| This study mainly focoued on the effects of adding different levels of selenium-riched lactobacillus products to the protein,blood biochemical indexes and antioxidant function in Hy-Line Vatiety Brown.Total 480,28 week-age Hy-Line Variety Brown was divided into 4 groups.Every group had 6 repititions and each repetition had 20 chicken.Group A was control group and was fed with basal ration.Group B,C and D were fed with basal rations with different levels of selenium-riched lactobacillus products in them.Only the organic selenium was caculated in the additives.The amount of organic selenium were 0.3mg/kg,0.6mg/kg,0.9mg/kg respectively in group B,C and D.The prefeeding period was 7days and the trial period was 42 days.The results are as follows:1.Productivity:Compared with group A,increased basal ration intake(P<0.01),increased average egg weight(P<0.05)and decreased egg-feed ratio(P<0.01)were observed in group B,C and D.2.Quality of eggs:The yolk luminance value(L value)had difference(P<0.05)in B,C and D compared with A.the albumen height of group C were higher than other groups and significant difference exsited between group C and D(P>0.05).3.Egg nutrition ingredient:Group B,C and D had increased amount of protein in egg white compared with A,which were 1.17%,6.67%and 1.06%respectively(P<0.05).Group B had higher protein content in yolk than other groups(P<0.05).4.Selenium content in egg:from the 3rd week,selenium content in egg had significant increasing tendency with the more dosage added.The difference was more remarkable with feeding period extending.The selenium content in yolk in group B,C and D were remarkably higher than group A(P<0.01)5.Amino acid in yolk:differenct levels of selenium-riched lactobacillus amount affected the amino acid content in yolk.Leucine,Threonine,Methionine,Glycine,Glutamate,Cysteine,Tryptophan content increased by 88.96%(P<0.01)?65.05%(P<0.05)?67.74%(P<0.01)?70.97%(P<0.05)?61.64%(P<0.01)?87.96%(P<0.05)?34.88%(P<0.01)in group C compared with A.6.Fatty acid in yolk:oleinic acid content in yolk in group D had significant difference(P<0.01)when compared with A and a significant decreasing tendency exsite among experiment groups and control group.linoleic acid content had increasing difference(P<0.01)and group d had differences compared with other groups(P<0.01)7.Serum liver and kidney function biochemical index:group C and D total protein(TD)content had significant difference(P<0.01)compared with A.albumin in serum(ALB)content had significant difference between C and A(P<0.05)8.Serum blood fat index:compared with A,TC and TG content decreased significantly in B C and D.(P<0.05),group C were better than group B and D.group B C and D had higher high-density lipoprotein content than A but had no significant differences(P>0.05).9.Serum immunity index:IgA content in serum had no significant differences among groups(P>0.05)but it increased by 7.02%in group c compared with A.B C and D had higher IgM content than A(P<0.05),among which C had the highest content which increased by 7.74%.IgG in serum content had differences in C compared with A and B(P<0.05).10.Antioxidant capacity:(1).compared with A,B C and D had increased activity of SOD and GSH-Px.MDA content decreased significantly(P<0.05).(2).GSH-Px activity in liver had significant differences(P<0.01)in B C and D compared with A.SOD activity in liver had significant differences(P<0.01)in B C and D compared with A.group C,D had less MDA content in liver than A and B(P<0.05)(3).D had more GSH-Px in yolk than other groups(P<0.05).The results indicate:Adding selenium-riched lactobacillus products in basal diet can increased productivity,improve egg quality and enhance immunity and antioxidant capacity in layer.Based on the indexes,the additive products should be added at 0.6mg/kg. |
PDF Full Text Request