日粮中添加紫苏籽对鸡蛋黄多不饱和脂肪酸含量影响的研究

玉米 豆粕型蛋鸡日粮中分别加入 8% ,1 2 % ,1 6 % ,2 0 %的紫苏 ,研究鸡蛋黄多不饱和脂肪酸 (PUFA)的含量及其比例变化 ,分析蛋黄胆固醇含量。结果表明 :添加 8% ,1 2 % ,1 6% ,2 0 %的紫苏 ,蛋黄PUFA由添加前的 1 7 0 3 %分别提高到 2 0 42 % ,2 3 61 % ,2 4 0 7% ,2 4 62 % ,添加 1 2 % ,1 6 % ,2 0 %紫苏组与对照组间差异极显著 (P <0 0 1 )。蛋黄脂肪中ω - 3含量分别提高到 6 88% ,8 72 % ,9 86%和 9 95 % ,添加组与对照组 (1 1 2 % )相比差异极显著 (P <0 0 1 )。每枚鸡蛋中ω - 3的绝对含量由添加前的 52 83mg增加到 2 99 82 ,394 89,436 77,452 97mg。ω - 6/ω - 3的比例由添加前的 1 3 0 7,分别降到 1 98,1 67,1 44,1 47。PUFA/SFA (饱和脂肪酸 )由对照组的 0 38升高到 0 68(2 0 %组 )。蛋黄胆固醇含量无明显变化。紫苏可提高PUFA、ω - 3含量 ,改善ω - 6/ω - 3和PUFA/SFA的比例 ,降低生产成本 ,因此建议在饲粮中添加 1 6 %紫苏。

Effects of perilla frutescens in diet of laying hens on polyunsaturated fatty acid (PUFA) in egg yolk

In this experiment,8%,12%,16% and 20% perilla frutescens were added to cornsoybean diet of laying hens and the contents of polyunsaturated fatty acid (PUFA) and their ratios in egg yolk were analysed.The results showed that the concents of PUFA increased to 20 42%,23 61%,24 07% and 24 62% in 8%,12%,16% and 20% suplementary groups respectively in contrast to 17 03%(in control group).The content of ω-3 fatty acid in yolk increased to 6 88%,8 72%,9 86% and 9 95% in the correspondent groups,significant higher than in the control group(1 21%, P<0 01) .Absolute contents of ω-3 were 299 82,394 89,436 77 and 452 97mg in contrast to (52 83mg) before the treatment .The ratios of ω-6/ ω-3 were decreased to 1 98,1 67,1 44 and 1 47 compared to the level of 13 07 before the treatment.The ratio of PUFA/SFA(saturated fatty acid) rose to 0 68 from 0 38 in control group(20%).There was no significant difference in the total cholesterol (TCH).It is suggested that 16% perilla frutescens could be supplemented in the diet in order to increase the content of PUFA and ω-3 fatty acid,improve the ratio of ω-6 to ω-3 and PUFA to SFA,and decrease TCH and the cost.