Effects of Dietary Different Supplemental Levels of Sacha Inchi Oil on Performance, Egg Quality, and Enrichments of ω-3 Polyunsaturated Fatty Acids and Vitamin E in Egg Yolk of Laying Hens

CHEN Han; DANSOU Dieudonné Mahukpégo; YU Yanan; TANG Chaohua; ZHAO Qingyu; ZHANG Kai; ZHANG Junmin

doi:10.12418/CJAN2023.279

2023 , Vol. 35 >Issue 5: 2990 - 3000

DOI: https://doi.org/10.12418/CJAN2023.279

RESEARCH PAPER

Effects of Dietary Different Supplemental Levels of Sacha Inchi Oil on Performance, Egg Quality, and Enrichments of ω-3 Polyunsaturated Fatty Acids and Vitamin E in Egg Yolk of Laying Hens

CHEN Han ^,¹^,²^,³ ,
DANSOU Dieudonné Mahukpégo ² ,
YU Yanan ² ,
TANG Chaohua ² ,
ZHAO Qingyu ² ,
ZHANG Kai ^,¹^,³^,^* ,
ZHANG Junmin ^,²^,^*

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¹ College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
² State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
³ Qingdao Institute of Special Food, Qingdao 266109, China

*ZHANG Kai, associate professor, E-mail:1230zkr@163.cn;

ZHANG Junmin, professor, E-mail: zhangjunmin@caas.cn

Received date: 2022-11-18

Online published: 2023-05-11

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Abstract

This study was conducted to conducted the effects of dietary different supplemental levels of sacha inchi oil (SO) on performance, egg quality, and enrichments of ω-3 polyunsaturated fatty acids (PUFA) and vitamin E in egg yolk of laying hens. A total of 450 forty-week-age Hy-line brown laying hens were randomly assigned to 5 groups with 6 replicates in each group and 15 laying hens in each replicate. The different groups were assigned to either diet with corn oil at 0.67% (control group) or flaxseed oil at 2.0% (FO group), or SO at 2.0% (SO_2.0 group), 2.5% (SO_2.5 group) and 3.0% (SO_3.0 group), respectively. The experiment lasted for 12 weeks. The results showed as follows: 1) compared with the control group, dietary different supplemental levels of SO had no significant effects on laying rate, average daily feed intake, feed to egg ratio and egg quality (P>0.05), while the average egg weight of the SO_3.0 group was significantly increased (P<0.05). 2) Compared with the control group, dietary different supplemental levels of SO significantly improved the ω-3 PUFA content in egg yolk (P<0.05), and significantly reduced the ratio of ω-6/ω-3 PUFA (P<0.05). The deposition efficiency of ω-3 PUFA in egg decreased gradually with the increase of SO supplemental level, and the SO_2.5 group was similar to FO group. 3) Compared with the control group, dietary different supplemental levels of SO had no significant effects on the total content of vitamin E in egg yolk (P>0.05). It can be concluded that the ω-3 PUFA deposition in egg yolk is greatly increased and the ω-6/ω-3 PUFA ratio is decreased when the laying hens’ diet supplemented with SO, which has no adverse effects on the performance and egg quality. SO can be used to produce ω-3 PUFA fortified egg.

Key words： sacha inchi oil; egg; ω-3 polyunsaturated fatty acids

Cite this article

CHEN Han , DANSOU Dieudonné Mahukpégo , YU Yanan , TANG Chaohua , ZHAO Qingyu , ZHANG Kai , ZHANG Junmin . Effects of Dietary Different Supplemental Levels of Sacha Inchi Oil on Performance, Egg Quality, and Enrichments of ω-3 Polyunsaturated Fatty Acids and Vitamin E in Egg Yolk of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2023 , 35(5) : 2990 -3000 . DOI: 10.12418/CJAN2023.279

