日粮添加虾青素和维生素B_(2)对鸡蛋品质的影响

Effect of dietary astaxanthin and vitamin B_(2) on egg quality of laying hens

试验旨在探究虾青素和维生素B2在日粮中的添加量对鸡蛋品质的影响。选择1200只体重相近、健康的45周龄海兰褐蛋鸡,随机分成5组,每组4个重复,每个重复60只鸡。对照组蛋鸡饲喂基础日粮,试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组蛋鸡饲喂固定比例的基础日粮和0.25%虾青素,混合不同含量的维生素B2(5.0、8.0、11.0、14.0 mg/kg)。预试期1周和正式试验期4周,预试期各组蛋鸡均饲喂基础日粮,正式试验期分别投放上面试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组的配比的饲料。结果表明,试验组蛋黄颜色、哈夫单位均显著高于对照组(P<0.05)。试验Ⅱ、Ⅲ、Ⅳ组鸡蛋粗脂肪含量显著低于对照组(P<0.05)。试验组鸡蛋平均蛋重、蛋壳厚度、蛋壳强度、蛋比重与对照组相比有增大的趋势。试验表明,日粮添加虾青素和维生素B2能提高蛋品质,添加0.25%虾青素和14.0 mg/kg维生素B2效果最好。

The experiment was to explore the effect of astaxanthin and vitamin B2 on egg quality.1200 healthy Hyline brown laying hens at 45 weeks old with similar body weight were selected and randomly divided into five groups,with four replicates in each group and 60 laying hens in each replicates.The control group laying hens was fed with the basic diet,and the feed components of experimental groupsⅠ,Ⅱ,ⅢandⅣwere fixed proportion of the basic diet and 0.25%astaxanthin with different levels of vitamin B2,(5.0,8.0,11.0 and 14.0 mg/kg)respectively.The pre-feeding period was one week and formal experimental period was four weeks.In the pre-feeding stage,the laying hens in each group were fed with basal diet,and the formal experimental stage was fed with the feed of the above experiment groupsⅠ,Ⅱ,Ⅲ,andⅣ.The results showed that the color of the egg yolk and the huff unit of groupsⅠ,Ⅱ,Ⅲ,Ⅳwere signifcantly higher than that of control group(P<0.05).The crude fat content of groupsⅡ,Ⅲ,Ⅳwas signifcantly lower than that of control group(P<0.05).Compared with the control group,the average egg weight,eggshell thickness,eggshell strength and egg specific gravity were tendency to increase.The experiment indicated that the addition of astaxanthin and vitamin B2 to the diet of laying hens can effectively improve the egg quality,the combination effect of 0.25%astaxanthin and 14.0 mg/kg vitamin B2 has the greatest impact on the indicators.