关键词: 桑叶粉, 鸡蛋, 物理指标, 胆固醇含量

Abstract: 5% mulberry leaf powder was added to the basic diet of laying hens to analyze its effect on egg physical indexes and cholesterol content, providing data reference for optimizing Ankang mulberry leaf egg physical indexes. The instruments were used to detect the egg shape, eggshell strength, eggshell thickness, eggshell color, yolk color, egg weight and eggshell weight of eggs, and colorimetry was used to determine the cholesterol content of egg yolk. The results showed that the egg shape index of laying hens fed with 5% mulberry leaf powder was changed compared with that of ordinary eggs, but the difference was not significant; there was no difference in eggshell color between the groups, and the eggshell color uniformity was good; the eggshell strength and yolk color depth of mulberry leaf eggs were significantly higher than those of common eggs （P<0.05）; the ratio of eggshell weight to egg weight of mulberry leaf eggs （11.61%） was higher than that of common eggs （11.30%）, and the difference was not significant （P>0.05）; the eggshell thickness of mulberry leaf eggs was significantly higher than that of common eggs（P<0.01）; there was no significant difference in cholesterol content between mulberry leaf eggs and common eggs, but the cholesterol content of mulberry leaf eggs was lower than that of common eggs. From the taste, the eggs added with mulberry leaf powder had no fishy smell, and had the scent of mulberry leaves, which met the requirements of modern people for food.

Key words: mulberry leaves powder, egg, physical index, cholesterol content