蛋鸡小麦型日粮中添加叶黄素对鸡蛋品质的影响

Effects of Lutein Additives on Egg Quality in Laying Hens Fed Wheat-based Diet

将360只48周龄"尼克红"蛋鸡随机分为5组,每组设3个重复,每个重复24只。试验1组为玉米基础日粮组,试验2组为小麦型基础日粮组(0.10%酶制剂组),试验3组为0.10%酶制剂组+0.5%叶黄素添加剂,试验4组为0.10%酶制剂组+1.0%叶黄素添加剂,试验5组为0.10%酶制剂组+1.5%叶黄素添加剂。预试期7天,试验期21天。结果表明,添加1.5%的叶黄素添加剂可以显著改善鸡蛋的蛋黄颜色。与小麦对照组相比,蛋黄颜色提高了188.33%(P<0.05)。与玉米基础日粮组相比,日粮添加1.5%叶黄素添加剂组鸡蛋蛋黄颜色提高了0.82%,但差异不显著(P>0.05),添加叶黄素添加剂对鸡蛋的蛋重、蛋比重、蛋形指数影响不大。

Three hundred and sixty laying hens were divided into five treatment groups randomly, each of which included three replicates of 24 hens. Treatment Ⅰ was corn--based diet treatment, Treatment Ⅱ was wheat--based diet treatment（0. 10% enzymes treatment） , treatment Ⅲ was 0. 10% enzyme treatment ＋0. 5% vitelline colorant and treatment Ⅳ was 0. 10% enzyme treatment ＋1.0% vitelline colorant , treatment Ⅴ was 0. 10% enzyme treatment ＋1.5% vitelline colorant. The results of feeding trail showed that adding 0. 10% enzymes to wheat--based diets greatly improved laying hens production performance, but there was little lutein in wheat. When laying hens were fed wheat--based diets , the color of egg yolk decreased and turned pale. The result showed that adding 1.5% vitelline colorant to 0. 10% enzyme treatment could improve the color of egg yolk greatly. Compared with wheat--based diet treatment, 1.5 % vitelline colorant treatment increased the color of egg yolk by 188. 33% （ P 〈0. 05 ）. Compared with cornbased diet treatment, 1.50% vitelline colorant treatment increased the color of egg yolk： by 0. 82%（ P〉0. 05 ）, and had little effect on egg weight and egg--shape index.