灵芝和菌糠降低鸡蛋胆固醇的试验研究

Effect of Ganoderma Lucidum and Junkang on Decreasing the Content of Cholesterol in Egg

选取48周龄海兰褐商品蛋鸡120羽,随机分成3组,试验期为4周,对照组Ⅰ组喂基础日粮,试验Ⅱ组添加2.5g/kg灵芝,试验Ⅲ组添加2.5g/kg菌糠,在一致的背景下,探讨灵芝、菌糠对鸡蛋胆固醇的影响。结果表明:Ⅱ、Ⅲ组可降低蛋鸡血液甘油三酯(TG)、总胆固醇(TC)含量,增高血清高密度脂蛋白胆固醇(HDL-C)含量;3组之间料蛋比差异显著,Ⅱ、Ⅲ组料蛋比分别比对照组低6.4%(P<0.05)、11.0%(P<0.05)。Ⅱ、Ⅲ组平均产蛋率分别比对照组提高5.38%(P<0.05)和3.29%(P<0.05)。试验4周,Ⅱ、Ⅲ组鸡蛋胆固醇含量分别降低15.3%(P<0.05)和10.4%(P<0.05),且两组间差异显著(P<0.05),研究表明灵芝及菌糠均能提高蛋鸡生产性能,降低鸡蛋胆固醇含量。相比之下,灵芝是降低鸡蛋胆固醇较为理想的添加剂。

In order to investigate the influence of Ganoderma Lucidum and Junkang Feed Additives on the performances and egg cholesterol content of laying hens, 120 of 48 - week - old Hy - line Brown shell laying breeds wre randomly divided into 3 groups, of which one was used for control（Ⅰ） and two were used for treatments（Ⅱ , Ⅲ ） .The study lasted four weeks. Control group was fed with basic diet only,treatment groups were fed with basic diet containing Ganoderma Lucidum（2.5g/kg, group Ⅱ ） or Junkang（2.5g/kg, group Ⅲ ）. The results showed that the level of TC and LDL - C in plasma in group Ⅱ and m was decreased significally. The level of HDL - C in plasma in group Ⅱ and Ⅲ was increased obviously. FCR was different significally among 3 groups. FCR was lowered 6.4 % （ P 〈 0. 05） and 11.0 % （ P 〈 0. 05）, the laying rate was in-creased 5.38 % （ P 〈 0.05） and 3.29% （ P 〈 0.05） in experiment Ⅱ and Ⅲ respectively. After the study lasted four weeks, the cholesterol content of the whole egg （mg/100g） lowered 15.3% （ P 〈 0.05）and 10.4% （ P 〈 0.05）in group Ⅱ and Ⅲ, and that in group Ⅱ was decreased more obviously.The study showed that both Ganoderma Lucidum and Junkang can decrease the cholesterol content of egg, improve the performances of laying hens. Comparing Ⅱ to Ⅲ, Ganoderma Lucidum is the better Feed Additives for production of egg of lower cholesterol content.