饲粮中配合橡胶籽饼对蛋鸡蛋黄脂肪酸组成的影响

本试验通过在海兰褐蛋鸡饲粮中配合不同比例的橡胶籽饼,评价其对蛋黄脂肪酸组成及胆固醇含量的影响。选取72只25周龄的健康海兰褐蛋鸡,随机分成6个组,每组4个重复,每个重复3只鸡。对照组饲喂玉米-豆粕型基础饲粮,Ⅰ~Ⅴ组饲粮分别配合5.00%、10.00%、15.00%、20.00%和25.00%的橡胶籽饼。各组饲粮的营养水平一致。试验期6周。结果表明:饲粮中配合不同比例橡胶籽饼对蛋鸡蛋黄饱和脂肪酸(SFA)含量无显著影响(P0.05);但蛋黄亚油酸(LA)、α-亚麻酸(ALA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)含量随饲粮橡胶籽饼配合比例的增加呈增加趋势,且各试验组蛋黄DHA含量与对照组相比差异显著(P0.05);随饲粮橡胶籽饼配合比例的增加,蛋黄总多不饱和脂肪酸(PUFA)、n-6 PUFA和n-3 PUFA含量呈增加趋势,n-6/n-3 PUFA呈降低趋势;各试验组蛋黄胆固醇含量与对照组相比差异不显著(P0.05),但均低于对照组。由此可见,饲粮中配合一定比例的橡胶籽饼能够获得较低的n-6/n-3PUFA,达到提高蛋黄总PUFA、n-6 PUFA和n-3 PUFA含量的效果。

Effects of Dietary Rubberseed Cake on Fatty Acid Composition in Yolk of Laying Hens

This study was conducted to evaluate the effects of rubberseed cake on the fatty acid composition and cholesterol content in yolk of Hy?Line Brown laying hens by formulated different proportions of rubberseed cake in their diets. Seventy two 25?week?old healthy Hy?Line Brown laying hens were randomly divided into 6 groups with 4 replicates per group and 3 hens per replicate. The laying hens in the control group were fed the corn?soybean meal basal diet, and the others in groups Ⅰ to Ⅴ were fed the formulated diets with 5. 00%, 10.00%, 15.00%, 20.00% and 25.00% rubberseed cake, respectively. All diets contained the same nutrition levels. The experiment lasted for 6 weeks. The results showed that different dietary rubberseed cake formulated proportions had no significant effect on saturated fatty acid ( SFA) content in yolk of laying hens ( P>0.05) , but the contents of linoleic acid ( LA) , α?linolenic acid ( ALA) , eicosapentaenoic acid ( EPA) and docosa?hexaenoic acid ( DHA) in yolk showed an increasing trend with the increase of dietary rubberseed cake formu?lated proportion, and the DHA content in yolk in all experimental groups had significant difference with that in the control group (P<0.05). The contents of total polyunsaturated fatty acids (PUFA), n?6 PUFA and n?3 PUFA in yolk showed an increasing trend with the increase of dietary rubberseed cake formulated proportion, but the ratio of n?6 PUFA to n?3 PUFA showed a decreasing trend. The cholesterol content in yolk in all experi?mental groups had no significant difference with that in the control group (P>0.05), but lower cholesterol content was detected in all experimental groups compared with the control group. The above findings indicate that different dietary rubberseed cake formulated proportions can obtain a lower ratio of n?6 PUFA to n?3 PUFA and achieve the desired results of improving the contents of total PUFA, n?3 PUFA and n?6 PUFA in yolk.