鸡饲料中添加马齿苋（Portulaca oleracea L.）对蛋黄脂肪酸组成和胆固醇含量的影响。

Fatty acid profile and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.).

机构信息

Department of Animal Science, Faculty of Agriculture, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey.

出版信息

J Sci Food Agric. 2010 Aug 15;90(10):1759-63. doi: 10.1002/jsfa.4018.

DOI:10.1002/jsfa.4018

PMID:20564433

Abstract

BACKGROUND

The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens.

MATERIAL AND METHODS

Sixty 80-week-old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg(-1) or 20 g kg(-1) dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly.

RESULTS

Diet supplemented with 20 g kg(-1) purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg(-1) or 20 g kg(-1) into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg(-1) purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg(-1) did not differ and was 10.45, 9.51 or 9.51 mg g(-1) dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg(-1) into the diet significantly (P < 0.05) increased omega-3 fatty acids such as C18:3(omega-3) and C22:6(omega-3). The ratio of omega-6 to omega-3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg(-1) or 20 g kg(-1) purslane supplemented diets compared to the control.

CONCLUSION

This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with omega-3 fatty acids and decreased the ratio of omega-6/omega-3 in the yolk.

摘要

背景

本研究旨在评估马齿苋对产蛋鸡产蛋性能、蛋重、饲料效率、蛋黄脂肪酸组成和鸡蛋胆固醇含量的影响。

材料和方法

将 60 只 80 周龄的产蛋鸡随机分为对照组（不添加）、10 g/kg 和 20 g/kg 三个组，分别在饲料中添加 0、10 g/kg 或 20 g/kg 干马齿苋，试验期 84 天。记录各组鸡的蛋重和产蛋量，每周测定饲料采食量。

结果

与对照组相比，日粮中添加 20 g/kg 马齿苋显著降低了鸡的体重。日粮中添加 10 g/kg 或 20 g/kg 马齿苋均可显著（P<0.05）提高蛋重。与对照组相比，日粮中添加 20 g/kg 马齿苋可显著（P<0.05）提高产蛋率和饲料效率。饲喂 0、10 或 20 g/kg 马齿苋的鸡所产鸡蛋的胆固醇含量无差异，蛋黄干重分别为 10.45、9.51 或 9.51 mg/g。日粮中添加 20 g/kg 马齿苋可显著（P<0.05）增加 C18:3（ω-3）和 C22:6（ω-3）等 ω-3 脂肪酸。与对照组相比，日粮中添加 10 g/kg 或 20 g/kg 马齿苋均可显著（P<0.05）降低蛋黄中 ω-6/ω-3 比值。