鹰嘴纳豆粉对三黄鸡生产性能、蛋品质和营养成分的影响  

Effects of Chickpea Natto Powder on Production Performance,Egg Quality and Nutrients of Sanhuang Chicken

作　　者：陈雪梅 唐晓姝 胡博[1,2] CHEN Xuemei;TANG Xiaoshu;HU Bo(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi,Jiangsu 214122;College of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122)

机构地区：[1]江南大学国家功能食品工程技术研究中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《中国家禽》2023年第9期52-59,共8页China Poultry

摘　　要：为研究鹰嘴纳豆粉对三黄鸡生产性能、蛋品质及营养成分的影响,试验选取240只30周龄健康三黄鸡母鸡,随机分为对照组和试验组,每组6个重复,每个重复20只。对照组饲喂基础日粮,试验组饲粮由10%鹰嘴纳豆粉代替基础日粮中5%玉米和5%豆粕,饲喂8周。结果显示:与对照组相比,试验组鸡蛋的蛋黄颜色、哈氏单位和平均蛋重显著提高(P<0.05),干物质、脂类物质、叶酸、蛋白质营养价值和多不饱和脂肪酸比例显著提高(P<0.05)。综上所述,饲粮添加10%鹰嘴纳豆粉显著提高三黄鸡鸡蛋的蛋黄颜色、哈氏单位及蛋重,改善蛋品质,提高鸡蛋中活性物质含量强化鸡蛋的营养价值。To study the effects of chickpea natto powder on production performance,egg quality and nutrients of Sanhuang chicken,a total of 24030-week-age healthy female Sanhuang chickens were randomly divided into two groups with 6 replicates per group and 20 chickens in each replicate.The control group was fed with the basal diet,while the experimental group was fed with the basal diet that replaced 5%corn and 5%soybean with 10%chickpea natto powder.The experiment lasted for 8 weeks.The results showed that:Compared with the control group,yolk color,Haugh unit and egg weight in experimental group were significantly improved(P<0.05),the content of dry matter,lipid,folic acid,nutritional value of protein and polyunsaturated fatty acids in experimental group were significantly increased(P<0.05).The results indicated that diet supplemented with 10%chickpea natto powder could improve egg quality with higher yolk color,Haugh unit and egg weight,and increase the content of active substances in eggs to enhance the nutritional value of eggs of Sanhuang chicken.

关 键 词：鹰嘴纳豆粉 三黄鸡 生产性能 蛋品质 营养成分 

分 类 号：S831.5[农业科学—畜牧学]