酵母硒对绿壳蛋鸡生产性能、蛋品质、抗氧化能力及蛋黄硒含量的影响

试验选用270只44周龄健康江西东乡黑羽绿壳蛋鸡,随机分成3组,每组5个重复,每个重复18只鸡,采用单因子完全随机试验设计,1组为对照组,2、3组在饲喂相同基础日粮基础上分别以酵母硒形式添加Se 0、0.25、0.50 mg/kg,预试期7 d,正试期28 d。结果表明,在基础日粮中添加0.25、0.50 mg/kg对平均蛋重、产蛋率、合格蛋率、料蛋比和死淘率均无显著影响(P>0.05),可极显著减缓蛋在贮存过程中蛋白质品质的下降(P<0.01),极显著升高蛋黄中硒的含量(P<0.01);显著或极显著提高蛋鸡血清总超氧化物歧化酶、谷胱甘肽过氧化物酶活性(P<0.05或P<0.01)和总抗氧化能力(P<0.01),极显著降低血清丙二醛含量(P<0.01)。综合考虑,基础日粮中酵母硒的适宜添加量为0.25 mg/kg。

Effects of selenium yeast on laying performance,eggshell quality, antioxidant capacity and selenium content in eggs of green shell laying hens

In the experiment,270 healthy 44-week-old green shell laying hens were randomly divided into 3 groups with 5 replicates of 18 each.The laying hens in groups 1,2,3 were fed basal diet added selenium(Se)0,0.25 mg/kg and 0.50 mg/kg in the form of selenium yeast(SY) for 35 days,respectively.The results showed as follows:no significant effects on average egg weight,laying rate,qualified egg rate,feed/egg ratio and mortality in 2 and 3 group(P > 0.05),but significantly delayed the decline of Haugh unit during storage(P < 0.01),and significantly increased the content of yolk selenium(P < 0.01);significantly increased T-SOD and GSH-Px activity(P < 0.05 or P < 0.01) and T-AOC(P < 0.01) in serum,while extremely significantly reduced MDA content(P < 0.01).It was concluded that the optimal adding level of Se was 0.25 mg/kg in the form of SY.