CN109105330A - 一种提高鸡蛋中牛磺酸含量的方法 - Google Patents
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Abstract
本发明提供了一种提高鸡蛋内牛磺酸含量的方法，是在鸡基础日粮中添加质量百分比为3％‑8％的紫菜。利用日粮紫菜中的牛磺酸能在动物体内沉积，能够大幅提升蛋黄中牛磺酸的含量，饲喂7‑10天后牛磺酸平均含量为25mg/kg，是正常日粮组鸡蛋中牛磺酸含量的2.5倍(10mg/kg)，还能提高蛋鸡的产蛋率，降低料蛋比。本发明方法简单易操作，具有巨大的应用前景和市场价值。
Description
技术领域
本发明涉及蛋鸡饲料配方领域，具体地，涉及一种含有紫菜的蛋鸡饲料以及该饲料在提高鸡蛋中牛磺酸含量的用途。
背景技术
牛磺酸，即β-氨基乙磺酸，是一种广泛存在于动物肌肉与血液中的游离氨基酸，对生物体神经、心血管、抗感染及脂类代谢具有重要的作用。
研究认为，蔬菜、牛奶、鸡蛋等日常食物中牛磺酸含量低，鸡蛋中牛磺酸主要存在于蛋黄中。牛磺酸广泛存在于海洋动物肌肉组织中，达到3562mg/kg干重。天然牛磺酸提取成本高，因此，目前牛磺酸的主要生产方式是化工合成。合成的牛磺酸已经大量用于乳制品添加剂和运动饮料，以及猫狗等牛磺酸需要量大的宠物食品当中。但是，有报道指出，服用合成牛磺酸的复合药物或者饮料可能会出现便秘、呕吐和腹泻等不良反应。因此，部分国家对合成牛磺酸的使用持谨慎态度。可通过畜产品富集技术来为牛磺酸的来源开辟新的途径。
现有技术有通过在蛋禽日粮中添加过量的胱氨酸，使获得的禽蛋内牛磺酸含量最高可提升5倍。也有鸡蛋中牛磺酸富集技术的相关报道，通过在蛋鸡饲料中添加0.25％合成牛磺酸4周以上，获得的鸡蛋内牛磺酸含量提升了64.7％。但现有技术报道的这些方法存在个体差异大，牛磺酸富集程度低，蛋品质下降等问题。并且，直接在日粮中长期添加高剂量的牛磺酸会对动物产生毒害作用，影响动物的健康；同时，高剂量胱氨酸也会导致动物中毒。研究表明，肉鸡饲料中直接添加合成牛磺酸会使雏鸡肠道容易损伤。
Lee等在Asian-Aust.J.Anim,Sci.(2010,23(5)：622-629)中通过添加羽毛粉的方式来提升鸡蛋内牛磺酸含量，结果发现，添加6％羽毛粉与直接添加0.25％合成牛磺酸结果相近。但是，羽毛粉是一种动物性蛋白，使用时有传播动物源性疾病的隐患，且消化率很低，目前，国内在蛋鸡饲料中不建议添加该饲料原料。
发明内容
为了解决上述技术问题，本发明的目的在于，提供一种安全有效的提高鸡蛋中牛磺酸含量的方法。
本发明的另一目的在于，提供一种安全有效提高鸡蛋中牛磺酸含量的蛋鸡饲料。
为了实现上述目的，本发明提供的提高鸡蛋中牛磺酸含量的方法是在蛋鸡基础日粮中添加紫菜，饲喂方法均采用常规饲喂技术。
所述紫菜为粉状紫菜，含水量低于12％。。
所述紫菜在蛋鸡基础日粮中所占的质量百分比为3％-8％。
优选地，所述紫菜在蛋鸡基础日粮中所占的质量百分比为4％-7％。
更优选地，所述紫菜在蛋鸡基础日粮中所占的质量百分比为5％。
本发明所述的蛋鸡基础日粮为本领域公知且常用的蛋鸡基础日粮，包括但不限于本发明实施例给出的蛋鸡基础日粮。
本发明还提供了一种含有紫菜的蛋鸡饲料。
本发明提供的蛋鸡饲料含有质量百分比为3％-8％的紫菜。
优选地，含有质量百分比为3％-8％的紫菜。
更优选地，含有质量百分比为5％的紫菜。
本发明提供了上述蛋鸡饲料在提高鸡蛋内牛磺酸含量中的应用。
本发明的有益效果在于，发明采取直接在蛋鸡日粮中添加紫菜，实现饲料中牛磺酸含量得到大幅提升。利用高浓度牛磺酸在蛋鸡体内富集，从而提升鸡蛋蛋黄中牛磺酸含量，且方法简单易操作，具备产业化应用前景。
(1)采用本发明的蛋鸡饲料饲喂蛋鸡，7-10天后，大幅提升了蛋黄中牛磺酸的含量，牛磺酸平均含量为25mg/kg，最高达到31mg/，是正常日粮组鸡蛋中牛磺酸含量的的2.5倍(10mg/kg)。
(2)紫菜作为天然藻类，以饲料添加剂的形式制备饲料，较动物原料更为安全，避免向饲料中直接添加高剂量的合成牛磺酸对动物产生毒性，影响动物的健康。
