Effects of Dietary Different Supplemental Levels of Rutin on Performance, Egg Quality and Albumen Gel Properties of Laying Hens

  • ZHU Annan ,
  • ZHANG Keying ,
  • WANG Jianping ,
  • BAI Shiping ,
  • ZENG Qiufeng ,
  • PENG Huanwei ,
  • DING Xuemei
Expand
  • Sichuan Key Laboratory of Animal Disease Resistance Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition and Feed, Ministry of Agriculture and Rural Affairs, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China

Received date: 2020-08-09

  Online published: 2021-03-18

Supported by

 

Abstract

This study was conducted to determine the effects of dietary different supplemental levels of rutin on performance, egg quality and albumen gel properties of laying hens. A total of 240 healthy Lohmann commercial laying hens (66-week-old) were randomly divided into 4 groups with 6 replicates per group and 10 hens per replicate. Hens in 4 groups were fed the basal diets supplemented with 0 (control), 100, 200 and 400 mg/kg rutin, respectively. The experiment lasted for 8 weeks. The result showed as follows: 1) dietary different supplemental levels of rutin had no significant effects on laying rate, average egg weight, feed intake and feed to egg ratio of laying hens (P>0.05). 2) Compared with the control group, on weeks 2, 4 and 8, dietary supplemented different levels of rutin significantly increased the eggshell thickness of laying hens (P<0.05); on week 4, the eggshell strength of eggs of 200 mg/kg rutin group was significantly increased (P<0.05); on week 8, the yolk proportion of eggs of 400 mg/kg rutin group was significantly increased (P<0.05). Dietary different supplemental levels of rutin had no significant effects on eggshell color, albumen height, yolk color, Haugh unit, yolk weight and egg weight of eggs (P>0.05). 3) Compared with the control group, on week 2, the resilience of albumen gel of 400 mg/kg rutin group was significantly increased (P<0.05); on week 8, the hardness and gummines of albumen gel of 400 mg/kg rutin group was significantly increased (P<0.05). Dietary different supplemental levels of rutin had no significant effects on adhesiveness, springiness and cohesiveness of albumen gel (P>0.05). 4) Compared with the control group, on week 8, dietary supplemented different levels of rutin had a tendency to improve the frothiness of albumen (P=0.071). In conclusion, dietary supplemented 100, 200 and 400 mg/kg rutin have no significant effect on performance of laying hens during later laying period, however, it can significantly increase the eggshell thickness of eggs; dietary supplemented 400 mg/kg rutin can improve the resilience hardness, gummines and frothiness of albumen gel. Under the conditions of this experiment, the optimal dietary rutin supplemented level is 400 mg/kg

Cite this article

ZHU Annan , ZHANG Keying , WANG Jianping , BAI Shiping , ZENG Qiufeng , PENG Huanwei , DING Xuemei . Effects of Dietary Different Supplemental Levels of Rutin on Performance, Egg Quality and Albumen Gel Properties of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2021 , 33(3) : 1451 -1460 . DOI: 10.3969/j.issn.1006-267x.2021.03.027

