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当前位置: 首页 > 文章 > 膨化大豆代替豆粕对鸡蛋营养指标和蛋品质的影响 饲料工业 2019 (3) 39-43
Position: Home > Articles > Effects of extruded soybean substitution for soybean meal on nutritional indicator of eggs and egg quality of laying hens Feed Industry 2019 (3) 39-43

膨化大豆代替豆粕对鸡蛋营养指标和蛋品质的影响

作  者：
王娇;李军国;谷旭;于治芹;董颖超;吴志勇;刘钧;蒋万春
单  位：
邯郸市畜牧技术推广站;河北工程大学生命科学与食品工程学院;农业部饲料生物技术重点实验室;中国农业科学院饲料研究所;北京市饲料监察所
关键词：
膨化大豆;蛋鸡;生产性能;营养指标;蛋品质
摘  要：
试验旨在研究膨化大豆代替不同比例的豆粕对鸡蛋营养指标和蛋品质的影响。试验选用34周龄的农大3号蛋鸡300只,随机分成5组,每个处理4个重复,每个重复15只鸡。对照组饲喂玉米-豆粕型基础日粮(A组),试验组采用膨化大豆分别替代20%、30%、40%、50%的豆粕,分别设为B、C、D组和E组。试验期为8周。结果表明:①膨化大豆替代不同比例的豆粕对鸡蛋中的水分、能量、蛋白质、脂肪、碳水化合物、钠、胆固醇和卵磷脂含量均无显著性影响(P>0.05),其中鸡蛋中卵磷脂含量随膨化大豆代替豆粕比例的增加而逐渐增加。②膨化大豆替代不同比例的豆粕对蛋壳强度、蛋壳厚度和蛋黄比率均无显著影响(P>0.05)。随着膨化大豆代替豆粕比例的增加,鸡蛋的平均蛋重、哈氏单位及蛋黄的亮度值和黄度值均有所增加(P<0.05),而红度值呈降低的趋势(P<0.05)。结果显示:随着膨化大豆代替豆粕比例的增加,在一定程度上,能够提高鸡蛋的营养指标,改善蛋品质和蛋黄颜色。
译  名：
Effects of extruded soybean substitution for soybean meal on nutritional indicator of eggs and egg quality of laying hens
作  者：
Wang Jiao;Li Junguo;Gu Xu;Yu Zhiqin;Dong Yingchao;Wu Zhiyong;Liu Jun;Jiang Wanchun;
单  位：
Wang Jiao%Li Junguo%Gu Xu%Yu Zhiqin%Dong Yingchao%Wu Zhiyong%Liu Jun%Jiang Wanchun
关键词：
extruded soybean;;laying hens;;production performance;;nutritional indicator;;egg quality
摘  要：
This experiment was conducted to investigate the effects of extruded soybean substitution forsoybean meal on nutritional indicator of eggs and egg quality of laying hens. A total of 300 34-week-oldNongda No. 3 laying hens were selected and randomized into 5 groups with 4 replicates per groups and 15 laying hens per replicate. The basal diet was corn-soybean meal diet in the control group, while thesoybean meal was replaced by 20%, 30%, 40% and 50% extruded soybean in the experimental groups.The feeding experiment lasted for 8 weeks. The results showed as follows:① There was no significant ef-fect on moisture, energy, protein, fat, carbohydrates, sodium, cholesterol and lecithin content of egg bysubstituting different proportion of extruded soybean for soybean meal(P>0.05), with the extruded soy-bean substitution for soybean meal increased, the lecithin content of egg was increased.② There was nosignificant effect on eggshell strength, eggshell thickness and yolk ratio in eggs by subtitution for soy-bean meal(P>0.05). With the extruded soybean substitution for soybean meal increased,the average egg weight, the haugh unit, the L value and the b val-ue were increased(P<0.05), but the a value wasdecreased(P<0.05). It is concluded that increas-ing the ratio of extruded soybean to soybean mealcan partly improve the nutrition index of eggs, theegg quality and egg color of laying hens.

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