饲粮中添加α-亚麻酸对产蛋鸡脂质利用及蛋壳质量的影响  

Effects of Dietary α- Linolenic Acid on Lipid Utilization and Egg Shell Quality of Laying Hens

作　　者：李志琼[1] 余冰[1] 张克英[1] 陈代文[1] 刘忠臣[2] 王书礼[2] 

机构地区：[1]四川农业大学动物营养研究所,四川雅安625014 [2]四川农业大学河南商都博士工作站,河南郑州451191

出　　处：《中国畜牧杂志》2008年第23期32-35,共4页Chinese Journal of Animal Science

基　　金：国家自然科学基金资助项目(30371047)

摘　　要：采用单因素试验设计,研究在日粮中添加0(对照组)、0.5%、1.0%、2.0%、3.0%和4.0%的α-亚麻酸(ALA),对海兰褐商品蛋鸡的蛋壳质量和脂质利用的影响。试验期28d。结果表明:添加α-亚麻酸,与对照组相比,各周鸡蛋蛋壳重、蛋壳强度和蛋壳厚度增加;鸡蛋胆固醇下降;4.0%ALA组第1周和第2周血清极低密度脂蛋白(VLDL)、第2周注射肝素后血浆中脂蛋白脂酶(LPL)活性下降极显著(P<0.01)。这说明添加α-亚麻酸可提高蛋壳品质,增加外周组织对脂质的利用。In this study, a single-factorial design was employed to explore the effects of supplementing α-linolenic acid in diet on laying performance and egg shell quality of laying hens. The levels of α-linolenic acid were 0 （ the control group）,0.5%, 1.0%,2.0%,3.0% and 4.0%, respectively.The duration of the study was 28 days. The results showed that the egg weight in supplementation of 3.0% group was significan higher than that of the control group （P 〈 0.05 ）o The ratio of feed intake to egg production was decreaded in 4.0% group contrast with the control group （P 〈 0.01 ）. The eggshell weight, eggshell thickness, egg shell breaking strength were increased. The yolk TG in 4.0% ALA group in the 1st and 2nd week were decreased. The contents of serum VLDL and plasma lipoprotein lipase （LPL） in 4.0% ALA group were increased （P 〈 0.01）. It is concluded that α-linolenic acid supplementation can improve egg shell quality and lipid utilization.

关 键 词：脂质利用 蛋壳品质 Α-亚麻酸 蛋鸡 

分 类 号：S831.5[农业科学—畜牧学]