微藻油和鱼油对鸡蛋品质和蛋黄脂肪酸沉积的影响

Effects of Microalgae Oil and Fish oil on Egg Quality and Yolk Fatty Acid Deposition of Hens

本试验旨在研究饲粮添加微藻油(MO)和鱼油(FO)对蛋黄脂肪酸沉积和蛋品质(鲜蛋与储存期)的影响,以期为高效生产富含二十二碳六烯酸(DHA)的鸡蛋提供依据。选取31周龄产蛋率接近的海兰褐蛋鸡630只,随机分为7个组,每组6个重复,每个重复15只鸡。对照组饲喂基础饲粮(不额外补充DHA),试验组以MO和FO分别作为DHA源添加1.35、2.70、5.40 mg/g的DHA,其中M O添加水平分别为0.25%、0.50%和1.00%,FO添加水平分别为添加1.08%、2.17%和4.34%。预试期1周,正试期12周。结果表明:1)试验末期各组蛋壳强度、蛋壳厚度、蛋形指数和哈氏单位均无显著差异(P>0.05);试验4周,1.35 mg/kg DHA组蛋白高度显著高于2.70和5.40 mg/g DHA组(P<0.05);试验8周,与对照组相比,试验组蛋黄颜色均显著升高(P<0.05)。2)储存28 d,各组间蛋黄丙二醛(MDA)含量无显著差异(P>0.05);随着储存时间延长,蛋黄MDA含量显著升高(P<0.05)。3)储存14 d,MO组哈氏单位显著高于FO组(P<0.05);储存14 d,DHA源和添加水平的互作效应对蛋白高度影响显著(P<0.05),MO组蛋白高度随DHA添加水平升高而升高,FO组蛋白高度随DHA添加水平升高呈现先升高后降低趋势;储存7和28 d,FO组蛋黄颜色显著高于MO组(P<0.05)。4)与对照组相比,饲粮添加不同来源和水平DHA极显著提高蛋黄DHA、α-亚麻酸、二十碳五烯酸、单不饱和脂肪酸、ω-3多不饱和脂肪酸(PUFA)含量(P<0.01),且FO组显著高于MO组(P<0.05),极显著降低ω-6PUFA/ω-3 PUFA值(P<0.01)。鸡蛋DHA沉积效率随DHA添加水平升高而极显著降低(P<0.01)。综上,在本试验条件下,相同DHA添加水平下,FO比M O更能促进蛋黄DHA的沉积,且添加水平为1.35 mg/g时DHA沉积效率最高。

This experiment was conducted to investigate the effects of dietary microalgae oil（ MO） and fish oil（ FO） on yolk fatty acid deposition and egg quality（ fresh and during storage period） of hens,with the aim to provide basis for the production of docosahexaenoic acid（ DHA） enriched eggs. Six hundred and thirty Hy-Line Brown laying hens of 31-week-old with similar laying rate were randomly allotted into 7 groups with 6 replicates per group and 15 hens per replicate. The laying hens in the control group were fed a basal diet without adding exogenous DHA sources,and the other six groups were fed the basal diets supplemented with either MO or FO at three different doses of 1. 35,2. 70 and 5. 40 mg/g DHA,and the supplemental levels of MO were 0.25%,0.50% and 1.00%,while the supplemental levels of MO were 1.08%,2. 17% and 4. 34%,respectively. The feeding trial lasted for 12 weeks after 1 week of adaption. The results showed as follows： 1） at the end of the experimental period,eggshell strength,eggshell thickness,egg shape index and Haugh unit were not significantly different among different groups（ P〉0. 05）,the albumen height in 1. 35 mg/g DHA groups was significantly higher than that in 2.70 and 5. 40 mg/g DHA groups at the end of the 4 thweek（ P〈0. 05）.Compared with the control group,yolk color was significantly increased in experimental groups at the end of the 8 thweek（ P〈0.05）. 2） No differences were found for malondialdehyde（ MDA） content in yolk among all groups when stored for 28 d. The storage period resulted in significantly linear increase of yolk MDA content（ P0.05）. 3） MO groups had a significantly higher Haugh unit than that in FO groups when stored for 14 d（ P0.05）. And after egg stored for 14 d,the interaction of DHA source and supplemental level showed significant effects on albumen height（ P〈0.05）,and the albumen height was increased as dietary DHA level was increased in MO groups,while the albumen height was initially increased and then decreased as dietary DHA level was increased in FO groups. The yolk color in FO groups was significantly higher than that in MO groups when stored for 7 and 28 d（ P〈0.05）. 4） Compared with the control group,dietary different sources and levels of DHA extremely significantly increased contents of DHA,α-linolenic acid,eicosapentaenoic acid,monounsaturated fatty acid and ω-3 polyunsaturated fatty acid（ PUFA） in yolk（ P〈0. 01）,and which in FO groups were significantly higher than those in MO groups（ P〈0. 05）. Dietary different sources and levels of DHA extremely significantly decreased the ratio of ω-6 PUFA to ω-3 PUFA（ P〈0. 01）. The DHA deposition efficiency in eggs was extremely significantly decreased as DHA supplemental level increasing（ P〈0. 01）. In conclusion,compared with MO,FO is more effective to enhance the DHA enrichment in egg yolk and the1.35 mg/g supplemental level has the highest deposition efficiency.