日粮添加不同浓度茶多酚对芦花鸡蛋中表没食子儿茶素没食子酸酯和儿茶素富集、蛋品质及产蛋量的影响

Effects of different concentrations of dietary tea polyphenol on the content of epigallocatechin gallate and catechin,egg quality and egg production in Gallus domestiaus eggs

为了探讨日粮中添加不同浓度茶多酚(TP)对芦花鸡蛋中表没食子儿茶素没食子酸酯(EGCG)含量、儿茶素(C)含量、蛋品质及产蛋量的影响,试验随机选用255只26周龄健康芦花鸡,分为6组,每组42只或43只,第1组为对照组,饲喂基础日粮;第2~6组为不同水平TP组,分别在基础日粮中添加0.2%、0.6%、1.0%、1.4%、1.8%TP。于试验第7,14,28天,从每组随机选取鸡蛋检测EGCG和C含量、蛋品质及产蛋量。结果表明:整个试验期间,1.8%TP组蛋黄中EGCG含量显著高于对照组及0.2%、0.6%TP组(P<0.05),且第14天1.8%TP组蛋黄中EGCG含量最高,为33.278μg/g。第7,14天,1.8%TP组蛋清中EGCG含量显著高于对照组和其他各水平TP组(P<0.05);第28天,1.4%和1.8%TP组蛋清中EGCG含量显著高于其他各水平TP组(P<0.05),且1.8%TP组蛋清中EGCG含量最高,为30.790μg/g。第7天,1.8%TP组蛋黄、蛋清中C含量显著高于对照组及0.2%、0.6%和1.0%TP组(P<0.05);第14,28天,1.8%TP组蛋黄、蛋清中C含量显著高于其他各水平TP组(P<0.05)。第7天,对照组蛋黄颜色显著低于1.4%和1.8%TP组(P<0.05);对照组和0.2%TP组蛋壳厚度显著高于1.0%和1.4%TP组(P<0.05)。第14天,各水平TP组蛋黄颜色均高于对照组,且1.8%TP组蛋黄颜色显著高于对照组(P<0.05);对照组和0.2%TP组蛋壳厚度显著高于其他各水平TP组(P<0.05)。第28天,1.4%TP组蛋黄重显著高于对照组和其他各水平TP组(P<0.05);1.4%TP组蛋黄颜色显著高于0.2%TP组(P<0.05)。整个试验期间,产蛋量整体呈下降趋势,第15~28天各水平TP组平均产蛋量均显著低于对照组(P<0.05)。说明日粮添加较高浓度TP可使蛋黄、蛋清中EGCG、C含量均显著增加,改善蛋黄颜色,但使蛋壳厚度和蛋壳重下降,并导致产蛋量减少。

In order to investigate the effects of different concentrations of dietary tea polyphenol(TP)on the content of epigallocatechin gallate(EGCG),catechin(C),egg quality and egg production in Gallus domestiaus eggs,a total of 255 healthy 26-week-old Gallus domestiaus were randomly divided into 6 groups with 42 or 43 in each group.The first group was the control group fed with the basic diet.The 2-6 groups were the experimental group,added 0.2%,0.6%,1.0%,1.4%,1.8%TP to the basal diet,respectively.On days 7,14,and 28 eggs were randomly selected from each group for EGCG and C content detection,egg quality index,and egg production detection.The results showed that the content of EGCG in egg yolk in 1.8%TP group was significantly higher than that in control group and 0.2%and 0.6%TP groups(P<0.05).On the 14 th day,the content of EGCG in the egg yolk of 1.8%TP group was the highest,which was 33.278μg/g.On the 7 th and 14 th day,the content of EGCG in the egg white of 1.8%TP group was significantly higher than that in control group and other experimental groups(P<0.05).On the 28 th day,the content of EGCG in the egg white of 1.4%and 1.8%TP groups was significantly higher than that of the other groups(P<0.05),and the content of EGCG in the egg white of 1.8%TP group was the highest,which was 30.790μg/g.On the 7 th day,the content of C in egg yolk and egg white of 1.8%TP group was significantly higher than that of control group,0.2%,0.6%and 1.0%TP groups(P<0.05).On the 14 th and 28 th day,the content of C in egg yolk and egg white of 1.8%TP group was significantly higher than that of other groups(P<0.05).On the 7 th day,the egg yolk color of the control group was significantly ligher than the 1.4%and 1.8%TP groups(P<0.05).The eggshell thickness in control group and 0.2%TP group was significantly darker than that of 1.0%and 1.4%TP groups(P<0.05).On the 14 th day,the egg yolk color in each experimental group was higher than that of the control group,and the egg yolk color in 1.8%TP group was significantly darker than that of the control group(P<0.05).The eggshell thickness in the control group and 0.2%TP group was significantly higher than that of the other experimental groups(P<0.05).On the 28 th day,the egg yolk weight in the 1.4%TP group was significantly higher than those of the control group and other experimental groups(P<0.05).The egg yolk color in the 1.4%TP group was significantly higher than that of the 0.2%TP group(P<0.05).During the whole experimental period,the egg production showed a downward trend.On the 15-28 th day,the egg production in TP groups was significantly lower than that in the control group(P<0.05).The results indicated that adding a higher concentration of TP to the diet could significantly increase the EGCG and C content in egg yolks and egg whites,which could improve the color of the egg yolk with a reduction of the thickness and weight of the eggshell,and led to a decrease in egg production.