Effects of Alfalfa Saponins on Performance and Egg Quality of Laying Hens

doi:10.11733/j.issn.1007-0435.2016.02.029

Acta Agrestia Sinica ›› 2016, Vol. 24 ›› Issue (2): 441-446.DOI: 10.11733/j.issn.1007-0435.2016.02.029

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Effects of Alfalfa Saponins on Performance and Egg Quality of Laying Hens

ZHANG Xian-lei, ZHAO Xiao-nan, LI Hai-yang, LI De-feng, WANG Cheng-zhang

College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan Province 450002, China

Received:2015-03-05 Revised:2015-10-19 Online:2016-04-15 Published:2016-06-06

苜蓿皂苷对蛋鸡生产性能和蛋品质的影响

张宪磊, 赵晓楠, 李海洋, 李德锋, 王成章

河南农业大学牧医工程学院, 河南郑州 450002

通讯作者: 王成章
作者简介:张宪磊(1986-),男,河南郑州人,硕士研究生,主要从事饲料开发与利用的研究,E-mail:zxianlei@163.com
基金资助:
国家牧草产业技术体系建设专项基金(CARS-35-20)资助

Abstract

Abstract:

The objective of the study was to evaluate the effects of alfalfa saponins on performance and egg quality of laying hens by adding cholesterol or cholesterol and different levels of alfalfa saponins in diets. A total of 200 Hy-Line Brown laying hens (66-week-old) were randomly assigned to five treatment groups, and fed on diets supplemented with 0 (control group, Ⅰ), 0.5% cholesterol(Ⅱ), 0.5% cholesterol with 120(Ⅲ), 0.5% cholesterol with 240(Ⅳ), 0.5% cholesterol with 480 mg·kg^-1(Ⅴ) alfalfa saponins (alfalfa saponins groups), respectively, for a 9-week experimental period. Each treatment had eight hens with five replicates. The result showed that the egg-laying rate and egg weight were improved and the feed conversion ratio was decreased by supplemented cholesterol or cholesterol and different level alfalfa saponins in diets. 0.5% cholesterol and 120 mg·kg^-1 alfalfa saponins group was the best. Addition of cholesterol in diets improved yolk weight and the color of egg yolk changed in each experimental group. The egg yolk color was significantly improved under 0.5% cholesterol with 240 mg·kg^-1 alfalfa saponins group and 0.5% cholesterol with 480 mg·kg^-1 alfalfa saponins group. The haugh unit of experimental groups were higher than that of the control group, and 0.5% cholesterol with 480 mg·kg^-1 alfalfa saponins group was the most significant. In conclusion, 0.5% cholesterol or 0.5% cholesterol with different level alfalfa saponins improve the production performance and egg quality of laying hens when it was added into the laying hens fodder.

Key words: Laying hen, Alfalfa saponins, Performance, Egg quality

摘要：

本文以460日龄的褐壳蛋鸡为试验对象,在蛋鸡饲粮中添加不同水平紫花苜蓿皂苷,研究其对蛋鸡生产性能和蛋品质的影响。试验将200只蛋鸡随机分为5个处理,分别饲喂基础日粮(Ⅰ),基础日粮+0.5%胆固醇(Ⅱ),基础日粮+0.5%胆固醇+120 mg·kg^-1苜蓿皂苷(Ⅲ),基础日粮+0.5%胆固醇+240 mg·kg^-1苜蓿皂苷(Ⅳ),基础日粮+0.5%胆固醇+480 mg·kg^-1苜蓿皂苷(Ⅴ),试验期为63 d。结果表明:在蛋鸡饲粮中添加胆固醇或胆固醇+不同水平的苜蓿皂苷均能改善其产蛋率、增加蛋重、降低料蛋比,其中0.5%胆固醇+120 mg·kg^-1组效果显著。添加胆固醇对蛋黄重改进作用较大;各试验组的蛋黄颜色都有改进,其中0.5%胆固醇+240 mg·kg^-1苜蓿皂苷组(Ⅳ)和0.5%胆固醇+480 mg·kg^-1苜蓿皂苷组(Ⅴ)的蛋黄颜色显著提高;各试验组的哈氏单位都较对照组高,其中0.5%胆固醇+480 mg·kg^-1组(Ⅴ)提高显著。综合认为,在蛋鸡饲粮中添加胆固醇或胆固醇+苜蓿皂苷有提高蛋鸡生产性能和蛋品质的作用。

关键词: 蛋鸡, 苜蓿皂苷, 生产性能, 蛋品质

CLC Number:

S831.5

ZHANG Xian-lei, ZHAO Xiao-nan, LI Hai-yang, LI De-feng, WANG Cheng-zhang. Effects of Alfalfa Saponins on Performance and Egg Quality of Laying Hens[J]. Acta Agrestia Sinica, 2016, 24(2): 441-446.

张宪磊, 赵晓楠, 李海洋, 李德锋, 王成章. 苜蓿皂苷对蛋鸡生产性能和蛋品质的影响[J]. 草地学报, 2016, 24(2): 441-446.

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Effects of Alfalfa Saponins on Performance and Egg Quality of Laying Hens

苜蓿皂苷对蛋鸡生产性能和蛋品质的影响

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