Chinese Journal of Animal Nutrition >

2024 , Vol. 36 >Issue 4: 2370 - 2382

DOI: https://doi.org/10.12418/CJAN2024.204

RESEARCH PAPER

Effects of Adding Different Levels of Boiled Flaxseed to Diet on Growth Performance, Egg Quality, Fatty Acid Deposition in Yolk and Serum Biochemical Indexes of Laying Hens

  • MI Tuo , 1 ,
  • DU Liying 1 ,
  • ZHANG Kai 1 ,
  • ZHAO Rui 1 ,
  • ZHANG Bochi 1 ,
  • YANG Chunlei 1 ,
  • GUO Kai 1 ,
  • ZHANG Lihong 1 ,
  • GUO Jinlong 2 ,
  • LIU Kaiyong 3 ,
  • SONG Xianyi , 1
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  • 1 College of Animal Science, Shanxi Agricultural University, Taigu 030800, China
  • 2 Fangshan County Education Science and Technology Development Center, Lvliang 033100, China
  • 3 Pianguan Yongao Ecological Agriculture Co., Ltd., Xinzhou 036400, China
*professor, E-mail:

Received date: 2023-10-19

  Online published: 2024-04-15

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Abstract

This experiment was conducted to investigate the effects of dietary different levels of boiled flaxseed on growth performance, egg quality, yolk fatty acid enrichment and serum biochemical indexes of marine blue brown laying hens. A single-factor experimental design was used to select 1 620 Hyline brown laying hens with similar body weight [(2.05±0.06) kg] and laying rate [(72.4±0.5)%] at late laying period were randomly divided into 6 groups with 6 replicates per group and 45 hens per replicate. The control group was fed a basal diet, the untreated group was fed a basal diet supplemented with 4% untreated flaxseed, and the trial groups Ⅰ, Ⅱ, Ⅲ and Ⅳ were fed a basal diet supplemented with 4%, 8%, 12% and 16% boiled flaxseed, respectively. The pre-test period was 1 week, and the experimental period was 5 weeks. The results showed as follows:1) under the same dietary flaxseed supplemental level, the laying rate of untreated group was significantly lower than that of trial group Ⅰ (P<0.05), and the laying rate of trial groups Ⅰ, Ⅱ, Ⅲ and control group was significantly higher than that of trial group IV (P<0.05), and the highest was in trial group Ⅱ. Compared with the control group, the average egg weight of trial groups Ⅱ, Ⅲ and Ⅳ was significantly increased (P<0.05). Compared with trial group Ⅰ, the egg to feed ratio of trial groups Ⅱ, Ⅲ and Ⅳ was significantly decreased (P<0.05). 2) Different levels of boiled flaxseed had no significant effects on egg shape index, egg white ratio and yolk ratio (P>0.05). Compared with the control group, the Haugh unit of trial group Ⅱ was significantly increased (P<0.05), no significant effect was found in trial groups Ⅰ and Ⅲ (P>0.05), and the Haugh unit of trial group Ⅳ was significantly decreased (P<0.05). Compared with the control group, the eggshell strength of trial groups Ⅰ, Ⅱ and III was also significantly increased (P<0.05), and there was no significant effect in group Ⅳ (P>0.05), and the eggshell strength of trial group Ⅰ was significantly higher than that of the untreated group (P<0.05). 3) Compared with the control group, the yolk of trial groups Ⅰ, Ⅱ, Ⅲ and Ⅳ exhibited a significant increase in ω-3 polyunsaturated fatty acid (PUFA) content (P<0.05), while the ω-6/ω-3 PUFA ratio significantly decreased (P<0.05). Among all groups, trial group Ⅱ had the highest docosahexaenoic acid (DHA) content and the lowest ω-6/ω-3 PUFA ratio. Additionally, compared with the untreated group, trial group Ⅰ showed a significant increase in DHA and ω-3 PUFA contents with a simultaneous decrease in ω-6/ω-3 PUFA ratio (P<0.05). 4) Compared with the control group, adding different levels of boiled flaxseed into diets resulted in a significant decrease in total cholesterol (TC), triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL) contents, as well as aspartate aminotransferase (AST) activity in serum of laying hens (P<0.05). Trial group Ⅱ had the lowest TC, TG, LDL contents along with AST and alanine aminotransferase (ALT) activities; however, TG content in trial group Ⅳ significantly increased (P<0.05), serum AST and ALT activities were significantly higher than those of trial groups Ⅱ and Ⅲ (P<0.05). Furthermore, the serum TC and TG contents along with AST and ALT activities were significantly lower in trial group Ⅰ compared with those of untreated group (P<0.05). 5) The ω-3 PUFA deposition efficiency and the ω-3 PUFA and DHA deposition amount per egg of the untreated group were significantly lower than those of other groups (P<0.05). In this study, under the conditions of this experiment, the optimal addition amount of boiled flaxseed in the diet is 6.2% to 11.0%, which can effectively enrich ω-3 PUFA such as DHA and ALA in egg yolk. It has no adverse effect on egg quality, and can improve the growth performance, blood lipid indexes and liver function of laying hens (55-weeks-old) in late laying period.

