil supplemental group was not significantly different (P>0.05), the contents of alanine, serine, glycine and proline in sweet amino acids in chicken were increased (P>0.05), the glutamate content in sour amino acids was increased (P>0.05), the contents of tyrosine, isoleucine, leucine and lysine in bitter amino acids were increased (P>0.05), the contents of histidine and valine were decreased (P>0.05), the contents of myristic acid, palmitic acid, palmioleic acid, oleic acid and linoleic acid were extremely significantly decreased (P<0.01), and the linolenic acid content was significantly decreased (P<0.05). The results suggest that supplementation with 0.2 to 0.4 mL/L garlic essential oil in drinking water during later period of laying can improve the performance of laying hens and the content of some umami and sour amino acids in chicken, and reduce the contents of some bitter amino acids and fatty acids in chicken. The optimum supplemental level of garlic essential oil is 0.4 mL/L.