酵母硒和维生素E对氧化应激状态蛋鸡抗氧化能力的影响

Influence of Yeast-Se and Vitamin E on Antioxidant Status of Laying Hens in the Oxidative Stress

本试验旨在研究酵母硒和维生素E对氧化应激状态蛋鸡抗氧化能力的影响。试验选用46周龄体重相近的海兰灰蛋鸡720只,随机分为4个处理,每个处理6个重复,每个重复30只。对照组(C组)为基础日粮添加1%氧化鱼油,试验组分别在基础日粮中添加1%氧化鱼油+酵母硒(0.5 mg/kg)(T1组)、1%氧化鱼油+维生素E(50 IU/kg)(T2组)、1%氧化鱼油+酵母硒(0.5 mg/kg)+维生素E(50 IU/kg)(T3组),试验期4周。结果表明:T1、T2和T3组平均蛋重比对照组分别提高了0.6%、1.6%和1.7%(P<0.05),T2和T3组蛋黄颜色显著高于C组(P<0.05),T3组鸡蛋哈氏单位、蛋壳L值显著高于C组(P<0.05);T1、T2、T3组分别较C组血清SOD提高18.0%、35.1%和2.8%(P<0.05),血清谷胱甘肽过氧化物酶(GSH-Px)提高49.5%、52.6%和70.7%(P<0.05),血清丙二醛(MDA)降低2.2%、15.5%和25.5%(P<0.05)。试验结果显示,酵母硒或维生素E可改善氧化应激状态下蛋鸡的蛋品质,提高蛋鸡的抗氧化能力。

The aim of this experiment was to evaluate the effect of yeast-Se and vitamin E on antioxidant status of laying hens in the oxidative stress state. A total of 720 Hy-line gray layers aged 46 weeks were randomly allocated into 4 treatments with 6 replications per treatment and 30 layers per replicate. The experiment lasted 4 weeks and the dietary treatments were as follows： C, corn-soybean basal diet with 1% oxidized fish oil; T1, basal diet with oxidized fish oil and 0.Smg/kg yeast Se; T2, basal diet with oxidized fish oil and 50 IU/kg VE and T3, basal diet with oxidized fish oil and 0.Smg/kg yeast Se and 50IU/kg VE. The results showed that compared with group C, the average egg weight in group T1, T2 and T3 were increased by 0.6%, 1.6% and 1.7%, respectively. The yolk color of group T2 and T3 is significantly higher than group C （P〈0.05）, The Haugh Unit and L value of egg shell of group T3 were higher than group C （P〈0.05）. The treatments ofT1, T2 and T3 respectively improved serum SOD activities by 18.0%, 35.1%, 42.8%（P〈0.05） and GSH-Px activities by 49.5%, 52.6%, 70.7%（P〈0.05）, While MDA activity in serum was decreased by 2.2%, 15.5%和25.5%（P〈0.05）, but there were no significantly effect on CAT. In conclusion, yeast-Se and vitamin E in diets can improve egg quality and antioxidant status.