Key words： laying hens; boiled flaxseed; egg quality; omega-3 PUFA

Cite this article

MI Tuo , DU Liying , ZHANG Kai , ZHAO Rui , ZHANG Bochi , YANG Chunlei , GUO Kai , ZHANG Lihong , GUO Jinlong , LIU Kaiyong , SONG Xianyi . Effects of Adding Different Levels of Boiled Flaxseed to Diet on Growth Performance, Egg Quality, Fatty Acid Deposition in Yolk and Serum Biochemical Indexes of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2024 , 36(4) : 2370 -2382 . DOI: 10.12418/CJAN2024.204

ω-3多不饱和脂肪酸(PUFA)是指碳链长度在18~22个碳原子之间,并且有2个或2个以上双键的直链式脂肪酸。近年来,人们对ω-3 PUFA的兴趣有所增加,因为它们在促进健康和降低疾病风险方面发挥着各种作用。目前,3种最具临床相关性的ω-3 PUFA是二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)和α-亚麻酸(ALA),最受关注的是DHA。此外,随着人类社会的发展和饮食结构的变化,ω-3 PUFA在人类饮食中的占比直线提升,导致ω-6/ω-3 PUFA值从最原始的1∶1升至15∶1,过高的比值会促进很多疾病的发病,包括心血管疾病、癌症以及自身免疫性疾病[1]。ω-3 PUFA还具有提高动物生产和繁殖性能、促进免疫调节功能、改善抗氧化能力等多种生物学功能[2]。
ω-3 PUFA的合成需要通过多种去饱和酶以及延长酶作用完成[3],动物体内缺少Δ12、Δ15去饱和酶,不能通过本身合成其他种类ω-3 PUFA[4],因此,家禽的ω-3 PUFA主要来源就是通过饲料获得。而亚麻籽中富含ω-3 PUFA,亚麻籽大量分布在我国北方和西南部,是北方常见的油料作物。在生产DHA鸡蛋时,由于鱼油的价格高、不易获取以及生产的鸡蛋有鱼腥味等诸多问题,使亚麻籽作为可持续饲料生产资源有更大的应用潜力。
由于亚麻籽添加过程中逐渐发现的抗营养因子,如植酸、生氰糖苷、抗维生素B6因子等,使其在蛋鸡上应用带来了很多负面影响,如影响产蛋率、饲料利用率、生长效率和蛋品质[5]。最需要重视的是生氰糖苷,生氰糖苷本身没有毒性,但是被动物咀嚼混合后会在酶的作用下转化为氢氰酸,氢氰酸被动物吸收后会导致细胞中毒性缺氧症。
目前,为了应对这些问题,采用不同方式为去除生氰糖苷的威胁,寻求最佳的脱毒方式,赵丹阳等[6]的研究表明,肉鸡饲粮中添加膨化亚麻籽对其生长性能及ω-3 PUFA的沉积量均无显著影响;黄林等[7]研究了不同浓度膨化亚麻籽对蛋鸡产蛋率、蛋重、蛋壳厚度、蛋壳强度以及哈氏单位无显著影响;杨宏志等[8]研究了不同脱毒处理方法对亚麻籽中氢氰酸的去除效果,结果显示水煮法去除率最高,接近100%,但目前在饲粮中添加使用水煮法脱毒的亚麻籽饲喂蛋鸡的研究还鲜见报道。因此,本试验旨在探究饲粮中添加不同水平水煮亚麻籽对蛋鸡生长性能、蛋品质、蛋黄中脂肪酸的富集程度和血清生化指标的影响,为实际应用中使用亚麻籽优化ω-3 PUFA鸡蛋的生产提供理论依据。

1 材料与方法

1.1 试验材料

试验饲喂的亚麻籽产自山西吕梁,采用先粉碎后水煮的处理方法,料水比1∶5,其脂肪酸组成与含量见表1。
表1 亚麻籽的脂肪酸组成与含量

Table 1 Fatty acid composition and contents of flaxseed

项目 Items 未处理亚麻籽 Untreated flaxseed 水煮亚麻籽 Boiled flaxseed
C14∶0/(mg/g) 0.26 0.14
C15∶0/(mg/g) 0.07 0.03
C16∶0/(mg/g) 22.80 21.39
C16∶1(ω-9)/(mg/g) 0.29 0.17
C17∶0/(mg/g) 0.18 0.17
C18∶0/(mg/g) 12.86 12.83
C18∶1(ω-9)/(mg/g) 51.71 51.43
C18∶2(ω-6)/(mg/g) 51.14 50.46
C18∶3(ω-3)/(mg/g) 153.36 151.91
C20∶0/(mg/g) 0.33 ND
C20∶3(ω-3)/(mg/g) 0.13 0.13
C22∶0/(mg/g) 0.42 0.43
C22∶1(ω-9)/(mg/g) 1.43 1.39
C22∶6(ω-3)/(mg/g) ND 0.02
饱和脂肪酸 SFA/(mg/g) 37.33 35.99
多不饱和脂肪酸 PUFA/(mg/g) 258.42 255.51
ω-3多不饱和脂肪酸ω-3 PUFA/(mg/g) 153.49 152.04
ω-6多不饱和脂肪酸ω-6 PUFA/(mg/g) 51.14 50.46
ω-6/ω-3多不饱和脂肪酸ω-6/ω-3 PUFA 0.33 0.33

“ND”表示其含量<0.001 mg/g亚麻籽。

“ND” mean the content<0.001 mg/g flaxseed.

