日粮中添加迷迭香对高温季节不同存放时间鸡蛋品质及其抗氧化性的影响

发布时间：2018-07-10 12:17

本文选题：迷迭香 + 鸡蛋　；参考：《扬州大学学报(农业与生命科学版)》2017年01期

【摘要】：为探究饲粮中添加迷迭香草粉对高温季节不同存放时间鸡蛋品质及蛋内容物抗氧化性的影响,选取41周龄健康京粉Ⅰ号蛋鸡360只,随机分为4组,分别在饲粮中添加不同水平(0、0.3%、0.6%、0.9%)的迷迭香草粉。试验期为60d,试验结束当天,每组随机选取新鲜鸡蛋60枚,分别测定室温下存放1、15和25d的蛋品质及蛋黄、蛋清的抗氧化能力。结果表明:存放1、15d时,添加迷迭香组蛋黄颜色显著高于对照组;存放15d时,添加迷迭香组蛋白高度极显著高于对照组;存放25d时,0.6%迷迭香组蛋黄重、蛋白高度、哈氏单位均显著高于对照组。蛋黄抗氧化能力(AOC),存放1d的新鲜鸡蛋,0.6%迷迭香组显著高于对照组;存放15d时,0.3%、0.6%迷迭香组蛋清AOC显著高于对照组;存放25d时,0.9%迷迭香组蛋黄AOC显著高于对照组,0.6%迷迭香组蛋清AOC显著高于对照组。结果提示,在蛋鸡饲粮中添加0.6%迷迭香草粉能显著提高高温环境下鸡蛋的抗氧化能力和蛋品质。
[Abstract]:In order to investigate the effects of rosemary powder on egg quality and antioxidant properties of egg contents in high temperature season, 360 healthy Beijing flour No. 1 laying hens aged 41 weeks were randomly divided into 4 groups. The rosemary powder was added to the diet at different levels (0. 3% and 0. 6%). At the end of the experiment, 60 fresh eggs were randomly selected from each group. The egg quality and the antioxidant ability of egg yolk and egg white stored at room temperature for 15 and 25 days were measured respectively. The results showed that the color of egg yolk of rosemary group was significantly higher than that of control group, the histone height of rosemary group was significantly higher than that of control group after 15 days storage, and the egg yolk weight and protein height of rosemary group were 0.6% rosemary group after 25 days storage. Hardy units were significantly higher than those of the control group. The antioxidant capacity (AOC) of egg yolk was significantly higher in the fresh egg rosemary group (0.6% rosemary) stored for 1 day than that in the control group, and significantly higher in the egg white group (0.33% rosemary group) than in the control group (15 days after storage). The egg yolk AOC of 0.9% rosemary group was significantly higher than that of control group (0.6% rosemary group) after 25 days storage. The results showed that adding 0.6% rosemary powder into the diet of laying hens could significantly improve the antioxidant ability and egg quality of eggs under high temperature.
【作者单位】：扬州大学动物科学与技术学院;昆山市畜牧兽医站;
【基金】：“十二五”国家科技支撑计划项目(2014BAD13B02) 江苏省农业三新工程项目(SXGC[2015]327) 江苏省高校优势学科建设工程项目(PAPD) 苏州市农业科技支撑计划项目(SNG201407)
【分类号】：S831.5

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