苜蓿草粉对产蛋鸡生产性能的影响及其机理研究
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摘要
选择健康35周龄新罗曼商品代蛋鸡768只，采用2×4因子试验设计，随机分为8个处理组，每组3个重复，每个重复32只，分别在饲粮中添加0%、3%、5%、7%的苜蓿草粉和1.6%和2.4%的油脂，试验期60d，观测紫花苜蓿草粉和油脂对产蛋鸡生产性能、蛋品质及蛋黄颜色的影响。结果表明，添加苜蓿草粉和油脂后：（1）对产蛋率、采食量、蛋重、料蛋比等项生产性能指标均无显著影响（P＞0.05），且饲粮中以５%草粉添加量最为适宜。（2）蛋形指数、蛋黄指数、蛋壳相对重均无显著差异（P＞0.05），但蛋壳厚度、哈夫单位有较大增加（P＜0.05），其中苜蓿草粉对产蛋鸡蛋品质的影响优于油脂（P＞0.05）。（3）添加苜蓿草粉组的蛋黄颜色均极显著高于不添加组（P＜0.01），且随着添加量的增加，蛋黄颜色呈上升趋势；随着试验时间推移，到30ｄ时蛋黄颜色趋于稳定。但油脂对蛋黄颜色无显著影响（P＞0.05）。（4）添加苜蓿草粉和油脂后，对蛋黄相对重无显著影响（P＞0.05）；蛋黄重有显著增加，其中低油脂组中7%草粉添加量蛋黄重极显著高于不添加组（P＜0.01），各组之间差异不显著；高油脂组中各组之间无显著差异；每克蛋黄胆固醇含量有较大降低，各草粉试验组较不添加组极显著降低每克蛋黄中胆固醇含量（P＜0.01）；每枚蛋中胆固醇含量有显著降低，其中高油脂组中5%和7%草粉添加组蛋黄重极显著高于不添加组（P＜0.01），各添加组之间差异不显著。二者的交互作用中，苜蓿水平对鸡蛋中胆固醇的影响高于油脂水平。（5）随着苜蓿草粉添加水平的增加，每克蛋黄中胆固醇含量和鸡蛋中胆固醇含量逐渐降低，每克蛋黄中胆固醇含量在前30d下降得较快，随后慢慢降低，试验至45d时趋于平稳。（6）添加苜蓿草粉和油脂后，随着草粉添加量的增加，
血清胆固醇（TC）、甘油三酯（TG）、低密度脂蛋白胆固醇（LDL-CHO）逐渐下降。7%草粉添加组极显著降低了血清胆固醇（TC）水平（P＜0.01），油脂对胆固醇水平无显著影响（P＞0.05），苜蓿源能显著降低了血清胆固醇（TC）水平（P＜0.05）；5%和7%草粉添加组显著降低了血清甘油三酯（TG）、血清低密度脂蛋白胆固醇（LDL-CHO）含量（P＜0.05），油脂对甘油三酯水平无显著影响（P＞0.05），苜蓿源能极显著降低了血清甘油三酯（TG）含量（P＜0.01）；7%草粉添加组显著提高了血清高密度脂蛋白胆固醇（HDL-CHO）水平（P＜0.05），油脂对高密度脂蛋白胆固醇水平无显著影响（P＞0.05），苜蓿源能显著提高高密度脂蛋白胆固醇含量。（7）添加苜蓿草粉和油脂后，随着草粉添加量的增加，血清FSH、LH、P4和E2均有不同程度的提高。5%草粉添加组能显著提高血清FSH、LH含量（P＜0.05），油脂源及其与苜蓿源的互作对无显著影响（P＞0.05），苜蓿源能极显著提高血清FSH、LH含量（P＜0.01）。苜蓿源和油脂源及其二者互作对P4和E2无显著影响（P＞0.05）。（8）添加苜蓿草粉后，经济效益显著提高。
上述结果表明：在蛋鸡饲粮中添加苜蓿草粉后对生产性能、蛋品质无显著影响，但能在一定程度上改善蛋品质；随着苜蓿草粉添加量的增加，蛋黄颜色有极显著提高。结合生产实际，建议在产蛋鸡饲粮中添加5%的苜蓿草粉为宜。
An experiment was conducted using 768 New Lohmann Layers aged 35 weeks to study the effect of alfalfa meal on production performance, egg quality, egg yolk color, yolk cholesterol, content of lipid and hormone levels. Layers were randomly divided into eight treatments according to a 2×4 factorial arrangement, each treatment represented by three replicates of 32 birds each . Layers were fed corn-soybean based diet with 0%, 3%, 5%, 7% alfalfa meal and 1.6%, 2.4% fat during the phrase of 60 days. The results showed that：(1)Layers added alfalfa meal and fat had no significant difference of laying rate, average daily feed intake, egg weight and feed/egg ratio(P＞0.05)than that of no meal treatment. Alfalfa meal at 5% in diet was optimum according to the production performance of layers. (2)Addition of alfalfa meal and fat had no significant difference of egg shape index, egg yolk index, eggshell relative weight(P＞0.05). There were significant higher(P＜0.05) of eggshell thickness, haugh unit compared with that of no alfalfa meal. Effect of alfalfa meal on egg quality was better than that of fat(P＞0.05).