1.2 试验动物及分组

本试验采用55周龄产蛋性能一致的1 620只海兰褐蛋鸡,试验随机分为6组,每组6个重复,每个重复45只,蛋鸡采用直梯式笼养,每个重复分为9笼,每笼5只鸡。对照组饲喂基础饲粮,未处理组在基础饲粮中添加4%未处理亚麻籽,试验Ⅰ组、Ⅱ组、Ⅲ组、Ⅳ组在基础饲粮中分别添加4%、8%、12%、16%水煮亚麻籽。预试期1周,正试期5周。

1.3 饲养管理及饲粮

本试验在山西省吕梁市方山县垚鑫生态养殖场进行,人工双层光源补光16 h/d,采用自然通风和负压通风,维持舍温19~23 ℃,相对湿度55%。人工每日饲喂3次(05:30、11:30和17:30)。
参考《鸡饲养标准》(NY/T 33—2004)的营养需要结合试验设计配制玉米-豆粕型基础饲粮,饲粮组成及营养水平见表2。饲粮中粗蛋白质含量测定参考GB/T 6432—2018《饲料中粗蛋白的测定》,钙含量测定参考GB/T 6436—2018《饲料中钙的测定》,磷含量测定参考GB/T 6437—2018《饲料中总磷的测定分光光度法》。代谢能参考NRC(1994)家禽饲料成分表进行计算。试验蛋鸡自由采食饮水,每日捡蛋1次(12:00),鸡舍清粪1次,消毒1次,试验期内进行正常免疫程序。
表2 饲粮组成及营养水平(干物质基础)

Table 2 Composition and nutrient levels of diets (DM basis)%

项目
Items		 对照组
Control
group		 未处理组
Unprocessed
group		 试验组Ⅰ
Trial
group Ⅰ		 试验组Ⅱ
Trial
group Ⅱ		 试验组Ⅲ
Trial
group Ⅲ		 试验组Ⅳ
Trial
group Ⅳ
原料 Ingredients
玉米 Corn 61.50 58.00 58.00 53.00 50.00 47.00
豆粕 Soybean meal 24.00 22.80 22.80 21.00 19.50 18.00
麸皮 Wheat bran 2.00 2.00 5.00 6.00 7.00
石粉 Limestone 10.50 9.50 9.50 9.50 9.50 9.50
预混料 Premix1) 2.50 2.50 2.50 2.50 2.50 2.50
大豆油 Soybean oil 1.50 1.20 1.20 1.00 0.50
亚麻籽 Flaxseed 4.00 4.00 8.00 12.00 16.00
合计 Total 100.00 100.00 100.00 100.00 100.00 100.00
营养水平 Nutrient levels2)
粗蛋白质 CP 16.58 16.94 16.94 16.91 16.90 16.89
钙 Ca 3.76 3.42 3.42 3.42 3.43 3.44
有效磷 AP 0.31 0.34 0.34 0.36 0.38 0.39
代谢能 ME/(MJ/kg) 11.12 11.10 11.10 11.11 11.11 11.12

1)预混料为每千克饲粮提供 The premix provided the following per kg of diets: VA 3 500 IU,VD3 3 600 IU,VE 40 mg,VK3 1.9 mg,VB2 10 mg,VB6 5.6 mg,DL-蛋氨酸 DL-Met 1 600 mg,Ca (as calcium perphosphate) 8 000 mg,Cu (as copper sulfate) 4 mg,Fe (as ferrous sulfate) 40 mg,Zn (as zinc sulfate) 90 mg,Mn (as manganese sulfate) 70 mg,I (as potassium iodide)0.8 mg,Se (as sodium selenite) 0.2 mg。

2)代谢能为计算值,其他为测定值。ME was a calculated value, while the others were measured values.

1.4 指标测定及方法

1.4.1 蛋品质

试验结束,每组随机抽取48枚鸡蛋,每个重复8枚鸡蛋用于蛋品质检测。
检测指标:蛋重、哈氏单位、蛋壳强度、蛋壳厚度、蛋形指数。
检测方法:蛋壳强度使用蛋壳强度测定仪测定,蛋形指数使用游标卡尺测定,蛋重和哈氏单位使用蛋品质分析仪测定,蛋壳厚度使用蛋壳厚度测量仪测定。

1.4.2 生长性能

试验期间,每天每组以重复为单位基础,记录耗料量、产蛋数、蛋重。计算平均日采食量、平均蛋重、料蛋比及产蛋率。

1.4.3 蛋黄脂肪酸组成及含量

分别在试验期第7、14、21、27天每个重复随机抽取3枚鸡蛋,使用蛋黄蛋清分离器分离鸡蛋,冻干研磨后称重,使用乙醚石油醚混合液抽提脂肪后蒸发至干残留物为脂肪抽取物。加入1 mL正己烷和5 mL乙酰氯甲醇溶液(1∶9),在80 ℃水浴中2.5 h。使用水迅速冷却至室温,加入6%碳酸钠溶液,混匀后3 000 r/min离心5 min取上层有机相,用于脂肪酸组成及含量分析。气相色谱(赛默飞Trace1310 FID气相色谱仪)条件:色谱柱箱温度从140 ℃开始以4 ℃/min升温至200 ℃,以2 ℃/min升温至220 ℃,以4 ℃/min升温至240 ℃,保持5 min。进样温度:240 ℃,分流流量:12 mL/min,吹扫流量:5 mL/min;火焰离子化检测器(FID)温度:250 ℃,点火阈值0.5 pA;空气流量:350 mL/min,载气流量:40 mL/min,氢气流量35 mL/min。

