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
李梦颖 1李建东 1刘国庆 1张红贺 1张磊1
作者信息
- 1. 浙江新和成股份有限公司,浙江 绍兴 312500
- 折叠
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1 440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7d,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(R2=0.956 3);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.
Abstract
In order to study the effects of apo-ester and canthaxanthin on yolk pigment in laying hens,a total of 1 440 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(R2=0.956 3).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Key words
apo-ester/canthaxanthin/laying hens/yolk color引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据