期刊论文

Effects of Different Selenium Compounds on Egg Quality,Yolk and Serum Antioxidant Indices of Laying Hens

中文

中国家禽

1004-6364

2019

8

20-24

10.16372/j.issn.1004-6364.2019.08.005

湖南农业大学“双一流”创新团队建设项目（kxk201801004）；

本校为第一机构

试验研究了亚硒酸钠、富硒酵母和纳米硒对蛋鸡生产性能、蛋品质、血清及蛋黄抗氧化指标的影响。试验选取216只20周龄海兰灰蛋鸡,随机分为3个处理,分别饲喂不同来源的硒,即亚硒酸钠组、富硒酵母组和纳米硒组,各组硒添加水平均为0.3 mg/kg。每个处理设8个重复,每重复9只鸡。预饲期7d,试验期35d。结果显示:添加不同硒源对海兰灰蛋鸡生产性能无显著影响。与亚硒酸钠组相比,富硒酵母组和纳米硒组鸡蛋蛋白高度和哈氏单位均显著增加(P

In this experiment,the effects of sodium selenite,selenium-enriched yeast and nano-selenium on the production performance,egg quality,egg yolk and serum antioxidant of laying hens were studied.A total of 216 Hy-line laying hens were selected and randomly allocated to three treatments:①basal diet supplemented with 0.3 mg/kg Se of sodium selenite(SS);②basal diet supplemented with 0.3 mg/kg Se of selenium-enriched yeast(SY);③basal diet supplemented with 0.3 mg/kg Se of nano-selenium(NS).Each treatment had eight replicates with nine hens per rep...