美藤果(Plukenetia volubilis Linneo.)又名印加果,原生长于亚马逊热带雨林,被我国引进后主要种植于西双版纳^[1],经提取获得美藤果油(sacha inchi oil),其是目前研究中多不饱和脂肪酸(PUFA)含量最高的食用植物油之一,有报道称其PUFA含量可达91%以上^[2],且以ω-3和ω-6 PUFA为主,ω-6/ω-3 PUFA比值为0.75~1.12^[3];与其他常见植物油相比,美藤果油中的维生素E含量更高,且具有更强的氧化稳定性^[4],同时还含有多酚、甾醇、胡萝卜素等^[5]。美藤果油具有多种生物学功能,如调节血脂^[6-7]、改善肝功能^[6]、提高免疫力^[8]等,并且有研究表明美藤果油不影响肉鸡的生长性能,并能降低饲料转化率^[9],改善肉质^[10];此外,美藤果油还可以提高虹鳟幼鱼PUFA相关酶的基因表达^[11]。因此,美藤果油在水产动物以及畜禽饲养方面已经成为一种优良的油脂产品。但是,目前美藤果油在蛋鸡生产中的应用研究鲜见报道,美藤果油中的PUFA在鸡蛋中的转化效率未知。

ω-3 PUFA主要包括α-亚麻酸(ALA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)^[12],是人体内无法合成的必需的脂肪酸,可从饮食中获取,但是现代居民饮食普遍ω-3 PUFA摄入不足,ω-6 PUFA摄入过量,出现严重的膳食脂肪酸失衡,进而导致多种慢性疾病^[13],因此,增加日常饮食中ω-3 PUFA的摄入对居民健康起着重要作用。

鸡蛋是提供优质蛋白质、脂质等多种营养素的常见食品。我国农业行业标准《ω-3多不饱和脂肪酸强化鸡蛋》(NY/T 4069—2021)规定ω-3 PUFA强化鸡蛋中ω-3 PUFA的含量需大于等于300 mg/100 g鸡蛋,市场上ω-3 PUFA强化鸡蛋产品受到消费者广泛关注。通过在蛋鸡饲粮中添加富ω-3 PUFA原料来提高鸡蛋中ω-3 PUFA含量,如亚麻籽油(flaxseed oil)中ALA含量达50%以上,在ω-3 PUFA强化鸡蛋的生产中得到广泛应用^[14⇓-16],美藤果油中高含量的PUFA同样可以作为良好的ω-3 PUFA源。

本试验旨在探究饲粮中添加不同水平的美藤果油对蛋鸡生产性能、蛋品质以及蛋黄中脂肪酸组成及含量、ω-3 PUFA沉积效率和维生素E含量的影响,为美藤果油应用于优化鸡蛋脂肪酸组成、生产ω-3 PUFA富集鸡蛋提供基础数据。

1 材料与方法

1.1 试验材料

本试验所用的玉米油、亚麻籽油、美藤果油均购买于市场,其脂肪酸组成与含量见表1,维生素E的形态与含量见表2。

表1 玉米油、亚麻籽油、美藤果油的脂肪酸组成与含量

Table 1 Fatty acid composition and contents of corn oil, flaxseed oil and sacha inchi oil

脂肪酸Fatty acids	玉米油Corn oil	亚麻籽油Flaxseed oil	美藤果油Sacha inchi oil
C14∶0	0.04	0.04	0.02
C15∶0	0.01	0.02	ND
C16∶0	14.17	6.97	3.54
C16∶1	0.09	0.08	0.03
C17∶0	0.08	0.05	0.07
C18∶0	1.94	4.61	2.73
C18∶1,cis(ω-9)	13.95	14.28	3.43
C18∶2,cis(ω-6)	67.82	20.64	33.63
C18∶3(ω-3)	0.87	50.25	40.22
C20∶0	0.42	0.18	0.08
C20∶1(ω-9)	0.21	0.28	0.22
C20∶2	0.03	0.10	0.04
C20∶5(ω-3)	ND	ND	ND
C22∶0	0.12	0.13	0.01
C22∶6(ω-3)	ND	ND	ND
饱和脂肪酸SCFA	16.56	12.16	6.46
多不饱和脂肪酸PUFA	67.12	70.90	73.92
ω-6多不饱和脂肪酸ω-6 PUFA	66.11	20.72	33.67
ω-3多不饱和脂肪酸ω-3 PUFA	0.97	50.30	40.24
ω-6/ω-3多不饱和脂肪酸ω-6/ω-3 PUFA	68.15	0.41	0.84

	除ω-6/ω-3多不饱和脂肪酸是无单位的比值外,其他指标的单位均为g/100 g油脂。所有数值均为实测值。“ND”表示含量<0.001 g/100 g油脂。
	Except ω-6/ω-3 PUFA was a unitless ratio, the unit of other indexes was g/100 g oil. All values were measured values. “ND” mean the content <0.001 g/100 g oil.

