Chinese Journal of Animal Nutrition >

2024 , Vol. 36 >Issue 2: 874 - 884

DOI: https://doi.org/10.12418/CJAN2024.080

RESEARCH PAPER

Effects of Fermented Peony Seed Meal on Performance, Egg Quality, Egg Yolk Fatty Acid Contents and Serum Biochemical Indices of Huangshan Black Chickens

  • LIU Wei , 1 ,
  • CHEN Xiangming 2 ,
  • MA Ruiyu 1 ,
  • ZHU Yongfeng 3 ,
  • QI Renrong 1 ,
  • LI Junying 1 ,
  • WAN Yi 1 ,
  • LI Yan 1 ,
  • SHU Xiang 3 ,
  • ZHAN Kai , 1, *
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  • 1 Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei 230031, China
  • 2 College of Life Science, Anhui Agricultural University, Hefei 230036, China
  • 3 Anhui Yipin Huangshan Black Chicken Conservation Co., Ltd., Yixian 245500, China
* professor, E-mail:

Received date: 2023-09-14

  Online published: 2024-02-01

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Abstract

The purpose of this experiment was to study the effects of fermented peony seed meal on performance, egg quality, egg yolk fatty acid contents and serum biochemical indices of Huangshan black chickens. A total of 864 two hundred and forty-day-old Huangshan black chickens were randomly assigned to 3groups with 4 replicates in each group and 72 chickens in each replicate. The control group was fed a basal diet, and the experimental groups were fed the basal diets supplemented with 5% (5%FPSM group) and 9% fermented peony see meal (9%FPSM group), respectively. The pre-experimental period lasted for 1 week, and the experimental period lasted for 8 weeks. The results showed as follows: 1) compared with the control group, the laying rate of 5%FPSM group was significantly increased (P<0.05), and the feed to egg ratio and average daily feed intake were significantly decreased (P<0.05); the laying rate and average daily feed intake of 9%FPSM group were significantly decreased (P<0.05). 2) Compared with the control group, the egg shape index of 9%FPSM group was significantly increased (P<0.05), and the eggshell color was significantly decreased (P<0.05). 3) Compared with the control group, the egg yolk ω-3 polyunsaturated fatty acid (PUFA) content of 5%FPSM group was significantly increased (P<0.05); the egg yolk total saturated fatty acid (SFA) content and ω-6/ω-3 PUFA of 9%FPSM group were significantly decreased (P<0.05 or P<0.01), and the total PUFA and ω-3 PUFA contents were significantly increased (P<0.05 or P<0.01). 3) Compared with the control group, the serum triglycerides (TG), immunoglobulin A (IgA), immunoglobulin G (IgG) contents and alkaline phosphatase (ALP) activity and total antioxidant capacity (T-AOC) of 5%FPSM group were significantly increased (P<0.01), and the serum superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and immunoglobulin M (IgM) content were significantly decreased (P<0.01); the serum low-density lipoprotein (LDL), TG, urea nitrogen (UN), IgA and IgM contents and ALP activity and T-AOC of 9%FPSM group were significantly increased (P<0.05 or P<0.01), and the serum high-density lipoprotein (HDL) and malondialdehyde (DMA) contents were significantly decreased (P<0.01). In conclusion, adding 5% fermented peony seed meal to the diet can improve the performance of Huangshan black chickens, and adding 5% and 9% fermented peony seed meal to the diet can improve the egg yolk ω-3 PUFA content, and enhance the body antioxidant capacity and immunity of Huangshan black chickens. Under the conditions of this experiment, the dietary appropriate addition proportion of fermented peony seed meal for Huangshan black chickens is 5%.