(3)Egg yolk color added alfalfa meal was significant higher(P＜0.01)than that of no alfalfa meal and its color reached a steady level at the 30th day of experiment. Fat had no significant effect on egg yolk color(P＞0.05). (4)Layers added alfalfa meal and fat had no significant difference of yolk relative weight(P＞0.05)than that of no meal treatment. Yolk weight was increased according to the increasing of alfalfa meal additive, addition of alfalfa meal cholesterol concentration, Eggs given the diets at 7% diet extremely significantly increased(P＜0.01)in the low fat treatment, the others had no difference. Addition of alfalfa meal significantly decreased(P＜0.01)egg yolk added with alfalfa meal had a lower(P＜0.01)egg cholesterol concentration than those given no alfalfa meal diets. During the interaction, alfalfa source had more effect on egg yolk cholesterol concentration and egg cholesterol concentration that fat source.(5)Egg yolk cholesterol concentration and egg cholesterol concentration decreased with alfalfa meal increasing, egg yolk cholesterol concentration decreased sharply in the former 30d, then reached a steady
level at the 45th day of experiment. (6)Serum TC、TG、LDL had decreased compared with no alfalfa meal added treatment(P＜0.05)，(P＜0.01), serum HDL had increased compared with no alfalfa meal added treatment(P＜0.05).(7)Serum FSH、LH、P4、E2 had increased with the increasing of alfalfa meal. There were significant higher(P＜0.05) of FSH、LH compared with that of no alfalfa meal. Addition of alfalfa meal and fat had no significant difference of P4、E2(P＞0.05).(8)Economic profit of layers fed diets with alfalfa meal was improved significantly.
The research suggested that there were no significant difference of production performance, egg quality of layers, but it can improve the egg quality in some degree; Egg yolk color increased and egg yolk cholesterol decreased with the increasing of alfalfa meal and it was significant higher compared with that of no alfalfa meal addition treatment. Combined all index, it recommend that addition of alfalfa meal at 5% was optimum in layer diet.
