National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China.
Poult Sci. 2010 May;89(5):931-7. doi: 10.3382/ps.2009-00268.
Four hundred fifty 52-wk-old Langshan layer hens (dual-purpose type, an indigenous poultry breed of China) were randomly divided into 9 treatments with 5 replicates in each treatment. Birds were fed corn-soybean diets (0.13 mg of Se/kg) supplemented with 0, 0.30, and 0.60 mg/kg of Se from Se yeast and 3.2, 4.0, and 5.4 g of dl-Met/kg, respectively. Increasing Se yeast supplementation significantly increased Se concentration in the egg yolk (P < 0.01) and the Se concentration of the 3.2 g of Met/kg treatment was higher than those of the 4.0 and 5.4 g of Met/kg treatments. Adding 0.3 mg of Se/kg to the diet significantly increased glutathione peroxidase (GSH-Px) activity in the egg yolk compared with 0 and 0.6 mg of Se/kg (P < 0.01) and increasing Se yeast supplementation significantly increased the GSH-Px activity in the egg albumen (P < 0.01). Increasing Met supplementation significantly decreased the GSH-Px activity in both the yolk and the albumen of the eggs (P < 0.01). Methionine supplemented at 3.2 and 4.0 g/kg significantly increased glutathione concentration in the egg yolk compared with 5.4 g of Met/kg (P < 0.01) and increasing Met supplementation increased the glutathione concentration in the egg albumen. Increasing Met supplementation significantly decreased malondialdehyde concentration in the egg yolk (P < 0.01) and Se supplemented at 0 and 0.6 mg/kg increased the malondialdehyde concentrations in the egg yolk compared with 0.3 mg of Se/kg (P < 0.01). Methionine supplemented at 4.0 and 5.4 g/kg significantly decreased carbonyl concentration compared with 3.2 g of Met/kg. The conclusion was drawn that Se yeast and Met supplementation of the maternal diets could enhance antioxidant activity of breeding eggs.
450 只 52 周龄的朗山层母鸡（兼用型，中国本土家禽品种）被随机分为 9 个处理组，每个处理组有 5 个重复。鸡只饲喂玉米-豆粕日粮（含 0.13 毫克硒/千克），并分别额外添加 0、0.30、0.60 毫克硒/千克酵母硒和 3.2、4.0、5.4 克 dl-蛋氨酸/千克。随着酵母硒添加量的增加，蛋黄中的硒浓度显著增加（P<0.01），而 3.2 克蛋氨酸/千克组的硒浓度高于 4.0 和 5.4 克蛋氨酸/千克组。日粮中添加 0.3 毫克硒/千克可显著提高蛋黄中谷胱甘肽过氧化物酶（GSH-Px）的活性，与 0 和 0.6 毫克硒/千克相比（P<0.01），而随着酵母硒添加量的增加，蛋清中的 GSH-Px 活性也显著增加（P<0.01）。增加蛋氨酸的添加量会显著降低蛋黄和蛋清中的 GSH-Px 活性（P<0.01）。3.2 和 4.0 克蛋氨酸/千克组显著提高了蛋黄中的谷胱甘肽浓度，而 5.4 克蛋氨酸/千克组的浓度较低（P<0.01），且随着蛋氨酸的添加，蛋清中的谷胱甘肽浓度也增加。增加蛋氨酸的添加量可显著降低蛋黄中的丙二醛浓度（P<0.01），且与 0.3 毫克硒/千克相比，0 和 0.6 毫克硒/千克添加可增加蛋黄中的丙二醛浓度（P<0.01）。4.0 和 5.4 克蛋氨酸/千克组的羰基浓度显著低于 3.2 克蛋氨酸/千克组。因此得出结论，母代日粮中添加酵母硒和蛋氨酸可以增强种蛋的抗氧化活性。
