日粮中添加微量组分对鸡蛋胆固醇的影响

将２１６只１０５周龄北京红鸡，随机分为６个处理，每处理６个重复，每重复６只鸡，试验为期４周。试验组日粮分别添加 １２５ ｍｇ／ｋｇ铜、５０ ｍｇ／ｋｇ大蒜素、１２５ ｍｇ／ｋｇ铜＋５０ ｍｇ／ｋｇ大蒜素、１ｍｇ／ｋｇ吡啶羧酸铬和５０ ｍｇ／ｋｇ壳聚糖，在一致背景下，探讨日粮中添加钢、大蒜素、吡啶羧酸铬及壳聚糖对鸡蛋胆固醇的影响。结果表．明：①日粮中添加铜和大蒜素，蛋黄胆固醇浓度（ｍｇ／ｇ蛋黄）分别下降６．７％（Ｐ＞０．０５）和１１．０％（Ｐ＜０．０５），鸡蛋胆固醇含量（ｍｇ／枚）分别降低１１．０％和９．１％（Ｐ＜０．０５）。②铜、大蒜素、有机铬、壳聚糖４种物质中，铜降低鸡蛋胆固醇含量的作用最显著。蛋鸡采食含铜１２５ ｍｇ／ｋｇ日粮４周，在不影响产蛋率的情况下显著降低了鸡蛋胆固醇含量。③铜和有机铬均极显著降低了蛋鸡血浆总胆固醇（ＰＭ０．０１）、ＬＤＬ－Ｃ（ＰＭ０．０１）水平，而且铜还显著升高了ＨＤＬ－Ｃ水平（Ｐ＜０．０５）。

Effects of dietary additives on egg yolk cholesterol content

A trail was conducted with a duration of four weeks to investigate the influences of dietary Cu (from CuSO4. 5H2O),garlic,Cr picolinate,chitosan on cholesterol content in the egg yolk. 216 Beijing Red laying hens of 105-week-age,were randomly divided into six group and was fed with 125 mg/kgCu, 50 mg/kg garlic, 125 mg/kg Cu 50 mg/kg garlic, 1 mg/kg Cr picolinate and 50 mg/kg chitosan respectively. Per group had six replicates,which consisted of six layers. The result suggested: 1. Egg yolk cholesterol concentration (mg/g egg yolk) were decreased by 6. 7 % (P>0. 05) and 11. 0% (P<0. 05) respectively by commercial diet supplemented with Cu and garlic. 2. The effect of dietary Cu's reducing egg yolk cholesterol content (mg/egg) is the most significant among four dietary supplementation (Cu,garlic,Cr picolinate and chitosan ). At the same time, the egg production was not influenced by supplementation of Cu. 3. Both plasma cholesterol contents and LDL-C level in layer were significantly decreased by dietary Cu and Cr picolinate respectively (P<0. 01). HDL-C level was increased significantly by adding dietary Cu.