Effects of Different Oils on the Production Performances and Polyunsaturated Fatty Acids and Cholesterol Level of Yolk in Hens
Effects of Different Oils on the Production Performances and Polyunsaturated Fatty Acids and Cholesterol Level of Yolk in Hens
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不同油脂对母鸡生产性能及蛋黄多不饱和脂肪酸和胆固醇水平的影响
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发表时间：
2004
期刊：
影响因子：
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通讯作者：
S. Xinchen
中科院分区：
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作者：
O. Ke;WenJun Wang;Mingshen Xu;Jiang Yan;S. Xinchen
为了了解不同油类对生产性能以及蛋黄中多不饱和脂肪酸和胆固醇水平的影响。 160只42周龄的Hexices母鸡随机分为四组。各组分别饲喂对照饲料(CG)、对照饲料+5%鱼油(FG)、对照饲料+5%棕榈油(PG)和对照饲料+5%大豆油(SG)。经过三周的实验，结果表明：不同油类对饲料/蛋重、蛋清重、体重、蛋黄中C16、C18:3 n-6和C20:4 n-6含量均无显着影响（p>0.05）。但PG的蛋重高于SG(p<0.05)，CG的平均蛋重低于FG(p<0.05)，PG的蛋重低于FG(p<0.05)，实验过程中FG的增重高于SG(p<0.05)，FG的蛋黄胆固醇水平低于PG和CG(p<0.01)，同时C20:5 FG中n-3含量高于CG和SG(p<0.01)，PF中未检出C20:5n-3，就蛋黄中C22:6n-3而言，FG高于PG(p<0.01)，SG中C18:1n-9含量低于PG(p<0.05)，SG中C18:2n-6含量最高高于其他三组(p<0.01)，CG最低，与FG显着差异(p<0.05)，FG的C18:3 n-3含量高于SG和PG(p<0.05)，FG的C20:1 n-9含量高于其他组(p<0.01)。结果表明，鱼油可以降低胆固醇，增加蛋黄中n-3脂肪酸的含量，并提高n-3/n-6水平。 （亚洲-澳大利亚动物科学杂志，2004 年。第 17 卷，第 6 期：843-847）
In order to understand the effects of different oils on the production performances and polyunsaturated fatty acids and cholesterol level in the yolk. 160 Hexices hens at 42 wks were divided into four groups randomly. Each group fed with control diet (CG), control diet+5% fish oil (FG), control diet+5% palm oil (PG) and control diet+5% soybean oil (SG), respectively. After three weeks' experiment, the results showed that: different oils showed no significant effect on feed/egg weight, egg white weight, body weight, C16, C18:3 n-6 and C20:4 n-6 contents in the yolk (p>0.05). But the egg mass of PG was higher than SG (p<0.05), the average egg weight of CG was lower than FG (p<0.05), and the of PG was lower than FG (p<0.05), during the experiment, FG gained more than SG (p<0.05), the cholesterol level in yolk of FG was lower than PG and CG (p<0.01), meanwhile the C20:5 n-3 content of FG was higher than CG and SG (p<0.01), and no C20:5 n-3 was detected in PF, as far as C22:6 n-3 in the yolk was concerned, FG was higher than PG (p<0.01), the C18:1 n-9 content of SG was lower than PG (p<0.05), the C18:2 n-6 content of SG was the highest than other three groups (p<0.01), and CG was the lowest, showed significant to FG (p<0.05), the C18:3 n-3 content of FG was higher than SG and PG (p<0.05), and the C20:1 n-9 content of FG was higher than other groups (p<0.01). The results demonstrated that fish oil could decrease the cholesterol and increase the n-3 fatty acids content in the yolk, and increase the n-3/n-6 level. (Asian-Aust. J. Anim. Sci. 2004. Vol 17, No. 6 : 843-847)