1.4.4 血清生化指标

试验结束时,每个重复随机选取2只鸡,采用翅下静脉采血,离心后取上层血清,-80 ℃保存,准备后续指标测定。使用迈瑞BS-180全自动生化分析仪测定血清中总胆固醇(TC)、甘油三酯(TG)、总蛋白(TP)、低密度脂蛋白(LDL)、高密度脂蛋白(HDL)含量。

1.4.5 鸡蛋中ω-3 PUFA的沉积效率以及每枚鸡蛋ω-3 PUFA、DHA的沉积量

相关计算公式如下:
ω-3 PUFA的沉积效率(%)=100×(a×b×c)/(d×e);
ω-3 PUFA沉积量(mg/个)=a×b×c×f;
DHA沉积量(mg/个)=h×b×c×f。
式中:a为冻干蛋黄中ω-3 PUFA的绝对含量(mg/g);b为冻干蛋黄与新鲜蛋黄的比值;c为蛋黄重与蛋重的比值;d为料蛋比;e为饲粮中ω-3 PUFA含量(mg/g);f为每个鸡蛋的平均质量(g);h为冻干蛋黄中DHA的绝对含量(mg/g)。

1.5 数据统计分析

本试验所有数据以平均值和标准差的形式表示,试验数据用Excel 2016进行数据整理。统计分析在SPSS 27.0软件中进行,使用一般线性模型程序中的one-way ANOVA进行单因素方差分析,使用Duncan氏法进行多重比较。饲粮中水煮亚麻籽添加水平与各项数据的效应关系做线性(L)和二次(Q)分析,再对添加水平进行线性和二次回归分析。P<0.05表示差异显著。

2 结果与分析

2.1 饲粮中添加不同水平水煮亚麻籽对蛋鸡生长性能的影响

由表3可知,随饲粮中水煮亚麻籽添加水平的升高,产蛋率呈现先升高后降低的趋势,呈线性和二次关系(P<0.05)。试验Ⅱ组蛋鸡的产蛋率和平均蛋重最高,较对照组分别提高了0.69%和2.03%,试验Ⅳ组蛋鸡产蛋率显著低于除未处理组外的其他组(P<0.05),试验Ⅰ组平均蛋重和产蛋率显著高于未处理组(P<0.05);试验Ⅱ组、Ⅲ组、Ⅳ组蛋鸡的平均蛋重显著高于其他组(P<0.05)。与对照组相比,未处理组蛋鸡的平均日采食量和料蛋比均显著提高(P<0.05),试验Ⅰ组平均日采食量和料蛋比与未处理组无显著差异(P>0.05)。
表3 饲粮中添加不同水平水煮亚麻籽对蛋鸡生长性能的影响

Table 3 Effects of adding different levels of boiled flaxseed to diet on growth performance of laying hens

项目
Items		 对照组
Control
group		 未处理组
Unprocessed
group		 试验
Ⅰ组
Trial
group Ⅰ		 试验
Ⅱ组
Trial
group Ⅱ		 试验
Ⅲ组
Trial
group Ⅲ		 试验
Ⅳ组
Trial
group Ⅳ		 标准差
SD		 P值 P-value
方差分析
ANOVA		 线性
Linear		 二次
Quadratic
产蛋率 Laying rate/% 72.63a 71.24b 72.70a 73.13a 72.73a 70.23b 0.638 0.001 0.043 <0.001
平均蛋重
Average egg weight/g		 61.32b 60.44c 61.61b 62.57a 61.93a 62.07a 0.591 0.025 0.063 0.242
平均日采食量
ADFI/[g/(d·只)]		 119.06c 123.89a 123.92a 121.11b 118.72c 114.90d 0.524 0.001 0.075 <0.001
料蛋比 F/E 2.67b 2.77a 2.75a 2.65b 2.64b 2.64b 0.256 0.002 0.079 0.191

同行数据肩标相同或无字母表示差异不显著(P>0.05),不同字母表示差异显著(P<0.05)。下表同。

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

2.2 饲粮中添加不同水平水煮亚麻籽对蛋鸡蛋品质的影响

由表4可知,随着饲粮中水煮亚麻籽添加水平的升高,鸡蛋哈氏单位有先升高后降低的趋势。试验Ⅱ组蛋鸡鸡蛋的哈氏单位和蛋壳强度显著高于对照组以及其他试验组(P<0.05),试验Ⅰ组蛋壳强度显著高于未处理组(P<0.05)。与对照组相比,饲粮中添加不同水平的水煮亚麻籽时,蛋壳强度升高0.02~0.34 kg/cm2,而蛋形指数、蛋清比例和蛋黄比例均无显著差异(P>0.05),未处理组与试验Ⅰ组蛋壳强度也无显著差异(P>0.05)。饲粮中添加不同水平水煮亚麻籽对蛋品质均无显著线性和二次影响(P>0.05)。
表4 饲粮中添加不同水平水煮亚麻籽对蛋鸡蛋品质的影响

Table 4 Effects of adding different levels of boiled flaxseed to diet on egg quality of laying hens