References

[1] 张岩.蛋鸡行业转型的危机与机遇[J].兽医导刊,2019(23):7-8. ZHANG Y.The crisis and opportunity of the transformation of the layer industry[J].Veterinary Guide,2019(23):7-8.(in Chinese)
[2] 杨宁.我国蛋鸡行业形势分析与展望[J].家禽科学,2016(2):3-7. YANG N.Situation analysis and outlook of my country's laying hen industry[J].Poultry Science,2016(2):3-7.(in Chinese)
[3] GHORBANI A.Mechanisms of antidiabetic effects of flavonoid rutin[J].Biomedicine & Pharmacotherapy,2017,96:305-312.
[4] 占今舜,钟小军,杨群,等.芦丁的生物活性功能及其在反刍动物生产中的应用[J].动物营养学报,2019,31(7):2952-2957. ZHAN J S,ZHONG X J,YANG Q,et al.Bio-active functions of rutin and its application in ruminant production[J].Chinese Journal of Animal Nutrition,2019,31(7):2952-2957.(in Chinese)
[5] 黄斌龙.蛋鸡产蛋后期饲养管理的措施[J].现代畜牧科技,2018,37(1):29. HUANG B L.Measures for rearing and management of laying hens in late laying period[J].Modern Animal Husbandry Technology,2018,37(1):29.(in Chinese)
[6] 周玉双.蛋鸡产蛋期饲养管理[J].畜牧兽医科学(电子版),2019(20):94-95. ZHOU Y S.Feeding and management of laying hens during laying period[J].Animal Husbandry and Veterinary Science(Electronic Edition),2019(20):94-95.(in Chinese)
[7] HOUŠKA M,KÝHOS K,NOVOTNÁ P,et al.Gel strength of the native egg white[J].Czech Journal of Food Sciences,2004,22(2):58-66.
[8] 熊星星,王旭清,司伟达,等.蛋清起泡性研究进展[J].食品工业科技,2012,33(21):381-384. XIONG X X,WANG X Q,SI W D,et al.Research progress of egg white foamability[J].Food Industry Science and Technology,2012,33(21):381-384.(in Chinese)
[9] 王向荣,方热军,李四元.生物类黄酮在畜禽生产上的应用研究[J].饲料工业,2007,28(12):48-49. WANG X R,FANG R J,LI S Y.Research on application of bioflavonoids in livestock and poultry production[J].Feed Industry,2007,28(12):48-49.(in Chinese)
[10] 杜晓霞,丁孟松,吴光兴,等.日粮添加槲皮黄酮对蛋鸡生产性能、蛋品质及蛋黄抗氧化性能的影响[J].中国饲料,2018(10):56-60. DU X X,DING M S,WU G X,et al.Effects of supplementation of quercetin on laying performance,egg quality and yolk antioxidation of laying hens[J].China Feed,2018(10):56-60.(in Chinese)
[11] 呼林林.槲皮素对蛋鸡生产性能、蛋品质、胆固醇含量的影响[D].硕士学位论文.哈尔滨:东北农业大学,2014. HU L L.Effect of quercetin on performance,egg quality and cholesterol content in laying hens[D].Master's Thesis. Harbin:Northeast Agricultural University,2014.(in Chinese)
[12] 张丽娜.苜草素对蛋鸡生产性能及其鸡蛋与组织脂质的影响[D].硕士学位论文.扬州:扬州大学,2010. ZHANG L N.Effect of polysavone on performance,lipid of egg and tissue in laying hens[D].Master's Thesis.Yangzhou:Yangzhou University,2010.(in Chinese)
[13] 郭旭东.芦丁对奶牛泌乳性能、瘤胃消化代谢和对大鼠乳腺发育的影响[D].博士学位论文.北京:中国农业科学院,2011. GUO X D.Studies of rutin's role on lactation performance,the rumen digestion and metabolism in dairy cows and the development of mammary glands in rats[D].Ph.D.Thesis.Beijing:Chinese Academy of Agricultural Sciences,2011.(in Chinese)
[14] GUO X D,DIAO Q Y,WANG Y Y,et al.The effect of administration of rutin on plasma levels of estrogen,prolactin,growth hormone and gene expression of their receptors in mammary glands in ovariectomized rats[J].Journal of Integrative Agriculture,2012,11(10):1700-1706.  
[15] LIU Y,LI Y,LIU H N,et al.Effect of quercetin on performance and egg quality during the late laying period of hens[J].British Poultry Science,2013,54(4):510-514.  
[16] 李晓玲.大豆异黄酮对蛋鸡生产性能和脂类代谢的影响[D].硕士学位论文.沈阳:沈阳农业大学,2016. LI X L.Effect of soybean isoflavones on production performance and lipid metabolism of laying hens[D].Master's Thesis.Shenyang:Shenyang Agricultural University,2016.(in Chinese)
[17] 尹靖东.类黄酮对鸡蛋胆固醇及其氧化物形成的影响[D].博士学位论文.北京:中国农业科学院,2000. YIN J D.Effect of isoflavonoids on egg cholesterol and its oxides product formation[D]. Ph.D.Thesis.Beijing:Chinese Academy of Agricultural Sciences,2000.(in Chinese)
[18] 张扬.蛋鸡饲粮添加茶多酚提取物对鸡蛋品质影响的研究[D].硕士学位论文.雅安:四川农业大学,2016. ZHANG Y.Effect of tea polyphenol extract on egg quality of laying hens[D].Master's Thesis.Ya'an:Sichuan Agricultural University,2016.(in Chinese)
[19] 车永真.高凝胶性蛋清粉的研究[D].硕士学位论文.无锡:江南大学,2008 CHE Y Z.Research on high gelatinous egg white powder[D].Master's Thesis.Wuxi:Jiangnan University,2008(in Chinese)
[20] 王超.贮藏温度及日粮中添加不同浓度的棉籽油对蛋品质的影响[D].硕士学位论文.保定:河北农业大学,2014. WANG C.Effect of storage temperature and different concentrations of cottonseed oil in the diet on egg quality[D].Master's Thesis.Baoding:Hebei Agricultural University,2014.(in Chinese)
[21] 贾娜,林世文,刘丹,等.芦丁诱导猪肉肌原纤维蛋白结构变化对蛋白凝胶特性的改善作用[J/OL].食品科学,2019:1-10.(2019-12-20)[2020-07-29].https://kns.cnki.net/KCMS/detail/11.2206.TS.20191220.1357.046.html. JIA N,LIN S W,LIU D,et al.Improvement effects of structural changes of pork myofibril protein induced by rutin on protein gel properties[J/OL].Food Science:2019:1-10.(2019-12-20)[2020-07-29].https://kns.cnki.net/KCMS/detail/11.2206.TS.20191220.1357.046.html. (in Chinese)
[22] 陈茹雪.荞麦黄酮对小麦面团及其蛋白特性的影响研究[D].硕士学位论文.郑州:河南工业大学,2016. CHEN R X.Effect of buckwheat flavonoids on dough and protein characteristics of wheat[D].Master's Thesis:Zhengzhou:Henan University of Technology,2016.(in Chinese)
[23] 王璇,王晓雪,梁建芬.多酚单体影响鸡蛋清打发性的研究[J].食品科技,2012,37(9):253-256. WANG X,WANG X X,LIANG J F.Effect of polyphenols monomer on foaming characteristics of albumen[J].Food Science and Technology,2012,37(9):253-256.(in Chinese)
Outlines

/