表2 Form and content of vitamin E in corn oil, flaxseed oil and sacha inchi oil mg/100 g油脂

Table 2

项目Items	玉米油Corn oil	亚麻籽油Flaxseed oil	美藤果油Sacha inchi oil
α-生育酚α-tocopherol	19.50	4.41	1.98
β-生育酚β-tocopherol	0.37	ND	ND
γ-生育酚γ-tocopherol	69.80	32.70	106.00
δ-生育酚δ-tocopherol	1.69	ND	67.80
合计Total	91.36	37.11	175.78

	α-生育酚、β-生育酚、γ-生育酚、δ-生育酚的含量均为实测值。“ND”表示含量<0.150 mg/100 g油脂。
	The contents of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol were measured values. “ND” mean the content <0.150 mg/100 g oil.

1.2 试验动物与试验设计

选取健康且产蛋率接近的450只40周龄海兰褐产蛋高峰期蛋鸡,随机分为5个组,每组6个重复,每个重复15只鸡。参照NRC(2018)蛋鸡营养需要配制玉米-豆粕型粉状饲粮,试验饲粮根据等能等氮进行设计,其组成及营养水平见表3。其中对照组(CON组)饲粮添加0.67%的玉米油,亚麻籽油组(FO组)饲粮添加2.0%的亚麻籽油,美藤果油组饲粮中分别添加2.0%(SO_2.0组)、2.5%(SO_2.5组)、3.0%(SO_3.0组)的美藤果油,预饲2周后开始正式试验,试验期为12周。

表3 试验饲粮组成及营养水平(风干基础)

Table 3 Composition and nutrient levels of experimental diets (air-dry basis)

项目 Items	组别Groups
项目 Items	CON	FO	SO_2.0	SO_2.5	SO_3.0
原料Ingredients/%
玉米Corn	60.45	56.50	56.50	55.10	53.70
豆粕Soybean meal	26.90	27.10	27.00	27.05	26.90
玉米油Corn oil	0.67
美藤果油Sacha inchi oil			2.00	2.50	3.00
亚麻籽油Flaxseed oil		2.00
麦麸Wheat bran	0.65	3.07	3.17	4.02	5.07
石粉Limestone	9.00	9.00	9.00	9.00	9.00
磷酸氢钙CaHPO₄	1.00	1.00	1.00	1.00	1.00
氯化钠NaCl	0.30	0.30	0.30	0.30	0.30
预混料Premix¹⁾	1.03	1.03	1.03	1.03	1.03
合计Total	100.00	100.00	100.00	100.00	100.00
营养水平Nutrient levels²⁾
粗蛋白质CP/%	16.50	16.50	16.50	16.50	16.50
代谢能ME/(MJ/kg)	11.13	11.13	11.13	11.13	11.13
钙Ca/%	3.40	3.40	3.40	3.40	3.40
有效磷AP/%	0.37	0.38	0.38	0.38	0.38
总磷TP/%	0.44	0.45	0.45	0.46	0.47
蛋氨酸Met/%	0.45	0.44	0.44	0.44	0.44
蛋氨酸+半胱氨酸Met+Cys/%	0.74	0.73	0.73	0.73	0.73
ω-6多不饱和脂肪酸ω-6 PUFA/%	4.43	4.14	6.73	8.42	10.10
ω-3多不饱和脂肪酸ω-3 PUFA/%	0.07	10.06	8.05	10.06	12.07
ω-6/ω-3多不饱和脂肪酸ω-6/ω-3 PUFA	63.29	0.41	0.84	0.84	0.84

1)预混料为每千克饲粮提供The premix provided the following per kg of diets:VA 8 000 IU,VD₃ 3 600 IU,VE 30 mg,VK₃ 2.4 mg,VB₁ 2.4 mg,VB₂ 9 mg,VB₆ 4.8 mg,VB₁₂ 0.03 mg,D-泛酸 D-pantothenic acid 9.6 mg,叶酸 folic acid 1.4 mg,烟酸 niacin 28.5 mg,生物素 biotin 0.09 mg,Cu (as copper sulfate) 8 mg,I (as potassium iodide) 1 mg,Fe (as ferrous sulfate) 60 mg,Mn (as manganese sulfate) 80 mg,Zn (as zinc sulfate) 80 mg,Se(as sodium selenite) 0.3 mg,胆碱 choline 2 000 mg,植酸酶 phytase 300 mg,DL-蛋氨酸 DL-Met 1 700 mg。

2)营养水平均为计算值。Nutrient levels were calculated values.

