An Byoung-Ki, Choo Won-Don, Kang Chang-Won, Lee Jienny, Lee Kyung-Woo
Poultry Nutrition Laboratory, Department of Animal Science and Technology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, South Korea.
Animal and Plant Quarantine Agency, Gimcheon-si, Gyeongsangbuk-do 39660, South Korea.
J Poult Sci. 2019 Jan 25;56(1):52-57. doi: 10.2141/jpsa.0170118.
The present study was undertaken to investigate the effect of dietary, synthetic lycopene or tomato paste on laying performance and egg qualities in laying hens, and on lipid oxidation of stored eggs. One hundred and sixty 38-week-old Hy-line Brown laying hens were randomly housed in cages (two birds per cage, five cages per replicate) equipped with nipples and a trough-type feeder and subjected to one of four experimental diets. Each treatment had four replicates. A corn and soybean meal base diet was added with or without either synthetic lycopene to contain 10 or 20 mg per kg of diet, or with 17 g of tomato paste per kg of diet. The feeding trial lasted four weeks. Feed intake did not differ between dietary treatments. Laying hens fed diets containing lycopene or tomato paste laid lighter eggs (<0.05) compared with those fed on the control diet. Egg production was higher (P<0.05) in tomato paste-fed layers, but lower (<0.05) in those fed on a diet containing 20 mg/kg of lycopene compared with the control diet-fed counterparts. Dietary lycopene did not affect egg quality, except for yolk color, nor did serum lipid profiles. Malondialdehyde (MDA) content in serum samples and eggs that had been stored at 24°C for four weeks was reduced (<0.05) by lycopene or tomato paste. Adding lycopene or tomato paste into a diet of laying hens increased the incorporation of lycopene into the liver and egg yolk. Collectively, the present study shows that addition of low levels of lycopene or tomato paste into the layers' diet is an effective nutritional strategy to enhance oxidative stability of fresh eggs.
本研究旨在探讨日粮中添加合成番茄红素或番茄酱对蛋鸡产蛋性能、蛋品质以及贮藏蛋脂质氧化的影响。160只38周龄海兰褐蛋鸡被随机饲养在配备乳头式饮水器和槽式喂料器的笼子里（每笼2只鸡，每个重复组5个笼子），并给予四种实验日粮之一。每个处理有四个重复组。以玉米和豆粕为基础的日粮添加或不添加合成番茄红素，使日粮中番茄红素含量分别为每千克10毫克或20毫克，或者每千克日粮添加17克番茄酱。饲养试验持续四周。各日粮处理间采食量无差异。与饲喂对照日粮的蛋鸡相比，饲喂含番茄红素或番茄酱日粮的蛋鸡所产蛋较轻（P<0.05）。饲喂番茄酱的蛋鸡产蛋率较高（P<0.05），但与饲喂对照日粮的蛋鸡相比，饲喂含20毫克/千克番茄红素日粮的蛋鸡产蛋率较低（P<0.05）。日粮中的番茄红素除了对蛋黄颜色有影响外，对蛋品质和血清脂质谱均无影响。在24℃下贮藏四周的血清样本和鸡蛋中，番茄红素或番茄酱可降低丙二醛（MDA）含量（P<0.05）。在蛋鸡日粮中添加番茄红素或番茄酱可增加肝脏和蛋黄中番茄红素的含量。总体而言，本研究表明，在蛋鸡日粮中添加低水平的番茄红素或番茄酱是提高鲜蛋氧化稳定性的一种有效营养策略。
