复方中草药添加剂对鸡蛋胆固醇含量和血清生化指标的影响

Effect of Compound Chinese Medicine Herb Additives on Cholesterol Content of Egg and Serum Biochemical Parameter

选择产蛋率和体重相近的39周龄罗曼褐壳蛋鸡300只,随机分成5组,每组设4个重复,每个重复15只鸡。试验期8周。基础日粮作为空白对照组,试验组Ⅰ、Ⅱ、Ⅲ、Ⅳ分别在基础日粮中添加1%的复方中草药添加剂,研究复方中草药对鸡蛋胆固醇含量的影响。结果表明,复方中草药添加剂Ⅰ、Ⅱ、Ⅳ都能显著降低血清甘油三酯(TG)、低密度脂蛋白(LDL)、胆固醇水平和提高高密度脂蛋白(HDL)含量,以及降低鸡蛋胆固醇含量(P<0.05),但以复方中草药添加剂Ⅱ效果最佳;与空白对照组相比,添加复方中草药添加剂Ⅱ蛋黄胆固醇浓度降低了21.03%(P<0.05),鸡蛋胆固醇含量降低了20.34%(P<0.05)。

To study the effect of compound Chinese medicine herb additives on cholesterol content of egg, 300 Lehmann Brown Laying hens aged 39 weeks with similar body weight and laying rate were selected and randomly divided into five treatment groups , each treatment with four replicates, each replicate with fifteen layers. The experiment lasted for 8 weeks. The layers in control group were fed with basal diet, and the layers in the treatment groups were fed with basal diet added to by 1.0% compound Chinese medicine herb additives Ⅰ , Ⅱ, Ⅲ, Ⅳ respectively. The results showed that compound Chinese medicine herb additives Ⅰ , Ⅱ, Ⅳ significantly reduced to- tal cholesterol, triglyceride （ TG）, low - density lipoprotein （LDL） level and increased high density lipoprotein （HDL） content in serum of the laying hens, and significantly decreased content of cholesterol of egg（ P 〈 0. 05） ,but compound Chinese medicine herb additives Ⅱ was the best. Compared with control group, supplemented with compound Chinese medicine herb additives Ⅱ in basal diet, cholesterol content per yolk was significantly decreased by 21.03% （P 〈 0.05）, and the content of cholesterol per egg was significantly decreased by 20. 34% （P 〈0.05）.