日粮中添加迷迭香对高温季节不同存放时间鸡蛋品质及其抗氧化性的影响

Impacts of the rosemary meal on egg quality and antioxidant capacity of egg contents of laying hens at high temperature

为探究饲粮中添加迷迭香草粉对高温季节不同存放时间鸡蛋品质及蛋内容物抗氧化性的影响,选取41周龄健康京粉Ⅰ号蛋鸡360只,随机分为4组,分别在饲粮中添加不同水平(0、0.3%、0.6%、0.9%)的迷迭香草粉。试验期为60d,试验结束当天,每组随机选取新鲜鸡蛋60枚,分别测定室温下存放1、15和25d的蛋品质及蛋黄、蛋清的抗氧化能力。结果表明:存放1、15d时,添加迷迭香组蛋黄颜色显著高于对照组;存放15d时,添加迷迭香组蛋白高度极显著高于对照组;存放25d时,0.6%迷迭香组蛋黄重、蛋白高度、哈氏单位均显著高于对照组。蛋黄抗氧化能力(AOC),存放1d的新鲜鸡蛋,0.6%迷迭香组显著高于对照组;存放15d时,0.3%、0.6%迷迭香组蛋清AOC显著高于对照组;存放25d时,0.9%迷迭香组蛋黄AOC显著高于对照组,0.6%迷迭香组蛋清AOC显著高于对照组。结果提示,在蛋鸡饲粮中添加0.6%迷迭香草粉能显著提高高温环境下鸡蛋的抗氧化能力和蛋品质。

The experiment was conducted to evaluate the effect of dietary rosemary on egg quality and antioxidant ca- pacity of egg contents of laying hens at high temperature. The total of 41-weeks old healthy Jing fen number I laying hens were divided into 4 groups. The groups were fed with basal diet supplement with 0 %, 0.3%, 0.6 % and 0.9 % of rose- mary in diet respectively. After 60 days, sixty eggs were selected from each group to evaluate egg quality and antioxidant activity of egg contents when the eggs were stored at room temperature for 1, 15, 25 days. The results showed that egg yolk color at the storage of 1st, 15th days of experimental groups were significantly higher than that of the control group （P〈0.05）. Egg albumen height of experimental group in the storage for 15 days was significantly higher than that of the control group （P〈0.01）. Yolk weight, albumen height, haugh unit （HU） of 0.6% rosemary group in the storage for 25 days was significantly higher than that of the control group （P〈0.05）. Yolk antioxidant capacity （AOC） of 0.6 % rose- mary group at the storage of 1st day was significantly higher than that of the control group （P〈0.05）. Egg albumen AOC of 0.6% rosemary group for stored 15 days was significantly higher than that of the control group （P〈0.05）, and yolk AOC of 0.3% rosemary group was significantly higher than that of the control group （P%0.05）. Yolk AOC of 0. 9% rosemary group for stored 25 days was significantly higher than that of the control group （P〈0.05）, and egg albumen AOC of 0. 6 % rosemary group was significantly higher than that of the control group （P〈0. 05）. In conclusion, dietary supple- mentation of 0.6 % rosemary could significantly improve the egg antioxidant capacity and quality in high temperature.