作　　者： ; ; ; ;

机构地区： 中国农业科学院北京畜牧兽医研究所

出　　处： 《动物营养学报》 2005年第2期28-32,共5页

摘　　要： 选用365日龄体重相近、健康罗曼商品蛋鸡480只,随机分为5组,每组3个重复,每个重复32只,饲喂5种日粮:小麦型基础日粮及在此基础上分别添加0.1%、0.2%、0.4%和0.8%的红辣椒提取物的试验日粮,探讨辣椒红色素对鸡蛋蛋黄着色的影响。试验结果表明:随着添加水平的提高,罗氏比色扇(RCF)值明显提高(P<0.01),最高添加量组(0.8%)在21天得到的RCF值为9.9;随着添加水平提高,红值(a)增大(P<0.01),亮值(L)减小(P<0.05),黄值(b)无明显变化;辣椒提取物能够提高蛋黄中类胡萝卜素含量(P<0.01),而且各添加水平之间差异极显著(P<0.01);辣椒提取物对鸡蛋常规品质和蛋鸡生产性能均无明显影响(P>0.05)。 This experiment was conducted to test the effect of the paprika pigment ing additive on egg yolk colour of layer fed wheat-based diet.480 Lohman layers at 53 weeks were allotted to five dietary treatments randomly(three replicates o f 32 layers per replicate).The dietary treatments were:wheat diet(C),C+0.1%,C+0. 2%,C+0.4% and C+0.8% paprika extract,respectively.The results showed that:(1)The RCF of yolk in the trial groups increased significantly,the higher of paprika e xtract level,the more RCF was (P<0.01).(2)With the increas of paprika extract le vel from 0 to 0.8%,a value increased quickly(P<0.01),and L value decreased(P<0.0 5),while b value had no significantly change(P>0.05).(3)Yolks from the higher le vels of paprika extract showed a proportionally higher content of total caroteno id deposition,and there was significant difference among all levels(P<0.01).Howo ver,there was no significant influence of paprika extract on egg quality and per formance of the layers.

关 键 词： 红辣椒提取物 小麦型日粮 蛋黄 着色

领　　域： [农业科学] [农业科学]