本试验旨在研究饲粮中添加大豆磷脂（SL）对产蛋鸡生产性能和鸡蛋磷脂含量的影响。选用360只22周龄健康产蛋鸡，随机分为5个处理，每个处理6个重复，每个重复12只鸡。5种试验饲粮中分别添加0、0.5%、1.0%、2.0%和4.0%的SL。试验期4周。试验结果表明：1）0.5% SL组平均蛋重最大（P＞0.05），1.0% SL组平均日采食量最低（P＞0.05），1.0%和2.0% SL组的料蛋比较低（P＞0.05），均显著低于对照组（P＜0.05），产蛋率以0.5%组最高（P＞0.05），即饲粮中添加0.5%～2.0%的SL可改善产蛋鸡的生产性能；2）饲粮添加SL可以降低鸡蛋蛋黄水分含量（约1.7个百分点）（P＞0.05）、1.0%、2.0%和4.0% SL组的蛋黄粗脂肪含量显著高于对照组（P＜0.05）；1.0%、2.0%和4.0% SL组全蛋中总磷脂显著高于对照组（P＜0.05），1.0%和2.0% SL组蛋黄中总磷脂含量显著高于对照组（P＜0.05），同时蛋黄胆固醇含量略有增加（P＞0.05）；1.0%、2.0%和4.0% SL组蛋黄和全蛋中磷脂酰胆碱（PC）含量显著高于对照组（P＜0.05）；2.0% SL组磷脂酰乙醇胺（PE）最高，但各组间差异不显著（P＞0.05）；PC/PE随饲粮SL添加量的增加而线性升高，0.5%、1.0%和2.0% SL组均显著高于对照组（P<0.05），4.0% SL组显著高于其他组（P＜0.05）。结果提示，饲粮添加一定水平的SL可改善产蛋鸡的生产性能，提高鸡蛋中总磷脂和PC含量。

A trial was conducted to study the effects of dietary supplementation with soy-lecithin (SL) on the performance and phospholipid contents in eggs of laying hens. Three hundred and sixty healthy 22-week-old laying hens were randomly divided into five groups with six replicates in each group and twelve laying hens per replicate. The laying hens were fed for 4 weeks with diets containing 0, 0.5%, 1.0%, 2.0% and 4.0% SL, respectively. The results showed that 1) the average egg weight in 0.5% SL group was the highest of all groups (P＞0.05), and the average daily feed intake in 1.0% SL group was the lowest of all groups (P＞0.05), and the feed/egg ratios in 1.0% and 2.0% SL groups were lower than those in other groups (P＞0.05) and were significantly lower than that in the control group (P＜0.05), and the laying rate in 0.5% SL group was the highest of all groups (P＞0.05), and these indicated that 0.5%～2.0% SL improved the performance of laying hens; 2) supplementation of SL in the diet decreased moisture content in egg yolk (about 1.7 percentage points) (P＞0.05); the content of crude fat in egg yolk in 1.0%, 2.0% and 4.0% SL groups was significantly higher than that in the control group (P＜0.05); the content of total phospholipids in egg in 1.0%, 2.0% and 4.0% SL groups was significantly higher than that in the control group (P＜0.05), and the content of total phospholipids in egg yolk in 1.0% and 2.0% SL groups was significantly higher than that in the control group (P＜0.05), at the same time, the content of cholesterol was slightly increased (P＞0.05); phosphatidylcholine (PC) contents in egg yolk and whole egg in 1.0%, 2.0% and 4.0% SL groups were significantly higher than those in the control group (P＜0.05), and the phosphatidylethanolamine (PE) content in 2.0% SL group was the highest, but there were no significant differences among groups (P＜0.05); with the increase of SL, PC/PE ratio was increased linearly, and 0.5%, 1.0% and 2.0% SL groups were significantly higher than the control group (P＜0.05), and 4.0% SL group was significantly higher than other groups (P＜0.05). It was concluded that the feasible level of SL could not only improve the performance, but also increase the contents of total phospholipids and PC in eggs.［Chinese Journal of Animal Nutrition, 2010，22（4）:1046-1053］