Key words： fermented peony seed meal; Huangshan black chickens; performance; egg quality; fatty acid; serum biochemical indices

Cite this article

LIU Wei , CHEN Xiangming , MA Ruiyu , ZHU Yongfeng , QI Renrong , LI Junying , WAN Yi , LI Yan , SHU Xiang , ZHAN Kai . Effects of Fermented Peony Seed Meal on Performance, Egg Quality, Egg Yolk Fatty Acid Contents and Serum Biochemical Indices of Huangshan Black Chickens[J]. Chinese Journal of Animal Nutrition, 2024 , 36(2) : 874 -884 . DOI: 10.12418/CJAN2024.080

随着现代畜牧业规模化、集约化发展,常规饲料资源短缺问题凸显,因此开发利用非常规饲料资源成为了当前研究的重点,也是解决这一问题的有效途径[1⇓-3]。牡丹籽是牡丹的种子,富含多种营养成分,尤其富含不饱和脂肪酸[4]。牡丹籽粕是牡丹籽榨油后的副产物,含有较为丰富的多糖、蛋白质、多酚、黄酮类等多种活性成分[5],可提高机体免疫力和抗氧化能力。施君君[6]研究表明,牡丹籽粕中含有的牡丹籽粕多糖具有潜在的抗氧化和抗肿瘤活性。但是有研究发现牡丹籽粕中含有芍药苷、皂甙等抗营养因子,直接饲喂可造成畜禽肝脏等器官损伤,影响生产性能,而经过微生物固态发酵等技术处理后可降解其中大部分抗营养因子,提高其饲用价值[7-8]。微生物发酵饲料具有降低原料中抗营养因子含量、产生有机酸和可溶性小肽等有益代谢产物、改善饲粮适口性和动物对饲粮营养物质的消化吸收等特性和作用[9],可有效改善畜禽生长性能和肠道微生态[10⇓-12],提高家禽生产性能和蛋品质等[13-14],在畜禽生产中有着广阔应用。目前对发酵牡丹籽粕(fermented peony seed meal,FPSM)的相关研究仅有少量在高产蛋鸡中的报道[15⇓-17],可提高蛋鸡生产性能以及蛋黄中多不饱和脂肪酸(PUFA)含量。韦春杰[15]研究了发酵牡丹籽粕在京红1号高产蛋鸡产蛋后期饲粮中的应用,发现其可显著提高蛋黄中PUFA含量,尤其是二十二碳六烯酸(DHA)等ω-3 PUFA含量。陆静[16]研究表明,在新杨黑鸡饲粮中添加7%发酵牡丹籽粕,鸡群的产蛋率、料蛋比、软破蛋率等显著降低,蛋黄、胸肌中PUFA含量尤其是亚油酸和α-亚麻酸(ALA)含量显著提高。已有研究结果表明,蛋鸡饲粮中添加发酵牡丹籽粕可以促进PUFA在蛋黄中的沉积,但其在地方鸡种饲粮中的转化效率、适宜添加比例仍需进一步验证。
本试验旨在研究产蛋期黄山黑鸡饲粮中添加不同比例的发酵牡丹籽粕对其生产性能、蛋品质、蛋黄中脂肪酸含量及血清生化指标的影响,以期找出适合地方鸡优质鸡蛋生产需求的发酵牡丹籽粕添加比例,探讨发酵牡丹籽粕对改善地方鸡蛋品质和机体健康发挥的作用,为其在优质家禽产品生产中的科学应用提供理论依据。

1 材料与方法

1.1 试验材料

本试验所用发酵牡丹籽粕由安徽省某饲料有限公司提供,其常规营养成分含量见表1。
表1 发酵牡丹籽粕常规营养成分含量(风干基础)

Table 1 Conventional nutrient contents of FPSM (air-dry basis)%

项目
Item		 干物质
DM		 粗蛋白质
CP		 粗脂肪
EE		 粗灰分
Ash		 粗纤维
CF		 钙
Ca		 磷
P
含量 Content 67.70 24.25 4.80 2.86 4.80 0.30 0.61

实测值

Measured values。

1.2 试验设计

随机选取体重、产蛋率相近的240日龄健康黄山黑鸡864只,随机分为3组,每组4个重复,每个重复72只。对照组饲喂玉米-豆粕型基础饲粮,试验组分别饲喂在基础饲粮中添加5%(5%FPSM组)和9%发酵牡丹籽粕(9%FPSM组)的试验饲粮。根据产蛋期黄山黑鸡营养需要配制饲粮,各组饲粮的主要营养水平一致,试验饲粮组成及营养水平见表2。预试期1周,正试期8周。
表2 试验饲粮组成及营养水平(风干基础)