项目
Items		 对照组
Control
group		 未处理组
Unprocessed
group		 试验
Ⅰ组
Trial
group Ⅰ		 试验
Ⅱ组
Trial
group Ⅱ		 试验
Ⅲ组
Trial
group Ⅲ		 试验
Ⅳ组
Trial
group Ⅳ		 标准差
SD		 P值 P-value
方差分析
ANOVA		 线性
Linear		 二次
Quadratic
蛋形指数
Egg-shape index		 1.32 1.32 1.32 1.31 1.31 1.32 0.011 0.752 0.862 0.226
哈氏单位
Haugh unit		 74.11bc 72.66c 72.76c 80.65a 75.10b 69.85d 1.204 0.001 0.240 0.082
蛋壳强度
Eggshell strength/
(kg/cm2)		 3.25d 3.28d 3.34c 3.59a 3.52b 3.27d 0.032 0.001 0.506 0.447
蛋清比例
Albumen rate/%		 63.75 63.50 63.48 63.53 63.89 63.54 0.453 0.727 0.980 0.954
蛋黄比例
Egg yolk rate/%		 36.20 35.62 35.58 35.79 35.47 35.77 0.828 0.742 0.110 0.504

2.3 饲粮中添加不同水平水煮亚麻籽对蛋鸡鸡蛋蛋黄脂肪酸富集程度的影响

由表5可知,相比于对照组,饲粮中添加不同水平水煮亚麻籽鸡蛋蛋黄的ω-3 PUFA含量提升了24.88~27.34 mg/g,其中试验Ⅲ组的含量最高。随着水煮亚麻籽添加水平的增加,EPA和DHA的含量相比对照组有显著增加(P<0.05),在总ω-3 PUFA占比为20.5%~22.3%。试验Ⅱ组鸡蛋的DHA含量最高,相对于对照组显著提高了16.2倍,试验Ⅰ组显著高于未处理组(P<0.05),DHA含量与水煮亚麻籽添加水平存在显著线性和二次关系(P<0.05),DHA+EPA含量达到6.18 mg/g蛋黄。所有试验组以及未处理组的ALA含量相对于对照组显著提高了3.9~4.9倍(P<0.05)。蛋黄中SFA的含量随水煮亚麻籽的添加水平升高而降低,试验Ⅰ组和Ⅱ组显著低于对照组和未处理组(P<0.05),但显著高于试验Ⅲ和Ⅳ组(P<0.05)。蛋黄中对照组MUFA含量显著高于其他试验组(P<0.05),试验Ⅲ组和Ⅳ组MUFA含量显著低于试验Ⅰ和Ⅱ组(P<0.05),SFA和MUFA含量均呈显著线性和二次关系(P<0.05)。此外与对照组相比,饲粮中添加不同水平水煮亚麻籽鸡蛋蛋黄ω-6/ω-3 PUFA值显著降低(P<0.05),与未处理组相比,试验Ⅰ组比值也显著降低(P<0.05)。
表5 饲粮中添加不同水平水煮亚麻籽对蛋鸡鸡蛋蛋黄脂肪酸富集程度的影响

Table 5 Effects of adding different levels of boiled flaxseed to diet on enrichment of fatty acids in egg yolk of laying hens

项目
Items		 对照组
Control
group		 未处理组
Unprocessed
group		 试验
Ⅰ组
Trial
group Ⅰ		 试验
Ⅱ组
Trial
group Ⅱ		 试验
Ⅲ组
Trial
group Ⅲ		 试验
Ⅳ组
Trial
group Ⅳ		 标准差
SD		 P值 P-value
方差分析
ANOVA		 线性
Linear		 二次
Quadratic
二十二碳六烯酸
DHA/(mg/g蛋黄)		 0.37e 5.37d 5.58c 6.00a 5.78b 5.35d 0.588 0.001 0.018 0.001
二十碳五烯酸
EPA/(mg/g蛋黄)		 0.02e 0.12d 0.12d 0.18c 0.24b 0.48a 0.025 0.001 0.064 0.121
α-亚麻酸
ALA/(mg/g蛋黄)		 1.83d 7.99b 8.03b 7.06c 8.925a 8.75a 0.198 0.047 0.233 0.058
饱和脂肪酸
SFA/(mg/g蛋黄)		 139.67a 135.65b 130.84c 130.55c 115.88d 107.33e 1.905 0.001 0.001 0.001
单不饱和脂肪酸
MUFA/(mg/g蛋黄)		 140.88a 138.56b 135.73c 139.96b 129.93d 130.81d 1.374 0.001 0.004 0.022
ω-3多不饱和脂肪酸
ω-3 PUFA/
(mg/g蛋黄)		 3.178e 21.51d 22.03c 28.06b 30.52a 28.62b 0.381 <0.001 0.236 0.681
ω-6 多不饱和脂肪酸
ω-6 PUFA
(mg/g蛋黄)		 63.18e 68.42b 66.84c 65.27d 71.90a 70.94a 1.259 <0.001 0.054 0.06
ω-6/ω-3多不饱和
脂肪酸
ω-6/ω-3 PUFA		 19.60a 3.18b 3.03c 2.32e 2.33e 2.48d 0.263 <0.001 0.368 0.165

