Prommetta Kwanticha, Attamangkune Seksom, Ruangpanit Yuwares
Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand.
Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand.
J Poult Sci. 2020 Jul 25;57(3):192-199. doi: 10.2141/jpsa.0190019.
This study was conducted to determine effects of krill meal supplementation on production performance, egg quality, antioxidant substances, and fatty acid composition of egg yolk from hens fed a low-pigment diet. A total of 640 laying hens (Lohmann Brown), which were each 25 weeks old, were divided into 4 dietary treatment groups. Each treatment consisted of 8 replications with 20 laying hens per replication. The treatments were corn-soybean meal basal diet (CS), CS with 7.5% cassava meal (low-pigment; LP), and LP with 1.5 or 3% krill meal. All dietary treatments were formulated to be isocaloric (2,750 kcal/kg metabolizable energy) and isonitrogenous (17.5% crude protein). Birds were raised in an evaporative cooling system house for 8 weeks (25-33 weeks of age). Water was provided and feed was provided according to breed requirement recommendations. The LP diets supplemented with krill meal had no effect on production performance and egg quality compared to those of the CS group (>0.05). However, the LP diet caused a significant reduction in yolk color score, and astaxanthin, vitamin A, and vitamin E contents of egg yolk (<0.05). However, the contents of these nutrients increased as the level of krill meal was increased in the diets (<0.05). The highest yolk color score, and astaxanthin, vitamin A, and vitamin E contents were observed in laying hens fed 3% krill meal (<0.05). The LP diet had no effect on n-3 fatty acid content; however, a significant reduction in the content of n-6 fatty acids, especially linoleic acid was observed (<0.05). Further reduction occurred when higher level of krill was used in the diets (<0.05). An increase in krill meal level significantly increased docosahexaenoic acid but not linolenic acid content of egg yolk. Krill meal, therefore, could be used to produce docosahexaenoic acid and antioxidant enriched eggs.
本研究旨在确定在低色素日粮喂养的母鸡中添加磷虾粉对其生产性能、蛋品质、抗氧化物质以及蛋黄脂肪酸组成的影响。总共640只25周龄的罗曼褐蛋鸡被分为4个日粮处理组。每个处理组有8个重复，每个重复20只蛋鸡。处理组分别为玉米-豆粕基础日粮（CS）、添加7.5%木薯粉的CS日粮（低色素；LP）以及添加1.5%或3%磷虾粉的LP日粮。所有日粮处理组的配方均为等热量（2750千卡/千克代谢能）和等氮（17.5%粗蛋白）。鸡在蒸发冷却系统鸡舍中饲养8周（25至33周龄）。根据品种需求建议提供饮水和饲料。与CS组相比，添加磷虾粉的LP日粮对生产性能和蛋品质没有影响（>0.05）。然而，LP日粮导致蛋黄颜色评分以及蛋黄中虾青素、维生素A和维生素E含量显著降低（<0.05）。然而，随着日粮中磷虾粉水平的提高，这些营养素的含量增加（<0.05）。在饲喂3%磷虾粉的蛋鸡中观察到最高的蛋黄颜色评分以及虾青素、维生素A和维生素E含量（<0.05）。LP日粮对n-3脂肪酸含量没有影响；然而，观察到n-6脂肪酸含量显著降低，尤其是亚油酸（<0.05）。当在日粮中使用更高水平的磷虾时，进一步降低（<0.05）。磷虾粉水平的增加显著提高了蛋黄中二十二碳六烯酸的含量，但对亚麻酸含量没有影响。因此，磷虾粉可用于生产富含二十二碳六烯酸和抗氧化剂的鸡蛋。
