大蒜粉对蛋鸭生产性能、蛋品质及蛋黄胆固醇含量的影响

Effects of garlic powder on production performance,egg quality and yolk cholesterol of laying ducks

为研究日粮中添加大蒜粉对蛋鸭生产性能、蛋品质及鸭蛋蛋黄胆固醇含量的影响,本试验选择80只30周龄、体重相近、健康的攸县麻鸭母鸭,随机分成4个处理组,每组4个重复,每个重复5只鸭,分别在基础日粮中添加0%、3%、5%、7%的大蒜粉,试验预饲期为7 d,正式期为28 d。结果表明:试验3、4组的采食量高于试验1组,但差异不显著(P>0.05),试验2组的采食量较试验1组提高7.35%(P<0.05)。试验2、4组的料蛋比较试验1组低,但差异不显著(P>0.05),而试验3组的料蛋比比试验1组降低16.53%(P<0.01)。日粮中添加大蒜粉对鸭蛋蛋壳厚度、蛋形指数、哈氏单位、蛋黄指数等蛋品质常规指标无显著影响,而添加3%的大蒜粉后能使蛋黄颜色显著变浅(P<0.05)。大蒜粉的添加,可以显著降低鸭蛋中蛋黄胆固醇含量。当大蒜粉的添加水平为3%和5%时,蛋黄胆固醇降低6.58%(P<0.05)和9.66%(P<0.05)。由此可见,日粮中添加适量的大蒜粉能够改善蛋鸭的生产性能,并且有效降低了鸭蛋蛋黄中胆固醇含量。

To explore the effect of garlic powder on egg quality and egg yolk cholesterol in laying ducks, 80 healthy Youxian County duck with similar weight of only 30 weeks of age were randomly divided into 4 groups with 4 replicates of 5 each, the control group fed basal diet,trail groups were fed with the basal diet supplemented with garlic powder of 3%, 5% and 7% respectively.The pre-feeding was 7 days ,the trial period was 28 days.The results show that：feed intake of test group 3 and group 4 were higher than that of group 1 （P 〉 0.05） ,which of test group 2 was 7.35% higher than that of test group 1 （P 〈 0.05）.Feed egg ratio of group 2 and 4 were lower than that of group 1 （P 〉 0.05） ,and which of experimental group 3 was 16.53% higher than that of group 1 （P 〈 0.01）.Garlic powder didn＇t significantly affect duck egg shell thick- ness,egg-shaped index,the index of hartz unit,egg yolk index,but adding 3% of garlic powder could make the egg yolk color became shallow significantly （P 〈 0.05）.Adding garlic powder could significantly reduce the duck egg yolk choles- terol content.When garlic powder adding level were 3% and 5%,egg yolk cholesterol was reduced by 6.58% （P 〈 0.05） and 9.66% （P 〈 0.05）.Thus,appropriate garlic powder could improve the production performance and effectively reduce the cholesterol content in yolk.