2.4 饲粮中添加不同水平水煮亚麻籽对蛋鸡血清生化指标的影响

由表6可知,与对照组相比,饲粮中添加不同水平水煮亚麻籽可显著降低蛋鸡血清TC、TG、HDL、LDL含量和AST活性,试验Ⅰ组中血清TC、TG含量及AST、ALT活性显著低于未处理组(P<0.05)。其中血脂指标检测部分,试验Ⅱ组血清中TC和LDL含量最低,相比对照组下降了57.2%和38.3%。蛋鸡血清TG含量随饲粮中水煮亚麻籽添加水平的增加,有先降低后升高的趋势,试验Ⅱ组和Ⅲ组显著低于对照组、试验I组及Ⅳ组(P<0.05)。此外,血清HDL含量随饲粮中水煮亚麻籽添加水平的增加也呈现出先降低后升高的趋势,无显著线性和二次关系(P>0.05)。肝脏功能指标检测部分,蛋鸡血清AST和ALT活性随饲粮中水煮亚麻籽添加水平的增加,先降低后升高,均呈现显著二次关系(P<0.05)。试验Ⅱ组中血清AST和ALT活性与对照组比,分别降低13.8%和77.6%。试验Ⅰ组、Ⅱ组和Ⅲ组血清中ALT活性显著低于对照组(P<0.05),而试验Ⅳ组显著高于对照组及其他组(P<0.05)。
表6 饲粮中添加不同水平水煮亚麻籽对蛋鸡血清生化指标的影响

Table 6 Effects of adding different levels of boiled flaxseed to diet on serum biochemical indexes of laying hens

项目
Items		 对照组
Control
group		 未处理组
Unprocessed
group		 试验
Ⅰ组
Trial
group Ⅰ		 试验
Ⅱ组
Trial
group Ⅱ		 试验
Ⅲ组
Trial
group Ⅲ		 试验
Ⅳ组
Trial
group Ⅳ		 标准差
SD		 P值 P-value
方差分析
ANOVA		 线性
Linear		 二次
Quadratic
总胆固醇
TC/(mmol/L)		 4.77a 3.55b 3.07c 2.04d 2.92c 3.93c 0.154 0.001 0.437 <0.001
甘油三酯
TG/(mmol/L)		 17.88a 12.51c 11.82d 10.14e 10.11e 13.25b 0.388 0.001 0.107 0.152
高密度脂蛋白
HDL/(mmol/L)		 0.36a 0.25b 0.25b 0.26bc 0.24c 0.26b 0.052 <0.001 0.429 0.657
低密度脂蛋白
LDL/(mmol/L)		 1.33a 0.82c 0.83c 0.82c 0.83c 1.07b 0.036 <0.001 0.544 0.066
谷草转氨酶
AST/(U/L)		 215.87a 209.65b 203.43c 187.00f 189.38e 193.23d 1.844 0.001 0.133 0.046
谷丙转氨酶
ALT/(U/L)		 10.07c 11.21b 4.33d 2.26e 4.30d 13.53a 0.203 <0.001 0.708 0.015

2.5 饲粮中添加不同水平水煮亚麻籽对蛋鸡鸡蛋中ω-3 PUFA的沉积效率以及每枚鸡蛋ω-3 PUFA、DHA的沉积量的影响

由表7可知,在饲粮中添加同样水平的亚麻籽中,未处理组鸡蛋中ω-3 PUFA的沉积效率和ω-3 PUFA、DHA沉积量均显著低于试验I组(P<0.05)。除未处理组外,其他试验组鸡蛋DHA的沉积效率随着水煮亚麻籽的添加水平的增加,呈先升高后降低的趋势,试验Ⅰ组和Ⅱ组显著高于试验Ⅲ组、Ⅳ组(P<0.05),且呈显著线性和二次关系(P<0.05)。此外,鸡蛋ω-3 PUFA、DHA沉积量随饲粮中水煮亚麻籽添加水平的增加也呈现出先升高后降低的趋势。未处理组鸡蛋ω-3 PUFA、DHA沉积量均显著低于其他试验组(P<0.05)。
表7 饲粮中添加不同水平水煮亚麻籽对蛋鸡鸡蛋中ω-3 PUFA的沉积效率以及每枚鸡蛋ω-3 PUFA、DHA的沉积量的影响

Table 7 Effects of different levels of boiled flaxseed to diet on deposition efficiency of ω-3 PUFA in eggs and deposition amount of ω-3 PUFA and DHA per egg of laying hens

项目
Items		 对照组
Control
group		 未处理组
Unprocessed
group		 试验
Ⅰ组
Trial
group Ⅰ		 试验
Ⅱ组
Trial
group Ⅱ		 试验
Ⅲ组
Trial
group Ⅲ		 试验
Ⅳ组
Trial
group Ⅳ		 标准差
SD		 P值 P-value
方差分析
ANOVA		 线性
Linear		 二次
Quadratic
ω-3 PUFA沉积效率
ω-3 PUFA deposition
efficiency/%		 17.95d 30.12b 32.61a 31.68a 24.27c 15.56e 0.801 0.031 0.025 0.026
ω-3 PUFA沉积量
ω-3 PUFA deposition
amount/(mg/个)		 70.54f 305.45e 404.43d 599.08c 651.60a 611.04b 3.139 0.037 0.073 0.061
DHA沉积量
DHA deposition
amount/(mg/个)		 8.14f 115.32e 121.08d 154.61a 139.41b 132.05c 0.725 <0.001 0.472 0.189

