茶多酚对蛋鸡生产性能、脂类代谢及蛋品品质的影响

doi:10.13305/j.cnki.jts.2004.02.012

茶叶科学 ›› 2004, Vol. 24 ›› Issue (2): 135-140.doi: 10.13305/j.cnki.jts.2004.02.012

茶多酚对蛋鸡生产性能、脂类代谢及蛋品品质的影响

楼洪兴^{1, 2}, 林智², 王友明³, 卢福庄¹, 谭俊峰², 尹军峰², 杨钟鸣²

1. 浙江省农业科学院,浙江杭州 310021;
2. 中国农业科学院茶叶研究所,农业部茶叶化学工程重点实验室,浙江杭州 310008;
3. 浙江大学饲料科学研究所,浙江杭州 310029

收稿日期:2004-02-03 修回日期:2004-04-28 出版日期:2004-06-25 发布日期:2019-09-16
作者简介:楼洪兴（1959— ）,男,副研究员,主要从事动物营养与饲料添加剂研究,E-mail: kyczhs@zaas.org
基金资助:
浙江省省长专项基金项目

Effect of Dietary Tea Polyphenols on Performances, Lipid Metabolism and Egg Quality of Laying Hens

LOU Hong-xing^{1, 2}, LIN Zi², WANG You-ming³, LU Fu-zhuang¹, TANG Jun-feng², YING Jun-feng², YANG Zhong-ming³

1.Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2.Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
3. Feed Research Institute,Zhejiang University, Hangzhou 310029, China

Received:2004-02-03 Revised:2004-04-28 Online:2004-06-25 Published:2019-09-16

摘要/Abstract

摘要： 本研究进行了两次饲养试验。试验一选用225羽37周龄罗曼蛋鸡随机分为5个处理,在试验基础日粮中分别添加0%、0.05%、0.1%、0.2%、0.4%茶多酚（纯度40%）,试验期59天;试验二选用600羽51周龄罗曼蛋鸡随机分为4个处理,分别在试验基础日粮中添加0%、0.025%、0.055%、0.1%茶多酚（纯度40%）,试验为期8周。探讨了茶多酚对蛋鸡生产性能、脂类代谢、蛋品质量的影响。结果表明：（1）日粮中添加不同剂量茶多酚对蛋鸡产蛋率和饲料利用率有一定的改善,但未见随茶多酚添加水平的升高而提高的趋势。（2）日粮中添加0.1%茶多酚可提高蛋黄中V_E58.99%、V_A20.96%,添加0.025%茶多酚降低蛋黄中胆固醇35.28%,茶多酚对全蛋中含硫氨基酸有增高趋势,重金属指标符合无公害鸡蛋要求;产蛋后期日粮中添加0.025%~0.1%茶多酚可降低破软蛋率31.59%~47.09%。（3）日粮中添加0.4%茶多酚分别降低46周龄蛋鸡血清总胆固醇19.65%、甘油三酯19.99%、低密度脂蛋白7.69%,提高高密度脂蛋白45.35%;但添加0.025%~0.1%茶多酚对59周龄蛋鸡血脂指标未见显著影响。

关键词: 茶多酚, 生产性能, 脂类代谢, 蛋品品质, 蛋鸡

Abstract: There were two feeding trials in this research. 225 37-week-old Lohamann laying hens were randomly divided into five treatments for trial one,fed a basal diet supplemented with 0, 0.05, 0.1, 0.2, 0.4 percentage tea polyphenols(TP) for a period of 59 days, respectively.600 51-week-old Lohamann laying hens were randomly divided into four treatments for trial two, fed a basal diet added with 0, 0.025, 0.05, 0.1 percentage TP for a period of 8 weeks, respectively. Dietary effects of TP supplementation on performance, lipid metabolism and egg quality were investigated in laying hens. The results showed that: (1) Egg production and feed conversion efficiency were improved to a certain extent by supplementing TP, but they were not improved with the increasing levels of added TP. (2) The addition of 0.1% TP in diet increased egg yolk VE and VA concentration by 58.99% and 20.96%, respectively. And TP was tended to increase whole egg amino acid levels containing S. The supplementation of 0.025%—0.1% TP in diet of layers at later period decreased broken and soft-shelled egg rates by 31.59%—47.09%. (3) The addition of 0.4% TP in diet decreased total cholesterol (TCH), triglyceride(TG), LDL-C contents of layer serum with 46 week old by 19.65%, 19.99% and 7.69%, respectively, and increased HDL-C by 45.35%. No significant change of 0.025%—0.1% TP supplementation on serum lipid levels was found in layers with 59βw old.

Key words: Tea polyphenols, Performances, Lipid metabolism, Egg quality, Laying hens

中图分类号:

TS272
S831

楼洪兴, 林智, 王友明, 卢福庄, 谭俊峰, 尹军峰, 杨钟鸣. 茶多酚对蛋鸡生产性能、脂类代谢及蛋品品质的影响[J]. 茶叶科学, 2004, 24(2): 135-140. doi: 10.13305/j.cnki.jts.2004.02.012.

LOU Hong-xing, LIN Zi, WANG You-ming, LU Fu-zhuang, TANG Jun-feng, YING Jun-feng, YANG Zhong-ming. Effect of Dietary Tea Polyphenols on Performances, Lipid Metabolism and Egg Quality of Laying Hens[J]. Journal of Tea Science, 2004, 24(2): 135-140. doi: 10.13305/j.cnki.jts.2004.02.012.

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茶多酚对蛋鸡生产性能、脂类代谢及蛋品品质的影响

Effect of Dietary Tea Polyphenols on Performances, Lipid Metabolism and Egg Quality of Laying Hens

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