Position: Home > Articles > Effect of Schizochytrium limacinum on Egg Quality and Content of n-3PUFA in Egg Yolk
Chinese Journal of Animal Science
2014,50
(23)
66-70
裂殖壶菌粉对鸡蛋品质与蛋黄n-3PUFA含量的影响
作 者：
陈秀丽;李连彬;岳洪源;宋丹;武书庚
单 位：
中国农业科学院饲料研究所
关键词：
裂殖壶菌粉;蛋品质;n-3多不饱和脂肪酸;蛋鸡
摘 要：
本试验旨在研究日粮中添加裂殖壶菌粉(以下简称"SL粉")对鸡蛋品质、n-3多不饱和脂肪酸(n-3PUFA)含量的影响。选用29周龄海兰褐商品蛋鸡288只,随机分为4个处理组,每组72只,设6个重复,每个重复12只。采用单因素试验设计,在玉米-豆粕型日粮基础上添加0.5%、1.5%和2.5%SL粉。试验期6周,在试验的第0、9、15、28、42天采集鸡蛋样品,测定鸡蛋蛋品质与蛋黄中n-3PUFA含量。结果表明:与对照组比较,饲粮中添加SL粉能加深蛋黄颜色,其中1.5%SL粉组蛋黄颜色显著高于其他各组(P<0.05),未见显著影响其他蛋品质(P>0.05);SL粉对蛋黄α-亚麻酸(ALA)含量无影响(P>0.05);SL粉提高了蛋黄中DHA、EPA含量(P<0.05),在试验第15天时,各处理组蛋黄DHA含量均达最大,28 d后达到稳定,且1.5%SL粉组蛋黄DHA含量与2.5%SL粉组差异不显著(P>0.05)。结果显示,SL粉可提高蛋黄中n-3 PUFA含量,SL粉在蛋鸡中最适添加剂量为1.5%,饲喂SL粉15 d时鸡蛋中DHA富集量最大,同时为DHA保健鸡蛋的规模化生产提供数据支持。
译 名：
Effect of Schizochytrium limacinum on Egg Quality and Content of n-3PUFA in Egg Yolk
作 者：
CHEN Xiu-li;LI Lian-bin;YUE Hong-yuan;SONG Dan;WU Shu-geng;Feed Research Institute,The Chinese Academy of Agricultural Sciences,Key Laboratory of Feed Biotechnology of Mininstry of Agriculture;College of Animal Science and Technology,Northwest A & F University;
关键词：
Schizochytrium limacinum;;egg quality;;n-3 unsaturated fatty acids
摘 要：
This study was conducted to evaluate the effects of dietary supplementation of Schizochytrium limacinum(SL)on egg quality and n-3 unsaturated fatty acids(n-3PUFA) in egg yolk. Two hundred and eighty-eight, 29 weeks old Hy Line Brown hens were fed with one of four maize-soybean meal-based diets: basal diet(control group) diet basal plus 0.5%, 1.5% and 2.5% SL respectively. Five eggs of each repeat were collected on 0, 9, 15, 28 and 42 d of the experimental period. The content of n-3PUFA in egg yolk and egg quality were analyzed. Results show that compared with the control group, there were no effects of SL on egg quality and the contens of ALA( P>0.05). SL increased egg color and the contens of DHA and EPA in egg yolk(P<0.05). The content of yolk color in 1.5% SL were significantly higher than that of other groups. On 15 d, the content of DHA and EPA in egg yolk of each group reached the maximum then became stable. Additionally, the content of DHA in 1.5% SL group and 2.5% SL group were not different on 42 d(P>0.05). In conclusion, the components of n-3 unsaturated fatty acids in egg yolk could be altered by addition of SL. The optimum level of SL was 1.5% and the content of DHA reached the maximum on 15 d. This results provides data to support the production of eggs riched DHA.
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