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中國畜牧學會會誌
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| 篇名 | 飼糧中添加中鏈三酸甘油酯對產蛋雞產蛋性能、蛋品質及蛋成分之影響 |
|---|---|
| 卷期 | 46增刊 |
| 並列篇名 | Effects of medium-chain triglycerides on laying performance, egg quality and egg composition in laying hens |
| 作者 | 陳容均 、 何重志 、 謝宜道 、 郭桓禎 、 姜樹興 |
| 頁次 | 097-097 |
| 關鍵字 | 產蛋性能 、 產蛋雞 、 中鏈三酸甘油酯 、 Laying performance 、 Laying hens 、 Medium-chain triglyc |
| 出刊日期 | 201712 |
中文摘要
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、蛋品質及蛋黃脂肪酸 及膽固醇含量之影響。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，每週紀錄飼料採食量、產蛋率及蛋重，每兩週收蛋測定 蛋品質，每 4 週收蛋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）及蛋成分並無影響。飼糧中添加 4.8% MCT，與添加 1.2% MCT 組相較，降低蛋重及飼料換蛋率，提高蛋黃中中鏈脂肪酸、飽和脂 肪酸及降低不飽和脂肪酸含量，與對照組相較，具降低雞隻體重之趨勢（P < 0.10），與添加 0.3% MCT 組相較，降低蛋黃膽固醇含量（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。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。
英文摘要
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 and egg yolk fatty acid and cholesterol contents 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% medium-chain 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) and egg composition. Compared with 1.2% MCT group, supplementation of 4.8% MCT in diet decreased egg weight and feed conversion ratio, increased yolk medium-chain fatty acids, saturated fatty acids and reduced unsaturated fatty acid content (P <0.05). Compared with control group, supplementation of 4.8% MCT in diet tended to reduce body weight (P < 0.10). Compared with 0.3% MCT group, supplementation of 4.8% MCT in diet reduced egg yolk cholesterol content (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. Supplementation of less than 1.2% MCT in diet did not affect laying performance, egg quality and egg composition in laying hens.