饲粮胆碱和裂殖壶菌油联合添加促进二十二碳六烯酸在鸡蛋卵黄中的富集

Dietary Choline and Schizochytrium Oil Enhance Docosahexaenoic Acid Enrichment in Egg Yolk

本试验旨在研究饲粮添加胆碱与裂殖壶菌油(Schizochytrium oil,SO)对鸡蛋卵黄脂质及二十二碳六烯酸(DHA)富集的影响。选取26周龄京红蛋鸡288只,分4组(每组6个重复,每重复12只鸡)。采用2×2因子试验设计,饲粮添加胆碱(500和1 000 mg/kg)和SO(0和0.5%)为2个主效应,共配制4种等氮等能饲粮。预试期1周,正试期8周。结果表明:1)试验期内,各组生产性能和蛋品质均无显著差异(P>0.05)。2)各组卵黄中干物质、粗脂肪、胆固醇及甘油三酯含量均无显著差异(P>0.05)。1 000 mg/kg胆碱组卵黄总磷脂含量显著高于500 mg/kg胆碱组(P<0.05)。胆碱和SO对卵黄总磷脂含量有显著交互作用(P=0.04),1 000 mg/kg胆碱+0.5%SO组卵黄总磷脂含量最高。3)0.5%SO显著提高卵黄n-3多不饱和脂肪酸(PUFA)和DHA含量(P<0.05),显著降低n-6 PUFA含量及n-6 PUFA/n-3 PUFA值(P<0.05)。胆碱和SO对卵黄中n-3 PUFA(P<0.001)、n-6 PUFA(P=0.01)及DHA(P<0.001)含量和n-6 PUFA/n-3 PUFA值(P=0.01)有显著交互作用,1 000 mg/kg胆碱+0.5%SO组卵黄中n-3PUFA和DHA含量显著高于其他组(P<0.05),且n-6 PUFA含量及n-6 PUFA/n-3 PUFA值显著低于其他组(P<0.05)。综上,本试验条件下,饲粮中1 000 mg/kg胆碱和0.5%SO联合添加可促进卵黄DHA富集,且对蛋鸡生产性能和蛋品质无显著影响。

The aim of this study was to evaluate the effects of dietary choline and Schizochytrium oil （SO） on lipid and docosahexaenoic acid （DHA） enrichment in egg yolk. Two hundred and eighty-eight 26-week-old Jinghong laying hens were randomly divided into 4 groups consisting of 6 replicates each and 12 birds in each replicate. Using a 2×2 factorial experimental design, four isonitrogenous and isocaloric diets were supplemented with 500 mg/kg choline, 1 000 mg/kg choline, 500 mg/kg choline＋0.5% SO and 1 000 mg/kg choline＋0.5% SO, respectively. The feeding trial lasted for 8 weeks after 1 week adaption. The results showed as follows： 1） performance and egg quality in all groups were not significantly different （P〉0.05）. 2）The contents of dry matter, crude fat, cholesterol and triglycerides in yolk of different groups were not significantly different （P〉0.05）. The total phospholipid content in yolk of 1 000 mg/kg choline group was significantly increased compared with 500 mg/kg choline group （P〈0.05）. The interaction of choline and SO showed significant on the yolk total phospholipid content （P=0.04）. The total phospholipid content in yolk of 1 000 mg/kg choline＋0.5% SO group was the highest among all groups. 3） Dietary 0.5% SO significantly increased contents of n-3 polyunsaturated fatty acids （PUFA） and DHA, and significantly decreased n-6 PUFA content and the ratio of n-6 PUFA to n-3 PUFA （P〈0.05） in yolk. The interactions of choline and SO were significant on contents of n-3 PUFA （P〈0.001）, n-6 PUFA （P=0.01） and DHA （P〈0.001） as well as the ratio of n-6 PUFA to n-3 PUFA （P=0.01） in yolk. The contents of n-3 PUFA and DHA were significantly higher, while n-6 PUFA content and the ratio of n-6 PUFA to n-3 PUFA were significantly lower in yolk of 1 000 mg/kg choline＋0.5% SO group than those in the other groups （P〈0.05）. It is concluded that dietary 1 000 mg/kg choline and 0.5% SO enhance the DHA enrichment in egg yolk and have no adverse effects on performance and egg quality under the experimental condition.