1.3 饲养管理

饲养试验在北京市平谷区绿都兴瑞养殖场进行。每笼3只置于阶梯式3层蛋鸡笼,自然光和人工补光,时间为16 h/d,采用自然和负压通风,保持舍温在20~24 ℃,相对湿度在45%~65%。试验鸡自由采食、饮水,每日人工适量饲喂2次(08:00和14:00),捡蛋并称重1次(15:00),鸡舍粪便清理每日1次,带鸡消毒每周2次,试验期内按照常规程序进行免疫。

1.4 测定指标及方法

1.4.1 生产性能

试验期间,每日每重复记录1次蛋重和产蛋量,每2个周记录1次耗料量,用于计算产蛋率、平均蛋重、平均日采食量及料蛋比。

1.4.2 蛋品质

于试验第12周末试验结束时,各组随机采集18枚鸡蛋(每个重复3枚)用于蛋品质检测。采用SONOVA蛋品质多功能自动分析仪对样品重量、蛋白高度及哈氏单位等指标进行测定;蛋壳强度采用蛋壳强度测定仪(以色列Orka公司)进行检测;采用蛋黄分离器分离蛋黄后,置于电子天平称量蛋黄重量,吸管轻轻吸走蛋壳上残留的蛋清,称量蛋壳重量,并计算蛋黄、蛋清指数;鸡蛋的长、短径用游标卡尺分别测定,用于计算蛋形指数。

1.4.3 蛋黄脂肪酸组成及含量

称取(0.100 0±0.020 0) g蛋黄冻干粉至15 mL螺口玻璃试管中,精确记录蛋黄克重。正己烷作为溶剂将十一烷酸甲酯标准液稀释至1 mg/mL作为内标液,然后向试管中加入1 mL内标液,补加入1 mL正己烷,再加入5 mL乙酰氯与甲醇(1∶10,体积比)混合液。涡旋振摇后,在80 ℃水浴2 h期间多次振摇(避免接触瓶盖),取出凉水冷却至室温,之后缓慢加入5 mL(可适当多加)的7%碳酸钾溶液,涡旋仪混匀后,常温下4 000 r/min离心10 min,滴管尽量全部吸取上层有机相,过0.22 μm有机相滤膜后置于进样小瓶,进行气相色谱检测。

色谱条件:HP6890气相色谱仪,采用HP-INNWAX (19091N-213)色谱柱,分流比50∶1,进样口温度250 ℃,载气为氦气,恒定流量3.0 mL/min,进样量1 μL,分流比50∶1。程序升温:进样口温度和输送线温度保持在250 ℃。柱温箱温度从175 ℃开始(保持3 min),以5 ℃/min升温至200 ℃,以1.5 ℃/min升温至210 ℃,以2 ℃/min升温至230 ℃,保持6 min。

1.4.4 鸡蛋中ω-3 PUFA的沉积效率

鸡蛋中ω-3 PUFA的沉积效率按照如下公式计算:

ω-3 PUFA沉积效率(%)=

a × (1 - b) × c d × f

。

式中:a为测定冻干蛋黄粉中ω-3 PUFA含量(mg/g);b为冻干蛋黄粉的失水率(%);c为蛋黄指数(蛋黄重/蛋重);d为料蛋比;f为饲粮中ω-3 PUFA含量(mg/g)。

1.4.5 蛋黄中维生素E形态及含量

蛋黄中维生素E形态及含量根据GB 5009.82—2016中第2法进行测定。取2 g蛋黄样品,加入50%氢氧化钾溶液恒温水浴皂化,石油醚萃取后,旋转蒸发仪45 ℃水浴蒸干,甲醇溶解定容至10 mL,过0.22 μm有机滤膜供高效液相色谱测定。

色谱条件:流动相为甲醇∶水=99∶1(体积比);流速为0.8 mL/min;检测波长为294 nm;柱温为30 ℃;进样量为10 μL;色谱柱为C18(4.6 mm×250 mm,5 μm)。

