饲喂银杏叶超微粉对鸡蛋胆固醇含量的影响  

Effect of feeding ultra-fine ginkgo leaves particles on the cholesterol content in eggs

作　　者：何玉琴[1,2] 邱龙新[1,3] 林标声[1,2] 戴爱玲[1,3] 杨小燕[1,3] 

机构地区：[1]龙岩学院生命科学学院,福建龙岩364000 [2]预防兽医学与生物技术福建省高等学校重点实验室,福建龙岩364000 [3]福建省人畜寄生与病毒性疫病防控工程技术研究中心,福建龙岩364000

出　　处：《食品工业科技》2014年第1期342-344,348,共4页Science and Technology of Food Industry

基　　金：福建省自然科学基金项目(2013J01141);福建省教育厅A类项目(JA11246)

摘　　要：实验旨在研究银杏叶超微粉对鸡蛋胆固醇含量的影响。选择健康55周龄的罗曼白商品蛋鸡192羽,随机分为对照组和实验组共4组,每组3个重复,每个重复16羽,对照组饲喂基础日粮,实验组在基础日粮中分别添加0.60%、0.80%、1.00%的银杏叶超微粉,预试期7d,正试期28d。结果表明:在第7、28d时,添加银杏叶超微粉对蛋重和蛋黄重、蛋黄相对重影响不显著(p>0.05);第14d时,0.60%、0.80%银杏叶超微粉添加组蛋黄重较对照组差异显著(p<0.05),蛋重和蛋黄相对重差异不显著(p>0.05);第21d时,0.80%、1.00%银杏叶超微粉添加组蛋黄重和蛋黄相对重较对照组差异显著(p<0.05),蛋重差异不显著(p>0.05)。整个实验期,蛋黄胆固醇含量和鸡蛋胆固醇含量较对照组差异显著(p<0.05),在第21d时,0.80%银杏叶超微粉添加组呈现极显著差异(p<0.01),实验至28d时,银杏叶超微粉对鸡蛋胆固醇含量的影响趋于平稳。本实验表明银杏叶超微粉对降低鸡蛋胆固醇具有一定的促进作用,且以0.80%添加量为效果最佳。In order to study the effect of feeding ultra-fine ginkgo leaves particles on the clqolesterol content tn eggs of laying hens.One hundred and ninety-two 55-week-old healthy Lohmann layers were selected and divided randomly into 4 groups.In each group,the layers were divided randomly into 3 replicates of ]6 each.The control group was fed basal diet and the test groups were fed with the basal diet supplemented with the ultra-fine ginkgo leaves particles at ration of 0.60% ,0.80% and ].00% ,respectively.The pre-experiment lasted 7d and experiment lasted 28d.The results showed that when ？th day and 28th day, there was no significant difference among all adding groups on egg weight and yolk weight and yolk relative weight（p 〉0.05）.When the ]4th day, compared to the control group,supplementation with 0.60% ,0.80% ultra-fine ginkgo leaves particles group reduced yolk weight （p 〈 0.05）, egg weight and yolk relative weight had no significant differences （ p 〉 0.05）. In 2] st day, compared to the control group,supplementation with 0.80%, ].00% ultra-fine ginkgo leaves particles group could reduce yolk weight and yolk relative weight （ p 〉 0.05 ）, egg weight had no significant differences （ p 〉 0.05 ）. In the all test, compared to the control group, the test groups could reduce egg yolk cholesterol content and egg cholesterol content（p 〈 0.05）.In the 2]st day, supplementation with 0.80% ultra-fine ginkgo leaves particles group could reduce extremely （ p 〈 0.01 ）, the effect of ultra- fine ginkgo leaves particle on the egg cholesterol content was reached a consistence level at the 28th day of experiment.The result indicated that the ultra-fine ginkgo leaves particles used as a dietary additive could reduce egg cholesterol content and the does of 0.80% ultra-fine ginkgo leaves particle supplement was the most ideal concentration to achieve the most beneficial effect.

关 键 词：银杏叶超微粉 罗曼白蛋鸡 鸡蛋胆固醇 

分 类 号：TS201.4[轻工技术与工程—食品科学]