| 茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响 |
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| 引用本文： | 汪小红,武书庚,崔耀明,齐广海,王晶,张海军.茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响[J].动物营养学报,2017,29(1). |
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| 作者姓名： | 汪小红 武书庚 崔耀明 齐广海 王晶 张海军 |
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| 作者单位： | 中国农业科学院饲料研究所，农业部饲料生物技术重点开放实验室，生物饲料开发国家工程研究中心，北京 100081 |
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| 基金项目： | 家禽产业技术体系北京市创新团队(CARS-PSTP)；国家科技支撑计划(2011BAD26B03)；现代农业产业技术体系 |
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| 摘 要： | 本试验旨在研究茶多酚(TP)对蛋鸡生产性能、蛋品质和抗氧化能力的影响。试验选用450只24周龄的健康海兰灰产蛋鸡,分为5个组,每组6个重复,每个重复15只鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加40、80、200和400 mg/kg TP。试验期63 d,其中预试期7 d、正试期56 d。结果表明,与对照组相比:1)400 mg/kg TP显著降低了试验期前4周的平均蛋重(P0.05);200 mg/kg TP显著改善试验期后4周的料蛋比(P0.05);TP未显著影响产蛋率和平均日采食量(P0.05)。2)饲粮中添加TP未显著影响蛋形指数、蛋壳强度、蛋壳厚度、蛋白高度、哈夫单位和蛋黄颜色(P0.05)。3)TP显著提高了血浆总超氧化物歧化酶(T-SOD)和谷胱甘肽过氧化物酶(GPx)活性(P0.05);显著提高试验期第8周时血浆总抗氧化能力(T-AOC)(P0.05)。4)TP显著提高了肝脏和蛋黄T-AOC和T-SOD活性(P0.05);显著降低肝脏和蛋黄中丙二醛(MDA)含量(P0.05)。由此可见,饲粮中添加TP未显著影响蛋鸡蛋品质;400 mg/kg TP降低了平均蛋重,200 mg/kg TP改善了料蛋比,两者均提高了蛋鸡的抗氧化能力,其中以200 mg/kg组效果最佳。
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| 关 键 词： | 茶多酚 蛋鸡 生产性能 蛋品质 抗氧化能力 |
Effects of Dietary Tea Polyphenols on Performance,Egg Quality and Antioxidant Ability of Laying Hens |
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| WANG Xiaohong,WU Shugeng?,CUI Yaoming,QI Guanghai,WANG Jing,ZHANG Haijun.Effects of Dietary Tea Polyphenols on Performance,Egg Quality and Antioxidant Ability of Laying Hens[J].Acta Zoonutrimenta Sinica,2017,29(1). |
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| Authors: | WANG Xiaohong WU Shugeng? CUI Yaoming QI Guanghai WANG Jing ZHANG Haijun |
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| Abstract: | The experiment was conducted to study the effects of dietary tea polyphenols ( TP) on performance, egg quality and antioxidant ability of laying hens. Four hundred and fifty healthy Hy?Line Gray laying hens of 24?week?old were randomly allotted to 5 groups with 6 replicates per group and 15 hens per replicate. The lay?ing hens in the control group were fed a basal diet, and those in experimental groups were fed the basal diets supplemented with 40, 80, 200 and 400 mg/kg TP, respectively. The experiment lasted for 63 days followed an adaptation period of 7 days. The results showed as follows, compared with the control group: 1 ) adding 400 mg/kg TP significantly decreased the average egg weight during the first 4 weeks ( P<0. 05 ); adding 200 mg/kg TP significantly decreased the ratio of feed to egg (F/E) during the second 4 weeks (P<0.05);there were no significant differences on egg production and average daily feed intake (P>0.05). 2) Dietary supplementation of TP did not significantly affect the egg shape index, eggshell thickness, albumen height, Haugh unit and yolk color ( P>0.05) . 3) The activities of total superoxide dismutase ( T?SOD) and glutathi?one peroxidase (GPx) in plasma were significantly increased (P<0.05), and the total antioxidant capacity ( T?AOC) in plasma was significantly increased at the end of 8 weeks of this experiment ( P<0.05) by TP sup?plementation. 4) The T?AOC and T?SOD activity both in liver and yolk were significantly increased ( P<0.05), and the malondialdehyde (MDA) content in liver and yolk was significantly decreased (P<0.05) by TP supplementation. In conclusion, dietary supplementation of TP do not significantly affect egg quality, but 400 mg/kg TP can decrease the average egg weight and 200 mg/kg can improve F/E in some content. Both TP supplemental levels above can improve the antioxidant ability of laying hens, and 200 mg/kg is the opti?mum supplemental level. |
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| Keywords: | tea polyphenols laying hens performance egg quality antioxidant ability |
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