摘要
为了研究饲喂发酵来源β-胡萝卜素、虾青素对蛋鸡蛋品质和蛋鸡抗氧化功能的影响,分析其作为蛋禽用功能性添加剂的有效性和可行性,笔者选取28周龄蛋鸡240只,按单因素随机试验设计分为4个处理组,将1%β-胡萝卜素菌粉和虾青素菌粉按900 mg/d的量加入日粮喂养蛋鸡。喂养50 d后检测鸡血液,肝脏,蛋清及蛋黄中谷胱甘肽过氧化物酶、过氧化氢酶、超氧化物岐化酶、丙二醛的含量和总抗氧化能力。结果表明,饲喂添加β-胡萝卜素和虾青素的饲料后,鸡蛋破蛋率分别下降了11.97%和9.74%;蛋黄色泽由罗氏11级提升到14级;蛋鸡血清和蛋黄中各酶活力明显提高,丙二醛含量下降显著。综合各指标,饲料中添加发酵来源β-胡萝卜素和虾青素能明显提高鸡蛋品质和蛋鸡及鸡蛋的抗氧化活性。
The present experiment was conducted to study the effects of beta-carotene and astaxanthin on egg quality and antioxidant capacity of laying hens,and estimate their validity and feasibility as functional additives for egg production.In this study,240 healthy28-week-old laying hens were selected and divided into four treatment groups according to the principles of similar body weight and laying rate.The laying hens were fed with 1%beta-carotene and astaxanthin powder in the diet at 900 mg/day.After 50 days of feeding,egg quality and color of egg yolk were measured.Glutathione peroxidase(gsh-px),catalase(CAT),superoxide dismutase(SOD),malonaldehyde(MDA)content and total antioxidant capacity(t-aoc)in blood,liver,egg white and yolk were respectively detected.The results showed that the egg breaking rate decreased by 11.97%and 9.74%,respectively,when beta-carotene and astaxanthin were added.The color of egg yolk increased from average roche grade 11 to grade 14.Compared with the control group,the activity of gsh-px,CAT,SOD and t-aoc in serum and egg yolk of the experimental feeding group was significantly increased,while the content of MDA was significantly decreased.Based on the above indicators,the addition of fermentation-derived beta-carotene and astaxanthin in the feed can significantly improve the quality of eggs and the antioxidant activity of layers and eggs.
作者
封海生
姚红涛
王志宽
吴广进
毛兴艳
谢文平
FENG Hai-sheng;YAO Hong-tao;WANG Zhi-kuan;WU Guang-jin;MAO Xing-yan;XIE Wen-ping(Dongguan HEC Biosynthesis Pharma Co.Ltd,Dongguan 523871,China)
出处
《当代畜牧》
2020年第1期14-18,共5页
Contemporary Animal Husbandry
