亚硒酸钠和酵母硒对蛋鸡生产性能、蛋硒含量、蛋品质的影响

Effect of Sodium Selenite and Yeast Selenium on Laying Hen Production, Egg Selenium Concentration and Egg Quality

本试验旨在研究酵母硒和亚硒酸钠作为硒源对产蛋高峰期蛋鸡生产性能、蛋硒含量、蛋品质以及储存期内蛋品质的影响。选用27周龄600只产蛋高峰期海兰褐蛋鸡,随机分为2个处理,每个处理3个重复,每个重复100只鸡。在日粮中分别添加0.2 mg/kg的亚硒酸钠和酵母硒(试验日粮实测硒含量分别为0.227、0.233 mg/kg),预试期1周,正试期8周,对鸡蛋28 d内的鸡蛋蛋品质进行跟踪检测。结果表明:酵母硒和亚硒酸钠对海兰褐蛋鸡生产性能的影响不显著;与亚硒酸钠组相比,酵母硒组对28 d鸡蛋蛋品质无显著影响,但可显著提高56d鸡蛋的蛋白高度和哈氏单位(P<0.05);与添加亚硒酸钠相比,添加酵母硒减缓了储存期鸡蛋哈氏单位的降低,有利于延长鸡蛋货架期;酵母硒组蛋黄、蛋清中硒含量显著高于亚硒酸钠组(P<0.05)。由此可见,相较于亚硒酸钠,饲喂含酵母硒的日粮在延长鸡蛋货架期、提高蛋黄和蛋清中的硒沉积方面效果更好。

This experiment was conducted to compare the effects of sodium selenite and yeast selenium on laying hen production,egg selenium concentration,egg quality and the quality of stored egg.Six hundred Hy-Line Brown of 27-weeksold were randomly assigned to two groups with three replicates in each group,and each of which was repeated for 100 chickens.Sodium selenite(0.2 mg/kg)and selenium yeast(0.2 mg/kg)were added to the diet,the measured selenium content in the experimental diet was 0.227 mg/kg and 0.233 mg/kg,respectively.Pre-trail period was 7 days and experimental period was 56 days.The quality of eggs was monitored within 28 days.The results showed that yeast selenium and sodium selenite had no significant effect on the production performance of Hy-Line Brown.The yeast selenium had no significant effect on quality of eggs on 28 d compared with the sodium selenite,but the protein height and Haugh unit of eggs on 56 d were significantly increased.Yeast selenium,compared with sodium selenite,can effectively improve the reduction of Haugh unit in egg storage period,which is conducive to extend the shelf life of eggs.The selenium concentration in egg yolk and egg white were significantly higher than sodium selenite group.Therefore,compared with sodium selenite,the diet containing yeast selenium can prolong the shelf life of eggs,and the deposition effect of yeast selenium in egg yolk and egg white was better.