【摘要】：本試驗以海蘭褐蛋雞為研究對象,探索苜蓿皂苷對蛋品質(zhì)及膽固醇含量的影響。將480只23周齡海蘭褐蛋雞隨機分為8組,每組5個重復(fù)進(jìn)行試驗,對照組(基礎(chǔ)日糧),苜蓿草粉組(5%苜蓿草粉),處理I~VI組在基礎(chǔ)日糧中分別添加500,1 000,1 500,2 000,2 500,3 000mg·kg-1苜蓿皂甙(總甙含量34%),于試驗第1,15,30,45天時測定蛋重、蛋形指數(shù)、蛋殼厚度、蛋殼相對重、蛋黃指數(shù)、蛋黃顏色和蛋黃膽固醇含量。結(jié)果表明:苜蓿皂甙和苜蓿草粉對常規(guī)蛋品指標(biāo)無顯著影響;苜蓿草粉對蛋黃顏色有明顯提高作用(P0.05),皂甙處理組蛋黃顏色較對照組有所降低。苜蓿草粉處理下蛋黃顏色均高于對照組和處理組,且在15天和45天時顯著高于所有處理組;苜蓿皂甙對蛋黃膽固醇濃度和雞蛋膽固醇含量無顯著影響;但是,在15,30和45天時,處理組與苜蓿草粉組的蛋黃膽固醇濃度較對照組有所降低但差異不顯著,在15天和45天時,處理組與苜蓿草粉組的雞蛋膽固醇濃度較對照組有所降低但不顯著。因此苜蓿皂甙對常規(guī)蛋品指標(biāo)沒有影響,對降低雞蛋中膽固醇濃度與膽固醇含量沒有顯著作用。
[Abstract]:In this experiment, the effects of alfalfa saponins on egg quality and cholesterol content were studied. 480 23-week-old Hailan brown laying hens were randomly divided into 8 groups, each group was divided into 8 groups: control group (basal diet), alfalfa powder group (5% alfalfa powder), control group (basal diet) and alfalfa powder group (5% alfalfa powder). The basal diet of I~VI group was supplemented with 500, 1 000, 1 500, 2 000, 2 500, 3 000mg kg-1 alfalfa saponins (total glycoside content 34%). The egg weight, egg shape index, egg shell thickness, egg shell relative weight and yolk index were measured at 1,15,30 and 45 days after the experiment, and the egg weight, egg shape index, egg shell thickness, egg shell relative weight, egg yolk index were measured at 1, 15, 30, 45 days after treatment. Yolk color and yolk cholesterol content. The results showed that alfalfa saponins and alfalfa powder had no significant effect on routine egg quality, but alfalfa powder had significant effect on egg yolk color (P0.05), and the yolk color of saponins treated group was lower than that of control group. The yolk color of alfalfa powder treatment was higher than that of control group and treatment group, and significantly higher than that of all treatments on 15 days and 45 days, while alfalfa saponins had no significant effect on egg yolk cholesterol concentration and egg cholesterol content. However, on the 15th, 30th and 45th day, the egg yolk cholesterol concentration of the treatment group and alfalfa meal group was lower than that of the control group, but the difference was not significant, at the 15th day and the 45th day, The egg cholesterol concentration in the treatment group and alfalfa powder group was lower than that in the control group, but not significant. Therefore, alfalfa saponins have no effect on conventional egg products, and have no significant effect on reducing cholesterol concentration and cholesterol content in eggs.
【作者單位】： 河南農(nóng)業(yè)大學(xué)牧醫(yī)工程學(xué)院;
【基金】：國家牧草產(chǎn)業(yè)技術(shù)體系建設(shè)專項基金(CARS-35-20)資助
【分類號】：S831.5

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