动物营养学报 >

2020 , Vol. 32 >Issue 5: 2138 - 2147

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.05.022

禽营养与饲料 POULTRY NUTRITION AND FEED

亚麻籽饲粮中添加不同水平酵母硒对蛋鸡肝脏抗氧化能力、蛋黄脂肪酸组成和蛋中硒含量的影响

  • 司雪阳 ,
  • 王浩 ,
  • 郭晓青 ,
  • 赵青余 ,
  • 汤超华 ,
  • 秦玉昌 ,
  • 张军民
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  • 1. 中国农业科学院北京畜牧兽医研究所, 动物营养学国家重点实验室, 北京 100193;
    2. 中国农业科学院北京畜牧兽医研究所, 农业农村部华北动物遗传资源与营养科学观测实验站, 北京 100193
司雪阳(1994-),女,黑龙江佳木斯人,硕士研究生,从事功能畜产品研究。E-mail:790864423@qq.com

收稿日期: 2019-11-11

  网络出版日期: 2020-05-15

基金资助

北京市科技计划（Z181100009318008）；中国农业科学院科技创新工程（ASTIP-IAS12）

收起

Effects of Different Supplemental Levels of Yeast Selenium in Flaxseed Diets on Liver Antioxidant Capacity, Yolk Fatty Acid Composition and Egg Selenium Content of Laying Hens

  • SI Xueyang ,
  • WANG Hao ,
  • GUO Xiaoqing ,
  • ZHAO Qingyu ,
  • TANG Chaohua ,
  • QIN Yuchang ,
  • ZHANG Junmin
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  • 1. State Key Laboratory of Animal Nutrition, Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2019-11-11

  Online published: 2020-05-15

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摘要

本试验旨在研究在亚麻籽饲粮中添加不同水平酵母硒对蛋鸡生产性能、肝脏抗氧化能力、蛋品质、蛋黄脂肪酸组成和蛋中硒含量的影响。采用单因素试验设计，选取28周龄、体重[（1.99±0.05） kg]和产蛋率[（88.42±3.57）%]接近的海兰褐蛋鸡360只，随机分为4组，每组6个重复，每个重复15只鸡。各组蛋鸡分别饲喂在含15%膨化亚麻籽基础饲粮中添加0.3（Se0.3组）、0.6（Se0.6组）、0.9（Se0.9组）和1.2 mg/kg（以硒计）酵母硒（Se1.2组）的试验饲粮。预试期2周，正试期12周。结果显示：1）在亚麻籽饲粮中添加不同水平酵母硒对蛋鸡的生产性能和蛋品质均无显著影响（P>0.05）。2）与Se0.3组相比，Se1.2组肝脏总抗氧化能力（T-AOC）显著降低（P<0.05），Se0.9组和Se1.2组肝脏总超氧化物歧化酶（T-SOD）活性显著降低（P<0.05）。随着饲粮中酵母硒添加水平的升高，肝脏中谷胱甘肽过氧化物酶（GSH-Px）活性有增加的趋势（P=0.094）。此外，与Se0.3组相比，Se0.6组、Se0.9组和Se1.2组肝脏丙二醛（MDA）含量均显著降低（P<0.05）。3）在亚麻籽饲粮中添加不同水平酵母硒对蛋黄脂肪酸组成和ω-3多不饱和脂肪酸（PUFA）含量均无显著影响（P>0.05），各组蛋黄中ω-3 PUFA含量均高于41 mg/g（干物质基础）。4）鸡蛋中硒含量随着饲粮酵母硒添加水平的升高而显著增加（P<0.05）。由此得出，本试验条件下，在亚麻籽饲粮中添加不同水平的酵母硒对蛋鸡的生产性能和蛋品质无显著影响，但添加0.6 mg/kg（以硒计）酵母硒可提高蛋鸡肝脏的抗氧化能力。鸡蛋中硒含量随着饲粮酵母硒添加水平的升高而显著增加，并在此基础上进一步达到硒和ω-3 PUFA同时富集于鸡蛋中的效果。

关键词： 蛋鸡; 抗氧化能力; 蛋品质; ω-3 PUFA; 酵母硒

本文引用格式

司雪阳 , 王浩 , 郭晓青 , 赵青余 , 汤超华 , 秦玉昌 , 张军民 . 亚麻籽饲粮中添加不同水平酵母硒对蛋鸡肝脏抗氧化能力、蛋黄脂肪酸组成和蛋中硒含量的影响[J]. 动物营养学报, 2020 , 32(5) : 2138 -2147 . DOI: 10.3969/j.issn.1006-267x.2020.05.022

Abstract

This experiment was to investigate the different supplemental levels of yeast selenium in flaxseed diets on performance, liver antioxidant capacity, egg quality, yolk fatty acid composition and egg selenium content of laying hens. A total of 360 healthy Hy-Line brown hens at 28 weeks of age with the similar body weight[(1.99±0.05) kg] and laying rate[(88.42±3.57)%] were selected in 4 groups (6 replicates per group and 15 chickens per replicate). Hens in 4 groups were fed experimental diets included 15% puffed flaxseed and yeast selenium supplemental levels were 0.3 (Se0.3 group), 0.6 (Se0.6 group), 0.9 (Se0.9 group) and 1.2 mg/kg (as selenium) (Se1.2 group), respectively. The trail lasted for 14 weeks with 2 weeks of pre-experimental period. The results showed as follows:1) supplemented different levels of yeast selenium in flaxseed diets had no significant effects on the performance and egg quality of laying hens (P>0.05). 2) The liver total antioxidant capacity (T-AOC) in the Se1.2 group was significantly decreased (P<0.05), and the liver total superoxide dismutase (T-SOD) activity in the Se0.9 and Se1.2 groups was significantly decreased compared with the Se0.3 group (P<0.05). The liver glutathione peroxidase (GSH-Px) activity showed an increase trend as dietary yeast selenium supplemental level increasing (P=0.094). Compared with the Se0.3 group, the liver malondialdehyde (MDA) content was significantly decreased in the Se0.6, Se0.9 and Se1.2 groups (P<0.05). 3) Supplemented different levels of yeast selenium in flaxseed diets had no significant effects on the yolk fatty acid composition and ω-3 polyunsaturated fatty acid (PUFA) content (P>0.05). It was observed that yolk ω-3 PUFA content was higher than 41 mg/g (dry matter basis) in all groups. 4) The egg selenium content was significantly increased with dietary yeast selenium supplemental level increasing (P<0.05). In conclusion, under the condition of this experiment, supplemented with different levels of selenium in flaxseed diets have no significant effects on the performance and egg quality of laying hens, but supplemented with 0.6 mg/kg (as selenium) yeast selenium can improve the liver antioxidant capacity. The selenium and ω-3 PUFA can be enriched in egg at the same time, and the egg selenium content increases with dietary yeast selenium supplemental level increasing.

Key words： laying hen; antioxidant capacity; egg; ω-3 PUFA; yeast selenium

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