1.5 数据统计与分析

采用Excel 2016对试验数据进行整理。生产性能、蛋品质、蛋黄中脂肪酸与维生素E含量通过SPSS 23.0软件进行单因素方差分析(one-way ANOVA),并用Duncan氏法进行多重比较;ω-3 PUFA沉积效率采用Dunnett-t检验对3个添加水平的美藤果油组以及FO组进行两两对比。最终试验结果以平均值和均值标准误(SEM)表示,以P>0.05为差异不显著,以P<0.05为差异显著。

2 结果

2.1 饲粮中添加不同水平美藤果油对蛋鸡生产性能的影响

由表4可知,在进行12周的饲养试验后,与对照组相比,当蛋鸡饲粮中美藤果油添加水平为3.0%时,鸡蛋的平均蛋重显著增加(P<0.05);饲粮中添加不同水平美藤果油对蛋鸡产蛋率、料蛋比、平均日采食量均无显著影响(P>0.05)。与对照组相比,饲粮中添加不同水平美藤果油时,平均日采食量降低2.09~3.17 g/(d·只),料蛋比降低0.03~0.05,但差异不显著(P>0.05)。与FO组相比,SO_3.0组的平均蛋重显著增加(P<0.05)。

表4 饲粮中添加不同水平美藤果油对蛋鸡生产性能的影响

Table 4 Effects of dietary different supplemental levels of SO on performance of laying hens

项目 Items	组别Groups					均值标准误 SEM	P值 P-value
项目 Items	CON	FO	SO_2.0	SO_2.5	SO_3.0	均值标准误 SEM	P值 P-value
产蛋率Laying rate/%	90.82	90.08	89.92	89.53	88.16	0.218	0.359
平均蛋重Average egg weight/g	61.28^b	61.88^ab	61.61^b	62.09^ab	62.72^a	0.160	0.042
平均日采食量ADFI/[g/(d·只)]	114.12	109.92	112.03	110.95	111.05	0.529	0.116
料蛋比F/E	2.04	1.96	1.99	1.99	2.01	0.012	0.400

	同行数据肩标相同或无字母表示差异不显著(P>0.05),不同小写字母表示差异显著(P<0.05)。下表同。
	In the same row, values with no letter or the same letter superscripts mean no significant difference (P>0.05), while with different small letter superscripts mean significant difference (P<0.05). The same as below.

2.2 饲粮中添加不同水平美藤果油对蛋鸡蛋品质的影响

由表5可知,与对照组相比,饲粮中添加不同水平美藤果油对鸡蛋的哈氏单位、蛋白高度、蛋壳强度、蛋黄比例、蛋清比例、蛋形指数等常规蛋品质指标均无显著影响(P>0.05)。3个美藤果油组的上述常规蛋品质指标与FO组间没有显著差异(P>0.05)。

表5 饲粮中添加不同水平美藤果油对蛋鸡蛋品质的影响

Table 5 Effects of dietary different supplemental levels of SO on egg quality of laying hens

项目 Items	组别Groups					均值标准误 SEM	P值 P-value
项目 Items	CON	FO	SO_2.0	SO_2.5	SO_3.0	均值标准误 SEM	P值 P-value
哈夫单位Haugh unit	87.94	86.24	88.24	87.46	86.76	0.672	0.888
蛋白高度Albumen height/mm	8.05	7.91	8.05	8.03	7.98	0.102	0.992
蛋形指数Egg-shape index	1.28	1.28	1.27	1.27	1.29	0.005	0.898
蛋壳强度 Eggshell breaking strength/(kg/cm²)	4.40	4.26	4.30	4.28	4.20	0.136	0.975
蛋黄比例Egg yolk rate/%	25.90	25.71	25.89	25.91	25.31	0.001	0.689
蛋清比例Albumen rate/%	64.51	64.10	64.41	63.86	64.62	0.004	0.717

2.3 饲粮中添加不同水平美藤果油对蛋鸡蛋黄中脂肪酸组成与含量的影响

由表6可知,与对照组相比,饲粮中添加不同水平美藤果油对蛋黄中饱和脂肪酸(SFA)和单不饱和脂肪酸(MUFA)的含量无显著影响(P>0.05),但随着美藤果油添加水平的提高,MUFA含量呈现下降趋势;添加不同水平美藤果油显著提高了蛋黄中PUFA、ω-3 PUFA、ALA、DHA和EPA的含量(P<0.05),其中ALA含量增加了10~15倍,DHA+EPA的含量增加了3倍以上,占总ω-3 PUFA的27.74%~35.20%,SO_3.0组蛋黄中富集的ω-3 PUFA最多,其含量达到25.16 mg/g蛋黄;FO组蛋黄中ALA含量增加了约13倍,DHA+EPA的含量达到6.80 mg/g蛋黄,占总ω-3 PUFA的30.74%。此外,与对照组相比,饲粮中添加不同水平美藤果油均能显著降低蛋黄中ω-6/ω-3 PUFA比值(P<0.05)。

