日粮中添加大蒜素对蛋鸡生产性能、蛋品质及抗氧化功能的影响  

Effect of adding allicin in the diet on production performance,egg quality and antioxidant function of laying hens

作　　者：王桂英[1] 曹贵玲[1] 司振书[1] WANG Gui-ying;CAO Gui-ling;SI Zhen-shu

机构地区：[1]聊城大学农学院,山东聊城252059

出　　处：《饲料研究》2021年第13期49-52,共4页Feed Research

基　　金：国家自然科学基金面上项目(项目编号:31270458)。

摘　　要：试验研究日粮中添加不同水平的大蒜素对海兰褐蛋鸡生产性能、蛋品质及抗氧化功能的影响。选取800只体重相近、健康、产蛋日龄相近的海兰褐蛋鸡,按照单因素随机分组原则,分为4个处理组,每组10个重复,每个重复20只蛋鸡。对照组蛋鸡饲喂玉米-豆粕型基础日粮,试验组分别在基础日粮中添加0.15%、0.30%、0.45%的大蒜素。预试期7 d,正式试验期60 d。结果显示,0.30%和0.45%大蒜素组蛋鸡的采食量、产蛋率显著高于对照组和0.15%大蒜素组(P<0.05),0.30%和0.45%大蒜素组蛋鸡的料蛋比显著低于对照组和0.15%大蒜素组(P<0.05),0.30%和0.45%大蒜素组的平均蛋重显著高于对照组(P<0.05)。0.30%大蒜素组的蛋壳厚度显著高于对照组(P<0.05),0.30%和0.45%大蒜素组的蛋黄相对重显著高于对照组(P<0.05)。0.30%大蒜素组蛋鸡的血清总抗氧化能力和超氧化物歧化酶(SOD)活性显著高于对照组(P<0.05);与对照组相比,大蒜素组蛋鸡的血清谷胱甘肽过氧化物酶(GSH-Px)活性显著升高(P<0.05),丙二醛(MDA)含量极显著降低(P<0.01)。研究表明,在蛋鸡日粮中添加大蒜素可以显著提高蛋鸡的生产性能,改善蛋品质,增强抗氧化功能,最适添加量为0.30%。The experiment studied the effect of adding different levels of allicin in the diet on production performance,egg quality and antioxidant function of Hailan brown layers.800 Hy-line brown laying hens with similar weight,health and laying age were selected according to the principle of single factor random grouping and divided into four treatment groups,with ten replicates in each group and 20 laying hens in each replicate.The laying hens in control group was fed with corn-soybean meal basic feed,the test group added 0.15%,0.30%,0.45%allicin in basis feed.The pre-test lasted for7 d,and the formal test lasted for 60 d.The result showed that the feed intake,laying rate and feed-to-egg ratio of laying hens in 0.30%and 0.45%allicin groups were significantly higher than those in control group and 0.15%allicin group(P<0.05),feed-to-egg ratio of laying hens in 0.30%and 0.45%allicin groups were significantly lower than those in control group and 0.15%allicin group(P<0.05),the average egg weight in 0.30%and 0.45%allicin groups was significantly higher than that of control group(P<0.05).The eggshell thickness of 0.30%allicin group was significantly higher than that of control group,the relative weight of egg yolk in 0.3%and 0.45%allicin group was significantly higher than that of control group(P<0.05).The total antioxidant capacity and SOD activity of 0.3%allicin group were significantly higher than those of control group(P<0.05).Compared with the control group,the serum GSH-Px activity of the allicin group was significantly increase(P<0.05),and MDA content was extremely decreased(P<0.01).The experiment indicates that adding allicin to the layer diet can significantly improve the production performance of the layer,improve the egg quality and enhance the antioxidant function,and the optimal addition amount is 0.30%.

关 键 词：大蒜素 生产性能 蛋品质 抗氧化 海兰褐 

分 类 号：S831[农业科学—畜牧学]