不同能量水平和来源对鸡蛋品质的影响

Effects of Different Energy Levels and Energy Sources on Egg Quality

将60只18周龄罗曼蛋鸡随机分到3个饲粮处理组中,饲粮处理为对照组、脂肪组和淀粉组,对照组的基础日粮为典型玉米豆粕型日粮,脂肪组和淀粉组在饲粮中分别添加一定量动物油脂和植物淀粉代替一定量玉米,各处理组之间除能量水平和来源不同以外其他营养水平一致。试验期12周,每个处理取15个蛋测定蛋品质。结果表明:①提高饲粮能量水平可显著降低蛋重,提高蛋黄重/蛋重比例,增加蛋黄中油酸含量(P<0.01);②添加淀粉和动物油脂可分别提高和降低蛋黄中粗脂肪含量(P<0.05);③添加脂肪可增加蛋黄中亚麻酸(P<0.05)和二十二碳六烯酸的含量(P<0.01),降低棕榈酸和棕榈烯酸含量(P<0.01)。④各组之间蛋形指数、蛋壳厚度及胆固醇含量差异均不显著(P>0.05)。由此可见,改变饲粮能量水平和能量来源可以影响鸡蛋品质。

Sixty Lohmann layers were randomly assigned into three groups to study the effects of different energy levels and energy sources on the egg qualities, The three groups were control group,fat group and starch group, respectively . The diet of control group was the typical corn-soybean meal diet. In the diet of fat group and starch group animal fat and plant starch were supplemented to replace corn of control diet, Nutrient levels of the three diets were the same except energy levels and energysources. The experiment lasted 12 weeks,and the quality of fifteen eggs were determinated from each treanments. The results showed that increasing the energy level could significantly decrease the egg weight but enhance the ratio of yolk weight to egg and the content of oleic acid in the egg yolk （P〈0.01）. Starch and animal fat supplementation increased and decreased the content of crude fat in the yolk （P〈0.05）respectively. Fat supplementation increased the content of linolenic acid （P〈0.05）and docosahexaenoic acid （P〈0.01）in the yolk,but decreased the content of hexadecenoic acid and hexadecanoic acid level（P〈0.01）. There were no significant differences in the egg shape index,thickness of eggshell and the content of cholesterol among groups （P〉0.05）. It was concluded that changes of dietary energy levels and energy sources had certain effects on the qualities of eggs.