Englmaierová Michaela, Szmek Jan, Skřivan Miloš, Horčička Pavel, Taubner Tomáš, Skřivanová Věra
Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, 104 00 Prague-Uhříněves, Czech Republic.
Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic.
Animals (Basel). 2025 Apr 23;15(9):1195. doi: 10.3390/ani15091195.
In this study, we evaluated the effects of two wheat varieties with different carotenoid concentrations (Pexeso and Tercie) and two fat sources with contrasting fatty acid profiles (rapeseed oil and lard) on hen performance, egg quality, and egg yolk retention of carotenoids. The feed conversion ratio of hens that received Tercie wheat and lard in their diet were greater than those of hens that received other diets ( = 0.002). Greater ( ˂ 0.001) eggshell thickness and strength occurred when hens were fed a Pexeso wheat diet. Moreover, Pexeso wheat and lard increased lutein ( ˂ 0.001 and = 0.001) and zeaxanthin ( ˂ 0.001 and = 0.001) contents in egg yolks. The highest lutein retention ( = 0.010) occurred in the groups that received Pexeso wheat (46.4 and 47.4%), and the highest zeaxanthin retention ( = 0.011) occurred with a Pexeso wheat and lard diet (59.5%). The lowest lutein and zeaxanthin retention occurred in hens fed a Tercie wheat and rapeseed oil diet (23.6% for lutein retention and 24.1% for zeaxanthin retention). The Pexeso wheat and rapeseed oil diet increased the concentrations of α- and γ-tocopherol ( ˂ 0.001 and ˂ 0.001) in egg yolks, which influenced the oxidative stability of the eggs. Compared with other diets, a Tercie wheat and rapeseed oil diet led to the lowest oxidative stability in fresh eggs ( = 0.041). In conclusion, Pexeso wheat had greater retention of biologically active substances and higher mineral contents than Tercie wheat, which was reflected in the performance of hens and the quality of eggs. The combination of Pexeso wheat with rapeseed oil, which is rich in tocopherols and polyunsaturated fatty acids and has a favorable n-6/n-3 ratio, increased the tocopherol content and the oxidative stability of egg yolk fats.
在本研究中，我们评估了两种类胡萝卜素浓度不同的小麦品种（佩克索小麦和特尔西小麦）以及两种脂肪酸组成不同的脂肪来源（菜籽油和猪油）对母鸡生产性能、蛋品质和蛋黄类胡萝卜素保留率的影响。日粮中含有特尔西小麦和猪油的母鸡的饲料转化率高于其他日粮组的母鸡（ = 0.002）。当母鸡饲喂佩克索小麦日粮时，蛋壳厚度和强度更大（ ˂ 0.001）。此外，佩克索小麦和猪油提高了蛋黄中叶黄素（ ˂ 0.001和 = 0.001）和玉米黄质（ ˂ 0.001和 = 0.001）的含量。叶黄素保留率最高（ = 0.010）的是饲喂佩克索小麦的组（46.4%和47.4%），玉米黄质保留率最高（ = 0.011）的是佩克索小麦和猪油日粮组（59.5%）。叶黄素和玉米黄质保留率最低的是饲喂特尔西小麦和菜籽油日粮的母鸡（叶黄素保留率为23.6%，玉米黄质保留率为24.1%）。佩克索小麦和菜籽油日粮提高了蛋黄中α-生育酚和γ-生育酚的浓度（ ˂ 0.001和 ˂ 0.001），这影响了鸡蛋的氧化稳定性。与其他日粮相比，特尔西小麦和菜籽油日粮导致新鲜鸡蛋的氧化稳定性最低（ = 0.041）。总之，佩克索小麦比特尔西小麦具有更高的生物活性物质保留率和更高的矿物质含量，这体现在母鸡的生产性能和鸡蛋品质上。佩克索小麦与富含生育酚和多不饱和脂肪酸且n-6/n-3比例适宜的菜籽油的组合，提高了生育酚含量和蛋黄脂肪的氧化稳定性。