Table 2 Composition and nutrient levels of experimental diets (air-dry basis)%

项目
Items		 组别 Groups
对照 Control 5%FPSM 9%FPSM
原料 Ingredients
玉米 Corn 62.05 58.48 55.47
豆粕 Soybean meal 24.45 22.32 20.64
发酵牡丹籽粕 Fermented peony seed meal 5.00 9.00
石粉 Limestone 8.50 8.50 8.50
预混料 Premix1) 5.00 5.00 5.00
大豆油 Soybean oil 0.70 1.39
合计 Total 100.00 100.00 100.00
营养水平 Nutrient levels2)
代谢能 ME/(MJ/kg) 10.80 10.80 10.80
粗蛋白质 CP 15.60 15.60 15.60
钙 Ca 4.42 4.42 4.42
磷 P 0.45 0.45 0.45
胱氨酸 Cys 0.23 0.23 0.23
蛋氨酸 Met 0.28 0.28 0.28
赖氨酸 Lys 0.82 0.71 0.72

1)预混料为每千克饲粮提供 The premix provided the following per kg of diets:VA 10 000 IU,VD3 3 000 IU,VE 20 IU,VK 3 IU,VB12 0.025 mg,VB1 1.8 mg,VB2 5.0 mg,生物素 biotin 0.04 mg,叶酸 folic acid 0.6 mg,VB5 12 mg,VB3 12 mg,VB6 3.75 mg,Mn 100 mg,Zn 75 mg,Fe 80 mg,Cu 8 mg,I 0.15 mg,Se 0.10 mg。

2)代谢能为计算值,其余为实测值。ME was a calculated value, while the others were measured values.

1.3 饲养管理

饲养试验在黟县安徽黟品黄山黑鸡保种有限公司种鸡场进行。试验鸡群饲养于有窗式鸡舍的3层阶梯式产蛋笼的同一侧,每相邻的2组笼具单元为1个重复,每组笼具每层6笼,每笼2只鸡,共72只;相邻的重复饲喂不同类型的饲料。自由采食、饮水,每日人工饲喂2次(08:00和14:00),按每只100 g/d喂料量饲喂。采用自然光照加人工光照,光照时间为16 h,自然通风,其他日常管理按照黄山黑鸡饲养管理要求执行。

1.4 测定指标及方法

1.4.1 营养物质含量

发酵牡丹籽粕和饲粮中干物质、粗蛋白质、粗脂肪、粗纤维、粗灰分、钙、磷和氨基酸含量分别按照GB/T 6435—2014、GB/T 6432—2018、GB/T 6433—2006、GB/T 6434—2022、GB/T 6438—2007、GB/T 6436—2018、GB/T 6437—2018和GB/T 18246—2019[18⇓⇓⇓⇓⇓⇓-25]的方法进行测定。

1.4.2 生产性能

试验期间,以重复为单位,每天早晨喂料前清理并称量前1天的剩余料量,计算采食量,每天16:00记录各重复产蛋数、总蛋重,计算平均日采食量、料蛋比、产蛋率。

1.4.3 蛋品质

试验第8周末,每组随机选取40个鸡蛋(每个重复10个),测定蛋品质,测定指标包括蛋形指数、蛋壳颜色、蛋壳强度、蛋重、蛋白高度、哈氏单位、蛋黄颜色、蛋黄比率和蛋壳厚度等。鸡蛋的长、短径用数显游标卡尺分别测定,用于计算蛋形指数;采用蛋壳颜色测定仪(英国TSS公司)测定蛋壳颜色;采用蛋壳强度测定仪(日本Robotmation公司)测定蛋壳强度;采用蛋品质多功能自动分析仪(以色列ORKA公司)测定蛋重、蛋黄颜色、蛋白高度及哈氏单位等;采用蛋黄分离器分离蛋黄后,置于电子天平称量蛋黄重量,并计算蛋黄比率;人工剥去蛋壳内膜后用数显千分尺(日本Mitutoyo公司)测定蛋壳厚度。

