餐厨垃圾饲粮中添加黑虻幼虫对蛋鸡产蛋性能和蛋品质的影响

IF 2.5 2区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Animal Feed Science and Technology Pub Date : 2025-04-02 DOI:10.1016/j.anifeedsci.2025.116339

Qiang Jiang , Jiao Wang , Zirui Zhou , Yuli Sun , Lei Zhang , Xiaolin Zhang , Zhonghua Ning , Yanghua Qu , Zengpeng Lv

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引用次数: 0

摘要

本试验旨在研究在日粮中添加餐厨垃圾饲养的黑虻幼虫（BSFL）对蛋鸡产蛋性能和蛋品质的影响。试验选用270只蛋鸡，随机分为3组，每组6个重复（笼）。对照组饲喂基础饲粮，试验组饲喂含有3 %和6 % BSFL （LBF和HBF）的饲粮，各组营养指标保持一致。在两周的预饲期后，进行为期8周的正式试验，以评估生产性能、蛋品质以及蛋黄中氨基酸和脂肪酸的含量。结果表明，饲粮添加3 % BSFL有降低平均日采食量（ADFI）的趋势（P = 0.081），显著提高蛋重（P <； 0.05）。与CON组相比，LBF组和HBF组蛋清高度显著提高（P <； 0.05），蛋黄颜色显著降低（P <； 0.05）。添加BSFL提高了蛋黄中苏氨酸、丝氨酸、酪氨酸、谷氨酸和鲜味氨基酸的含量（P <； 0.05）和非必需氨基酸的含量（P = 0.056），降低了必需氨基酸的比例（P <； 0.05）。deail,磅力和住宅治疗显著增加月桂酸的水平(C12:0)和肉豆蔻酸(C14:0)蛋黄显著(P & lt; 0.05)和亚麻酸(C18:3n3)的水平下降(P & lt; 0.05),与亚油酸(C18:2n6c)减少的趋势(P = 0.059),多不饱和脂肪酸(P = 0.069),和n-6多不饱和脂肪酸(P = 0.079)。综上所述，BSFL饲粮可提高蛋鸡的产蛋性能和蛋品质，提高蛋黄中非必需氨基酸和某些脂肪酸的含量，并对蛋黄风味和功能特性产生积极影响。

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Effects of dietary inclusion of black soldier fly larvae raised on kitchen waste on laying performance and egg quality in laying hens

This experiment aimed to investigate the effects of adding black soldier fly larvae (BSFL) raised on kitchen waste to the diet on the laying performance and egg quality of hens. A total of 270 laying hens were randomly assigned to three groups with six replicates each (cages). The control group (CON) was fed a basal diet, while the experimental groups were fed diets containing 3 % and 6 % BSFL (LBF and HBF), maintaining consistent nutritional indices across groups. Following a two-week pre-feeding period, an eight-week formal experiment was conducted to assess the productive performance, egg quality, as well as amino acids and fatty acids in the egg yolk. Results indicated a trend towards reduced average daily feed intake (ADFI) with the BSFL diet (P = 0.081) and a significant increase in egg weight with the addition of 3 % BSFL (P < 0.05). Compared to the CON group, the LBF and HBF groups showed a significant improvement in the Albumen height (P < 0.05) and a significant decrease in yolk color (P < 0.05). The inclusion of BSFL elevated the content of threonine, serine, tyrosine, glutamic acid, and umami amino acids (P < 0.05), as well as the content of non-essential amino acids in the yolk (P = 0.056), while it reduced the proportion of essential amino acids (P < 0.05). In deail, the LBF and HBF treatments significantly increased the levels of lauric acid (C12:0) and myristic acid (C14:0) in the yolk (P < 0.05) and significantly decreased the levels of linolenic acid (C18:3n3) (P < 0.05), with a trend towards reducing linoleic acid (C18:2n6c) (P = 0.059), polyunsaturated fatty acids (P = 0.069), and n-6 polyunsaturated fatty acids (P = 0.079). In conclusion, the BSFL diet can improve the egg-laying performance and egg quality of laying hens, increase the content of non-essential amino acids and certain fatty acids in the yolk, and positively influence of yolk flavor and functional characteristics.

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来源期刊

Animal Feed Science and Technology 农林科学-奶制品与动物科学

CiteScore

6.00

自引率

6.20%

发文量

266

审稿时长

3 months

期刊介绍： Animal Feed Science and Technology is a unique journal publishing scientific papers of international interest focusing on animal feeds and their feeding. Papers describing research on feed for ruminants and non-ruminants, including poultry, horses, companion animals and aquatic animals, are welcome. The journal covers the following areas: Nutritive value of feeds (e.g., assessment, improvement) Methods of conserving and processing feeds that affect their nutritional value Agronomic and climatic factors influencing the nutritive value of feeds Utilization of feeds and the improvement of such Metabolic, production, reproduction and health responses, as well as potential environmental impacts, of diet inputs and feed technologies (e.g., feeds, feed additives, feed components, mycotoxins) Mathematical models relating directly to animal-feed interactions Analytical and experimental methods for feed evaluation Environmental impacts of feed technologies in animal production.