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吡咯喹啉醌对蛋鸡生产性能、蛋品质及抗氧化功能的影响

DOI: 10.3969/j.issn.1006-267x.2011.08.016

Keywords: PQQ,生产性能,蛋品质,抗氧化功能

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Abstract:

本试验旨在研究饲粮中添加不同水平的吡咯喹啉醌(PQQ)对蛋鸡生产性能、蛋品质及抗氧化功能的影响。试验选用378只50周龄健康海兰灰蛋鸡,随机分为7组,每组6个重复,每个重复9只鸡,分别在基础饲粮中添加不同水平[0、0.005、0.010、0.020、0.040、0.080、0.160mg/(d·只)]的PQQ。试验期6周。结果表明,饲粮PQQ有提高蛋鸡产蛋率、蛋品质、鸡蛋蛋白高度和哈氏单位的趋势,但差异不显著(P>0.05);PQQ添加组血浆和肝脏谷胱甘肽过氧化物酶(GSH-Px)、总超氧化物歧化酶(T-SOD)活性显著提高(P<0.05);PQQ抑制超氧阴离子自由基(O-2·)和羟自由基(·OH)能力显著增强(P<0.05);PQQ可显著降低血浆和肝脏中丙二醛(MDA)含量(P<0.05)。由此可见,饲粮中添加PQQ有提高蛋鸡产蛋率和蛋品质的趋势;改善蛋鸡的抗氧化能力,其中以0.010mg/(d·只)的添加量效果最佳。

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