1.4.4 蛋黄中脂肪酸组成及含量

试验第8周末,每组随机选取4个鸡蛋(每个重复1个),分离蛋黄并冻干后用于测定蛋黄中脂肪酸含量。检测方法参照GB/T 21514—2008[26],检测流程如下:准确称取适量蛋黄冻干粉至15 mL螺口玻璃试管中,分别向试管中加入4 mL氯乙酰甲醇溶液(1:10体积比)、1 mL内标溶液和1 mL正己烷,盖紧瓶盖振荡混匀后80 ℃水浴2 h,冷却至室温后加入7%碳酸钾5 mL,振荡均匀,以1 000 r/min的速度离心10 min后取上层有机相过0.2 μm滤膜装入进样小瓶,进行气相色谱检测。气象色谱分析条件:Agilent 6890气相色谱仪,采用DB-23(60.0 m×250 μm×0.25 μm)色谱柱,载气为氦气,恒定流速2.0 mL/min,进样量1 μL,分流比30:1,进样口温度260 ℃。

1.4.5 血清生化指标

试验第8周末,每个重复随机选取2只鸡,早晨空腹翅下静脉采血,血液分别收集于2 mL的真空采血管中,置于离心机中以3 000 r/min离心10 min,分离得到血清,用于测定血清尿素氮(UN)、总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白(LDL)、高密度脂蛋白(HDL)、丙二醛(MDA)、免疫球蛋白(IgA)、免疫球蛋白G(IgG)、免疫球蛋白M(IgM)含量和碱性磷酸酶(ALP)、超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)活性及总抗氧化能力(T-AOC)等,由上海联硕生物科技有限公司进行测定。

1.5 数据统计与分析

采用Excel 2019对试验数据进行整理,采用SPSS 26.0软件进行单因素方差分析(one-way ANOVA),并采用Duncan氏法进行多重比较检验。结果以“平均值±标准差”表示,P<0.05表示差异显著,P<0.01表示差异极显著。

2 结果

2.1 饲粮中添加发酵牡丹籽粕对黄山黑鸡生产性能的影响

由表3可知,与对照组相比,5%FPSM组的产蛋率显著升高(P<0.05),料蛋比和平均日采食量显著降低(P<0.05);9%FPSM组的产蛋率和平均日采食量极显著降低(P<0.01),料蛋比无显著差异(P>0.05)。各组之间平均蛋重无显著差异(P>0.05),但5%FPSM组和9%FPSM组的平均蛋重均低于对照组。
表3 发酵牡丹籽粕对黄山黑鸡生产性能的影响

Table 3 Effects of FPSM on performance of Huangshan black chickens

项目
Items		 组别 Groups
对照 Control 5%FPSM 9%FPSM
产蛋率 Laying rate/% 56.95±1.48Ab 60.38±1.94Aa 51.62±1.74Bc
平均蛋重 Average egg weight/g 49.2±0.2 48.9±0.2 48.6±1.2
料蛋比 Feed/egg 3.41±0.08a 3.12±0.02b 3.39±0.09a
平均日采食量 Average daily feed intake/g 95.4±2.2Aa 92.0±2.6Ab 84.9±2.8Bc

同行数据肩标不同小写字母表示差异显著(P<0.05),不同大写字母表示差异极显著(P<0.01),相同小写字母或无字母表示差异不显著(P>0.05)。下表同。

In the same row, values with different small letter superscripts mean significant difference (P<0.05), and with different capital letter superscripts mean significant difference (P<0.01), while with the same small letter or no letter superscripts mean no significant difference (P>0.05). The same as below.

2.2 发酵牡丹籽粕对黄山黑鸡蛋品质的影响

由表4可知,与对照组相比,5%FPSM组的各项蛋品质指标均无显著差异(P>0.05);9%FPSM组的蛋形指数显著升高(P<0.05),蛋壳颜色显著降低(P<0.05),蛋壳厚度、蛋壳强度、蛋重、蛋白高度、蛋黄颜色、哈氏单位、蛋黄重和蛋黄比率均无显著差异(P>0.05)。
表4 发酵牡丹籽粕对黄山黑鸡蛋品质的影响

