动物营养学报2018，Vol.30Issue(5)：1713-1725,13.DOI:10.3969/j.issn.1006-267x.2018.05.014
微藻油和鱼油对鸡蛋品质和蛋黄脂肪酸沉积的影响
Effects of Microalgae Oil and Fish oil on Egg Quality and Yolk Fatty Acid Deposition of Hens
摘要
Abstract
This experiment was conducted to investigate the effects of dietary microalgae oil(MO)and fish oil (FO)on yolk fatty acid deposition and egg quality(fresh and during storage period)of hens,with the aim to provide basis for the production of docosahexaenoic acid(DHA)enriched eggs. Six hundred and thirty Hy-Line Brown laying hens of 31-week-old with similar laying rate were randomly allotted into 7 groups with 6 replicates per group and 15 hens per replicate. The laying hens in the control group were fed a basal diet with-out adding exogenous DHA sources,and the other six groups were fed the basal diets supplemented with either MO or FO at three different doses of 1.35, 2.70 and 5.40 mg/g DHA, and the supplemental levels of MO were 0.25%,0.50% and 1.00%, while the supplemental levels of MO were 1.08%, 2.17% and 4.34%, re-spectively. The feeding trial lasted for 12 weeks after 1 week of adaption. The results showed as follows:1)at the end of the experimental period,eggshell strength,eggshell thickness,egg shape index and Haugh unit were not significantly different among different groups(P>0.05), the albumen height in 1.35 mg/g DHA groups was significantly higher than that in 2.70 and 5.40 mg/g DHA groups at the end of the 4thweek(P<0.05). Compared with the control group, yolk color was significantly increased in experimental groups at the end of the 8thweek(P<0.05). 2)No differences were found for malondialdehyde(MDA)content in yolk among all groups when stored for 28 d. The storage period resulted in significantly linear increase of yolk MDA content (P<0.05). 3)MO groups had a significantly higher Haugh unit than that in FO groups when stored for 14 d (P<0.05). And after egg stored for 14 d,the interaction of DHA source and supplemental level showed signif-icant effects on albumen height(P<0.05),and the albumen height was increased as dietary DHA level was in-creased in MO groups,while the albumen height was initially increased and then decreased as dietary DHA lev-el was increased in FO groups. The yolk color in FO groups was significantly higher than that in MO groups when stored for 7 and 28 d(P<0.05). 4)Compared with the control group,dietary different sources and lev-els of DHA extremely significantly increased contents of DHA, α-linolenic acid, eicosapentaenoic acid, mo-nounsaturated fatty acid and ω-3 polyunsaturated fatty acid(PUFA)in yolk(P<0.01), and which in FO groups were significantly higher than those in MO groups(P<0.05). Dietary different sources and levels of DHA extremely significantly decreased the ratio of ω-6 PUFA to ω-3 PUFA(P<0.01). The DHA deposition efficiency in eggs was extremely significantly decreased as DHA supplemental level increasing(P<0.01). In conclusion, compared with MO, FO is more effective to enhance the DHA enrichment in egg yolk and the 1.35 mg/g supplemental level has the highest deposition efficiency.关键词
微藻油/鱼油/DHA/蛋品质/沉积效率/蛋鸡Key words
microalgae oil/fish oil/DHA/egg quality/deposition efficiency/laying hens分类
农业科技引用本文复制引用
龙烁,武书庚,齐广海,张海军,王晶,马友彪,杨林林,禹振军..微藻油和鱼油对鸡蛋品质和蛋黄脂肪酸沉积的影响[J].动物营养学报,2018,30(5):1713-1725,13.基金项目
家禽产业技术体系北京市创新团队(CARS-PSTP) （CARS-PSTP）
