| Abstract: | 本試驗旨在探討飼糧中添加不同含量中鏈三酸甘油酯對產蛋雞產蛋性能、蛋品質、蛋黃感官品評、營養分消化率、蛋黃脂肪酸、蛋黃膽固醇含量及糞便微生物之影響。144 隻 52 週齡 Hy-line W36 產蛋雞，逢機分配至 4 處理，每處理 6 重複，每重複 6 隻雞。分別飼予 以 0、0.3、1.2 及 4.8% 中鏈三酸甘油酯 (MCT) 取代大豆油之試驗飼糧，為期 20 週。試驗期間，每週記錄飼料採食量、產蛋率及蛋重，每兩週測定蛋品質，每 4 週測定蛋黃脂肪酸及膽固醇含量。結果顯示，飼糧中添加 0.3 及 1.2% MCT 對產蛋雞體重、產蛋性能、蛋品質 (除了降低蛋黃高度外)、蛋成分及蛋黃感官品評並無影響。飼糧中添加 4.8% MCT，與添加 1.2% MCT 組相較，降低蛋重及增加飼料換蛋率，提高蛋黃中中鏈脂肪酸及飽和脂肪酸含量、降低不飽和脂肪酸含量，提高糞便乳酸菌/大腸桿菌群菌落數 (P < 0.05)。飼糧添 加 4.8% MCT，與添加 0.3% MCT 組相較，降低雞隻體重及蛋黃膽固醇含量 (P < 0.05)，於蛋黃質地評分有上升之趨勢 (P < 0.10)。飼糧添加 4.8% MCT，與對照組相較，顯著降低 C16:0、C18:0、C18:1 及 C18:2 脂肪酸消化率及代謝能採食量 (P < 0.05)。綜合以上，飼糧中 添加 4.8% MCT 可提高蛋黃中中鏈脂肪酸及降低膽固醇含量，惟降低產蛋性能及長鏈脂肪酸消化率。飼糧中添加 1.2% 以下 MCT，對產蛋性能、蛋品質及蛋成分則無影響。
The purpose of the study was to determine the effects of supplementation of different level of medium-chain triglycerides in diet on laying performance, egg quality, yolk sensory quality, nutrient digestibility, egg yolk fatty acid and cholesterol contents and excreta microflora in laying hens. One hundred and forty-four 52-week-old Hy-line W36 laying hens were randomly allocated into four treatments, there were 6 replicates and 6 hens per replicate. Hens were fed diets containing 0, 0.3, 1.2 and 4.8% mediumchain triglycerides (MCT) for 20 weeks. Feed intake, egg production and egg weight were recorded weekly, egg quality were measured every 2 weeks and egg yolk fatty acid and cholesterol contents were measured every 4 weeks. The results showed that supplementation of 0.3 and 1.2% MCT in diet did not affect body weight, laying performance, egg quality (except decreased egg yolk height), egg composition and yolk sensory quality. Compared with 1.2% MCT group, supplementation of 4.8% MCT in diet decreased egg weight and increased feed conversion ratio, increased yolk medium-chain fatty acids and saturated fatty acids content, reduced unsaturated fatty acid content, increased excreta Lactobacilli/Coliforms (P < 0.05). Compared with 0.3% MCT group, supplementation of 4.8% MCT in diet reduced body weight and egg yolk cholesterol content (P < 0.05), and tended to increase yolk texture (P < 0.10). Compared with control group, supplementation of 4.8% MCT in diet reduced digestibility of C16:0, C18:0, C18:1 and C18:2 fatty acids and ME intake (P < 0.05). In conclusion, supplementation of 4.8% MCT in diet increased medium-chain fatty acid and decreased cholesterol contents in egg yolk while reduced laying performance and long-chain fatty acid digestibility. Supplementation of MCT less than 1.2% in diet did not affect laying performance, egg quality and egg composition in laying hens. |
