本试验旨在研究温度与饲粮维生素C水平蛋鸭的血清免疫和抗氧化指标的影响。选取12周龄金定鸭216只，温度设低温（2±1）℃和适温（18±1）℃ 2个水平；饲粮中的维生素C添加水平分别为0、200和800 mg/kg。试验共6个处理，每个处理6个重复，每个重复6只试验鸭。试验期为6周。试验结果表明：1）低温使血清维生素C浓度显著降低了27.78%(P＜0.05)，对氧化氢酶（CAT）、总抗氧化能力（T-AOC）、丙二醛（MDA）、白介素2（IL-2）、免疫球蛋白(IgG、IgA、IgM)、生长激素（GH）、胰岛素（Ins）、胰岛素样生长因子（IGF-Ⅰ）、瘦素（Lep）、皮质醇（Cort）、三碘甲状腺原氨酸（T3）和甲状腺素（T4）的含量影响显著(P＜0.05)；2）饲粮中添加200 mg/kg维生素C时，血清维生素C、IGF-Ⅰ、Lep水平显著升高(P＜0.05)，Cort浓度显著降低(P＜0.05)；3）温度和维生素C的交互作用对Cort的含量的影响极显著(P＜0.01)，对IGF-Ⅰ、Lep、IgG和IgA的含量影响显著(P＜0.05)，对GH、Ins、维生素C、T3、T4及各个抗氧化指标的影响没达到显著水平(P>0.05)。结果提示，低温影响后备蛋鸭血清维生素C的浓度，但饲粮中添加200 mg/kg维生素C时，可提高在低温条件下的后备蛋鸭血液维生素C的水平、提高血液中Lep和IGF-Ⅰ的浓度、增强机体抗氧化和抗寒冷应激能力。

This study was designed to evaluate the effects of temperature and dietary vitamin C levels on serum immune and antioxidative indices in reserved laying ducks. Two hundred and sixteen Jinding ducks (12 weeks old) were chosen and randomly divided into 6 treatments which were exposed to the environment at (2±1) ℃ and (18±1) ℃, dietary vitamin C was added at 0, 200 and 800 mg/kg, respectively. The trial lasted for six weeks. The results showed as follows: 1) the content of vitamin C in serum was significantly decreased by 27.78% (P<0.05), while there were significant effects on the contents of CAT, T-AOC, MDA, IL-2, IgG, IgA, IgM, GH, Ins, IGF-Ⅰ, leptin, Cort, T3 and T4 (P<0.05) in the situation of cold stress; 2) the levels of serum vitamin C, IGF-Ⅰ and leptin were increased (P<0.05) and Cort level was significantly decreased (P<0.05) by 200 mg/kg vitamin C supplementation; 3) the interaction of temperature and vitamin C significantly affected the contents of Cort (P＜0.01) and IGF-Ⅰ, leptin, IgG and IgA (P<0.05), there were no significant effects on GH, Ins, vitamin C, T3, T4 and antioxidant indices (P>0.05). It was concluded that the ability of vitamin C biosynthesis was influenced by low temperature, the contents of serum vitamin C, leptin, IGF-I and the ability of antioxidant and anti-cold stress were improved when adding 200 mg/kg vitamin C.［Chinese Journal of Animal Nutrition, 2010，22（4）:923-928］