发酵杜仲叶粉对蛋鸡蛋、肉品质和风味及盲肠微生物的影响

发布时间：2018-05-01 00:29

本文选题：发酵杜仲叶粉 + 蛋鸡　；参考：《中国饲料》2017年06期

【摘要】：为研究发酵杜仲叶粉对蛋鸡蛋、肉品质和风味及盲肠微生物的影响,试验选取1800只、18周龄、健康、体重相近的京红蛋鸡,随机分为对照组和试验组2组,每组6个重复,每个重复150只鸡。对照组饲喂玉米豆粕型基础日粮,试验组在基础日粮中加入0.5%的发酵杜仲叶粉,试验周期75 d。试验结果表明:试验组相比对照组显著提高了鸡蛋中棕榈油酸、亚油酸、花生四烯酸组成比例,分别提高7.79%、16.54%、7.79%(P0.05);同时硬脂酸降低了16.12%(P0.05);胆固醇含量极显著降低了12.4%(P0.01)。试验组鸡肉中天门冬氨酸、苏氨酸、丝氨酸、丙氨酸、缬氨酸、亮氨酸、苯丙氨酸、赖氨酸、精氨酸、蛋氨酸、总鲜味氨基酸和总氨基酸显著高于对照组,分别提高10.42%、11.69%、9.15%、10.34%、14.94%、10.93%、11.18%、12.90%、9.40%、11.96%、7.14%和10.19%(P0.05),同时试验组组氨酸和色氨酸比对照组分别提高53.19%和27.50%(P0.01);试验组鸡肉中棕榈油硬脂酸、饱和脂肪酸和花生四烯酸极显著高于对照组,分别提高35.78%、18.26%、101.75%(P0.01)。试验组盲肠大肠杆菌数量比对照组显著下降5.52%(P0.05),乳酸菌比对照组提高了9.55%(P0.05)。综上所述,蛋鸡饲料中添加0.5%的发酵杜仲叶粉不仅改善了蛋鸡蛋、肉品质和风味,而且能够调节肠道健康。
[Abstract]:In order to study the effect of fermented Eucommia ulmoides leaves powder on egg, meat quality, flavor and cecal microorganism, 1800 healthy, healthy and similar weight Jinghong laying hens were selected and randomly divided into two groups: control group and experimental group, with 6 replicates in each group. Each repeats 150 chickens. The control group was fed corn-soybean meal basal diet and the experimental group was fed with 0.5% fermented Eucommia ulmoides leaf powder for 75 days. The results showed that the proportion of palmitic oil acid, linoleic acid and arachidonic acid in eggs in the test group was increased significantly, and the proportion of palmitic acid, linoleic acid and arachidonic acid in the control group was increased by 7.79% 16.54% and 7.79% P 0.05%, while stearic acid decreased 16.12% and P 0.05%, and the cholesterol content was significantly decreased by 12.4% (P 0.01). The levels of aspartic acid, threonine, serine, alanine, valine, leucine, phenylalanine, lysine, arginine, methionine, total fresh amino acid and total amino acid in the experimental group were significantly higher than those in the control group. 10. 42, 11.69 and 10. 94, and 10. 93 and 11. 18 and 12. 90, respectively. Histamine and tryptophan were increased by 53. 19% and 27. 50P0. 01, respectively. The contents of palm oil stearic acid, saturated arachidonic acid and arachidonic acid in the test group were significantly higher than those in the control group, and increased 35.7818.2618.101.75p 0.01, respectively. The number of Escherichia coli in the cecum in the experimental group was significantly lower than that in the control group (5.52%), and the lactic acid bacteria (Lactic acid bacteria) was increased by 9.55% (P 0.05) than that in the control group. To sum up, adding 0.5% fermented Eucommia ulmoides leaf powder into the feed of laying hens not only improved egg, meat quality and flavor, but also regulated intestinal health.
【作者单位】：山西大禹生物工程股份有限公司;太原理工大学化学工程学院;三门峡康裕养殖有限公司;
【基金】：山西省重点研发计划(201603D221026-3)
【分类号】：S831.5

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