表6 饲粮中添加不同水平美藤果油对蛋鸡蛋黄中脂肪酸组成与含量的影响

Table 6 Effects of dietary different supplemental levels of SO on fatty acid composition and

项目 Items	组别Groups					均值标准误 SEM	P值 P-value
项目 Items	CON	FO	SO_2.0	SO_2.5	SO_3.0	均值标准误 SEM	P值 P-value
SFA	117.78	102.86	104.49	108.34	108.98	1.77	0.059
MUFA	148.57	145.11	146.69	142.47	138.05	2.21	0.632
PUFA	59.63^d	74.63^c	75.91^c	83.68^b	96.54^a	2.39	0.001
ω-6 PUFA	55.47^bc	51.84^c	56.59^bc	60.76^b	70.56^a	1.43	0.001
ω-3 PUFA	3.20^d	22.12^b	18.61^c	22.17^b	25.16^a	1.45	0.001
ALA	1.17^d	15.03^b	11.84^c	15.02^b	17.92^a	1.09	0.001
EPA	0.00^b	0.25^a	0.18^a	0.28^a	0.21^a	0.02	0.001
DHA	2.02^b	6.55^a	6.37^a	6.56^a	6.67^a	0.35	0.001
ω-6/ω-3 PUFA	17.42^a	2.35^b	3.04^b	2.74^b	2.81^b	1.10	0.001

contents in egg yolk of laying hens

SFA:饱和脂肪酸;MUFA:单不饱和脂肪酸;PUFA:多不饱和脂肪酸;ALA:α-亚麻酸;EPA:二十碳五烯酸;DHA:二十二碳六烯酸。除ω-6/ω-3 PUFA是无单位的比值外,其他指标的单位均为mg/g蛋黄。

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; ALA: α-linolenic acids; EPA: eicosapentaenoic acid; DHA: decosahexaenoic acid. Except ω-6/ω-3 PUFA was a unitless ratio, the unit of other indexes was mg/g egg yolk.

2.4 饲粮中添加不同水平美藤果油对蛋鸡鸡蛋中ω-3 PUFA沉积效率的影响

由表7可知,FO组与SO_3.0组ω-3 PUFA沉积效率差异显著(P<0.05);相同的ω-3 PUFA添加水平下,FO组(28.84%)和SO_2.5组(28.75%)在ω-3 PUFA沉积效率上无显著差异(P>0.05);随着美藤果油添加水平的提高,ω-3 PUFA沉积效率逐渐降低,添加水平达到3.0%时,相比于SO_2.0组与SO_2.5组,鸡蛋ω-3 PUFA沉积效率显著降低(P<0.05),SO_2.0组与SO_2.5组无显著差异(P>0.05)。

表7 FO组和美藤果油组鸡蛋中ω-3 PUFA沉积效率

Table 7 Deposition efficiency of ω-3 PUFA in egg for FO group and SO groups %

项目 Item	组别Groups				均值标准误 SEM	P值P-value
	FO	SO_2.0	SO_2.5	SO_3.0		SO_2.0× FO	SO_2.5× FO	SO_3.0× FO	SO_2.0× SO_2.5	SO_2.0× SO_3.0	SO_2.5× SO_3.0
	ω-3 PUFA沉积效率 ω-3 PUFA deposition efficiency	28.84	30.12	28.75		SO_2.0× FO	SO_2.5× FO	SO_3.0× FO	SO_2.0× SO_2.5	SO_2.0× SO_3.0	SO_2.5× SO_3.0	26.31	0.004	0.330	0.999	0.021	0.214	0.001	0.018

2.5 饲粮中添加不同水平美藤果油对蛋鸡蛋黄中维生素E形态与含量的影响

由表8可知,饲粮中添加不同水平的美藤果油后在蛋黄中富集的维生素E主要以α-生育酚为主,其次是γ-生育酚,SO_2.5组和SO_3.0组富集少量δ-生育酚,各组均不含有β-生育酚;与对照组相比,饲粮中添加不同水平的美藤果油对蛋黄中维生素E的总含量无显著影响(P>0.05);SO_2.5组和SO_3.0组蛋黄中δ-生育酚的含量显著高于其他组(P<0.05)。

