姜黄渣对蛋鸡生产性能、蛋品质及蛋黄胆固醇和丙二醛含量的影响

摘要

The aim of this experiment was to study the effects of dietary turmeric residue on performance, egg quality and the contents of ether extract, cholesterol and malondialdehyde in yolk of laying hens. Three hundred and eighty four 46-week-old healthy Roman brown laying hens in laying period were randomly assigned to four groups with six replicates per group and sixteen hens per replicate. The laying hens in the control group were fed a basal diet, and the others in experimental groups were fed the basal diet supplemented with 0.5%, 1.0%and 1.5% turmeric residue, respectively. The pretest lasted for 7 days, and the test lasted for 56 days. The re-sults showed as follows: compared with the control group, diet adding turmeric residue had no significant effects on average daily feed intake, laying rate, average egg weight, the ratio of feed to egg and mortality of laying hens ( P>0.05) , diet adding 1.5% turmeric residue significantly increased the qualified rate of egg and decreased the soft-broken rate and defective rate of egg ( P<0.05) , diet adding turmeric residue had no signifi-cant effect on egg quality (P>0.05), diet adding 0.5%, 1.0% and 1.5% turmeric residue significantly de-creased the contents of cholesterol and malondialdehyde in yolk of laying hens (P<0.05). These results indi-cate that diet adding turmeric residue can increase the qualified rate of egg and decrease the soft-broken rate and defective rate of egg, and decrease the contents of the cholesterol and malondialdehyde in yolk of laying hens.%本试验旨在研究饲粮中添加姜黄渣对蛋鸡生产性能、蛋品质及蛋黄中脂肪、胆固醇和丙二醛( MDA)含量的影响。试验选用46周龄健康产蛋期罗曼褐蛋鸡384羽,随机分成4个组,每组6个重复,每个重复16只鸡。对照组饲喂基础饲粮,试验组饲喂在基础饲粮中分别添加0.5%、1.0%和1.5%姜黄渣的试验饲粮。预试期7 d,正试期56 d。结果表明：与对照组相比,饲粮中添加姜黄渣对蛋鸡的平均日采食量、产蛋率、平均蛋重、料蛋比和死淘率均无显著影响(P>0.05),饲粮中添加1.5%的姜黄渣能够显著提高蛋鸡的合格蛋率(P<0.05),显著降低软破蛋率和次品蛋率(P<0.05),饲粮中添加姜黄渣对蛋鸡的蛋品质无显著影响(P>0.05),饲粮中添加0.5%、1.0%和1.5%的姜黄渣能够显著降低蛋鸡蛋黄中胆固醇和丙二醛含量( P<0.05)。由此可知,饲粮中添加姜黄渣能够提高蛋鸡的合格蛋率,降低次品蛋率和软破蛋率,降低蛋黄中胆固醇和丙二醛含量。