酵母铬与L-肉碱对蛋鸡生产性能及脂质代谢的影响

Effect of Yeast Chromium and L-carnitine on Production Performance and Lipid Metabolism in Laying Hens

选用21周龄海兰褐壳蛋鸡288只,随机分为9组,每组32只,采用3×3(铬×L-肉碱)2因子3水平有重复交叉试验设计,预试2周后,在玉米-豆粕型日粮的基础上添加不同水平的酵母铬(以铬计:0、400、600μg/kg)与L-肉碱(0、50、100mg/kg),以饲喂基础日粮组为对照组,用以研究二者对蛋鸡生产性能及脂质代谢的影响,并初步探讨二者的互作效应,试验期7周。结果表明:600μg/kg铬或100mg/kgL-肉碱对脂质代谢多数指标效果显著(P<0.05或0.01);二者同时添加对蛋黄胆固醇、肝脏甘油三酯及腹脂率等均产生显著互作效应(P=0.0003～0.0500),且400μg/kg铬和100mg/kgL-肉碱混合添加对降低蛋黄胆固醇比其它各组均表现出优势,400μg/kg铬和50mg/kgL-肉碱混合添加对降低腹脂率比其它各组均表现出优势。铬或(与)L-肉碱在降低蛋鸡肝脂、腹脂及蛋黄胆固醇的同时并未影响蛋鸡的生产性能。

A 3×3 (chromium× carnitine) experiment with repeats was conducted using a total of 288 21-week-old Hyline Brown laying hens to investigate the effects of dietary added yeast chromium (0, 400 and 600 μg/kg) and L-carnitine (0, 50 and 100 mg/kg) on production performance and lipid metabolism in laying hens, and their interaction. Laying hens were randomly allotted to 9 treatments, 32 for each treatment. The hens fed the basal diet was used as control group, and the experiment lasted for seven weeks. The results were as follows:600 μg/kg chromium or 100 mg/kg L-carnitine had significant effect on most of indexes about lipid metabolism (P<0.05 or 0.01). There were significant interaction effects on the concentration of liver triglycerides, egg yolk cholesterol, abdominal fat percentage and so on between chromium and L-carnitine (P=0.000 3～0.050 0). Adding 400 μg/kg chromium and 100 mg/kg L-carnitine at the same time had better tendency than other eight groups for reducing egg yolk cholesterol, adding 400 μg/kg chromium and 50 mg/kg L-carnitine at the same time had better tendency than other eight groups for reducing AFP. There was no side effect on production performance of laying hens while chromium or (and) L-carnitine reduced liver lipid, abdominal fat and egg yolk cholesterol.