阿朴酯和斑蝥黄对蛋鸡蛋黄颜色的影响  

Effects of Apo-ester and Canthaxanthin on Yolk Pigment in Laying Hens

作　　者：李梦颖 李建东 刘国庆 张红贺 张磊 LI Mengying;LI Jiandong;LIU Guoqing;ZHANG Honghe;ZHANG Lei(Zhejiang NHU Co.,Ltd.,Shaoxing 312500,Zhejiang China)

机构地区：[1]浙江新和成股份有限公司,浙江绍兴312500

出　　处：《饲料博览》2024年第1期64-70,共7页Feed Review

摘　　要：为了研究阿朴酯和斑蝥黄对蛋鸡蛋黄颜色的影响,试验选取海兰褐壳蛋鸡1440只,随机分为30个组,每组4个重复,每个重复12只。对照组饲喂小麦-豆粕型基础日粮,阿朴酯试验组在基础日粮中添加阿朴酯(0、4、8、16 mg·kg^(-1)和32 mg·kg^(-1)),复配试验组在基础日粮中添加阿朴酯(0、4、8、16 mg·kg^(-1)和32 mg·kg^(-1))和斑蝥黄(1、2、3 mg·kg^(-1)和4 mg·kg^(-1)),预饲期7 d,正试期28 d。观察添加阿朴酯及阿朴酯和斑蝥黄复合添加对蛋鸡蛋黄颜色的影响。结果如下:与对照组相比,添加阿朴酯可使鲜蛋黄色卡值提高7.13~12.38级,熟蛋黄色卡值提高0.35~6.73级,蛋黄红度值(a)显著升高,黄度值(b)显著升高,明暗值(L)显著降低(P<0.05);蛋黄中阿朴酯含量与日粮阿朴酯添加量呈高度正相关(R^(2)=0.9563);阿朴酯和斑蝥黄复合可显著提高蛋鸡蛋黄的颜色,且斑蝥黄对蛋黄着色的灵敏度高于阿朴酯,阿朴酯和斑蝥黄复合使用,对改善蛋鸡蛋黄颜色更为经济。In order to study the effects of apo-ester and canthaxanthin on yolk pigment in laying hens,a total of 1440 Hyline brown laying hens were allocated into 30 treatments with four replicates of 12 hens each.Hens in the control group were fed the wheat-soybean basal diet,and the apo-ester experimental group was supplemented with apo-ester(0,4,8,16 mg·kg^(-1)and 32 mg·kg^(-1))in the basal diet,and the apo-ester group was supplemented with apo-ester(0,4,8,16 mg·kg^(-1)and 32 mg·kg^(-1))and canthaxanthin(1,2,3 mg·kg^(-1)and 4 mg·kg^(-1))in the basal diet.The pre-test period was 7 days and the experimental period was 28 days.To observe the the effects of apo-ester and apo-ester with canthaxanthin combination on yolk color.The results suggested that compared with the control group,the addition of apo-ester could significantly enhance the NHU-YCF value of fresh eggs by 7.13-12.38 grades,elevate the NHU-YCF value of cooked egg yolks by 0.35-6.73 grades,and the yolk redness value(a value)and yellowness value(b value)were significantly increased,the luminosity value(L value)was significantly decreased.The apo-ester content in egg yolk exhibited a significantly positive correlation with the dietary apo-ester content(R^(2)=0.9563).The combination of apo-ester and canthaxanthin could significantly improve the color of egg yolk,and the sensitivity of canthaxanthin to egg yolk coloring was higher than that of apo-ester,and the combination of apo-ester and canthaxanthin was more economical to improve the color of egg yolk of laying hens.

关 键 词：阿朴酯 斑蝥黄 蛋鸡 蛋黄颜色 

分 类 号：S831.5[农业科学—畜牧学]