辣椒碱对蛋鸡生产性能、蛋品质以及抗氧化能力的影响

doi:10.14088/j.cnki.issn0439-8114.2020.12.028

摘要/Abstract

摘要： 选用40周龄海兰褐蛋鸡720只,随机分为5组,对照组饲喂基础日粮,试验组在基础日粮中分别添加50 mg/kg（试验1组）、100 mg/kg（试验2组）、150 mg/kg（试验3组）、200 mg/kg（试验4组）辣椒碱,以研究辣椒碱对蛋鸡生产性能、蛋品质以及抗氧化能力的影响。结果表明,与对照组相比,试验1组和试验2组蛋鸡第8周平均日采食量显著提高（P<0.05）,产蛋率、平均蛋重、料蛋比无显著变化,但产蛋率均有所提高;试验1组第8周蛋黄颜色、蛋壳厚度显著升高（P<0.05）,试验2组第8周蛋壳厚度显著升高（P<0.05）;试验1组、试验2组第4周蛋黄胆固醇含量显著降低（P<0.05）,试验2组第8周胆固醇含量显著降低（P<0.05）,试验4组第8周蛋黄脂肪和胆固醇含量显著降低（P<0.05）;试验1组第4周和第8周蛋黄总超氧化物歧化酶（T-SOD）活性显著升高（P<0.05）,试验2组第8周血清T-SOD活性显著升高（P<0.05）,试验3组第8周蛋黄和血清丙二醛（MDA）含量显著降低（P<0.05）,血清T-SOD活性显著升高（P<0.05）,试验4组第8周蛋黄T-SOD活性显著升高（P<0.05）。饲粮中添加不同水平辣椒碱对蛋鸡生产性能和蛋品质指标有一定的改善效果,并且能提高鸡蛋的抗氧化能力。

关键词: 辣椒碱, 蛋鸡, 生产性能, 蛋品质, 抗氧化能力

Abstract: A total of 720 40-week-old Hyline Brown laying hens were randomly divided into 5 groups. The control group was fed a basal diet, and the experimental groups were fed the basal diet supplemented with 50 mg/kg （Group 1）, 100 mg/kg （Group 2）, 150 mg/kg （Group 3）, and 200 mg/kg （Group 4） capsaicin for 56 days, for investigating the effects of capsaicin on the production performance, egg quality and antioxidant capacity of laying hens. The results showed that compared with the control group, the average daily feed intake of laying hens in Group 1 and Group 2 was increased significantly in the 8th week （P<0.05）. The egg production rate, average egg weight, and feed-to-egg ratio did not change significantly, but the egg production rate had a certain improvement in the 8th week. The color of egg yolk and eggshell thickness in Group 1 were significantly increased in the 8th week （P<0.05）, and the eggshell thickness in Group 2 was significantly increased in the 8th week （P<0.05）. The yolk cholesterol content in Group 1 and Group 2 significantly decreased in the 4th week （P<0.05）, and cholesterol content in Group 2 was significantly decreased in the 8th week （P<0.05）. Yolk fat and cholesterol content were significantly decreased in Group 4 in the 8th week （P<0.05）. The activity of T-SOD in egg yolk in Group 1 was significantly increased in the 4th and 8th week （P<0.05）. The activity of serum T-SOD in Group 2 was significantly increased in the 8th week （P<0.05）. The content of yolk and serum MDA in Group 3 was significantly decreased in the 8th week （P<0.05）, and serum T-SOD activity was significantly increased （P<0.05）. T-SOD activity of egg yolk in Group 4 was significantly increased in the 8th week （P<0.05）. It is concluded that the addition of different levels of capsaicin in the diet slightly improved production performance and egg quality of laying hens. Moreover, it could improve the antioxidant capacity of laying hens.

Key words: capsaicin, laying hen, production performance, egg quality, antioxidant capacity

中图分类号:

S831.5

顾云锋, 周岩民, 陶正国, 程宗佳, 温超. 辣椒碱对蛋鸡生产性能、蛋品质以及抗氧化能力的影响[J]. 湖北农业科学, 2020, 59(12): 124-128.

GU Yun-feng, ZHOU Yan-min, TAO Zheng-guo, CHENG Zong-jia, WEN Chao. Effects of capsaicin on production performance, egg quality and antioxidant capacity of laying hens[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(12): 124-128.

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