飼糧中添加卵磷脂及不同含量油效能對產蛋雞產蛋性能、蛋品質及營養分消化率之影響

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Title:	飼糧中添加卵磷脂及不同含量油效能對產蛋雞產蛋性能、蛋品質及營養分消化率之影響
Other Titles:	Effect of Dietary Supplementation of Lecithin and Different Levels of Emupack on Laying Performance, Egg Quality and Nutrient Digestibility of Laying Hens
Authors:	謝宜道 HSIEH, YI-TAO
Contributors:	姜樹興 CHIANG, SHU-HSING 畜產與生物科技學系
Keywords:	蛋雞;消化率;蛋品質;產蛋性能;乳化劑;卵磷脂 Digestibility;Egg Quality;Laying Performance;Emulsifier;Hens;Lecithin
Date:	2017
Issue Date:	2018-03-30T01:30:48Z (UTC)
Abstract:	本研究以兩個試驗分別探討，飼糧中添加卵磷脂及添加不同含量油效能 (非離子型乳化劑)，對產蛋雞產蛋性能、蛋品質及營養分消化率之影響。試驗一，64隻24週齡Hy-line W36蛋雞，依體重分配至兩個處理組，每個處理組8重複，每重複4隻雞，分別飼予 (1) 不添加或添加 (2) 2% 大豆卵磷脂之試驗飼糧，為期14週。結果顯示，飼糧中添加卵磷脂對飼料採食量及破蛋率無影響，但在數字上提高蛋重及產蛋率，並顯著提高蛋量，改善飼料換蛋率及降低髒蛋率 (P=0.05)。飼糧中添加卵磷脂顯著提高蛋黃顏色 (P<0.01)，但對其他蛋品質無影響。飼糧中添加卵磷脂對蛋白質蓄積率及脂肪酸消化率無影響。飼糧中添加卵磷脂降低蛋內容物粗蛋白質含量 (P<0.01)，但對蛋黃中膽固醇含量無影響。飼糧中添加卵磷脂顯著提高蛋黃中C18:2及C18:3含量 (P<0.01) ，但降低蛋黃中C16:1及C18:1含量 (P<0.05)。試驗二，128隻24週齡Hy-line W36蛋雞，依體重分配至四個處理組，每個處理組8重複，每重複4隻雞，分別飼予 (1) 不添加或添加 (2) 0.05% (3) 0.1% (4) 0.2% 油效能 (Emupack)之試驗飼糧，為期18週。結果顯示，飼糧中添加不同含量油效能對產蛋率、蛋重、蛋量、破蛋率、飼料採食量及飼料換蛋率無顯著影響，添加0.2% 油效能顯著降低髒蛋率 (P<0.05)。飼糧中添加不同含量油效能不影響蛋品質、蛋白質蓄積率、蛋內容物粗蛋白質、蛋黃膽固醇、蛋黃脂肪酸含量、C16:0、C18:0、C18:1、C18:2、不飽和脂肪酸及總脂肪酸消化率。飼糧中添加0.2% 油效能降低C18:3及飽和脂肪酸全腸道消化率 (P <0.05)。綜合上述結果，於飼糧中添加卵磷脂，可改善飼料換蛋率，並增加蛋量、蛋黃顏色及蛋黃中必需脂肪酸含量。飼糧中添加不同含量油效能則對產蛋雞產蛋性能及蛋品質無影響。關鍵語：乳化劑、產蛋性能、蛋品質、消化率、蛋雞 Effect of dietary supplementation of lecithin and different levels of Emupack on laying performance, egg quality, and nutrient digestibility of laying hensYi-Tao HsiehAbstract Two trials were conducted to investigate the effects of dietary supplementation of lecithin and different levels of Emupack on laying performance, egg quality, and nutrient digestibility of laying hens. In trial 1, sixty-four 24-week-old, Hy-line W36 laying hens were allotted to 2 treatments, 8 replicates each treatment, 4 hens per replicate. Hens were fed diets (1) without or (2) with supplementation of 2% soybean lecithin for 14 weeks. Results showed that supplementing lecithin did not affect feed intake and broken egg rate. The supplementation of lecithin numerically increased egg weight and egg production, and significantly increased egg mass, improved feed conversion ratio and decreased dirty egg rate (P=0.05). There were no differences in egg quality except that lecithin increased yolk color (P<0.01). The supplementation of lecithin did not affect protein retention and fatty acid digestibility. Supplementing lecithin decreased egg protein content (P<0.01) but did not affect yolk cholesterol content. Supplementing lecithin increased C18:2 and C18:3 (P<0.01) fatty acid content in yolk but decreased C16:1and C18:1 (P<0.05) fatty acid content in yolk. In trial 2, one hundred and twenty-eight 24-week-old, Hy-line W36 laying hens were allotted to 4 treatments, 8 replicates per treatment, 4 hens per replicate. Hens were fed diets (1) without or with supplementation of (2) 0.05%, (3) 0.1%, (4) 0.2% Emupack for 18 weeks. Results shows that supplementation of different levels of Emupack did not affect egg production, egg weight, egg mass, broken egg rate, feed conversion ratio and feed intake. Supplementation of 0.2% Emupack decreased dirty egg rate (P<0.05). Supplementation of different levels of Emupack did not affect egg quality, protein retention, egg protein, yolk cholesterol, yolk fatty acids contents, andC16:0, C18:0, C18:1, C18:2, unsaturated fatty acid and total fatty acid digestibility. Supplementation of 0.2% Emupack decreased C18:3 (P<0.01) and saturated fatty acid digestibility (P<0.05). In conclusion, dietary supplementation of lecithin improved feed conversion ratio, increased egg mass, yolk color and essential fatty acid contents in egg yolk. Dietary supplementation of different levels of Emupack did not affect laying performance and egg quality of laying hens.Key words: Emulsifier, Laying performance, Egg quality, Digestibility, Hens
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