Table 4 Effects of FPSM on egg quality of Huangshan black chickens

项目
Items		 组别 Groups
对照 Control 5%FPSM 9%FPSM
蛋形指数 Egg shape index 1.28±0.05b 1.27±0.06b 1.31±0.05a
蛋壳颜色 Eggshell color 45.9±6.2a 43.9±6.5ab 41.5±6.1b
蛋壳厚度 Eggshell thickness/mm 0.334±0.029 0.338±0.037 0.335±0.021
蛋壳强度 Eggshell strength/(kg/cm2) 3.485±1.182 3.675±1.188 3.677±0.682
蛋重 Egg weight/g 50.7±3.3 51.8±3.3 50.0±3.1
蛋白高度 Albumen height/mm 4.1±0.8 4.6±1.0 4.3±0.9
蛋黄颜色 Egg yolk color 5.3±0.7 5.9±1.7 6.0±0.9
哈氏单位 Haugh unit 63.8±8.1 67.9±9.6 65.8±8.9
蛋黄重 Egg yolk weight/g 15.5±1.5 15.0±1.3 14.9±2.1
蛋黄比率 Egg yolk rate/% 30.6±2.3 29.0±2.3 29.6±3.0

2.3 发酵牡丹籽粕对黄山黑鸡蛋黄中脂肪酸含量的影响

由表5可知,与对照组相比,5%FPSM组的蛋黄中饱和脂肪酸(SFA)中山嵛酸含量显著升高(P<0.05),肉豆蔻酸含量显著降低(P<0.05),棕榈酸含量极显著降低(P<0.01);单不饱和脂肪酸(MUFA)含量无显著差异(P>0.05);PUFA中二十碳五烯酸(EPA)含量显著升高(P<0.05),ALA和DHA含量无显著差异(P>0.05),但分别提高了73.65%和29.55%,ω-3 PUFA含量显著升高(P<0.05)。与对照组相比,9%FPSM组的蛋黄中SFA中月桂酸、肉豆蔻酸和棕榈酸含量显著或极显著降低(P<0.05或P<0.01),其他SFA含量均无显著差异(P>0.05),总SFA含量显著降低(P<0.05);MUFA中肉豆蔻烯酸含量显著降低(P<0.05),棕榈酸含量极显著降低(P<0.01),其他MUFA含量均无显著差异(P>0.05);PUFA中ALA、DHA含量极显著升高(P<0.01),分别提高了221.56%和94.89%,二十碳二烯酸含量显著降低(P<0.05),亚油酸和EPA含量无显著差异(P>0.05),但分别提高了43.90%和80.00%,其他PUFA含量均无显著差异(P>0.05);总PUFA含量显著升高(P<0.05),ω-3 PUFA含量极显著升高(P<0.01),ω-6/ω-3 PUFA极显著降低(P<0.01)。
表5 发酵牡丹籽粕对黄山黑鸡蛋黄中脂肪酸含量的影响

Table 5 Effects of FPSM on egg yolk fatty acid contents of Huangshan black chickens