3 讨论

3.1 饲粮添加不同水平水煮亚麻籽对蛋鸡生长性能的影响

本试验发现,在蛋鸡基础饲粮中添加水煮亚麻籽对蛋鸡产蛋率(除试验Ⅳ组外)均无显著影响,试验Ⅳ组产蛋率偏低,这与前人研究结果大致相同,添加适量亚麻籽不会影响蛋鸡产蛋率,但添加水平过高会使蛋鸡产蛋率下降。Scheideler等[9]的研究得出10%的膳食亚麻籽可以安全地添加到成熟蛋鸡的饮食中,不会对鸡蛋产生任何不利的影响,不同的加工方式和添加比例对蛋鸡生产性能也有所差异,Her等[10]研究证明,向饲粮中添加10%碾碎亚麻籽不会对蛋鸡产蛋性能有影响,而黄林等[7]研究结果表示,饲喂12%膨化亚麻籽降低了蛋鸡产蛋率,这些研究都与本研究结果一致。相比于对照组,试验组提高了平均蛋重,可能由于饲粮中添加的亚麻籽,使亚油酸含量增加,这也与其他使用亚油酸含量较高的饲粮饲喂蛋鸡的研究结果[11⇓-13]相一致。油脂刺激亚油酸的利用率,加快了卵母细胞的发育,进而刺激蛋黄和蛋白的合成。此外,通过本试验发现,添加相同水平不同处理的亚麻籽,未处理组产蛋率和蛋重低于试验Ⅰ组,说明水煮处理后可以降低抗营养因子对蛋鸡产蛋性能的影响。很多研究表明,伴随蛋鸡周龄增长,蛋壳强度和哈氏单位有持续走低的趋势,然而蛋重有上升趋势[14]。经氧化后的脂肪酸可以为机体供能,达到维持血糖升高的目的,因此摄入过高油脂会降低蛋鸡采食量,而少量添加会使饲粮适口性增加,从而增加采食量[15]。本试验随着水煮亚麻籽添加水平升高,蛋鸡食欲也呈现降低的趋势。由于饲料消耗量增加,产蛋性能不变,导致饲料利用率下降,试验Ⅰ组蛋料比显著高于对照组。陈勇等[16]研究显示,18%亚麻籽加在饲粮中会使营养物质利用率降低,从而降低产蛋性能,与本试验结果相符。除试验Ⅰ组,其他组都有提升饲料利用率的趋势,证明水煮处理亚麻籽降低了亚麻籽中抗营养因子对蛋鸡的不利影响。

3.2 饲粮中添加不同水平水煮亚麻籽对蛋鸡蛋品质的影响

根据研究显示,饲粮中添加亚麻籽对蛋品质中的蛋组分(蛋清比例和蛋黄比例)和蛋形指数都无显著影响[17-18],与本试验研究结果相似。蛋壳强度是蛋壳质量的重要指标,代表压力耐受大小,正常标准的耐受在2.5~4.0 kg/cm2。付兴周等[19]研究发现,在蛋鸡饲粮中添加ω-3 PUFA复合添加剂提高了平均蛋壳强度和哈氏单位。周源等[20]研究表明,适量在蛋鸡饲粮中添加亚麻籽可显著改善哈氏单位和蛋壳强度。还有研究表明,饲粮中添加脂肪酸可显著提高鸡蛋哈氏单位和蛋壳强度[21-22]。在本试验中,饲粮中添加不同水平水煮亚麻籽也得到与以上研究相似的结果。本试验蛋壳强度显著提升可能是因为亚麻籽中的部分类脂以及少量的脂溶性维生素,其中维生素D3在肝脏和肾脏中经胆钙化醇-羟化醇作用变成1,25-(OH)2D3,使肠上皮细胞内钙结合蛋白合成增加,提高血液中钙、磷浓度,促进钙的吸收和在蛋壳上的沉积[23]。蒋燕燕[24]研究结果显示,饲粮中添加亚麻籽使鹅蛋的蛋壳强度和蛋壳厚度下降,可能是由于亚麻籽中抗营养因子作用。本试验中,与对照组相比,试验Ⅳ组蛋壳强度无显著差异,其他试验组蛋壳强度显著提高,且添加相同水平亚麻籽未处理组蛋壳强度显著低于试验组Ⅰ,说明亚麻籽经过水煮处理后向饲粮中添加,可以降低抗营养因子干扰蛋鸡对钙、磷的吸收。但是由于实际应用中亚麻籽会形成不可溶的亚麻胶,降低饲料利用率且阻碍饲料原料的生产。因此,建议在水煮处理去除部分亚麻胶后,经过滚筒碾压、烘干、粉碎,再添加到饲粮中饲喂蛋鸡,从而进一步提高饲料原料的生产效率。

