日粮中添加不同比例菜籽粕对鸡蛋品质和风味的影响  

Effect of adding different ratio of rapeseed meal to dietformulation of birds to the quality and flavor of eggs

作　　者：杨露 谭会泽 张祥斌 陈丹 彭运智 刘松柏 邹轶 YANG Lu;TAN Huize;ZHANG Xiangbin;CHEN Dan;PENG Yunzhi;LIU Songbai;ZOU Yi(Wens Foodstuffs Group Co.,Ltd.,Key Laboratory of Animal Nutrition and Feed Science of Rural Affairs of the Ministry of Agriculture,Yunfu Branch of Guangdong Provincial Laboratory of Modern Agricultural Science and Technology,Yunfu,Guangdong Province 527400,China)

机构地区：[1]温氏食品集团股份有限公司,农业农村部动物营养与健康养殖重点实验室,岭南现代农业科学与技术广东省实验室云浮分中心,广东云浮527400

出　　处：《中国饲料》2024年第19期154-159,共6页China Feed

基　　金：云浮市2021年省科技创新战略专项(2021090302);十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2022SDZG09)。

摘　　要：本文研究了在蛋鸡饲粮中添加不同比例的菜籽粕(0%、5%、10%、15%)对高峰期蛋鸡所产鸡蛋风味、滋味和物理特性的影响。试验结果表明:饲喂菜籽粕组蛋鸡所产鸡蛋中含有特异性的反-2-戊烯醛、顺-4-庚烯醛、1-辛烯-3-酮、环己酮、正戊醇、2,3-丁二醇、3-甲基-丁酸甲酯等几种物质,且其含量随着饲粮中菜籽粕比例的提高而逐渐增加,添加5%、10%、15%菜籽粕组较对照组比,鸡蛋中总的特殊挥发性香味物质总含量分别增加0.52%、35.03%和81.19%。其次,饲喂菜籽粕组蛋鸡所产鸡蛋的涩味随着菜籽粕添加比例的升高也逐渐增加,这可能是受菜籽粕中单宁等抗营养因子的影响。此外,蛋鸡饲粮中添加5%菜籽粕组与对照组相比,鸡蛋壳的硬度提高8.5%、蛋白高度增加23.78%,并且可提升鸡蛋的新鲜度,但随着日粮中菜籽粕比例的增加,鸡蛋重量下降,蛋壳硬度也呈下降的趋势,与5%菜籽粕组相比,10%、15%菜籽粕组的鸡蛋重量分别下降1.39%、4.85%,蛋壳硬度分别下降0.36%、4.63%。饲喂菜籽粕组蛋鸡所产鸡蛋中肉豆蔻酸(C14:0)和棕榈酸(C16:0)的含量均低于对照组,而不饱和脂肪酸C18:2的含量则相反,结果显示蛋鸡饲粮中添加菜籽粕降低了鸡蛋中饱和脂肪酸的含量。通过研究证明菜籽粕中存在特异的挥发性风味物质和滋味物质影响了鸡蛋的品质,为调控鸡蛋风味提供理论依据和技术支持。The effects of dietary rapeseed meal(0%,5%,10%,15%)on the flavor,taste and physical characteristics of eggs produced by laying hens during peak period were studied in this experiment.The test results showed that:The eggs produced by laying hens fed rapeseed meal group contain specific substances such as trans-2-pentenal,cis-4-heptenal,1-octene-3-one,cyclohexanone,n-amyl alcohol,2,3-butanediol,and 3-methyl-methyl butyrate,and their contents gradually increaseed as the proportion of rapeseed meal was added in diet.Compared with the control group,the total content of special volatile flavouring substances in eggs increased by 0.52%,35.03%and 81.19%,respectively.Secondly,the astringency of eggs produced by laying hens fed rapeseed meal increased gradually with the increase of rapeseed meal addition ratio,which might be affected by anti-nutritional factors such as tannin in rapeseed meal.In addition,the addition of 5%rapeseed meal in the diet of laying hens could increase the hardness of egg shell by 8.5%,increase the protein height by 23.78%,and improve the freshness of eggs compared with the control group.However,with the proportion of rapeseed meal increasing in the diet,the egg weight decreased,and the shell hardness also showed a decreasing trend.The egg weight of 10%and 15%rapeseed meal groups decreased by 1.39%and 4.85%,and the eggshell hardness decreased by 0.36%and 4.63%,respectively.The contents of myristate acid(C14:0)and palmitic acid(C16:0)in eggs of laying hens fed rapeseed meal group were lower than those of non-rapeseed meal group,but the contents of unsaturated fatty acid C18:2 were opposite.The results indicated that the content of saturated fatty acid in eggs of laying hens fed rapeseed meal diet decreased.It proved that the existence of specific volatile flavor substances and flavor substances in rapeseed meal affected the quality of egg,which provided theoretical basis and technical support for researchers to regulate egg flavor.

关 键 词：菜籽粕 鸡蛋 品质 风味 

分 类 号：S816.4[农业科学—饲料科学]