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中國畜牧學會會誌
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中文摘要
本試驗旨在探討產蛋雞飼糧中添加卵磷脂對產蛋性能、蛋品質及營養分消化率之影響。64 隻 24 週齡 Hy-line W36 蛋雞，依體重分配至 2 個處理組，每處理 8 重複，每重複 4 隻 雞，分別飼予（1）不添加或（2）添加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 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）。綜合上述結果，於產蛋雞飼糧中添加卵磷 脂，可改善飼料換蛋率，提高蛋量、蛋黃顏色及蛋黃中必需脂肪酸含量。
英文摘要
The trial was conducted to investigate the effects of dietary supplementation of lecithin on laying performance, egg quality, and nutrient digestibility of laying hens. 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 conclusion, dietary supplementation of lecithin improved feed conversion ratio, and increased egg mass, yolk color and yolk essential fatty acid contents in laying hens.