发酵杜仲叶粉对蛋鸡蛋、肉品质和风味及盲肠微生物的影响  

Effects of fermented Eucommia ulmoides leaves on egg quality,chicken quality and caecum microflora in layers

作　　者：段明房 胡红伟 闫凌鹏 麻啸涛 邢俊德[2] 杨京娥 党亚朋 庄自佳 

机构地区：[1]山西大禹生物工程股份有限公司,山西芮城044600 [2]太原理工大学化学工程学院,山西太原030024 [3]三门峡康裕养殖有限公司,河南三门峡472000

出　　处：《中国饲料》2017年第6期19-23,29,共6页China Feed

基　　金：山西省重点研发计划(201603D221026-3)

摘　　要：为研究发酵杜仲叶粉对蛋鸡蛋、肉品质和风味及盲肠微生物的影响,试验选取1800只、18周龄、健康、体重相近的京红蛋鸡,随机分为对照组和试验组2组,每组6个重复,每个重复150只鸡。对照组饲喂玉米豆粕型基础日粮,试验组在基础日粮中加入0.5%的发酵杜仲叶粉,试验周期75 d。试验结果表明:试验组相比对照组显著提高了鸡蛋中棕榈油酸、亚油酸、花生四烯酸组成比例,分别提高7.79%、16.54%、7.79%(P<0.05);同时硬脂酸降低了16.12%(P<0.05);胆固醇含量极显著降低了12.4%(P<0.01)。试验组鸡肉中天门冬氨酸、苏氨酸、丝氨酸、丙氨酸、缬氨酸、亮氨酸、苯丙氨酸、赖氨酸、精氨酸、蛋氨酸、总鲜味氨基酸和总氨基酸显著高于对照组,分别提高10.42%、11.69%、9.15%、10.34%、14.94%、10.93%、11.18%、12.90%、9.40%、11.96%、7.14%和10.19%(P<0.05),同时试验组组氨酸和色氨酸比对照组分别提高53.19%和27.50%(P<0.01);试验组鸡肉中棕榈油硬脂酸、饱和脂肪酸和花生四烯酸极显著高于对照组,分别提高35.78%、18.26%、101.75%(P<0.01)。试验组盲肠大肠杆菌数量比对照组显著下降5.52%(P<0.05),乳酸菌比对照组提高了9.55%(P<0.05)。综上所述,蛋鸡饲料中添加0.5%的发酵杜仲叶粉不仅改善了蛋鸡蛋、肉品质和风味,而且能够调节肠道健康。The aim of this study was to evaluate the effects of fermented Eucommia ulmoides leaves（FEUL）on caecum microflora as well as the quality and flavor of chicken and egg of layers.A total of 1800 Jinghong brown hens aged 18 weeks were randomly allocated to 2 treatments with 6 replications of 150 hens.The control group was fed with corn-soybean meal diet.Test group was fed basic diet added 0.5% fermented Eucommia ulmoides leaves（FEUL）.The trial lasted for 75 darys.The results showed that composition proportion of palmitoleic acid,linoleic acid and arachidonic acid of the test group were significantly improved by 7.79%,16.54%,7.79%（P〈0.05）,the proportion of the stearic acid reduced by 16.12%（P〈0.05）,and the cholesterol of egg reduced by 12.4%（P〈0.01）.The proportions of aspartic acid,threonine,serine,alanine,valine,leucine,phenylalanine,lysine,arginine and methionine,total umami amino acids and total amino acids of chicken were significantly improved than that of control group by 10.42 %,11.69 %,9.15 %,10.34%,14.94%,10.93%,11.18%,12.90 %,9.40 %,11.96%,7.14% and 10.19% respectively（P〈0.05）.Histidine and tryptophan of test group were increased by 53.19 % and 27.50 % respectively（P〈0.01）.Compared with the control group,E.coli of test group was improved by 5.52%（P〈0.05）,Lactobacillus was increased by 9.55 %（P〈0.05）.To sum up,adding 0.5% of FEUL to the laying hens feed could not only improve the chicken flavor and the egg quality,but also adjuste the intestinal health.

关 键 词：发酵杜仲叶粉 蛋鸡 蛋品质 鸡肉风味 盲肠微生物 

分 类 号：S816.7[农业科学—饲料科学]