表8 饲粮中添加不同水平美藤果油对蛋鸡蛋黄中维生素E形态与含量的影响 mg/100 g蛋黄

Table 8 Effects of dietary different supplemental levels of SO on vitamin E forms and contents in egg yolk of laying hens

项目 Items	组别Groups					均值标准误 SEM	P值 P-value
项目 Items	CON	FO	SO_2.0	SO_2.5	SO_3.0	均值标准误 SEM	P值 P-value
α-生育酚α-tocopherol	5.45	5.82	5.69	5.1	5.37	0.108	0.078
γ-生育酚γ-tocopherol	0.46	0.81	0.75	0.89	0.80	0.091	0.301
δ-生育酚δ-tocopherol	ND^b	ND^b	ND^b	0.14^a	0.15^a	0.019	<0.001
合计Total	5.91	6.68	6.48	6.13	6.31	0.019	0.177

	“ND”表示含量<0.15 mg/100 g蛋黄。
	“ND” mean the content <0.15 mg/100 g egg yolk.

3 讨论

3.1 饲粮中添加不同水平美藤果油对蛋鸡生产性能和蛋品质的影响

在本试验期内,饲粮中添加不同水平的美藤果油对蛋鸡产蛋率、平均日采食量、料蛋比和蛋品质均无显著影响,这也与多篇采用植物油饲喂蛋鸡的研究报道^[17⇓-19]相一致,同样,添加较少量亚麻籽油(不足3%)的饲粮对蛋鸡的生产性能也无显著影响^{[20⇓⇓-23]}。相比于对照组,饲粮中添加3.0%的美藤果油显著提高了蛋鸡的平均蛋重,这可能与高水平的美藤果油提高了饲粮中亚油酸的含量相关;饲喂亚油酸含量较高的饲粮能有效提高产蛋鸡的蛋重^[24⇓-26],较高水平的油脂提高亚油酸的利用率,加速卵母细胞发育,刺激蛋白和蛋黄的合成来增加蛋重^[27]。脂肪酸被氧化后可为机体提供能量来维持血糖平衡,因此摄入一定量油脂会抑制蛋鸡食欲,导致采食量下降^[28],随着美藤果油添加水平的提高,平均日采食量有一定量下降,但无显著差异;此外,本试验所配制的试验饲粮中脂肪酸的不饱和程度较高,且夏季环境温度较高,会加速油脂氧化^[29],油酸、亚麻酸氧化会产生多种醛类^[30],产生恶劣气味,导致饲粮的适口性下降,使蛋鸡采食量在一定程度上降低。美藤果油在肉鸡养殖中有少量报道,如添加2.0%的美藤果油对肉鸡的平均日采食量和饲料转化率无显著影响^[10],这与本研究所得结果一致;还有研究表明饲喂不同水平的美藤果油能提高肉鸡的饲料转化率^[9],但目前有关在饲粮中添加美藤果油对蛋鸡生产性能及蛋品质的研究还未见报道。

