日粮中添加香菇柄对海兰褐鸡蛋品质的影响_高琦.pdf

高琦，徐洋，孙铭阳，等.日粮中添加香菇柄对海兰褐鸡蛋品质的影响 J.食品工业科技，2023，44（14）：4652.doi:10.13386/j.issn1002-0306.2022080013GAO Qi,XU Yang,SUN Mingyang,et al.Effects of Adding Shiitake Stipe to Diets on Egg Quality of Hy-Line Brown HensJ.Science and Technology of Food Industry,2023,44(14):4652.(in Chinese with English abstract).doi:10.13386/j.issn1002-0306.2022080013 研究与探讨 日粮中添加香菇柄对海兰褐鸡蛋品质的影响日粮中添加香菇柄对海兰褐鸡蛋品质的影响高琦1,2，徐洋1，孙铭阳1，焦傲3，邵振波1，刘双源1，焦龙4，薛友林1,*（1.辽宁大学轻型产业学院，辽宁沈阳 110036；2.中共辽宁省委党校，辽宁沈阳 110161；3.辽宁大学新华商学院，辽宁沈阳 110036；4.辽宁岩海牧业有限公司，辽宁鞍山 114000）摘要：本试验主要研究香菇柄粉对海兰褐鸡蛋品质和鸡蛋营养成分的影响。选取同一批次下生长健康的 40 周龄海兰褐母鸡 112 羽，随机分为 4 组，对照组饲喂基础日粮，实验组额外添加 5%、10%、15%的香菇柄粉。饲喂20 周后进行蛋品质测定。结果表明，实验组鸡蛋的重量和大小都显著高于对照组（P0.05），鸡蛋的蛋壳和蛋清更重（P0.05），蛋壳颜色更深、更红（P0.05），15%添加组最为显著；实验组鸡蛋的营养物质较对照组更高，5%添加组效果最好，其中蛋清中溶菌酶含量、蛋黄中卵磷脂含量、卵黄球蛋白含量都显著高于对照组（P0.05），而蛋黄中胆固醇含量则显著低于对照组（P0.05）；蛋黄中 T-SOD 酶的活性和蛋清的 DPPH 自由基清除能力更高；熟蛋清和熟蛋黄中芳香性挥发物质含量更高，蛋清中氮氧化物含量更少，蛋黄中的鲜味和咸味更高，从感官评价上来看，测评者更喜欢实验组的鸡蛋，因为颜色更红润饱满香味更浓郁、纯正。总体来说，实验组普遍优于对照组，15%添加组在蛋品质和抗氧化性方面表现较好，5%添加组在营养活性物质、感官特性上表现更好。关键词：香菇柄，海兰褐鸡，蛋鸡日粮，蛋品质，营养成分本文网刊:中图分类号：TS253.2 文献标识码：A 文章编号：10020306（2023）14004607DOI:10.13386/j.issn1002-0306.2022080013EffectsofAddingShiitakeStipetoDietsonEggQualityofHy-LineBrownHensGAOQi1,2，XUYang1，SUNMingyang1，JIAOAo3，SHAOZhenbo1，LIUShuangyuan1，JIAOLong4，XUEYoulin1,*（1.Collage of Light Industry,Liaoning University,Shenyang 110036,China；2.Party School of Liaoning Provincial Party Committee,Shenyang 110161,China；3.Sunwah International Business School,Liaoning University,Shenyang 110036,China；4.Liaoning Yanhai Animal Husbandry Co.,Ltd.,Anshan 114000,China）Abstract：This experiment mainly studied the effect of shiitake stipe powder on the quality and nutritional composition ofeggs from Hy-Line brown hens.112 healthy 40-week-old Hy-Line brown hens in the same batch were selected and wererandomly divided into 4 groups.The control group was fed the basic diet and the experimental groups were supplementedwith 5%,10%and 15%of mushroom stalk powder,respectively.After 20 weeks of feeding,the egg quality was measured.The results showed that the average egg weight and size of the experimental groups were significantly higher than those ofthe control group(P0.05).The eggshells from the experimental groups were heavier,darker and redder and the eggwhiteof the experimental groups were also heavier(P0.05),the 15%addition group was the most significant.Furthermore,the 收稿日期：20220803 基金项目：教育部新农科研究与改革实践项目（2020128）；教育部产学合作协同育人项目（202002115014，202102654021）；辽宁省“兴辽英才计划”项目（XLYC1807270）；辽宁省教育厅基本科研服务地方项目（LJKFZ20220183）；泰州市高层次创新创业人才引进计划项目（202149）。