膨化大豆代替豆粕对鸡蛋营养指标和蛋品质的影响
|
摘要
试验旨在研究膨化大豆代替不同比例的豆粕对鸡蛋营养指标和蛋品质的影响。试验选用34周龄的农大3号蛋鸡300只,随机分成5组,每个处理4个重复,每个重复15只鸡。对照组饲喂玉米-豆粕型基础日粮(A组),试验组采用膨化大豆分别替代20%、30%、40%、50%的豆粕,分别设为B、C、D组和E组。试验期为8周。结果表明:①膨化大豆替代不同比例的豆粕对鸡蛋中的水分、能量、蛋白质、脂肪、碳水化合物、钠、胆固醇和卵磷脂含量均无显著性影响(P>0.05),其中鸡蛋中卵磷脂含量随膨化大豆代替豆粕比例的增加而逐渐增加。②膨化大豆替代不同比例的豆粕对蛋壳强度、蛋壳厚度和蛋黄比率均无显著影响(P>0.05)。随着膨化大豆代替豆粕比例的增加,鸡蛋的平均蛋重、哈氏单位及蛋黄的亮度值和黄度值均有所增加(P<0.05),而红度值呈降低的趋势(P<0.05)。结果显示:随着膨化大豆代替豆粕比例的增加,在一定程度上,能够提高鸡蛋的营养指标,改善蛋品质和蛋黄颜色。
This experiment was conducted to investigate the effects of extruded soybean substitution forsoybean meal on nutritional indicator of eggs and egg quality of laying hens. A total of 300 34-week-oldNongda No. 3 laying hens were selected and randomized into 5 groups with 4 replicates per groups and 15 laying hens per replicate. The basal diet was corn-soybean meal diet in the control group, while thesoybean meal was replaced by 20%, 30%, 40% and 50% extruded soybean in the experimental groups.The feeding experiment lasted for 8 weeks. The results showed as follows:① There was no significant ef-fect on moisture, energy, protein, fat, carbohydrates, sodium, cholesterol and lecithin content of egg bysubstituting different proportion of extruded soybean for soybean meal(P>0.05), with the extruded soy-bean substitution for soybean meal increased, the lecithin content of egg was increased.② There was nosignificant effect on eggshell strength, eggshell thickness and yolk ratio in eggs by subtitution for soy-bean meal(P>0.05). With the extruded soybean substitution for soybean meal increased,the average egg weight, the haugh unit, the L value and the b val-ue were increased(P<0.05), but the a value wasdecreased(P<0.05). It is concluded that increas-ing the ratio of extruded soybean to soybean mealcan partly improve the nutrition index of eggs, theegg quality and egg color of laying hens.
This experiment was conducted to investigate the effects of extruded soybean substitution forsoybean meal on nutritional indicator of eggs and egg quality of laying hens. A total of 300 34-week-oldNongda No. 3 laying hens were selected and randomized into 5 groups with 4 replicates per groups and 15 laying hens per replicate. The basal diet was corn-soybean meal diet in the control group, while thesoybean meal was replaced by 20%, 30%, 40% and 50% extruded soybean in the experimental groups.The feeding experiment lasted for 8 weeks. The results showed as follows:① There was no significant ef-fect on moisture, energy, protein, fat, carbohydrates, sodium, cholesterol and lecithin content of egg bysubstituting different proportion of extruded soybean for soybean meal(P>0.05), with the extruded soy-bean substitution for soybean meal increased, the lecithin content of egg was increased.② There was nosignificant effect on eggshell strength, eggshell thickness and yolk ratio in eggs by subtitution for soy-bean meal(P>0.05). With the extruded soybean substitution for soybean meal increased,the average egg weight, the haugh unit, the L value and the b val-ue were increased(P<0.05), but the a value wasdecreased(P<0.05). It is concluded that increas-ing the ratio of extruded soybean to soybean mealcan partly improve the nutrition index of eggs, theegg quality and egg color of laying hens.
引文
[1]蒋林树,乔燕平.干法膨化全脂大豆及在奶牛生产中的应用[J].乳业科学与技术,2002(4):33-34.
[2]娄鹏,陈晓旭.膨化全脂大豆的研究进展[J].畜禽业,2014(9):26-27.
[3]姚怡莎,谷旭,商方方,等.大豆和膨化大豆主要抗营养因子分析[J].中国农业科学,2016(11):2174-2182.
[4]刘军彪.挤压膨化大豆加工工艺及在奶牛生产中的应用[A].第七届中国奶业大会论文集[C].中国奶业协会:中国奶牛编辑部,2016:3
[5]张元余,王锡刚,周秀梅,等.膨化大豆的加工与营养[J].山东畜牧兽医,2001(4):17.
[6]许毅,程宗佳.膨化大豆与木薯在饲料中的应用研究[J].中国畜牧杂志,2007,43(24):43-47.