项目
Items		 组别 Groups
对照 Control 5%FPSM 9%FPSM
月桂酸 Lauric acid (C12:0)/(mg/g) 0.06±0.02a 0.06±0.01a 0.04±0.01b
肉豆蔻酸 Myristic acid (C14:0)/(mg/g) 2.76±0.08Aa 2.26±0.3ABb 2.00±0.29Bb
十五烷酸 Pentadecanoic acid (C15:0)/(mg/g) 0.33±0.10 0.34±0.07 0.29±0.05
棕榈酸 Palmitic acid (C16:0)/(mg/g) 187.80±4.95Aa 172.83±5.56Bb 166.92±3.31Bb
十七烷酸 Margaric acid (C17:0)/(mg/g) 0.78±0.18 0.92±0.19 0.96±0.22
硬脂酸 Stearic acid (C18:0)/(mg/g) 55.17±3.99 56.76±9.84 57.96±4.73
花生酸 Arachidic acid (C20:0)/(mg/g) 0.31±0.08 0.35±0.06 0.29±0.07
二十一酸 Heneicosanoic acid (C21:0)/(mg/g) 1.94±0.20 2.11±0.16 1.79±0.23
山嵛酸 Docosanoic acid (C22:0)/(mg/g) 0.21±0.04b 0.27±0.05a 0.22±0.02ab
二十三酸 Tricosanoic acid (C23:0)/(mg/g) 0.23±0.04 0.25±0.04 0.18±0.04
二十四酸 Lignoceric acid (C24:0)/(mg/g) 0.19±0.03 0.22±0.06 0.19±0.03
肉豆蔻烯酸 Tetradecenoic acid (C14:1)/(mg/g) 0.87±0.12a 0.72±0.31ab 0.48±0.12b
棕榈油酸 Palmitoleic acid (C16:1)/(mg/g) 32.24±4.67Aa 26.80±6.50ABab 19.92±2.62Bb
油酸 Oleic acid (C18:1n9)/(mg/g) 262.75±10.57 256.16±18.54 266.77±24.49
二十碳烯酸 Paullinic acid (C20:1)/(mg/g) 1.71±0.16 1.91±0.12 1.79±0.09
芥酸 Erucic acid (C22:1n9)/(mg/g) 0.06±0.01ABab 0.09±0.03Aa 0.05±0.01Bb
二十四碳烯酸 Tetracosenoic acid(C24:1)/(mg/g) 0.34±0.09 0.40±0.03 0.35±0.04
亚油酸 Linolerc acid (C18:2n6c,ω-6)/(mg/g) 66.97±17.33 85.02±18.68 96.37±19.10
α-亚麻酸 α-linolenic acid (C18:3n3,ω-3)/(mg/g) 1.67±0.45Bb 2.90±0.61Bb 5.73±1.36Aa
二十碳二烯酸 Eicosadienoic acid (C20:2)/(mg/g) 0.54±0.06ABa 0.65±0.08Aa 0.42±0.12Bb
二十碳三烯酸 Eicosatrienoic acid (C20:3n6,ω-6)/(mg/g) 1.78±0.47 1.81±0.21 1.29±0.23
花生四烯酸 Arachidomic acid (C20:4n6,ω-6)/(mg/g) 13.23±2.45 14.36±2.28 12.79±1.78
二十碳三烯酸 Eicosatrienoic acid (C20:3n3)/(mg/g) 0.16±0.08 0.25±0.11 0.26±0.04
二十碳五烯酸 Eicosapentaenoic acid (C20:5n3,ω-3)/(mg/g) 0.05±0.02b 0.16±0.10a 0.09±0.05ab
二十二碳六烯酸 Docosahexaenoic acid (C22:6n3,ω-3)/(mg/g) 3.52±0.74Bb 4.56±0.36Bb 6.86±1.21Aa
总饱和脂肪酸 Total SFA/(mg/g) 249.87±8.24a 236.35±12.68ab 230.90±3.62b
总单不饱和脂肪酸 Total MUFA/(mg/g) 297.97±14.63 286.08±21.26 289.36±23.06
总多不饱和脂肪酸 Total PUFA/(mg/g) 87.92±20.01b 109.71±20.50ab 123.79±20.68a
ω-6多不饱和脂肪酸 ω-6 PUFA/(mg/g) 81.98±19.25 101.19±20.09 110.44±18.79
ω-3多不饱和脂肪酸 ω-3 PUFA/(mg/g) 5.24±1.18Bc 7.62±0.50Bb 12.68±2.18Aa
ω-6/ω-3多不饱和脂肪酸 ω-6/ω-3 PUFA 15.85±2.71Aa 13.20±1.88ABa 8.75±0.77Bb

2.4 发酵牡丹籽粕对黄山黑鸡血清生化指标的影响

由表6可知,与对照组相比,5%FPSM组的血清TG、IgA、IgG含量和ALP活性及T-AOC极显著升高(P<0.01),血清SOD、GSH-Px活性和IgM含量极显著降低(P<0.01);9%FPSM组的血清LDL、TG、UN、IgA、IgM含量和T-AOC极显著升高(P<0.01),血清ALP活性显著升高(P<0.05),血清HDL和DMA含量极显著降低(P<0.01)。
表6 发酵牡丹籽粕对黄山黑鸡血清生化指标的影响