(3)本发明的含有紫菜的蛋鸡饲料饲喂蛋鸡，有效提高了蛋鸡日均产蛋量(平均每只蛋鸡提升1.5g)，有效增加了蛋壳强度、蛋壳厚度和蛋黄的颜色，整体上提高了蛋的品质。
(4)饲喂本发明含有紫菜的蛋鸡饲料的蛋鸡产下的鸡蛋，口感和风味与普通鸡蛋并无差异，不影响其可食用性。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。
若未特别说明，本申请文件中的“％”为质量百分比。若未特别说明，本发明中所使用的其他物料、原料均为可以从市场上购买得到的常规原料。所使用的设备也为本领域的常规设备。本发明中未提及的操作均为本领域的常规操作。
实施例1蛋鸡基础日粮中添加紫菜的应用与效果实验
本实施例通过选择864只产蛋后期海兰褐蛋鸡进行试验，在基础日粮中分别添加紫菜，日粮中紫菜浓度分别为1％、2.5％、5％。试验进行了6周。
表1基础日粮配方
注：向基础日粮中加入紫菜之后，相应减少玉米、豆粕和食盐的用量，使各原料总量达100％。基础日粮中各原料均不含牛磺酸。
表2基础日粮中部分营养成分含量
试验测定蛋鸡生产性能和鸡蛋品质，实验结束时测定蛋黄中牛磺酸含量。饲喂方法采用常规蛋鸡饲喂技术。所得结果如下：
表3紫菜浓度对生产性能的影响
注：表3中所有数据均为各试验组蛋鸡的平均值，产蛋率为该阶段内日均产蛋率，对照组在整个试验期内均饲喂基础日粮。
表4紫菜浓度对蛋品质的影响
注：P＜0.05视为有显著性差异，P＜0.01视为有极为显著的差异，P＜0.1视为有显著差异的趋势。蛋壳强度、蛋壳厚度及YCF值采用蛋品分析仪(型号：DET-6000)进行测定，
结果表明：添加紫菜能提升蛋鸡生产性能(表3)，且对鸡蛋品质不产生任何负面影响(表4)。其中，日粮中紫菜实际含量为5％，试验组鸡蛋蛋黄中牛磺酸平均含量为25mg/kg，是正常日粮组(10mg/kg)的2.5倍。综合日粮的能量浓度、蛋鸡的生产性能、蛋品质和鸡蛋牛磺酸含量考虑，采用在常规蛋鸡饲料中添加紫菜，即实际日粮中紫菜浓度为5％，可实现蛋黄牛磺酸富集量最大化(表5)。
表5日粮紫菜水平对鸡蛋中牛磺酸含量的影响
实施例2鸡蛋感官评价
感官评定小组由经过筛选的100人组成(均为年龄为20-30岁的青年人)，评定员对实施例1中5％紫菜添加的试验组饲料饲喂后的蛋鸡所产鸡蛋的口感和风味进行评价，以对照组鸡蛋为对照。用蒸馏水漱口后，品尝鸡蛋。反映两组鸡蛋的口感和风味一致，未有显著差异。
虽然，上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (10)
1.一种提高鸡蛋内牛磺酸含量的方法，其特征在于，在蛋鸡基础日粮中添加紫菜。
2.根据权利要求1所述的方法，其特征在于，所述紫菜为粉状紫菜，含水量低于12％。
3.根据权利要求1所述的方法，其特征在于，所述紫菜在蛋鸡基础日粮中所占的质量百分比为3％-8％。
4.根据权利要求1-3任一所述的方法，其特征在于，所述紫菜在蛋鸡基础日粮中所占的质量百分比为4％-7％。
5.根据权利要求1-3任一所述的方法，其特征在于，所述紫菜在蛋鸡基础日粮中所占的质量百分比为5％。
6.一种蛋鸡饲料，其特征在于，含有紫菜。
7.根据权利要求6所述的蛋鸡饲料，其特征在于，含有质量百分比为3％-8％的紫菜。
8.根据权利要求6所述的蛋鸡饲料，其特征在于，含有质量百分比为3％-8％的紫菜。
9.根据权利要求6所述的蛋鸡饲料，其特征在于，含有质量百分比为5％的紫菜。
10.权利要求6-9任一所述的蛋鸡饲料在提高鸡蛋内牛磺酸含量中的应用。
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| 唐秀敏等: "海藻在动物日粮中的应用", 《黑龙江畜牧兽医》 * |
| 张学伟: "《中国人该怎么吃》", 31 July 2016, 中医古籍出版社 * |
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