饲粮添加大豆磷脂对产蛋鸡生产性能和鸡蛋磷脂含量的影响  

Effects of Dietary Supplementation with Soy-lecithin on Performance and Phospholipid Contents in Eggs of Laying Hens

作　　者：孙长春[1] 武书庚[1] 张海军[1] 岳洪源[1] 齐广海[1] 

机构地区：[1]中国农业科学院饲料研究所农业部饲料生物技术重点开放实验室,北京100081

出　　处：《动物营养学报》2010年第4期1046-1053,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家现代农业蛋鸡产业技术体系(nycytx-41-g14);国家科技支撑计划(2006BAD12B06);特色养殖(柴蛋鸡;肉鸽)关键技术研究与示范(20090611)

摘　　要：本试验旨在研究饲粮中添加大豆磷脂(SL)对产蛋鸡生产性能和鸡蛋磷脂含量的影响。选用360只22周龄健康产蛋鸡,随机分为5个处理,每个处理6个重复,每个重复12只鸡。5种试验饲粮中分别添加0、0.5%、1.0%、2.0%和4.0%的SL。试验期4周。试验结果表明:1)0.5%SL组平均蛋重最大(P>0.05),1.0%SL组平均日采食量最低(P>0.05),1.0%和2.0%SL组的料蛋比较低(P>0.05),均显著低于对照组(P<0.05),产蛋率以0.5%组最高(P>0.05),即饲粮中添加0.5%～2.0%的SL可改善产蛋鸡的生产性能;2)饲粮添加SL可以降低鸡蛋蛋黄水分含量(约1.7个百分点)(P>0.05)、1.0%、2.0%和4.0%SL组的蛋黄粗脂肪含量显著高于对照组(P<0.05);1.0%、2.0%和4.0%SL组全蛋中总磷脂显著高于对照组(P<0.05),1.0%和2.0%SL组蛋黄中总磷脂含量显著高于对照组(P<0.05),同时蛋黄胆固醇含量略有增加(P>0.05);1.0%、2.0%和4.0%SL组蛋黄和全蛋中磷脂酰胆碱(PC)含量显著高于对照组(P<0.05);2.0%SL组磷脂酰乙醇胺(PE)最高,但各组间差异不显著(P>0.05);PC/PE随饲粮SL添加量的增加而线性升高,0.5%、1.0%和2.0%SL组均显著高于对照组(P<0.05),4.0%SL组显著高于其他组(P<0.05)。结果提示,饲粮添加一定水平的SL可改善产蛋鸡的生产性能,提高鸡蛋中总磷脂和PC含量。A trial was conducted to study the effects of dietary supplementation with soy-lecithin （SL） on the performance and phospholipid contents in eggs of laying hens. Three hundred and sixty healthy 22-week-old laying hens were randomly divided into five groups with six replicates in each group and twelve laying hens per replicate. The laying hens were fed for 4 weeks with diets containing 0, 0.5%, 1.0%, 2.0% and 4.0% SL, respectively. The results showed that 1） the average egg weight in 0.5% SL group was the highest of all groups （P〈0.05）, and the average daily feed intake in 1.0% SL group was the lowest of all groups （P〉0. 05）, and the feed/egg ratios in 1.0% and 2.0% SL groups were lower than those in other groups （P〉0.05） and were significantly lower than that in the control group （P〈0.05）, and the laying rate in 0.5% SL group was the highest of all groups （P〉0.05）, and these indicated that 0.5% -2.0% SL improved the performance of laying hens; 2） supplementation of SL in the diet decreased moisture content in egg yolk （about 1.7 percentage points） （P〉 0.05） ; the content of crude fat in egg yolk in 1.0%, 2.0% and 4.0% SL groups was significantly higher than that in the control group （P〈0.05） ; the content of total phospholipids in egg in 1.0%, 2.0% and 4.0% SL groups was significantly higher than that in the control group （P〈0.05）, and the content of total phospholipids in egg yolk in 1.0% and 2.0% SL groups was significantly higher than that in the control group （P〈0.05）, at the same time, the content of cholesterol was slightly increased （P〉0.05） ; phosphatidylcholine （PC） contents in egg yolk and whole egg in 1.0%, 2.0% and 4.0% SL groups were significantly higher than those in the control group （P〈0.05）, and the phosphatidylethanolamine （PE） content in 2.0% SL group was the highest, but there were no significant differences among groups （P〈0.05） ; with the increase of SL, PC/PE ratio was increased linearly, and 0.5%, 1

关 键 词：大豆磷脂 产蛋鸡 生产性能 总磷脂 磷脂酰胆碱 磷脂酰乙醇胺 

分 类 号：S831.5[农业科学—畜牧学]