3.2 饲粮中添加不同水平美藤果油对蛋鸡蛋黄中脂肪酸组成与含量的影响

与对照组相比,饲粮中添加2.0%和3.0%的美藤果油使得蛋黄中ω-3 PUFA含量分别提高5.8和7.8倍,与Kim等^[19]的研究结果相似;有研究在饲粮中添加3%和5%的菜籽油,蛋黄中ω-3 PUFA含量分别提高了3.3和4.75倍^[31]。通过比较不同研究结果发现,美藤果油可能具有更好的ω-3 PUFA富集潜力,但有报道称,当ω-3 PUFA富集程度过高时,会产生异常风味,使得消费者对ω-3 PUFA富集鸡蛋的接受程度降低^[32-33]。ALA向EPA的转化与亚油酸向花生四烯酸的转化竞争δ6-去饱和酶,所以蛋黄中ω-3 PUFA含量提高的同时会使ω-6 PUFA含量下降^[34],然而本研究中添加美藤果油并没有导致蛋黄中ω-6 PUFA含量减少,与Cachaldora等^[35]的研究结果一致。饲粮中添加不同水平的美藤果油显著提高了蛋黄中PUFA含量,显著降低了ω-6/ω-3 PUFA比值,ω-6/ω-3 PUFA比值趋于最适宜人体吸收的比例,即1∶1~1∶2^[36],SO_2.5组蛋黄中ω-6/ω-3 PUFA比值达到2.74,FO组蛋黄中ω-6/ω-3 PUFA比值达到2.35。这与先前报道的饲粮中添加10 g/kg亚麻籽油后蛋黄中ω-6/ω-3 PUFA比值从11.8降低为2.53的结果^[17]相似。Orczewska-Dudek等^[37]在蛋鸡饲粮中添加4%亚麻荠油后发现,蛋黄中ω-6/ω-3 PUFA比值为2.93;Ceylan等^[23]在饲粮中蛋鸡饲粮中添加3.0%葵花籽油或菜籽油后发现,蛋黄中ω-6/ω-3 PUFA比值分别为8.85和4.63。上述研究所得结果均高于本试验结果。综上可知,饲粮中添加美藤果油能够优化蛋黄中脂肪酸的比例,使得鸡蛋更具营养价值。

ω-3 PUFA在鸡蛋中的沉积效率与饲粮中ω-3 PUFA的含量呈反比。有研究显示,当饲粮中鱼油添加水平由1.5%提高到3.0%时,蛋黄中ω-3 PUFA的沉积效率由22%降低到18%^[38],Wen等^[39]也证实了这个结果。本试验中,当饲粮中添加较高水平的美藤果油时,ω-3 PUFA表现出较低的沉积效率,可能与蛋黄中脂肪酸达到饱和状态有关,鸡蛋中脂肪含量约为10%,大多集中在蛋黄中,且以多不饱和脂肪酸为主,当饲粮中添加较高水平的ω-3 PUFA时,鸡蛋中的脂肪酸更易趋近于饱和状态,ω-3 PUFA的沉积效率逐渐降低^[20]。本试验所用亚麻籽油中ω-3 PUFA含量为50.30 mg/100 g油脂,美藤果油中ω-3 PUFA含量为40.24 mg/100 g油脂,这与文献[40-41]报道一致。FO组和SO_2.5组在每千克饲粮中含有等量的ω-3 PUFA,经比较,2组的PUFA沉积效率无显著差异,证明美藤果油同样可以用于生产ω-3 PUFA强化蛋。为使ω-3 PUFA在鸡蛋中具有最高的沉积效率及从鸡蛋风味考虑,在实际生产应用中美藤果油在饲粮中的添加量仍需要进一步研究。

3.3 饲粮中添加不同水平美藤果油对蛋鸡蛋黄中维生素E富集的影响

相比于对照组,饲粮中添加不同水平美藤果油对蛋黄中维生素E的总含量无显著影响,且蛋黄中的维生素E主要以α-生育酚为主,其次是γ-生育酚,SO_2.5组和SO_3.0组饲粮中美藤果油的添加水平较高,导致鸡蛋中富集少量的δ-生育酚。Mazalli等^[42]的研究证明,饲喂不同油脂且添加较低剂量的维生素E对鸡蛋中维生素E含量无显著影响。并且研究证明,饲粮中添加天然维生素E能够有效提高蛋鸡的蛋品质^[43-44],且天然植物来源中存在大量的γ-生育酚和δ-生育酚,具有较好的抗氧化活性^[45],通过营养调控在饲粮中添加不同的生育酚均可转移到鸡蛋中。目前,对鸡蛋中维生素E富集的研究主要集中在α-生育酚,Qi等^[46]通过在饲粮中添加不同水平(200~800 mg/kg)的生育酚混合物(10%的α-生育酚、60%的γ-生育酚和30%的δ-生育酚),结果发现蛋黄中γ-生育酚和δ-生育酚的含量有一定增加,而α-生育酚的含量占维生素E总含量的1/2,证明饲粮中的α-生育酚在鸡蛋中的沉积效率高于γ-生育酚和δ-生育酚。

4 结论

在蛋鸡饲粮中添加美藤果油可以显著提高蛋黄中ω-3 PUFA含量,同时对生产性能和蛋品质无不良影响,且ω-3 PUFA沉积效率与亚麻籽油相似。因此,美藤果油是一种优良的生产ω-3 PUFA畜禽产品的天然原料,适用于生产ω-3 PUFA富集鸡蛋。

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