摘要
试验旨在研究钙和维生素D及其交互作用对肉鸡脂质过氧化及血糖血脂的影响。采用2×2完全随机试验设计,将4周龄AA肉鸡144只随机分为4个处理,每个处理设6个重复,每个重复6只鸡,分别饲喂含钙0.9%、1.15%和维生素D 750、5 000 U.kg-1的试验日粮4周。结果表明,添加钙1.15%可降低总抗氧化能力、过氧化氢酶、总胆固醇和甘油三酯含量,但升高葡萄糖水平(P>0.05)。添加维生素D 5 000 U.kg-1可升高总抗氧化能力和过氧化氢酶活性,降低丙二醛、总胆固醇、甘油三酯和葡萄糖水平,但作用均不显著(P>0.05)。钙和维生素D的交互作用可显著影响丙二醛、总胆固醇和甘油三酯水平(P<0.05),适钙水平下增加维生素D添加量,总抗氧化能力和过氧化氢酶活性升高,丙二醛、总胆固醇、甘油三酯和葡萄糖水平降低,适钙高维生素D组血糖、血脂及抗氧化指标均优于其他组。总之,在满足基本需要量钙的同时增加维生素D添加量对防止AA肉鸡脂质过氧化及血糖血脂的降低具有重要的意义。
To study the effect of calcium,vitamin D and their interaction on lipid peroxidation and blood glucose and lipid in broilers.One hundred and forty-four AA（4 weeks years old）were chosen to be randomly divided into 4 groups,with 6 replicats in each group and 6 broliers in each replicate by using 2×2 completely randomized experimental design,which were fed diets with Ca 0.9%,1.15% and VD 750,5 000 U·kg-1 respectively for 4 weeks.The results showed that calcium 1.15% can reduce the T-AOC,CAT,CHO and TG,but increased Glu（P0.05）.Vitamin D 5 000 U·kg-1 increased T-AOC and CAT activities and decreased MDA,CHO,TG,and Glu,while the effect was not significantly（P0.05）.The interaction of calcium and vitamin D could significantly influence the MDA,CHO,and TG（P0.05）.When adding suitable calcium level,T-AOC and the CAT activity were increased and MDA,CHO,TG,and Glu were decreased by increasing vitamin D dosage.Blood glucose,blood lipid and antioxidant in the suitable calcium and high vitamin D group were better than the other groups.
出处
《饲料博览》
2010年第11期1-5,共5页
Feed Review
基金
东北农业大学创新团队发展计划(CXT0006)
关键词
钙
维生素D
脂质过氧化
血糖
血脂
calcium
vitamin D
lipid peroxidation
blood glucose
blood lipid
