酿酒葡萄皮渣对产蛋高峰后期蛋鸡生产性能、蛋品质和血液抗氧化能力的影响

Effects of wine grape pomace on production performance, egg quality and blood antioxidant of laying hens during late laying cycle

试验旨在研究在产蛋高峰后期蛋鸡日粮中添加酿酒葡萄皮渣(wine grape pomace,WGP)对蛋鸡生产性能、蛋品质及血液抗氧化水平的影响。选用61周龄体重、产蛋率相近的京红蛋鸡300只,随机分为5组,每组4个重复,每个重复15只。对照组饲喂基础日粮,WGP1组、WGP2组、WGP3组、WGP4组分别饲喂基础日粮+3%酿酒葡萄皮渣、基础日粮+5%酿酒葡萄皮渣、基础日粮+7%酿酒葡萄皮渣、基础日粮+9%酿酒葡萄皮渣,预试期3 d,正式期30 d。结果表明:添加WGP对产蛋高峰后期蛋鸡产蛋率、平均蛋重、蛋料比、破损率影响差异不显著(P>0.05);日粮中添加WGP对产蛋高峰后期鸡蛋蛋白高度、蛋形指数影响差异不显著(P>0.05);哈夫单位WGP1、WGP2、WGP4组有增加趋势,但试验第1周期均显著低于对照组(P<0.05);在蛋鸡日粮中添加WGP可以减缓蛋黄颜色的降低;WGP4组在第2周期内蛋壳强度较对照组差异性显著(P<0.05)。在产蛋高峰后期蛋鸡日粮中加入酿酒葡萄皮渣可以显著提高血液抗氧化能力,3%~7%的添加可降低血液胆固醇,但高水平添加会使得血液胆固醇含量增高。

This study was purpose on the effects of wine grape pomace （WGP） on the production performance, egg quality, and blood antioxidant levels of the egg chicken in the later stage of egg production. A total of 300 Jing Hang hens with similar weight and egg production rate were selected, and they were randomly divided into 5 groups, with 4 repetitions and 15 per repetition. Control group was fed with basal diet, WGP1 group, WGP2 group, WGP3 group, WGP4 group were fed with basal diet ＋ 3% of wine grape pomace, basal diet ＋ 5% of wine grape pomace, basal diet ＋ 7% of wine grape pomace, basal di- et ＋ 9% of wine grape pomace. Pre-trial 3 d, official period 30 d. The results showed that the effect of WGP on egg-laying rate, average egg weight, egg material ratio and breakage rate was not significant （P〉 0.05）. The effect of WGP on egg protein level and egg shape index was not significant（P〉0.05）;There was an increasing trend on haugh unit in the groups of WGP1, WGP2 and WGP4, but the test period 1 was significantly lower than that of the control group （P〈0.05）. Adding WGP to the laying hen diet can slow down the color reduction of egg yolk. The eggshell strength of WGP4 group was significantly different from that of the control group during the second period （P〈0.05）. Laying hens in the late egg rush to join wine grape pomace in the diet can significantly improve the blood antioxidant capacity, 3%-7% of the added can reduce blood cholesterol, but high level addition increased blood cholesterol levels.