桑叶饲料添加剂对鸡蛋黄品质的影响

分析在蛋鸡饲料中分别添加2.5%、5.0%、7.5%、10.0%桑叶对鸡蛋黄品质的影响，结果表明：随桑叶添加量增加，蛋黄颜色加深；添加桑叶对蛋黄胆固醇含量影响不大；5.0%和7.5%桑叶组的蛋黄磷含量显著高于对照组(P＜0.05)；添加桑叶各组的饱和脂肪酸含量比对照组显著降低(P＜0.05)，单不饱和脂肪酸与多不饱和脂肪酸含量比对照组极显著提高(P＜0.01)；5.0%和7.5%桑叶组的7种必需氨基酸总量显著高于对照组(P＜0.05)；蛋黄VE含量随桑叶添加量增加而极显著增加(P＜0.01)，其中10.0%桑叶组比对照组提高了近3倍。桑叶组蛋黄在气味和口感上都优于对照组，其中5.0%、7.5%桑叶组较其他桑叶组好(P＜0.05)。总之，饲料中添加桑叶能改善鸡蛋黄的品质，添加量在5.0%～7.5%比较合适。

Effect of Feed Additive Containing Mulberry Leaves for Hens on Egg Yolk Quality

The effect of the diet containing mulberry leaves at the addition amounts of 2.5%, 5.0%, 7.5% and 10.0% on the quality of egg yolk was investigated. The results showed that egg yolk color became darker with the increased amount of mulberry leaves, and the content of egg yolk cholesterol was not significantly influenced by mulberry leaves. The egg yolk phosphorus content in diet groups with mulberry leaves at the amounts of 5.0% and 7.5% were significantly higher than those in the control group (P ＜ 0.05). The saturated fatty acid content in mulberry-leaf groups was significantly reduced when compared with the control group (P ＜ 0.05) and the content of monounsaturated fatty acid and polyunsaturated fatty acid revealed faster increase than that in the control group (P ＜ 0.01). The total content of seven essential amino acids in diet with mulberry leaves at the amounts of 5.0% and 7.5% groups were obviously higher than that in the control group (P ＜ 0.05). The content of yolk vitamin E was significantly increased with the addition amount of mulberry leaves (P ＜ 0.01), especially in the diet group with 10% mulberry leaves. The egg yolk in the diet groups with mulberry leaves had much better smell and taste than in the control group; similarly, the smell and taste of egg yolk in the diet groups with 5.0% and 7.5% mulberry leaves better than those in the other groups (P ＜ 0.05). In a word, the quality of egg yolk can be improved by adding mulberry leaves in diet, and the optimal addition amount of mulberry leaves was 5.0%—7.5%.