| 酵母硒和茶多酚及其互作对绿壳蛋鸡生产性能及抗氧化能力的影响 |
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| 引用本文： | 何柳青,曲湘勇,魏艳红,汪加明,常春茹,肖建新.酵母硒和茶多酚及其互作对绿壳蛋鸡生产性能及抗氧化能力的影响[J].湖南农业大学学报(自然科学版),2012,38(4):417-421. |
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| 作者姓名： | 何柳青 曲湘勇 魏艳红 汪加明 常春茹 肖建新 |
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| 作者单位： | 1. 湖南农业大学动物科学技术学院,湖南长沙410128
2. 湖南省益阳志德特禽养殖合作社,湖南益阳413000 |
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| 基金项目： | 湖南省研究生科技创新项目(CX2011B272);校企横向合作项目(10068) |
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| 摘 要： | 为探讨酵母硒和茶多酚及其互作对绿壳蛋鸡生产性能以及血清抗氧化能力的影响,选用810只44周龄健康江西东乡黑羽绿壳蛋鸡,随机分成9个处理组,每组5个重复,每个重复18只鸡,采用二因素三水平试验设计,在基础日粮中分别添加不同质量浓度的酵母硒和茶多酚构成试验日粮,酵母硒设0、0.25、0.50 mg/kg共3个添加水平(按硒计),茶多酚设0、200、400 mg/kg共3个添加水平,预试期7 d,正试期28 d。结果表明:日粮中添加酵母硒和茶多酚均有提高平均蛋质量和产蛋率的趋势(P>0.05),显著降低料蛋比(P<0.05);日粮中添加0.25、0.50 mg/kg酵母硒能显著提高血清中GSH–Px活性、总抗氧化能力(P<0.01)和极显著降低MDA含量(P<0.01),且有增加T–SOD活性的趋势(P>0.05),日粮中添加200、400 mg/kg茶多酚能显著增强血清中T–SOD活性(P<0.01)和总抗氧化能力(P<0.05),有升高GSH–Px活性的趋势(P>0.05),能极显著降低MDA含量(P<0.01);酵母硒和茶多酚的互作效应对蛋鸡生产性能无显著影响(P>0.05),但对血清中抗氧化指标均有显著影响(P<0.01或P<0.05),在基础日粮中添加0.25 mg/kg酵母硒和400 mg/kg茶多酚的添加组合对蛋鸡生产性能不会产生拮抗作用,对提高蛋鸡抗氧化能力有一定的协同作用。
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| 关 键 词： | 蛋鸡 酵母硒 茶多酚 生产性能 抗氧化能力 互作效应 |
| 收稿时间： | 2012/5/22 0:00:00 |
| 修稿时间： | 2012/5/22 0:00:00 |
Effects of selenium yeast and tea polyphenols and their interaction on production performance and antioxidant capacity of hens laying green shelled egg |
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| He Liuqing,and.Effects of selenium yeast and tea polyphenols and their interaction on production performance and antioxidant capacity of hens laying green shelled egg[J].Journal of Hunan Agricultural University,2012,38(4):417-421. |
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| Authors: | He Liuqing and |
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| Institution: | 1.College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China;2.Hunan Yiyang Zhide Special Poultry Farming Cooperatives,Yiyang,Hunan 413000,China) |
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| Abstract: | To explore the effect of selenium yeast and tea polyphenols on production performance and antioxidant activity in serum of laying hens,a total of 810 healthy 44-week-old hens laying green shelled egg were randomly divided into 9 treatments,with 5 replicates in each treatment and 18 hens in each replicate,and fed diets added with different levels of selenium yeast(0,0.25,0.50 mg/kg) and tea polyphenols(0,200,400 mg/kg) for a pre-test period of 7 d and a test period of 28 d.The results showed the addition of selenium yeast and tea polyphenols to diets made an increasing trend of average egg weight and laying rate(P>0.05) and a reduction of feed/egg ratio(P<0.05).Diets supplemented with 0.25 and 0.50 mg/kg selenium yeast significantly improved serum GSH–Px activity and T–AOC(P<0.01) and significantly reduced MDA content(P<0.01),and the T–SOD activity with these diets showed an increasing trend(P>0.05);diets supplemented with 200 and 400 mg/kg tea polyphenols significantly enhanced the serum T–SOD activity(P<0.01) and T–AOC(P<0.05) and significantly reduced MDA content(P<0.01),and the GSH–Px activity showed an increasing trend(P>0.05);the effects of interaction between selenium yeast and tea polyphenols were not significant on production performance(P>0.05),but significantly affected the antioxidant capacity in serum of hens(P<0.01 or P<0.05).It is concluded that the basal diet supplemented with 0.25 mg/kg selenium yeast and 400 mg/kg tea polyphenols doesn’t make an antagonism effects on production performance but make a synergy effect on the improvement of antioxidant activity of hens. |
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| Keywords: | laying hens selenium yeast tea polyphenols production performance antioxidant capacity interaction effects |
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