共轭亚油酸对固始鸡蛋品质和血清生化指标的影响  

Effects of Dietary Conjugated Linoleic Acid on Egg Quality and Serum Biochemical Indexes of Gushi Layers

作　　者：李晓轩[1] 靳明明[1] 田亚东[1] 康相涛[1] 

机构地区：[1]河南农业大学牧医工程学院,河南郑州450002

出　　处：《河南农业科学》2009年第7期124-126,共3页Journal of Henan Agricultural Sciences

基　　金：国家科技支撑计划项目(2006BDA01A09);国家公益性行业(农业)科研专项(nyhyzx07-039);河南省杰出人才创新基金项目(074200510009);国家蛋鸡产业技术体系

摘　　要：选用288只30周龄健康固始母鸡,随机分为4组,分别饲喂添加不同共轭亚油酸(0、0.5%1.0%和2.0%)的饲粮,经过6周饲养后测定蛋品质及鸡血清指标。结果表明:随着共轭亚油酸添加量的增加,蛋黄总胆固醇和总甘油三酯显著减少(P<0.05)。当共轭亚油酸添加量达到2.0%时,能显著增加蛋黄重和改善蛋黄色泽(P<0.05)。鸡血清中的总胆固醇和极低密度脂蛋白随着共轭亚油酸添加量的增加,有先增大然后减小的趋势,差异达到显著水平(P<0.05)。A total of 288 30-week-old Gushi layers were randomly divided into four groups and maintained in individual laying cages throughout 6 weeks of the experimental period. The layers were assigned to four treat-menu that consisted of commercial layer diets containing 0,0.5%, 1.0%,2.0%. The results showed that CLA reduced TC and TG of yolk （P〈0.05）. Egg mass, egg shape index and Haugh units were not influenced by the dietary of CLA. Hens fed 2% dieta- ry of CLA increased yolk weight and yolk color （P〈0.05）. The TC and VLDL - C increased at the first and then decreased as conjugated linoleic acid to add volume, reaching a significant difference （P〈0.05）.

关 键 词：共轭亚油酸 固始母鸡 蛋品质 血清生化指标 

分 类 号：S831.8[农业科学—畜牧学]