The experiment was conducted to study the effects of tea polyphenols (TP) on performance, egg quality and cholesterol content in yolk of laying hens. Three hundred and eighty-four 56-week-old Roman brown laying hens were randomly assigned to four groups with six replicates per group and sixteen hens per replicate. The laying hens in group 1 (the control group) were fed a basal diet, and those in groups 2 to 4 were separately fed the basal diets with 100, 150 and 200 mg/kg TP. The experiment lasted for 63 days, including 7 days for pretest. The results showed as follows: compared with the control group, adding 100 mg/kg TP significantly increased the average egg weight (P<0.05); adding 100, 150 or 200 mg/kg TP did not change the average daily feed intake, laying rate, qualified rate of egg, feed/egg, mortality, yolk and albumen ratios, egg shell thickness, egg shape index, yolk color and Haugh unit （P>0.05）, but delayed the decline of Haugh unit during storage (P<0.05). TP did not change the crude fat content in yolk （P>0.05）, but reduced the contents of cholesterol （P<0.01） and MDA （P<0.05） in yolk. These results indicate that TP can increase the average egg weight to some extent, delay the decline of egg Haugh unit during storage and prolong the shelf life of eggs, and decline the contents of the cholesterol and MDA in yolk, so it can be used to produce eggs with low cholesterol content, and 100 mg/kg is the best supplemental amount of TP.［Chinese Journal of Animal Nutrition, 2011, 23（5）：869 -874］
ZHANG Xu，JIANG Guitao，WANG Xiangrong，HU Yan，LI Haobang，DAI Qiuzhong
. Effects of Tea Polyphenols on Performance, Egg Quality and Yolk Cholesterol Content of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2011
, 23(05)
: 869
-874
.
DOI: 10.3969/j.issn.1006-267x.2011.05.023
［1］SARKER M S K, KIM G M, YANG C J. Effect of green tea and biotite on performance, meat quality and organ development in Ross broiler[J]. Egyptian Poultry Science, 2010, 30(1):77-88．
［2］齐广海，郑君杰，尹靖东，等．类黄酮物质对蛋鸡抗氧化和脂质代谢的影响[J]．营养学报，2002，24(2)：153-156．
［3］张旭，戴求仲，蒋桂韬，等.生产低胆固醇鸡蛋的营养调控方法[J]．饲料博览，2010,6:14-16.
［4］张蓉真，李珑，刘树滔，等.测定鸡蛋胆固醇的高效液相色谱新方法[J].色谱,1998,16（2）：91-94.
［5］BISWAS M A H, WAKITA M. Comparison of two dietary factors, green tea powder feeding and feed restriction, influencing laying performance and egg quality in hens[J]. Faculty of Bioresources, Mie University, 2001, 25（26）:55-61.
［6］王人悦.绿茶粉及茶多酚对蛋鸡血液生化指标、生产性能及鸡蛋品质的影响[D].硕士学位论文.合肥：安徽农业大学，2007.
［7］楼洪兴，林智，王友明，等.茶多酚对蛋鸡生产性能、脂类代谢及蛋品品质的影响[J].茶叶科学,2004，24(2)：135-140.
［8］张兰威.蛋与蛋制品工艺学［Ｍ］.哈尔滨：东北农业大学出版社，1995：44.
［9］ROBERTS J R. Factors affecting egg shell and internal egg quality[C]//LE MERIDIEN S R. 18th Annual ASAIM Southeast Asian Feed Technology and Nutrition Workshop. Cambodia: [s. n.], 2010:1-9.
［10］PUTHPONGSIRIPORN U, SCHEIDLER S E, SELL J L. Effects of vitamin E and C supplementation on performance, in vitro lymphocyte proliferation, and antioxidant status of laying hens during heat stress[J]. Poultry Science, 2001, 80(8):1190-1200.
［11］KIRUNDA D F K, SCHEIDLER S E. The efficacy of vitamin E (DL-alpha-tocopheryl acetate) supplementation in hen diets to alleviate egg quality deterioration associated with high temperature exposure[J]. Poultry Science, 2001, 80(9):1378-1383.
［12］高斌，高洪.氧自由基与细胞损伤[J].动物医学进展，2002, 23（5）：34-36.
［13］尹靖东，齐广海，霍启光．类黄酮对蛋鸡脂类代谢的影响[J]．畜牧兽医学报，2002，33(3)：215-220.
［14］AZEKE M A, EKPO K E. Egg yolk cholesterol lowering effects of garlic and tea[J]. Journal of Medicinal Plants Research, 2009, 3(12)：1113-1117.
［15］FRANK J, GEORGE T W, LODGE J K, et al. Daily consumption of an aqueous green tea extract supplement does not impair liver function or alter cardiovascular disease risk biomarkers in healthy men[J]. The Journal of Nutrition, 2009, 139(1):58-62.
［16］BOSE M, LAMBERT J D, JU J, et al. The major green tea polyphenol, (-)-epigallocatechin-3-gallate, inhibits obesity, metabolic syndrome, and fatty liver disease in high-fat-fed mice[J]. The Journal of Nutrition, 2008, 138(9):1677-1683.
［17］詹勇，石放雄，施明华，等.茶多酚对家禽生理生化指标的影响[J].动物营养学报，1993，5（2）：32-36.
［18］汪仕奎，佟建明.蛋鸡的胆固醇代谢调控研究进展[J].动物营养学报，2002,14（3）：7-11.
［19］陈冬梅，张克英.鸡蛋胆固醇的沉积机制[J].动物营养学报，2003,15（4）：1-6.
［20］尹靖东，齐广海，郑君杰，等．类黄酮对鸡蛋蛋黄脂质稳定性的影响及其机理研究[J]．中国农业科学，2003，36(4)：438-442.
［21］SEKIZAKI R, YOKOSAWA C, CHINEN H, et al. Synthesis of isoflavones and their attracting activity to Aphanomyces euteiches zoospore[J]. Biology and Pharmaceutical Bulletin, 1993, 16：698-701.
