本文旨在研究菊苣提取物对蛋鸡生产性能、鸡蛋品质、肠道菌群、血清胆固醇和卵黄胆固醇的影响。300只尼克红蛋鸡随机分为5组，每组6个重复，每个重复10只，各组日粮中分别添加0、0.5%、1.0%、1.5%的菊苣提取物和1.0%的菊粉，试验进行4周。结果表明：与对照相比，不同水平的菊苣提取物或菊粉对蛋鸡产蛋率、蛋重、采食量、料蛋比、破蛋率、蛋黄重、蛋壳厚度和哈氏单位没有显著影响（P>0.05），但能显著降低鸡蛋胆固醇浓度（mg/g蛋黄）和含量（mg/蛋黄）（P<0.05），1.5%菊苣提取物添加组的动脉粥样硬化指数显著降低（P<0.05）；日粮添加菊苣提取物或菊粉显著降低蛋鸡盲肠大肠杆菌数量和pH（P<0.05），1.5%菊苣提取物添加组和菊粉添加组显著增加盲肠双歧杆菌数量（P<0.05）；鸡蛋胆固醇含量和盲肠大肠杆菌数量随菊苣提取物添加水平的增加线性降低（r=-0.957和r=-0.977）（P<0.05）。结论：本试验在蛋鸡日粮中添加菊苣提取物或菊粉能显著降低鸡蛋胆固醇和盲肠有害菌（大肠杆菌）的数量，且不影响蛋鸡生产性能和鸡蛋品质。故在蛋鸡日粮中添加菊苣提取物或菊粉可为生产低胆固醇鸡蛋提供一条途径。

The present study was conducted to investigate the effects of chicory water-soluble extract (CWE) on performance, egg quality, gut microflora, serum and yolk cholesterol in laying hens. A total of 300 Brown Nick laying hens were divided randomly into 5 groups with 6 replicates of 10 hens each, and fed diets containing 0 (control), 0.5% (CWE0.5), 1.0% (CWE1.0) and 1.5% (CWE1.5) chicory water-soluble extract, respectively, as well as 1.0% inulin (I1.0) during 4 weeks’ trial. The results showed that there were no significant differences in laying rate, average egg weight, feed intake, feed/egg, cracked egg rate, yolk weight, eggshell thickness and Haugh unit compared with the control (P>0.05). Supplementing diets with CWE or inulin significantly reduced cholesterol concentration (mg/g yolk) and total cholesterol content (mg/yolk) in egg-yolk (P<0.05). Compared with control, atherogenic index in serum was reduced by CWE1.5 (P<0.05). Dietary CWE or inulin supplementation significantly reduced the number of E. coli and pH in caecum of laying hens (P<0.05). Caecum Bifidobacteria counts were increased in CWE1.5 group and I1.0 group (P<0.05). Egg-yolk cholesterol content and the number of E. coli were decreased linearly (r=-0.957 and r=-0.977, respectively, P<0.05) in accordance with increasing of dietary CWE level. It could be concluded that the incorporation of CWE or inulin in laying hens’ diets could reduce egg-yolk cholesterol and caecum harmful bacteria (E. coli) counts with no any negative effects on laying hens’ performance and egg quality in this trial (P<0.05). Therefore, the dietary supplementation of CWE or inulin might lead to the development of low-cholesterol eggs as demanded by health-conscious consumers.