副干酪乳杆菌KL1制剂对蛋鸡生产性能、蛋品质及鸡蛋中胆固醇含量的影响研究

doi:10.11843/j.issn.0366-6964.2021.08.014

Abstract

Abstract: This study aimed to evaluate the effect of microecological preparation of Lactobacillus paracasei KL1 screened from Tibetan kefir, which could significantly reduce serum cholesterol and tolerate the gastrointestinal environment, on production performance, egg quality and cholesterol levels of laying hens producing low cholesterol eggs. A total of 120 30-week-old healthy Nongda No.3 laying hens with similar laying rate were randomly divided into 4 groups with 5 replicates per group, and 6 hens per replicate. Hens in control group were fed the basal diet, hens in low, medium and high dose groups were fed the basal diet supplemented with different doses of Lactobacillus paracasei KL1 microecological preparation(10⁵, 10⁶,10⁷CFU·(hen·d)^-1), which lasted for 10 weeks. The production performance of laying hens, egg quality and cholesterol content in eggs were measured and calculated. The results showed that:1) the hen-day laying rate of the laying hens in the medium dose group was significantly higher than that of the control group (P<0.05). 2)Compared with the control group, the eggshell strength, eggshell thickness and serum calcium level of hens in the medium and high dose groups significantly increased (P<0.05), and the relative weight of egg yolk extremely significantly increased (P<0.01). 3)The contents of egg yolk cholesterol and serum TC and TG of hens in the low, medium and high dose groups were extremely significantly lower than that of the control group (P<0.01). The serum HDL-C levels of hens in the high-dose group was extremely significantly higher than those in the control group (P<0.01), and the serum LDL-C levels of hens in the high-dose group was significantly lower than that of in the control group (P<0.05). Lactobacillus paracasei KL1 has significant effects on laying rate, egg quality, egg yolk cholesterol levels and serum cholesterol levels. The results indicate that adding Lactobacillus paracasei KL1 probiotics to the diet can significantly improve the production capacity and eggshell quality of laying hens, and reduce the cholesterol content in eggs. In general, 10⁶ CFU· (hen·d)^-1 is the best dosage, which has good application value in the production of low cholesterol eggs.

Key words: Lactobacillus paracasei, laying hen, low cholesterol eggs, production performance, egg quality

CLC Number:

S831.4

LI Hao, LIU Hui, ZHANG Hongxing, XIE Yuanhong, XIONG Lixia, LIAN Zhengxing. Effects of Lactobacillus paracasei KL1 Preparation on Production Performance, Egg Quality and Cholesterol Content in Eggs of Laying Hens[J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(8): 2213-2222.

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Effects of Lactobacillus paracasei KL1 Preparation on Production Performance, Egg Quality and Cholesterol Content in Eggs of Laying Hens

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