Study On The Regulation Of Egg Quality By Betaine,Chlorogenic Acid And Plant Essential Oil

With the improvement of people's living standards,the demand for food is no longer limited to the number of satisfaction,and more attention to product quality.The irrational application of antibiotics,making egg products in the drug residues exceeded,seriously affecting human health.The aim of this study was to investigate the effects of three kinds of products,including ginger,chlorogenic acid and plant essential oil,on the laying performance,egg quality and serum biochemical indexes of Hy-Line Brown laying hens by three tests(not at the same time),and further explored the effects of additives on egg quality Control mechanism,to provide a theoretical basis for the actual production.To explore the effect of adding betaine on the quality of eggs in diets.A single 56-week-old Hy-Line Brown hens were randomly divided into two treatment groups(6 replicates per treatment group,each repeat 12 chickens),the control group fed the basic diet,the experimental group fed basal diet to add 500 g/t betaine test diet.The trial period is 12 weeks.The test chickens were fed with two layers of cage,free feed and drinking water,medication and epidemic prevention according to the conventional procedures of the laying hens.All the groups fed the basal diet for 2 weeks and fed the corresponding test diet.The results showed that the egg yolk color,egg yolk specific gravity and protein specific gravity of the experimental group were significantly different from those of the control group at the 6th week(P<0.05).The proportion of egg yolk and egg yolk in the experimental group was significantly higher than that in the control group(P<0.05),and the specific gravity of the protein was significantly lower than that of the control group(P<0.05).At the 12th week,the egg yolk color of the test group increased(P<0.1).Decreased the contents of GLU,TCHO,LDL-C and TG in serum and increased the content of HDL-C,but the effect was not significant(P>0.05).Effects of adding chlorogenic acid on egg quality in diets.Using 360 single factor test design,the selection of 62 weeks of age,egg production rate of the same consistent Hy-Line Brown laying hens,were randomly divided into five treatments,each treatment 6 repeat,each repeat 12 chickens.The control diet was fed with 50 g/t,100 g/t,150 g/t,200 g/t eucommia leaf extract(effective constituent is chlorogenic acid)in the basal diet.The trial period is 12 weeks.The test chickens were fed with two layers of cage,free feed and drinking water,medication and epidemic prevention according to the conventional procedures of the laying hens.All the groups fed the basal diet for 2 weeks and fed the corresponding test diet.The results showed that the addition of different doses of chlorogenic acid to the diet had significant effect on the average egg weight of the eggs produced by the Hy-Line Brown hens at the first 6 weeks(P<0.05).The mean daily feed intake in the control group was significantly greater than that in the 200 g/t dose group,and the average egg weight in the control group was significantly greater than 100 g/t,150 g/t,200 g/t dose group.The egg production rate of the 50 g/t,100 g/t dose group was increased by 4.6%and 4.9%respectively compared with the control group,and the average egg yard was 5.3%,3.1%and 50 g/t respectively The amount of egg was 3.6%higher than that of the control group.In the whole period,the addition of chlorogenic acid to the average egg weight of the eggs produced by the Hy-Line Brown hens had a significant effect(P<0.05).The average daily feed intake in the control group was significantly greater than 100 g/t,150 g/t,200 g/t dose group,compared with the control group,50 g/t The laying rate of the dose group increased by 6.2%,the ratio of egg to egg was reduced by 5.9%,and the average daily egg production increased by 5.0%.At the 6th week,the diets supplemented with different doses of chlorogenic acid had significant effect on egg yolk weight and egg shell color(P<0.05).The proportion of egg yolk in 150 g/t dose group was significantly higher than that in control group and 100 g/t dose group.The egg shape index of 50 g/t dose group was significantly higher than that of 100 g/t dose group.The color saturation of eggshells in the control group was significantly less than 50 g/t,150 g/t and 200 g/t dose groups.At the 12th week,the addition of chlorogenic acid to the egg shell color of the eggs produced by the Hy-Line Brown hens had a significant effect(P<0.05).The color saturation of eggshells at 100 g/t and 150 g/t dose groups was significantly greater than that in the control group.The egg yolk color of the 200 g/t and 50 g/t dose group and the 150 g/t and 200 g/t dose groups were significantly higher than those in the control group The degree of increase.The levels of UA,GLU,TCHO,HDL,LDL and TG in the serum of each group were significantly lower than those in the control group,and the contents of UA in the 200 g/t dose group were significantly lower than those in the control group,The GLU content in the 100 g/t dose group was significantly lower than that in the control group.The TCHO content in the 200 g/t dose group was significantly lower than that in the control group.Effects of Plant Essential Oil on Egg Quality in Diets.In the experiment,192 Hy-Line Brown hens were randomly divided into 2 treatments,8 replicates each,and 12 chickens each.The control group was fed with the basal diet,and the test group was fed with a test diet supplemented with 100 g/t essential oil in the basal diet.The test period of 8 weeks.The test laying hens were fed with two layers of cage,free feed and drinking water,medication and epidemic prevention according to the conventional procedures of the laying hens.The results showed that the average daily feed intake increased with the increase of 100 g/t essential oil(P<0.1).After 8 weeks of feeding,the thickness of egg yolk was significantly higher than that of the control group(P<0.05),and the specific gravity of egg yolk increased.The HDL-C and LDL-C contents of the test group were decreased to a certain extent.In summary,the dietary supplementation of 500 g/t gerbera can deepen the egg yolk color of the Hy-Line Brown laying hens,improve the egg yolk proportion,improve the egg shell color,improve the body protein and fat metabolism.Dietary supplementation of different doses of chlorogenic acid can improve the egg laying performance of Hy-Line Brown laying hens,improve egg shell color and lower blood lipid level.Dietary supplementation of 100 g/t plant essential oil can improve the quality of egg shells and improve blood lipids.Three kinds of additives on the quality of eggs have a certain nutritional regulation.