不同形式铁对鸡蛋铁含量及相关生化指标的影响

选 375日龄健康的罗曼蛋鸡 6 4 5羽 ,随机分为 5个处理 ,每组设 3个重复 ,每 1重复 4 3羽。对照组基础日粮添加 80mg/kg铁 (硫酸亚铁 ) ,4个试验组分别添加 80mg/kg铁 (甘氨酸铁 )、16 0mg/kg铁 (甘氨酸铁 )、6 0 0mg/kg铁 (硫酸亚铁 )、80mg/kg铁 (纳米硫酸亚铁 )。试验期为 70d ,研究日粮中不同形式铁对鸡蛋含铁量及相关血清指标的影响。结果表明 ,各试验组与对照组相比 ,蛋黄中铁的含量分别提高 6 .10 % ,4 1.79% ,4 6 .2 0 %和 4 3.95 % ,蛋清中铁的含量分别提高 4 1.90 % ,2 0 .75 % ,5 .0 0 %和 72 .0 1%。血清中琥珀酸脱氢酶、过氧化氢酶和转铁蛋白都有不同程度的提高。

Effect of Different Iron Sources on Iron Content of Egg and Relative Serum Biochemical Index

In this research, 645 healthy Roman laying hens of 375 days of age were randomly divided into five groups, each included three replicates of 43 layers. The layers were given a basal corn-soybean meal diet supplemented with different iron sources for seventy days, and control diet was supplemented with 80 mg/kg Fe (FeSO 4), test diets were supplemented with 80 mg/kg Fe (Glycine-iron), or 160 mg/kg Fe (Glycine-iron), or 600 mg/kg Fe (FeSO 4), or 80 (mg/kg) Fe (nanometer FeSO 4). Effects of different iron on Roman hens' egg iron content and correlative serum biochemical index were studied in this way. The results showed that compared with control test diets improved the iron level in egg by 6.10% (P>0.05), 43.95% (P<0.05), 41.79% (P<0.01), 46.20% (P<0.01) in yolk respectively; (41.90% )(P<0.05), 20.75% (P>0.05), 5.00% (P>0.05), 72.01% (P<0.01) in protein respectively.