鸡蛋胆固醇含量对孵化率的影响

Effect of Cholesterol Content of Egg on It's Hatchability

以35周令尼克红蛋鸡受精后收集种蛋作为试验对象,研究种蛋胆固醇含量对孵化率的影响,试验分3组,每组270枚鸡蛋。Ⅰ组胆固醇含量为每百克蛋黄含胆固醇1400mg,Ⅱ组胆固醇含量为每百克蛋黄含胆固醇1500mg,对照组每百克蛋黄含胆固醇1910mg。结果表明:①试验Ⅰ组受精率、孵化率平均比对照组分别降低3.34％和3.79％(P<0.01);②试验Ⅱ组受精率比对照组降低1.49％,差异极显著(P<O.01);Ⅱ组孵化率比对照组降低0.88％,差异不显著(P>O.05)。③低胆固醇含量组雏鸡雄性比例极显著上升(P<0.01)。证明种蛋低胆固醇含量可显著降低蛋鸡孵化率。

To study the effect of cholesterol content of egg on hatchability of layer, the eggs of fertilized Nick layers aged 35week were used to be experimental material. The experiment had 3growps each contained 270 eggs. The cholesterol content of egg in group I was 198. 04mg per egg,224. 38mg per egg in group n and 273. 61mg per egg in control group. There eggs were hatched in normal condition. The results stated that:(1)The fertilization rate and hatching rate of group I were decreased 3. 34% and 3. 79% respectiaely compared to control stoup (P<0.01)(2)The fertilizations rate and hatching rate of stoup n were decreased 1. 49%(P<0.01)and 0. 88%(P>0.05) respectively compared to control group . (3) The lower cholesterol content of egg could wake the ratio of male/ female increased significantly (P<0.01). The conclusion is that the lower cholesterol contents of egg could decrease the hatchability of layer.