饲粮中添加不同水平美藤果油对蛋鸡生产性能、蛋品质以及蛋黄中ω-3多不饱和脂肪酸与维生素E富集的影响  

Effects of Dietary Different Supplemental Levels of Sacha Inchi Oil on Performance,Egg Quality,and Enrichments ofω-3 Polyunsaturated Fatty Acids and Vitamin E in Egg Yolk of Laying Hens

作　　者：陈晗 DANSOU DieudonnéMahukpégo 余雅男 汤超华 赵青余[2] 张凯 张军民[2] CHEN Han;DANSOU DieudonnéMahukpégo;YU Yanan;TANG Chaohua;ZHAO Qingyu;ZHANG Kai;ZHANG Junmin(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;State Key Laboratory of Animal Nutrition,Institute of Animal Sciences of Chinese Academy of Agricultural Sciences,Beijing 100193,China;Qingdao Institute of Special Food,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193 [3]青岛特种食品研究院,青岛266109

出　　处：《动物营养学报》2023年第5期2990-3000,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家蛋鸡产业技术体系(CARS-40-K11);家禽产业技术体系北京市创新团队(BAIC06-2022-G05)。

摘　　要：本试验旨在探究饲粮中添加不同水平美藤果油对蛋鸡生产性能、蛋品质以及蛋黄中ω-3多不饱和脂肪酸(PUFA)与维生素E富集的影响。选取40周龄健康、产蛋率和体重相近的海兰褐蛋鸡450只,随机分为5个组,每组6个重复,每重复15只。对照组饲粮中添加0.67%的玉米油,亚麻籽油组(FO组)饲粮中添加2.0%的亚麻籽油,其他3组饲粮中分别添加2.0%(SO 2.0组)、2.5%(SO_(2.5)组)、3.0%(SO_(3.0)组)的美藤果油,试验期12周。结果显示:1)与对照组相比,饲粮中添加不同水平美藤果油对蛋鸡的产蛋率、料蛋比、平均日采食量和蛋品质均无显著影响(P>0.05),SO_(3.0)组的平均蛋重显著提高(P<0.05)。2)与对照组相比,饲粮中添加不同水平美藤果油显著提高了蛋黄中ω-3 PUFA含量(P<0.05),并显著降低了ω-6/ω-3 PUFA比值(P<0.05);随着美藤果油添加水平的提高,鸡蛋中ω-3 PUFA的沉积效率呈现降低趋势,SO_(2.5)组与FO组具有相近的ω-3 PUFA沉积效率。3)与对照组相比,饲粮中添加不同水平美藤果油对蛋黄中维生素E的总含量无显著影响(P>0.05)。综上可知,在蛋鸡饲粮中添加美藤果油可大幅提高ω-3 PUFA在蛋黄中的沉积量,降低ω-6/ω-3 PUFA比值,且对生产性能和蛋品质无不良影响,可用于生产ω-3 PUFA强化鸡蛋。This study was conducted to conducted the effects of dietary different supplemental levels of sacha inchi oil(SO)on performance,egg quality,and enrichments ofω-3 polyunsaturated fatty acids(PUFA)and vitamin E in egg yolk of laying hens.A total of 450 forty-week-age Hy-line brown laying hens were randomly assigned to 5 groups with 6 replicates in each group and 15 laying hens in each replicate.The different groups were assigned to either diet with corn oil at 0.67%(control group)or flaxseed oil at 2.0%(FO group),or SO at 2.0%(SO_(2.0) group),2.5%(SO_(2.5) group)and 3.0%(SO_(3.0) group),respectively.The experiment lasted for 12 weeks.The results showed as follows:1)compared with the control group,dietary different supplemental levels of SO had no significant effects on laying rate,average daily feed intake,feed to egg ratio and egg quality(P>0.05),while the average egg weight of the SO_(3.0) group was significantly increased(P<0.05).2)Compared with the control group,dietary different supplemental levels of SO significantly improved theω-3 PUFA content in egg yolk(P<0.05),and significantly reduced the ratio ofω-6/ω-3 PUFA(P<0.05).The deposition efficiency ofω-3 PUFA in egg decreased gradually with the increase of SO supplemental level,and the SO_(2.5) group was similar to FO group.3)Compared with the control group,dietary different supplemental levels of SO had no significant effects on the total content of vitamin E in egg yolk(P>0.05).It can be concluded that theω-3 PUFA deposition in egg yolk is greatly increased and theω-6/ω-3 PUFA ratio is decreased when the laying hens’diet supplemented with SO,which has no adverse effects on the performance and egg quality.SO can be used to produceω-3 PUFA fortified egg.

关 键 词：美藤果油 鸡蛋 Ω-3多不饱和脂肪酸 

分 类 号：S816[农业科学—饲料科学]