3.3 饲粮中添加水煮亚麻籽对蛋鸡蛋黄脂肪酸含量的影响

本研究发现,饲粮中添加8%和12%水煮亚麻籽,蛋黄中ω-3 FUPA含量与对照组相比分别提高8.8和9.6倍,试验Ⅰ组与未处理组相比提高了2.5%。这与冯嘉等[25]研究结果相似。Scheideler等[26]的研究结果表明,与饲喂亚麻籽饲粮的蛋鸡相比,对照组饲粮饲喂的蛋鸡蛋黄中沉积的油酸含量更高。可能是因为多不饱脂肪酸抑制Δ9-去饱和酶参与单不饱和脂肪酸的合成,进而使单不饱和脂肪酸含量变低[27-28]。Bean等[29]研究发现,饲喂经挤压处理的亚麻籽(在149 ℃下挤出15~20 s)的蛋鸡,蛋黄中α-亚麻酸沉积量显著增加,还有研究表明用富含亚麻籽的饲粮饲喂蛋鸡可得到富含ALA的蛋黄[30-31],都证实了本试验发现的结果。沈勇等[32]研究结果表明,蛋鸡饲粮中添加6%和10%亚麻籽饲粮可提高蛋中DHA含量,且6%亚麻籽组优于10%亚麻籽组,这可能与蛋鸡把饲粮中的亚麻酸通过一系列去饱和酶和延长酶催化作用转化为DHA的转化效率有限有关,与本研究水煮亚麻籽添加水平8%组DHA含量优于12%组的结果相似。还有研究表明,添加5%、10%、15%亚麻籽时鸡蛋中DHA含量并无显著差异,而本试验中随着水煮亚麻籽添加水平增加,DHA含量先增加后降低。这可能与DHA含量增加反馈性抑制ALA向DHA的转化过程有关[33]。ALA转化为EPA和LA向花生四烯酸转化竞争Δ6-去饱和酶,ω-3 FUPA含量上升的同时ω-6 FUPA含量会下降[34]。而本研究在ω-3 FUPA含量上升的同时并未导致ω-6 FUPA含量下降,与Cachaldora等[35]及陈晗等[36]研究结果一致。与未处理组相比,同水平亚麻籽水煮后显著降低了ω-6/ω-3 PUFA值,这可能与亚麻籽水煮后去除了部分亚麻胶,从而使蛋鸡肠道提高了对ω-3 PUFA的利用率有关。人体最适宜吸收的ω-6/ω-3 PUFA值在1.1~1.2[37],本试验显著降低了ω-6/ω-3 PUFA值,试验Ⅱ组、Ⅲ组显著低于其他组,比值分别达到2.32和2.31。有研究指出,饲粮中添加1%亚麻籽油,蛋黄中ω-6/ω-3 PUFA值从11.8降为2.53[16],与本试验结果相似。还有研究表明,在饲粮中添加3%~12%膨化亚麻籽,可显著提高鸡蛋中DHA含量[7],与本试验结果一致。

3.4 饲粮中添加不同水平水煮亚麻籽对蛋鸡血清生化指标的影响

本研究结果发现,在饲粮中添加水煮亚麻籽与对照组相比可显著降低血清TC、TG、HDL、LDL含量,与Van Elswyk等[38]的研究结果相似,饲粮中添加一定水平亚麻油会导致蛋鸡血清胆固醇含量降低。本试验还发现饲粮中添加相同亚麻籽水平下,水煮处理组与未处理组相比可显著降低血清TC、TG含量。此外,Al-Daraji等[39]发现,ω-3 PUFA有助于降低血清TC和TG含量,也与本研究结果相似。本试验中,试验Ⅱ组血清TC和LDL含量最低,与Mattioli等[40]以及杨光勇等[41]研究结果一致。试验Ⅰ组、Ⅱ组、Ⅲ组以及未处理组的血清AST活性显著低于对照组,与赵丹阳等[6]研究结果部分相似,且本试验未处理组血清AST活性低于试验Ⅰ组,说明饲粮中添加水煮亚麻籽可以减轻肝脏损伤。血清ALT活性也显著低于对照组,表明试验Ⅰ组、Ⅱ组、Ⅲ组并未损伤肝脏功能造成其他不良影响。试验Ⅳ组血清ALT活性显著高于对照组,因为ALT主要存在肝细胞中,当肝细胞受损或死亡时释放ALT[42],所以说明试验Ⅳ组肝脏功能受损。可能是由于试验Ⅳ组饲粮中水煮亚麻籽添加水平过大、产蛋后期蛋鸡脂肪肝严重,饲喂含油量大的饲粮导致肝脏脂类代谢功能下降,从而使肝脏进一步受损。本研究表明,在蛋鸡饲粮中添加水煮亚麻籽可以提高蛋鸡生长性能、鸡蛋品质和鸡蛋蛋黄脂肪酸含量,适量添加还可以改善蛋鸡血脂以及肝脏功能。

3.5 饲粮中添加不同水平水煮亚麻籽对鸡蛋中ω-3 PUFA的沉积效率以及每枚鸡蛋ω-3 PUFA、DHA的沉积量的影响

本研究结果表明,蛋中ω-3 PUFA的沉积效率随饲粮中添加水煮亚麻籽水平的提高有降低趋势,这与Cachaldora等[35]和Wen等[43]研究结果一致。经测定,鸡蛋中脂肪几乎全在蛋黄中,蛋黄含脂量约10%,主要以PUFA为主,当添加过高的ω-3 PUFA时,蛋黄中的PUFA易达到饱和状态,从而使ω-3 PUFA沉积效率降低。Her等[10]研究使用磨碎亚麻籽饲喂蛋鸡,得出的ω-3 PUFA沉积量线性方程计算出的值均小于本试验在饲粮中添加相同水平水煮亚麻籽的ω-3 PUFA沉积量。添加9%膨化亚麻籽30 d后,每个蛋中DHA含量约为126 mg[7],本试验饲喂8%水煮亚麻籽相同天数下即可将DHA含量提升22%。本试验中,添加未处理亚麻籽ω-3 PUFA沉积效率也低于同水平水煮处理组,证明在相同因素下水煮处理可以提高亚麻籽中ω-3 PUFA的利用率。

4 结论

本试验结果显示,在饲粮中添加水煮亚麻籽最适宜添加水平为6.2%~11.0%,可以有效地在蛋黄中富集DHA、ALA等ω-3 PUFA,且对蛋品质无不良影响,还可提高生长性能,改善产蛋后期蛋鸡(55周龄)血脂指标、肝脏功能。

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