Department of Agriculture and Environmental Sciences, Tennessee State University, Nashville, TN 37209, USA.
Mountaire Farms of NC, Candor, NC 27229, USA.
Poult Sci. 2023 Apr;102(4):102486. doi: 10.1016/j.psj.2023.102486. Epub 2023 Jan 9.
This study was conducted to understand the impact of including full fat high-oleic soybean meal in layer hen diets on nutrient digestibility and added nutritional value in eggs. Forty-eight layers (∼36 wk old) were randomly assigned to one of 4 isonitrogenous (18.5% crude protein) treatment diets with 12 replicate birds per treatment in a 3-wk study. Treatments were 1) solvent extracted defatted soybean meal + corn diet, 2) dry extruded defatted soybean meal + corn, 3) full-fat soybean meal + corn, 4) high-oleic full-fat soybean meal + corn diet. Apparent ileal digestibility of crude fat (CF) and crude protein (CP) were determined using celite (∼2%) as an indigestible marker. Tibia strength and egg quality parameters (egg weight, shell strength, Haugh unit, shell color, and yolk color) were recorded during the study. Fatty acid profiles, including the monounsaturated fatty acid, oleic acid (C18:1, cis), in eggs and adipogenic tissue (liver, muscle, and fat pad) were measured using gas chromatography (GC-FID). Digestibility values of CF ranged from 71 to 84% and CP varied from 67 to 72% for treatment diets, with treatment mean values being no different (P > 0.05) between treatment diets. No differences between treatment diets in tibia strength or egg quality parameters (egg weight, shell strength, and Haugh unit) were observed (P > 0.05) except for yolk color. Similarly, there were no differences in the total lipids in egg yolk (P > 0.05) between treatment diets. However, oleic acid percentage of total lipid in egg and tissue was significantly higher (P < 0.001) in hens given the high-oleic full-fat soybean meal diet than in other treatment groups. No difference was observed in oleic acid percentage of total lipid in egg between the other 3 treatment diets (P > 0.05). Overall, the results exhibited that the eggs and tissue of layer hens fed the full-fat high-oleic acid soybean meal diet were higher in oleic acid while the CF and CP digestibility remained similar to the digestibility of the other diets.
本研究旨在了解在蛋鸡日粮中添加全脂高油酸大豆粉对养分消化率和鸡蛋中添加营养价值的影响。48 只蛋鸡（约 36 周龄）被随机分配到 4 种等氮（18.5%粗蛋白）处理日粮中的一种，每个处理有 12 个重复，为期 3 周。处理方法为：1）溶剂提取脱脂豆粕+玉米日粮；2）干法膨化脱脂豆粕+玉米；3）全脂大豆粉+玉米；4）高油酸全脂大豆粉+玉米日粮。使用硅藻土（约 2%）作为不消化标记物，测定真回肠粗脂肪（CF）和粗蛋白（CP）的表观消化率。在研究过程中记录了胫骨强度和鸡蛋品质参数（蛋重、蛋壳强度、哈夫单位、蛋壳颜色和蛋黄颜色）。使用气相色谱（GC-FID）测定鸡蛋和脂肪组织（肝脏、肌肉和脂肪垫）中的脂肪酸谱，包括单不饱和脂肪酸油酸（C18:1，顺式）。CF 的消化率范围为 71%至 84%，CP 的消化率范围为 67%至 72%，各处理日粮的消化率平均值无差异（P>0.05）。处理日粮对胫骨强度或鸡蛋品质参数（蛋重、蛋壳强度和哈夫单位）无影响（P>0.05），除了蛋黄颜色。同样，处理日粮之间蛋黄总脂（P>0.05）无差异。然而，高油酸全脂大豆粉日粮组母鸡鸡蛋和组织中的总脂油酸百分比明显高于其他处理组（P<0.001）。其他 3 种处理日粮之间鸡蛋总脂油酸百分比无差异（P>0.05）。总体而言，结果表明，饲喂全脂高油酸大豆粉日粮的蛋鸡鸡蛋和组织中的油酸含量较高，而 CF 和 CP 的消化率与其他日粮相似。