血清胆固醇（TC）、甘油三酯（TG）、低密度脂蛋白胆固醇（LDL-CHO）逐渐下降。7%草粉添加组极显著降低了血清胆固醇（TC）水平（P＜0.01），油脂对胆固醇水平无显著影响（P＞0.05），苜蓿源能显著降低了血清胆固醇（TC）水平（P＜0.05）；5%和7%草粉添加组显著降低了血清甘油三酯（TG）、血清低密度脂蛋白胆固醇（LDL-CHO）含量（P＜0.05），油脂对甘油三酯水平无显著影响（P＞0.05），苜蓿源能极显著降低了血清甘油三酯（TG）含量（P＜0.01）；7%草粉添加组显著提高了血清高密度脂蛋白胆固醇（HDL-CHO）水平（P＜0.05），油脂对高密度脂蛋白胆固醇水平无显著影响（P＞0.05），苜蓿源能显著提高高密度脂蛋白胆固醇含量。（7）添加苜蓿草粉和油脂后，随着草粉添加量的增加，血清FSH、LH、P4和E2均有不同程度的提高。5%草粉添加组能显著提高血清FSH、LH含量（P＜0.05），油脂源及其与苜蓿源的互作对无显著影响（P＞0.05），苜蓿源能极显著提高血清FSH、LH含量（P＜0.01）。苜蓿源和油脂源及其二者互作对P4和E2无显著影响（P＞0.05）。（8）添加苜蓿草粉后，经济效益显著提高。
上述结果表明：在蛋鸡饲粮中添加苜蓿草粉后对生产性能、蛋品质无显著影响，但能在一定程度上改善蛋品质；随着苜蓿草粉添加量的增加，蛋黄颜色有极显著提高。结合生产实际，建议在产蛋鸡饲粮中添加5%的苜蓿草粉为宜。
An experiment was conducted using 768 New Lohmann Layers aged 35 weeks to study the effect of alfalfa meal on production performance, egg quality, egg yolk color, yolk cholesterol, content of lipid and hormone levels. Layers were randomly divided into eight treatments according to a 2×4 factorial arrangement, each treatment represented by three replicates of 32 birds each . Layers were fed corn-soybean based diet with 0%, 3%, 5%, 7% alfalfa meal and 1.6%, 2.4% fat during the phrase of 60 days. The results showed that：(1)Layers added alfalfa meal and fat had no significant difference of laying rate, average daily feed intake, egg weight and feed/egg ratio(P＞0.05)than that of no meal treatment. Alfalfa meal at 5% in diet was optimum according to the production performance of layers. (2)Addition of alfalfa meal and fat had no significant difference of egg shape index, egg yolk index, eggshell relative weight(P＞0.05). There were significant higher(P＜0.05) of eggshell thickness, haugh unit compared with that of no alfalfa meal. Effect of alfalfa meal on egg quality was better than that of fat(P＞0.05).(3)Egg yolk color added alfalfa meal was significant higher(P＜0.01)than that of no alfalfa meal and its color reached a steady level at the 30th day of experiment. Fat had no significant effect on egg yolk color(P＞0.05). (4)Layers added alfalfa meal and fat had no significant difference of yolk relative weight(P＞0.05)than that of no meal treatment. Yolk weight was increased according to the increasing of alfalfa meal additive, addition of alfalfa meal cholesterol concentration, Eggs given the diets at 7% diet extremely significantly increased(P＜0.01)in the low fat treatment, the others had no difference. Addition of alfalfa meal significantly decreased(P＜0.01)egg yolk added with alfalfa meal had a lower(P＜0.01)egg cholesterol concentration than those given no alfalfa meal diets. During the interaction, alfalfa source had more effect on egg yolk cholesterol concentration and egg cholesterol concentration that fat source.(5)Egg yolk cholesterol concentration and egg cholesterol concentration decreased with alfalfa meal increasing, egg yolk cholesterol concentration decreased sharply in the former 30d, then reached a steady
level at the 45th day of experiment. (6)Serum TC、TG、LDL had decreased compared with no alfalfa meal added treatment(P＜0.05)，(P＜0.01), serum HDL had increased compared with no alfalfa meal added treatment(P＜0.05).(7)Serum FSH、LH、P4、E2 had increased with the increasing of alfalfa meal. There were significant higher(P＜0.05) of FSH、LH compared with that of no alfalfa meal. Addition of alfalfa meal and fat had no significant difference of P4、E2(P＞0.05).(8)Economic profit of layers fed diets with alfalfa meal was improved significantly.
The research suggested that there were no significant difference of production performance, egg quality of layers, but it can improve the egg quality in some degree; Egg yolk color increased and egg yolk cholesterol decreased with the increasing of alfalfa meal and it was significant higher compared with that of no alfalfa meal addition treatment. Combined all index, it recommend that addition of alfalfa meal at 5% was optimum in layer diet.
引文
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