Table 6 Effects of FPSM on serum biochemical indices of Huangshan black chickens

项目
Items		 组别 Groups
对照 Control 5%FPSM 9%FPSM
低密度脂蛋白 LDL/(μmol/L) 235.42±6.93Bb 244.57±12.04Bb 292.20±14.22Aa
高密度脂蛋白 HDL/(μmol/L) 117.54±2.83Aa 119.70±3.47Aa 102.13±2.24Bb
甘油三酯 TG/(μmol/L) 343.82±8.55Bb 391.68±23.30Aa 389.21±21.59Aa
总胆固醇 TC/(μmol/L) 1 099.07±50.90 1 153.00±57.22 1 141.61±17.61
碱性磷酸酶 ALP/(U/L) 1 802.89±73.64Bc 2 075.21±68.14Aa 1 898.43±97.52Bb
尿素氮 UN/(μmol/L) 194.26±5.08Bb 201.26±7.85ABb 210.10±5.31Aa
丙二醛 MDA/(nmol/L) 15.94±0.35Aa 16.12±0.42Aa 13.24±0.68Bb
超氧化物歧化酶 SOD/(U/mL) 39.93±1.09Aa 37.09±2.05Bb 39.60±1.91ABa
谷胱甘肽过氧化物酶 GSH-Px/(U/L) 706.81±34.18Aa 587.97±13.77Bb 730.94±19.06Aa
总抗氧化能力 T-AOC/(U/mL) 6.95±0.29C 8.95±0.24A 7.74±0.26B
免疫球蛋白A IgA/(μg/L) 114.15±5.25C 136.61±7.75A 127.57±3.38B
免疫球蛋白G IgG/(μg/L) 1 065.24±66.06Bb 1 351.68±36.53Aa 1 084.08±44.57Bb
免疫球蛋白M IgM/(μg/L) 83.08±2.23B 77.59±3.02C 91.71±1.86A

3 讨论

3.1 发酵牡丹籽粕对黄山黑鸡生产性能的影响

本试验结果表明,5%FPSM组的黄山黑鸡产蛋率显著高于对照组,同时料蛋比和平均日采食量显著低于对照组;9%FPSM组的黄山黑鸡料蛋比、平均日采食量极显著低于对照组。这表明饲粮中发酵牡丹籽粕添加比例为5%时可以提高黄山黑鸡生产性能,添加比例为9%时会对降低黄山黑鸡生产性能。有研究表明,发酵可降低饲料中的抗营养因子含量,提升饲料营养价值,促进动物生产性能[27⇓-29]。陆静[16]研究发现,发酵牡丹籽粕添加比例对新杨黑鸡蛋鸡采食量无影响,与本研究结果不一致。而韦春杰[15]研究发现,饲粮中添加5%和10%的发酵牡丹籽粕显著降低了京红1号蛋鸡采食量,但添加比例不超过7.5%时对蛋鸡其他生产性能指标无明显抑制作用,与本研究结果一致。这可能是由于采用的试验鸡品种不同造成的,不同品种鸡的营养需要、对饲粮中抗营养因子耐受程度等有所不同,同时饲料发酵后的酸味也会影响鸡群采食量。

3.2 发酵牡丹籽粕对黄山黑鸡蛋品质的影响

本试验结果表明,饲粮中添加不同比例的发酵牡丹籽粕对黄山黑鸡的大部分蛋品质指标无显著影响。蛋品质主要通过蛋型指数、蛋壳强度、哈氏单位和蛋黄颜色等指标综合反映。哈氏单位是评价鸡蛋品质的重要指标,与蛋白高度直接相关,其数值越大表明鸡蛋品质越好。蛋黄颜色是影响消费者购买意愿的重要因素之一[30],蛋黄颜色主要受蛋鸡饲粮组成影响。饲粮中添加发酵饲料可补充多种维生素,促进饲粮中类胡萝卜素等有关的色素沉积到蛋黄中[31],从而使蛋黄颜色变黄。陶振阳等[32]研究表明,饲粮中添加发酵构树对蛋鸡产蛋后期蛋品质无显著影响,与本研究结果一致,表明饲粮中添加发酵牡丹籽粕对黄山黑鸡蛋品质无不良影响。

