Effects of Probiotics and Enzyme Preparation on Cholesterol, Triglyceride and Serum ALT and POD in Egg Yolks  

作　　者：Jiao LI Yuanqing ZHONG Yihao ZHANG Jintang LUO Dongxu WANG Yiqi ZHANG Suohua ZHAO 

机构地区：[1]Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry,College of Animal Science and Veterinary Medicine,Tianjin Agricultural University

出　　处：《Agricultural Biotechnology》2019年第3期78-80,共3页农业生物技术（英文版）

基　　金：Supported by College Students’ Innovation Training Program of Tianjin(201810061106)

摘　　要：[Objectives]This study was conducted to investigate the effects of probiotics and enzyme preparation on cholesterol,triglyceride and serum alanine aminotransferase (ALT) and peroxidase (POD) in egg yolks.[Methods]Forty eight 450-day-old Hyline brown hens were randomly divided into 4 groups with 3 replicates in each group and 4 individuals in each replicate.Group 1 as the control check (CK) group was fed the basal diet;group 2 was fed the basal diet with the addition of 150 g/t of probiotics;group 3 was the basal diet +200 g/t lipase group;and group 4 was fed the basal diet with the addition of 150 g/t of probiotics and 200 g/t of lipase.The preliminary trial period was 10 d,and the trial period was 30 d.[Results]The contents of cholesterol and triglyceride in the egg yolks of the test groups supplemented with the probiotics and enzyme preparation were higher than those of the CK.On the 14^th day of treatment,the cholesterol contents in the egg yolks of group 2 and group 4 were significantly higher than that of group 1 ( P <0.05).On the 28^th day of treatment,the contents of cholesterol and triglyceride in the egg yolks of the three test groups were significantly higher than those in group 1 ( P <0.05).There were no significant differences in serum ALT and POD between various groups ( P >0.05).[Conclusions]The addition of probiotics and enzyme preparations to the feed of laying hens can increase the contents of cholesterol and triglyceride in egg yolks,without significantly affecting serum ALT and POD.[Objectives] This study was conducted to investigate the effects of probiotics and enzyme preparation on cholesterol, triglyceride and serum alanine aminotransferase（ALT） and peroxidase（POD） in egg yolks. [Methods] Forty eight 450-day-old Hyline brown hens were randomly divided into 4 groups with 3 replicates in each group and 4 individuals in each replicate. Group 1 as the control check（CK） group was fed the basal diet; group 2 was fed the basal diet with the addition of 150 g/t of probiotics; group 3 was the basal diet +200 g/t lipase group; and group 4 was fed the basal diet with the addition of 150 g/t of probiotics and 200 g/t of lipase. The preliminary trial period was 10 d, and the trial period was 30 d. [Results] The contents of cholesterol and triglyceride in the egg yolks of the test groups supplemented with the probiotics and enzyme preparation were higher than those of the CK. On the 14th day of treatment, the cholesterol contents in the egg yolks of group 2 and group 4 were significantly higher than that of group 1（P<0.05）. On the 28th day of treatment, the contents of cholesterol and triglyceride in the egg yolks of the three test groups were significantly higher than those in group 1（P<0.05）. There were no significant differences in serum ALT and POD between various groups（P>0.05）. [Conclusions] The addition of probiotics and enzyme preparations to the feed of laying hens can increase the contents of cholesterol and triglyceride in egg yolks, without significantly affecting serum ALT and POD.

关 键 词：PROBIOTICS Enzymic preparation Laying HENS YOLK CHOLESTEROL TRIGLYCERIDE ALT POD 

分 类 号：S[农业科学]