[7]张娜娜,曹洪战,芦春莲.全脂膨化大豆及其在畜禽生产中的应用[J].饲料博览,2015(8):10-12.
[8]刘丽.食品中碳水化合物的测定[J].企业标准化,2007(7):31.
[9]陈海英,邵文军,刘晶晶,等.电感耦合等离子体质谱(ICP-MS)测定鸡蛋中金属元素的研究[J].农业科技与装备,2007(6):56-57.
[10]葛庆联,葛庆丰,刘迪,等.禽蛋中胆固醇的酶催化分光光度测定法研究[J].食品科学,2009,30(2):208-210.
[11]董修建,赵超,马学会,等.不同蛋鸡品种鸡蛋品质的比较分析[J].中国家禽,2005(9):16-18.
[12]孙长春.鸡蛋中卵磷脂含量调控的研究[D].中国农业科学院,2010.
[13]Weiss J F,Johnson R M,Naber E C.Effect of some dietary factors and drugs on cholesterol concentration in the egg and plasma of the hen[J].Journal of Nutrition,1967,91(1):119-128.
[14]蒲俊华,葛庆联,高玉时,等.不同品种蛋鸡产蛋初期鸡蛋蛋品质及营养成分比较[J].中国畜牧杂志,2012,48(23):24-27.
[15]吴耀忠.膨化全脂大豆在蛋鸡中的应用[J].上海畜牧兽医通讯,1996(6):28-29.
[16]Arscott G H.Effect of soybean meal,extruded soybeans and ground,raw soybeans on the performance of White Leghorn layers[J].Corvallis Agricultural Experiment Station Oregon State University,1975.
[17]陈玲玲,李志明,赵瑞霞,等.低豆粕日粮对产蛋鸡生产性能及蛋品质的影响[J].饲料工业,2012,33(3):24-27.
[18]Umoren U E,Tewe O O.Effect of extruded full-fat soybeans on the performance of layers[J].Global Journal of Pure&Applied Sciences,2000,6(4):577-581.
[2]娄鹏,陈晓旭.膨化全脂大豆的研究进展[J].畜禽业,2014(9):26-27.
[3]姚怡莎,谷旭,商方方,等.大豆和膨化大豆主要抗营养因子分析[J].中国农业科学,2016(11):2174-2182.
[4]刘军彪.挤压膨化大豆加工工艺及在奶牛生产中的应用[A].第七届中国奶业大会论文集[C].中国奶业协会:中国奶牛编辑部,2016:3
[5]张元余,王锡刚,周秀梅,等.膨化大豆的加工与营养[J].山东畜牧兽医,2001(4):17.
[6]许毅,程宗佳.膨化大豆与木薯在饲料中的应用研究[J].中国畜牧杂志,2007,43(24):43-47.
[7]张娜娜,曹洪战,芦春莲.全脂膨化大豆及其在畜禽生产中的应用[J].饲料博览,2015(8):10-12.
[8]刘丽.食品中碳水化合物的测定[J].企业标准化,2007(7):31.
[9]陈海英,邵文军,刘晶晶,等.电感耦合等离子体质谱(ICP-MS)测定鸡蛋中金属元素的研究[J].农业科技与装备,2007(6):56-57.
[10]葛庆联,葛庆丰,刘迪,等.禽蛋中胆固醇的酶催化分光光度测定法研究[J].食品科学,2009,30(2):208-210.
[11]董修建,赵超,马学会,等.不同蛋鸡品种鸡蛋品质的比较分析[J].中国家禽,2005(9):16-18.
[12]孙长春.鸡蛋中卵磷脂含量调控的研究[D].中国农业科学院,2010.
[13]Weiss J F,Johnson R M,Naber E C.Effect of some dietary factors and drugs on cholesterol concentration in the egg and plasma of the hen[J].Journal of Nutrition,1967,91(1):119-128.
[14]蒲俊华,葛庆联,高玉时,等.不同品种蛋鸡产蛋初期鸡蛋蛋品质及营养成分比较[J].中国畜牧杂志,2012,48(23):24-27.
[15]吴耀忠.膨化全脂大豆在蛋鸡中的应用[J].上海畜牧兽医通讯,1996(6):28-29.
[16]Arscott G H.Effect of soybean meal,extruded soybeans and ground,raw soybeans on the performance of White Leghorn layers[J].Corvallis Agricultural Experiment Station Oregon State University,1975.
[17]陈玲玲,李志明,赵瑞霞,等.低豆粕日粮对产蛋鸡生产性能及蛋品质的影响[J].饲料工业,2012,33(3):24-27.
[18]Umoren U E,Tewe O O.Effect of extruded full-fat soybeans on the performance of layers[J].Global Journal of Pure&Applied Sciences,2000,6(4):577-581.