日粮添加绿茶末对罗曼蛋鸡生产性能、血浆生化指标以及蛋黄胆固醇含量的影响

发布时间：2018-06-01 05:39

本文选题：蛋鸡 + 绿茶末　；参考：《中国家禽》2017年14期

【摘要】：试验旨在研究不同比例的绿茶末对蛋鸡生长性能、血浆生化以及蛋黄胆固醇含量的影响,并确定绿茶末的适宜添加量。试验采用单因子完全随机设计,共选取640只39周龄健康罗曼蛋鸡,按产蛋率无差异原则随机分为4个处理,每个处理8个重复,每个重复20只鸡,分别饲喂含0、0.5%、1%、2%绿茶末的日粮,试验期为49 d。结果显示:添加0.5%绿茶末对试验鸡生产性能无影响;与未添加组相比,1%和2%添加组产蛋率均极显著降低(P0.01),2%添加组采食量极显著降低(P0.01),蛋重显著降低(P0.05)。1%和2%添加组死亡率提高;绿茶末的添加对于血浆甘油三酯、胆固醇、高密度脂蛋白水平均没有显著影响(P0.05),添加0.5%和1%绿茶末可显著降低鸡蛋胆固醇含量(P0.05)。研究表明:饲粮添加0.5%绿茶末不影响蛋鸡生产性能和血浆生化指标,能显著降低鸡蛋胆固醇含量。
[Abstract]:The experiment was designed to study the effects of different proportion of green tea on the growth performance, plasma biochemistry and the content of egg yolk cholesterol, and to determine the suitable amount of green tea. The experiment was designed by single factor complete random design. 640 39 weeks old healthy Roman laying hens were selected. According to the principle of no difference in egg production rate, 4 treatments were randomly divided into 8 treatments. Repeated 20 chickens were repeated to feed 0,0.5%, 1%, and 2% green tea respectively. The test period of 49 D. showed that the addition of 0.5% green tea had no effect on the performance of the experimental chickens, and the egg production rate of 1% and 2% groups decreased significantly (P0.01), and the feed intake of 2% added groups decreased significantly (P0.01), and the egg weight decreased significantly (P0.05). The mortality of the 1% and 2% addition groups was increased, and the addition of green tea had no significant influence on the levels of triglyceride, cholesterol and high density lipoprotein (P0.05). The addition of 0.5% and 1% green tea could significantly reduce the content of egg cholesterol (P0.05). The study showed that the addition of 0.5% green tea at the end of the diet did not affect the production performance and plasma biochemical indexes of the egg chickens. The cholesterol content of eggs is reduced.
【作者单位】：四川农业大学动物营养研究所动物抗病营养教育部重点实验室;
【基金】：国家科技支撑计划项目(2014BAD13B04) 四川省科技支撑计划项目(2014NZ0043、2014NZ0002)
【分类号】：S831.5

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