作者简介：高琦（1980），女，硕士，副教授，研究方向：农产品加工，E-mail：。*通信作者：薛友林（1980）（ORCID：0000000242417942），男，博士，教授，研究方向：农产品加工及食物营养，E-mail：。第 44 卷 第 14 期食品工业科技Vol.44 No.142023 年 7 月Science and Technology of Food IndustryJul.2023 nutrients in eggs of the experimental groups were higher than those in the control group,best results in the 5%additiongroup.On one hand,the content of lysozyme in egg white,lecithin and yolk globulin in egg yolk were significantly higherthan those in the control group(P0.05).On the other hand,the content of cholesterol in egg yolk was significantly lowerthan that in the control group.Furthermore,the nutrients in eggs of the experimental groups were higher than those in thecontrol group(P0.05),best results in the 5%addition group.On one hand,the content of lysozyme in egg white,lecithinand yolk globulin in egg yolk were significantly higher than those in the control group(P0.05).In the experimentalgroups,the activity of egg yolk SOD and the DPPH free radical scavenging ability of egg white were higher.Furthermore,higher contents of aromatic volatiles were detected in the boiled egg whites and egg yolks of the experimental groups withlower nitrogen oxides in egg whites and higher umami and saltiness in egg yolks.According to sensory evaluation,theevaluators preferred the eggs of the experimental groups,because the eggs were redder and plumper with richer and purerflavor.Overall,the experimental group was generally better than the control group,with the 15%spiked group performingbetter in terms of egg quality and antioxidant properties,and the 5%spiked group performing better in terms of nutritionalactive substances and sensory characteristics.Keywords：shiitake stipe；hy-line brown hens；laying hens diet；egg quality；nutritional ingredients 香菇（Lentinus edodes）又名花菇、香菌，属于口蘑科，以其高营养价值和药用特性而闻名1。菌帽和菌柄共同构成了香菇的可食部分，分别约占香菇干重的 75%和 25%。与菌帽相比，香菇菌柄中所含的不溶性粗纤维比例较高，口感更为坚硬且咀嚼困难2。因此在大多数的香菇加工厂中，菌柄都被当做废料所丢弃，这不仅对资源造成了浪费，也对生态环境造成了一定压力。随着畜牧业、蛋鸡养殖产业的飞速发展，许多国家和地区开始倡导研究开发无毒副作用、无残留的安全型天然植物类饲料添加物。植物性饲料添加物的加入一方面有助于减少化学类添加剂的副作用，另一方面可以生产高品质鸡蛋，提升饲料和其他原料的利用率，促进蛋鸡产业高质量发展34。目前为止，在饲料中辅以蘑菇类产品的研究已经有初步成效，但大多数研究集中于蘑菇子实体和相关提取物对蛋鸡生产性能和蛋品质的影响。而探究食用菌副产物，即香菇柄对鸡蛋影响的研究内容还较为空缺58。香菇柄作为香菇的主要农副产物，含有较高营养成分，但相关研究还较为空白。因此本实验以海兰褐鸡为研究对象，研究了在蛋鸡日粮中添加 5%、10%、15%香菇柄粉对蛋品质、鸡蛋内活性成分及感官特性的影响，以期能在生产高品质鸡蛋的同时，减少香菇柄的浪费，实现香菇副产物的高值化利用。1材料与方法 1.1材料与仪器海兰褐母鸡（40 周龄，112 只，随机分为 4 组）来源于辽宁岩海牧业有限公司；香菇柄购于辽宁省鞍山市岫岩县当地小型香菇场；实验日粮采用玉米豆粕型日粮配方，加入预混料混合饲喂，具体成分组成见表 1；硫酸钾、硫酸铜、硝酸铝、芦丁、偏钒酸铵、钼酸铵、硫酸亚铁、水杨酸、邻苯三酚、Tr