Effects of Dietary Coix Broken Rice on Performance,Immune Function and Yolk Flavor of Laying Hens
This experiment was conducted to study the effects of dietary coix broken rice on performance,egg quality,serum biochemical and immune indices and yolk flavor of laying hens during the peak laying period.Two hundred and sixteen healthy 35-week-old Hy-Line brown laying hens with similar laying rate and body weight were randomly allocated into 3 groups with 6 replicates per group and 12 layers per replicate.Hens in the control group were fed a corn-soybean meal type basal diet,and those in experimental groups were fed diets supplemented with 2.5％and 5.0％coix broken rice in the basal diet,respectively,meanwhile isoenergetics and isonitrogen were ensured among groups by adjusting the levels of corns,soybean meal and soybean oil.The trial lasted for 12 weeks followed a one-week adaptation phase.The results showed as follows,compared with the control group:1)dietary 5.0％coix broken rice significantly increased the laying rate of laying hens(P＜0.05).2)Dietary 2.5％and 5.0％coix broken rice significantly increased the contents of total protein and high-density lipoprotein cholesterol in serum(P＜0.05);dietary 5.0％coix broken rice also significantly in-creased the serum globulin content(P＜0.05),and significantly decreased the contents of triglyceride and total cholesterol in serum(P＜0.05).3)Dietary 2.5％and 5.0％coix broken rice significantly increased the con-tents of immunoglobulin G and immunoglobulin M in serum(P＜0.05),and significantly decreased the serum tumor necrosis factor-α content(P＜0.05).4)In terms of odor,dietary 2.5％and 5.0％coix broken rice sig-nificantly reduced the odor intensity of nitrogen oxides and sulfides in cooked egg yolk(P＜0.05),and dietary 5.0％coix broken rice significantly reduced the odor intensity of ethanol and organic sulfides in cooked egg yolk(P＜0.05);in terms of taste,dietary 2.5％and 5.0％coix broken rice significantly increased the astrin-gency aftertaste in cooked egg yolk(P＜0.05),and significantly decreased the saltiness,umami and richness in cooked egg yolk(P＜0.05).In conclusion,dietary 5.0％coix broken rice can increase the laying rate of laying hens,which may be related to the improvement of serum immunity and the regulation of lipid metabo-lism;meanwhile,dietary coix broken rice can improve the odor of cooked egg yolk,but damage the taste characteristics of cooked egg yolks to a certain extent.[Chinese Journal of Animal Nutrition,2024,36(12):7698-7709]
万方数据
维普
