Kojima Sadao
Animal Science Division, Tokyo Metropolitan Agriculture and Forestry Research Center, 6-7-1 Shinmachi, Ome, Tokyo 198-0024, Japan.
Animals (Basel). 2024 Oct 4;14(19):2856. doi: 10.3390/ani14192856.
This study aimed to evaluate the effects of paprika extract supplementation on egg storage and blood biochemical parameters in 63-week-old Rhode Island Red (RIR) and Silky Fowl (SF) hens. The hens were divided into three groups: a control group with a basal diet and two groups receiving the basal diet with paprika extract. The trial lasted 28 days, with egg quality (yolk color and albumen pH) assessed after storing eggs at 25 °C for 21 days. A total of 144 eggs were used in 42 treatments (two breeds, three diets, and seven storage periods) with three eggs examined each (four eggs were used on day 0 and five eggs on day 21). Additionally, the yolk carotenoid content, yolk color, and pH of eggs stored at 4 °C and 25 °C were compared. Results showed that yolk color fan score (YCFS) decreased with storage, and SF had a higher albumen pH than RIR, with both breeds exhibiting an increase in pH over time. HDL cholesterol (HDL-C) levels and the HDL-C to total cholesterol ratio were significantly influenced by breed, diet, and their interaction. The HDL-C level in SF was affected linearly and quadratically by diet, while no such trend was observed in RIR. The study concluded that paprika extract affects egg quality and blood lipid profiles differently in different breeds, highlighting breed-specific responses to dietary supplementation.
本研究旨在评估添加辣椒粉提取物对63周龄罗德岛红鸡（RIR）和丝羽乌骨鸡（SF）鸡蛋储存及血液生化参数的影响。母鸡被分为三组：一组为基础日粮对照组，另外两组在基础日粮中添加辣椒粉提取物。试验持续28天，在25℃储存21天后评估鸡蛋品质（蛋黄颜色和蛋白pH值）。共有144枚鸡蛋用于42种处理（两个品种、三种日粮和七个储存期），每种处理检查3枚鸡蛋（第0天用4枚鸡蛋，第21天用5枚鸡蛋）。此外，还比较了4℃和25℃储存鸡蛋的蛋黄类胡萝卜素含量、蛋黄颜色和pH值。结果表明，蛋黄颜色扇形评分（YCFS）随储存时间下降，SF的蛋白pH值高于RIR，两个品种的pH值均随时间增加。高密度脂蛋白胆固醇（HDL-C）水平以及HDL-C与总胆固醇的比值受品种、日粮及其相互作用的显著影响。SF的HDL-C水平受日粮的线性和二次影响，而RIR未观察到这种趋势。该研究得出结论，辣椒粉提取物对不同品种鸡蛋品质和血脂谱的影响不同，突出了不同品种对日粮添加物的特异性反应。
