硫磺负离子添加剂对鸡蛋品质的影响

Effects of sulfur anion on egg quality in laying hens

试验主要研究硫磺负离子添加剂对鸡蛋品质及蛋黄甘油三酯和胆固醇含量的影响。选用960只日龄、体况较一致且健康无病的蛋鸡。采用完全随机设计,将960只蛋鸡随机分成A、B、C 3组,每组5个重复,每个重复64只鸡,预饲7 d,正式试验42 d。A组饲喂基础日粮,B组饲喂基础日粮+0.3%硫磺负离子添加剂,C组饲喂基础日粮+0.5%硫磺负离子添加剂。试验结果表明:蛋鸡日粮中加入硫磺负离子矿物质添加剂可以提高鸡蛋蛋重、蛋壳质量,还可以提高鸡蛋的营养价值,降低了蛋黄中的胆固醇和甘油三酯含量。0.5%硫磺负离子添加量组效果最好,且对鸡蛋品质没有不良影响。

The experiment was conducted to study the effects of sulfur anion on egg quality and york yellow triglyceride and cholesterol. A total of 960 laying hens with the consistent age and body condi tion, and healthy disease-free were chosen. Using the complete random design, 960 laying hens were randomly divided into A, B, C three groups, each group with five repeats, each repeat with 64 hens. At 7 days pre-feeding, formal test lasted 42 days. A group was fed the basic diet. B group was fed basal diet added sulfur anion additive of 0.3%. C group was fed the basal diet supplemented with sulfur anion of 0.5%. The test results show that： adding sulfur anion mineral additive can improve the egg weight, eggshell quality, but it also can improve the egg nutritional quality and preservation time, reduce the egg yolk cholesterol and triglycerides, and 0.5% sulfur anion dosage group shows the best effect, with no adverse effects on egg quality.