摘要
试验旨在探讨日粮中添加新型酿酒酵母培养物对蛋鸡生产性能和蛋品风味特征的影响。选取900只180日龄的罗曼粉蛋鸡,随机分成三组,每组5个重复,每个重复60只鸡,分别饲喂3种不同的日粮:Ⅰ为对照组基础日粮,Ⅱ组和Ⅲ组分别饲喂添加2%、4%新型酿酒酵母培养物的日粮,试验周期为15周。结果表明:与Ⅰ组相比,Ⅱ组和Ⅲ组平均蛋重均显著增加(P<0.05),死淘率均极显著降低(P<0.01),Ⅲ组料蛋比显著降低(P<0.05);应用电子舌和电子鼻现代电子感官系统分别检测两组鸡蛋的滋味特征及气味特征,Ⅱ组、Ⅲ组熟蛋黄和熟蛋清苦味回味均极显著降低(P<0.01),Ⅲ组熟蛋黄鲜味丰富度显著增加(P<0.05),熟蛋清鲜味丰富度极显著增加(P<0.01);熟蛋黄气味特征变化不明显,但Ⅲ组熟蛋清气味特征发生显著变化。因此,日粮中添加4%的新型酿酒酵母培养物可提高蛋鸡的生产性能,改善蛋品风味特征。
This experiment aimed to investigate the effects of novel yeast culture supplementation on production performance and egg flavor in Lohman pink-shell laying hens.A total of 900 Lohman pinkshell laying hens at 180-day-old were randomly assigned to three groups.Every treatment had 5 replicates with 60 laying hens per replicates.The trial period was 15 weeks.The three treatments included: group Ⅰ(a basal diet,control group);group Ⅱ(with 2% novel yeast culture);group Ⅲ(with 4% novel yeast culture).The results showed as follows: Compared with control group,the average egg weight in group Ⅱ and group Ⅲ was significantly increased(P<0.05),mortality was extremely significant decreased(P<0.01),ratio of feed to egg of group Ⅲ was significantly decreased(P<0.05);The electronic tongue and electronic nose were used to determine taste and odor traits of eggs in three groups,the electronic tongue results showed that the output values of the bitter after tasing for the cooked egg yolks and egg whites in group Ⅱ and group Ⅲ were significantly decreased(P<0.01),umami richness output values of the cooked egg whites in group Ⅲ were extremely significant increased(P<0.01),and those in the cooked egg yolks were significant increased(P<0.05);The electronic nose results showed that odor traits of the egg yolks had no significant difference,but those of the cooked egg whites in group Ⅲ were significantly higher than the control group(P<0.05).In conclution,dietary supplementation of 4% novel yeast culture could enhance production performance and improve egg flavor in laying hens.
作者
陈娟
吕常旭
李斯泉
李双全
郭宗明
Chen Juan;Lü Changxu;Li Siquan;Li Shuangquan;Guo Zongming
出处
《饲料工业》
北大核心
2019年第17期17-21,共5页
Feed Industry
基金
科技部2015年度国家星火计划项目[2015GA760017]
湖北省农业科技成果转化项目[NZZ2017000016]
