发酵牡丹籽粕对蛋鸡产蛋后期蛋品质、血浆生化指标和蛋黄中不饱和脂肪酸含量的影响

Effects of dietary fermented peony seed dreg on the egg quality,plasma biochemical indexes and unsaturated fatty acid content in egg yolk of laying hens during the late laying period

目的:研究添加发酵牡丹籽粕的日粮对蛋鸡产蛋后期蛋品质、血液生化指标及蛋黄中不饱和脂肪酸含量的影响。方法:选用600只58周龄健康的京红1号蛋鸡,随机分成5组,每组4个重复,每个重复30只。对照组饲喂基础日粮,试验Ⅰ组在日粮中添加5%牡丹籽粕,试验Ⅱ~Ⅳ组分别在日粮中添加5%、7.5%、10%发酵牡丹籽粕。预试期为1周,正式试验期为8周。结果:与对照组相比,试验Ⅰ~Ⅲ组的蛋壳强度显著提高(P<0.05),试验Ⅰ~Ⅳ组的蛋黄比例和蛋白高度显著降低(P<0.05),试验Ⅰ~Ⅳ组的哈氏单位降低(P>0.05);试验Ⅱ~Ⅳ组血浆总胆固醇(T-CH)和尿素氮(BUN)以及试验Ⅲ、Ⅳ组甘油三酯(TG)含量降低(P>0.05);试验Ⅳ组血浆谷胱甘肽过氧化物酶(GSH-Px)活性显著降低(P<0.05);试验Ⅰ~Ⅳ组蛋黄中棕榈酸(C16:0)、硬脂酸(C18:0)和肉豆蔻酸(C14:0)含量降低(P>0.05);试验Ⅱ组蛋黄中亚油酸(C18:2n6c)、α-亚麻酸(C18:3n3)含量提高(P>0.05),试验Ⅰ~Ⅳ组蛋黄中二十二碳六烯酸(C22:6n3)含量显著提高(P<0.05)。结论:蛋鸡产蛋后期日粮添加发酵牡丹籽粕可以提高蛋壳强度、降低蛋黄比例,有利于增强脂质代谢水平;降低蛋黄中饱和脂肪酸含量,提高二十二碳六烯酸等多不饱和脂肪酸的含量;当添加比例达到10%可能会降低抗氧化能力。

Objective:The experiment was conducted to study the effects of dietary fermented peony seed dreg on the egg quality,blood biochemical indexes and unsaturated fatty acid content in egg yolk of laying hens during the late laying period.Methods:A total of 600 healthy 58-week-old Jinghong laying hens were selected and randomly divided into 5 groups with 4 replicates in each group and 30 chickens in each replicate.The control group was fed a basal diet,the experimental Group I was supplemented with 5%peony seed dreg,and the experimental Group II—IV were supplemented with 5%,7.5%and 10%fermented peony seed dreg respectively.The pre-experiment lasted for 1 week and the formal experiment lasted for 8 weeks.Results:Compared with the control group,the eggshell strength of Group I—Ⅲwere significantly increased(P<0.05),the egg yolk ratio and protein height of Group I—IV were significantly decreased(P<0.05),and the Haugh unit of Group I—IV were decreased(P>0.05).The contents of plasma total cholesterol(T-CH)and urea nitrogen(BUN)in Group II—IV and total triglyceride(TG)in GroupⅢand IV were decreased(P>0.05).Plasma glutathione peroxidase(GSH-Px)activity in Group IV was significantly decreased(P<0.05).The contents of palmitic acid(C16:0),stearic acid(C18:0)and myristic acid(C14:0)in test Group I—IV decreased(P>0.05).The contents of linoleic acid(C18:2n6c)andα-linolenic acid(C18:3n3)in egg yolk of Group II were increased(P>0.05),and the contents of docosahexaenoic acid(C22:6n3)in egg yolk of Group I—IV were significantly increased(P<0.05).Conclusion:Adding fermented peony seed dreg to the diet of laying hens in the late laying period would improve the eggshell strength,reduce the proportion of egg yolk,and help to enhance the level of lipid metabolism,and it would reduce the content of saturated fatty acids in egg yolk and increase the content of polyunsaturated fatty acids such as docosahexaenoic acid.Up to 10%dietary fermented peony seed dreg has the possibility of reducing the antioxidant capacity.