辣椒红素对蛋鸡生产性能和蛋品质的影响

Effect of Dietary Capsorubin on Production Performance and Egg Quality of Laying Hens

为研究辣椒红素对蛋鸡生产性能和蛋品质的影响,试验选取216只26周龄健康的矮小型粉壳商品蛋鸡(农大3号),随机分为3个组,每组6个重复,每个重复12只。对照组(Ⅰ组)饲喂基础饲粮,试验组(Ⅱ、Ⅲ组)分别在基础饲粮中添加50、100 mg/kg辣椒红素,预试期为7 d,正试期为42 d。结果显示:1饲粮中添加不同水平的辣椒红素对蛋鸡生产性能无显著影响(P>0.05)。2试验第21和42天,试验组鸡蛋的蛋黄色泽均显著高于对照组(P<0.05),Ⅲ组鸡蛋蛋黄色泽显著高于Ⅱ组(P<0.05);辣椒红素对其他常规蛋品质无显著影响(P>0.05)。由此可见,蛋鸡饲粮中添加辣椒红素可显著提高鸡蛋的蛋黄色泽,对蛋鸡生产性能和蛋品质无负面影响。

To study the effect of dietary capsorubin on production performance and egg quality of laying hens, a total of 216 healthy 26-week-age dwarf pink shell laying hens （Nongda No.3） were randomly divided into 3 groups with 6 replicates per group and 12 hens per replicate. Hens in the control group （group Ⅰ） were fed with corn-soybean meal basal diet,and hens in experimental groups （group II, m）were fed with the control diet with 50,100 mg/kg of capsorubin, respectively. The adjustment period lasted for 7 days, and the experimental period lasted for 42 days. The resuits showed that dietary capsorubin had no significant effect on production performance of laying hens （P〉0.05）. At twenty-first day and forty-second day of the experiment, egg yolk color of the experimental group was significantly higher than control group （P〈0.05）, egg yolk color of group m was significantly higher than group Ⅱ（P〈0.05）. Dietary capsorubin had no significant effect on the other parameters of egg quality（P〉0.05）. In conclusion,addition of capsorubin in layer diet could significantly improve egg yolk color and had no negative impact on production performance of laying hens and egg quality.