3.3 发酵牡丹籽粕对黄山黑鸡蛋黄中脂肪酸含量的影响

本试验结果表明,随着饲粮中发酵牡丹籽粕添加比例增加,蛋黄中SFA含量逐渐降低,MUFA含量略有降低,PUFA含量逐渐增加,ω-6 PUFA和ω-3 PUFA含量逐渐增加。与对照组相比,5%FPSM和9%FPSM组的蛋黄中ALA含量分别提高了73.65%和243.11%,EPA含量分别提高了220.00%和80.00%,DHA含量分别提高了29.55%和94.89%;随着饲粮中发酵牡丹籽粕添加比例增加,ω-6/ω-3 PUFA逐渐降低,从对照组的15.85分别降为13.20和8.75。这表明饲粮中添加发酵牡丹籽粕可以增加蛋黄中PUFA含量,尤其是ω-3 PUFA含量,改善蛋黄中脂肪酸组成,提高鸡蛋的营养价值,与前人研究结果[16-17]一致。研究表明,鸡蛋脂质组成的变化是蛋鸡脂质合成和代谢发生改变的结果,而营养调控是主要途径之一[33]。Whitehead[34]研究发现,饲粮脂肪酸组成可影响蛋黄中脂肪酸的沉积和组成。Herber等[35]研究表明,饲粮中添加ω-3 PUFA能显著提高蛋黄中总PUFA含量,促进蛋黄中ω-3 PUFA的富集,降低蛋黄中ω-6 PUFA含量及ω-6/ω-3 PUFA。在本研究中,饲粮中添加发酵牡丹籽粕可提高蛋黄中ω-6 PUFA和ω-3 PUFA含量,ω-6 PUFA含量提高主要原因是蛋黄中亚油酸(属ω-6 PUFA)含量增加所致,ω-3 PUFA含量提高是蛋黄中ALA、EPA和DHA等含量增加所致,与多数研究结论[36⇓-38]一致。

3.4 发酵牡丹籽粕对黄山黑鸡血清生化指标的影响

本试验结果表明,与对照组相比,各试验组参与脂质及蛋白质代谢的生化指标含量有所增高,且9%FPSM组与对照组差异显著。这表明饲粮中添加5%的发酵牡丹籽粕对黄山黑鸡营养代谢无显著影响,但当发酵牡丹籽粕添加比例增加到9%时可能会对机体营养物质代谢有负面影响。本研究结果与前人研究结果[39-40]不一致,其可能原因一方面是使用的试验动物、试验材料不同导致的;另一方面是牡丹籽粕中的抗营养因子未能通过发酵降解完全,饲粮中发酵牡丹籽粕添加比例过高时超过了机体耐受力,从而影响了营养物质的代谢吸收,提示我们需要进一步深入开展牡丹籽粕中抗营养因子消除技术和不同品种鸡饲粮中发酵牡丹籽粕适宜添加比例研究。
与对照组相比,饲粮中添发酵牡丹籽粕可极显著提高血清T-AOC,表明添加发酵牡丹籽粕可提高机体抗氧化能力,降低机体氧化损伤;饲粮中添发酵牡丹籽粕可极显著提高血清IgA含量,表明添加发酵牡丹籽粕可提高机体免疫力。多数研究表明,饲粮中添加发酵饲料可提高机体抗氧化能力和免疫力[41⇓-43],与本研究结果一致。这可能是发酵牡丹籽粕中具有的强抗氧化活性的黄酮类物质发挥了作用[44],降低了机体脂质过氧化程度;同时发酵牡丹籽粕中的枯草芽孢杆菌、酵母菌等有益菌起到了活化鸡肠道相关淋巴组织、刺激免疫器官从而形成大量免疫球蛋白的作用,同时抑制动物肠道内的有害微生物的繁殖与生长,起到替代抗生素的效果[45],增强了机体免疫力。

4 结论

饲粮中添加5%的发酵牡丹籽粕可以提高黄山黑鸡的生产性能;添加5%和9%的发酵牡丹籽粕可以提高蛋黄中DHA、ALA等ω-3 PUFA含量,降低ω-6/ω-3 PUFA,生产富含ω-3 PUFA的优质鸡蛋,同时提高机体抗氧化能力和免疫力。本试验条件下,黄山黑鸡饲粮中发酵牡丹籽粕的适宜添加比例为5%。

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