摘要
试验主要研究了万寿菊提取物、辣椒红素两种天然色素分别对蛋鸡蛋黄颜色、生产性能、蛋品质的影响。选用380日龄体重相似、产蛋率相近且健康的"农大三号"蛋鸡540只,随机分为9组,每组5个重复共60只鸡。对照组不添加任何色素,黄色素试验组分别在小麦-豆粕型基础日粮中添加0.01%、0.02%、0.04%、0.08%的万寿菊提取物添加剂,红色素试验组分别添加0.06%、0.12%、0.24%、0.48%的辣椒红素添加剂。试验结果表明:两种天然色素均能提高蛋黄的罗氏比色值(RCF),与对照组相比较差异极显著(P<0.01)。不同浓度的万寿菊提取物对蛋黄的亮值L、红值a、黄值b均没有影响(P>0.05),不同浓度的辣椒红素对蛋黄的a值影响极显著(P<0.01),对b值有不同的影响,对L值没有明显的影响(P>0.05)。万寿菊提取物、辣椒红素对蛋鸡的生产性能、蛋品质均没有明显的影响(P>0.05)。
This experiment was conducted to test the effect of the capsorubin and the marigold pigment additive on egg yolk colour, production performance and egg quality of layer fed wheat-based diet. 540 NongDa NO.3 layers at 52 weeks were allotted to nine dietary treatments randomly, five replicates of 60 layers per replicate. The dietary treatment of the control group was wheat diet（C）, the marigold pigment were：C＋0.01%, C＋0.02%, C＋0.04%, C＋0.08%, and the capsorubin were： C＋0.06%, C＋ 0.12%, C＋0.24%, C＋0.48%. The results showed theat： ①The RCF of yolk in the trial group increased significantly（P〈0.01 ）. ②Different concentrations of marigold pigment have no impact on egg＇s L, a, b value（P〉0.05）. With the increase of capsorubin level, a value increased quickly（P〈0.01）,and b value decreased, while L valuve had no significant change（P〉0.05）. ③There was no significant influence of two kinds of natural pigments on egg quality and performance of the layers.
出处
《饲料工业》
北大核心
2016年第22期10-14,共5页
Feed Industry
