动物营养学报2016，Vol.28Issue(9)：2795-2801,7.DOI:10.3969/j.issn.1006-267x.2016.09.018
姜黄渣对蛋鸡生产性能、蛋品质及蛋黄胆固醇和丙二醛含量的影响
Effects of Turmeric Residue on Performance, Egg Quality and the Contents of Cholesterol and Malondialdehyde in Yolk of Laying Hens
摘要
Abstract
The aim of this experiment was to study the effects of dietary turmeric residue on performance, egg quality and the contents of ether extract, cholesterol and malondialdehyde in yolk of laying hens. Three hundred and eighty four 46-week-old healthy Roman brown laying hens in laying period were randomly assigned to four groups with six replicates per group and sixteen hens per replicate. The laying hens in the control group were fed a basal diet, and the others in experimental groups were fed the basal diet supplemented with 0.5%, 1.0%and 1.5% turmeric residue, respectively. The pretest lasted for 7 days, and the test lasted for 56 days. The re-sults showed as follows: compared with the control group, diet adding turmeric residue had no significant effects on average daily feed intake, laying rate, average egg weight, the ratio of feed to egg and mortality of laying hens ( P>0.05) , diet adding 1.5% turmeric residue significantly increased the qualified rate of egg and decreased the soft-broken rate and defective rate of egg ( P<0.05) , diet adding turmeric residue had no signifi-cant effect on egg quality (P>0.05), diet adding 0.5%, 1.0% and 1.5% turmeric residue significantly de-creased the contents of cholesterol and malondialdehyde in yolk of laying hens (P<0.05). These results indi-cate that diet adding turmeric residue can increase the qualified rate of egg and decrease the soft-broken rate and defective rate of egg, and decrease the contents of the cholesterol and malondialdehyde in yolk of laying hens.关键词
姜黄渣/蛋鸡/生产性能/蛋品质/胆固醇/丙二醛Key words
turmeric residue/laying hen/performance/egg quality/cholesterol/malondialdehyde分类
农业科技引用本文复制引用
张旭,蒋桂韬,王向荣,李昊帮,黄璇,李闯,戴求仲..姜黄渣对蛋鸡生产性能、蛋品质及蛋黄胆固醇和丙二醛含量的影响[J].动物营养学报,2016,28(9):2795-2801,7.基金项目
湖南省高等学校创新能力提升计划项目 （）
