日粮添加虾青素对蛋鸡蛋品质的影响

Effect of astaxanthin on egg quality of laying hens

试验旨在研究日粮添加不同水平的虾青素对蛋鸡蛋品质的影响。试验选用24周龄健康、体重相近的海兰褐蛋鸡2400只,随机分为4组,每组3个重复,每个重复200只。对照组蛋鸡饲喂基础日粮,试验Ⅰ、Ⅱ、Ⅲ组分别在基础日粮中添加0.5%、1.0%、1.5%的虾青素。预试期1 w,正式试验期5 w。结果表明:与对照组相比,试验组的蛋比重、蛋形指数、蛋壳厚度、蛋壳强度、蛋黄比例、蛋壳比例、蛋白比例均无显著差异(P>0.05),但哈夫单位、蛋黄颜色、蛋白质和脂肪含量差异显著(P<0.05)。研究表明,日粮添加虾青素,能改善蛋鸡的蛋品质,且添加1.5%的虾青素效果较好。

The experiment was to investigate the effects of adding graded levels of astaxanthin in layer diets on the egg quality.A total of 2400 healthy Hyline brown hens with similar weight were randomly assigned to four groups,consisting of three replicates with 200 hens each.The control group was fed with the basal diet.The testⅠ,Ⅱ,Ⅲgroups were respectively added 0.5%,1.0%,1.5%astaxanthin in the basal diet.The pretest period was one week and experimental period was five weeks.The results showed that the supplementation of dietary astaxanthin had no significant effects on egg specific gravity,egg shape index,egg shell thickness,eggshell strength,yolk percentage,shell percentage,protein percentage(P>0.05).Haugh unit,yolk color,contents of protein and fat had significant differences compared to those fed with the basal diet(P<0.05).It can be concluded that diet supplementation astaxanthin could increase egg quality.It is recommended that the effect was the best when adding 1.5%astaxanthin in the basal diet.