溶血卵磷脂提高肉仔鸡对禽脂的表观消化率

Lysophosphatidylcholine Increased Apparent Digestibility of Poultry Fat in Broiler Chicken Diet

试验研究日粮中禽脂水平(30和24g/kg)以及是否添加外源乳化剂溶血卵磷脂(LPC)对肉仔鸡生长性能、脂肪酸表观消化率以及日粮表观代谢能(AME)的影响。本试验选用168只1日龄AA肉仔鸡(公雏),按照2×2因子设计,分4个处理,每个处理7个重复,每个重复6只鸡。试验中测定生长性能、营养物质表观消化率以及日粮AME。结果表明,禽脂添加水平对肉仔鸡生长性能、脂肪酸表观消化率以及日粮AME没有显著影响(P>0.05)。日粮中添加LPC提高肉仔鸡体增重(P<0.05)、降低料重比(P<0.05)、提高14～17日龄日粮AME(P<0.05)。添加LPC有提高14～17日龄肉仔鸡粗脂肪表观消化率的趋势(P=0.086)。日粮中添加外源乳化剂LPC提高了C18∶0脂肪酸的表观消化率(P<0.05),对其他脂肪酸、粗蛋白质以及粗脂肪表观消化率没有显著影响(P>0.05)。这些结果表明,在含禽脂的日粮中添加500mg/kg LPC能改善肉仔鸡生长性能;LPC改善肉仔鸡生长性能的作用是通过提高脂肪表观消化率实现的。

The experiment was conducted to study the effects of poultry fat levels （30 or 24 g/kg） and diets with or without exogenous emulsifier lysophosphatidylcholine （LPC） supplementation on performance,fatty acid apparent digestibility,and apparent metabolizable energy （AME） content in broiler chickens. One hundred and sixty-eight Arbor Acres broiler chickens （male） with one-day-old were randomly divided into 4 treatments （7 replicates per treatment and 6 broiler chickens per replicate） accorditn to 2×2 factorial design. Growth performance,nutrient apparent digestibility and AME were determined. The results showed that levels of fat addition had no significant effects on performance,fatty acid apparent digestibility and AME in broiler chickens （P〈0.05）. The addition of LPC significantly increased body weight gain （P〈0.05） of broiler chickens and AME （P〈0.05） of the diets at the age of 14～17 d,and significantly reduced F/G （P〈0.05）. There was an increasing tendency of ether extract by addition of LPC at the age of 14～17 d （P=0.086）. The addition of LPC significantly increased apparent digestibility of C18∶0 fatty acid at the age of 14～17 d （P〈0.05）,but had no significant effect on the apparent digestibility of other fatty acids and crude protein and dry matter under the conditions tested （P〉0.05）. These data indicated that addition of 500 mg/kg LPC in diets containing poultry fat improved broiler performance; the effect of LPC on broiler performance was due to the enhancement of fatty acid apparent digestibility.