苜蓿皂甙对蛋品质及胆固醇含量的影响

发布时间：2019-04-11 07:06

【摘要】：本试验以海兰褐蛋鸡为研究对象,探索苜蓿皂苷对蛋品质及胆固醇含量的影响。将480只23周龄海兰褐蛋鸡随机分为8组,每组5个重复进行试验,对照组(基础日粮),苜蓿草粉组(5%苜蓿草粉),处理I~VI组在基础日粮中分别添加500,1 000,1 500,2 000,2 500,3 000mg·kg-1苜蓿皂甙(总甙含量34%),于试验第1,15,30,45天时测定蛋重、蛋形指数、蛋壳厚度、蛋壳相对重、蛋黄指数、蛋黄颜色和蛋黄胆固醇含量。结果表明:苜蓿皂甙和苜蓿草粉对常规蛋品指标无显著影响;苜蓿草粉对蛋黄颜色有明显提高作用(P0.05),皂甙处理组蛋黄颜色较对照组有所降低。苜蓿草粉处理下蛋黄颜色均高于对照组和处理组,且在15天和45天时显著高于所有处理组;苜蓿皂甙对蛋黄胆固醇浓度和鸡蛋胆固醇含量无显著影响;但是,在15,30和45天时,处理组与苜蓿草粉组的蛋黄胆固醇浓度较对照组有所降低但差异不显著,在15天和45天时,处理组与苜蓿草粉组的鸡蛋胆固醇浓度较对照组有所降低但不显著。因此苜蓿皂甙对常规蛋品指标没有影响,对降低鸡蛋中胆固醇浓度与胆固醇含量没有显著作用。
[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.
【作者单位】：河南农业大学牧医工程学院;
【基金】：国家牧草产业技术体系建设专项基金(CARS-35-20)资助
【分类号】：S831.5

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