茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响

摘要

本试验旨在研究茶多酚（ TP）对蛋鸡生产性能、蛋品质和抗氧化能力的影响。试验选用450只24周龄的健康海兰灰产蛋鸡，分为5个组，每组6个重复，每个重复15只鸡。对照组饲喂基础饲粮，试验组分别在基础饲粮中添加40、80、200和400 mg／kg TP。试验期63 d，其中预试期7 d、正试期56 d。结果表明，与对照组相比：1）400 mg／kg TP显著降低了试验期前4周的平均蛋重（P＜0．05）；200 mg／kg TP显著改善试验期后4周的料蛋比（P＜0．05）；TP未显著影响产蛋率和平均日采食量（P＞0．05）。2）饲粮中添加TP未显著影响蛋形指数、蛋壳强度、蛋壳厚度、蛋白高度、哈夫单位和蛋黄颜色（ P＞0．05）。3） TP 显著提高了血浆总超氧化物歧化酶（ T⁃SOD）和谷胱甘肽过氧化物酶（ GPx）活性（ P＜0．05）；显著提高试验期第8周时血浆总抗氧化能力（ T⁃AOC）（ P＜0．05）。4） TP显著提高了肝脏和蛋黄T⁃AOC和T⁃SOD活性（ P＜0．05）；显著降低肝脏和蛋黄中丙二醛（ MDA）含量（ P＜0．05）。由此可见，饲粮中添加TP未显著影响蛋鸡蛋品质；400 mg／kg TP降低了平均蛋重，200 mg／kg TP改善了料蛋比，两者均提高了蛋鸡的抗氧化能力，其中以200 mg／kg组效果最佳。%The experiment was conducted to study the effects of dietary tea polyphenols ( TP) on performance, egg quality and antioxidant ability of laying hens. Four hundred and fifty healthy Hy⁃Line Gray laying hens of 24⁃week⁃old were randomly allotted to 5 groups with 6 replicates per group and 15 hens per replicate. The lay⁃ing hens in the control group were fed a basal diet, and those in experimental groups were fed the basal diets supplemented with 40, 80, 200 and 400 mg/kg TP, respectively. The experiment lasted for 63 days followed an adaptation period of 7 days. The results showed as follows, compared with the control group: 1 ) adding 400 mg/kg TP significantly decreased the average egg weight during the first 4 weeks ( P<0. 05 ); adding 200 mg/kg TP significantly decreased the ratio of feed to egg (F/E) during the second 4 weeks (P<0.05);there were no significant differences on egg production and average daily feed intake (P>0.05). 2) Dietary supplementation of TP did not significantly affect the egg shape index, eggshell thickness, albumen height, Haugh unit and yolk color ( P>0.05) . 3) The activities of total superoxide dismutase ( T⁃SOD) and glutathi⁃one peroxidase (GPx) in plasma were significantly increased (P<0.05), and the total antioxidant capacity ( T⁃AOC) in plasma was significantly increased at the end of 8 weeks of this experiment ( P<0.05) by TP sup⁃plementation. 4) The T⁃AOC and T⁃SOD activity both in liver and yolk were significantly increased ( P<0.05), and the malondialdehyde (MDA) content in liver and yolk was significantly decreased (P<0.05) by TP supplementation. In conclusion, dietary supplementation of TP do not significantly affect egg quality, but 400 mg/kg TP can decrease the average egg weight and 200 mg/kg can improve F/E in some content. Both TP supplemental levels above can improve the antioxidant ability of laying hens, and 200 mg/kg is the opti⁃mum supplemental level.