Effects of Probiotics and Enzyme Preparation on Cholesterol,Triglyceride and Serum ALT and POD in Egg Yolks

• 作者: Dongxu WANG Jiao LI Jintang LUO Suohua ZHAO Yihao ZHANG Yiqi ZHANG Yuanqing ZHONG
• 来源期刊: 农业生物技术:英文版
• 学科: 农学
• 关键词: PROBIOTICS Enzymic preparation Laying HENS YOLK CHOLESTEROL TRIGLYCERIDE ALT POD
• 年，卷（期）: 2019,（3）
• 页码范围: 78-80
• 页数: 3页
• 分类号: S

摘要

[Objectives]This study was conducted to investigate the effects of probiotics and enzyme preparation on cholesterol,triglyceride and serum alanine aminotransferase (ALT) and peroxidase (POD) in egg yolks.[Methods]Forty eight 450-day-old Hyline brown hens were randomly divided into 4 groups with 3 replicates in each group and 4 individuals in each replicate.Group 1 as the control check (CK) group was fed the basal diet;group 2 was fed the basal diet with the addition of 150 g/t of probiotics;group 3 was the basal diet +200 g/t lipase group;and group 4 was fed the basal diet with the addition of 150 g/t of probiotics and 200 g/t of lipase.The preliminary trial period was 10 d,and the trial period was 30 d.[Results]The contents of cholesterol and triglyceride in the egg yolks of the test groups supplemented with the probiotics and enzyme preparation were higher than those of the CK.On the 14^th day of treatment,the cholesterol contents in the egg yolks of group 2 and group 4 were significantly higher than that of group 1 ( P <0.05).On the 28^th day of treatment,the contents of cholesterol and triglyceride in the egg yolks of the three test groups were significantly higher than those in group 1 ( P <0.05).There were no significant differences in serum ALT and POD between various groups ( P >0.05).[Conclusions]The addition of probiotics and enzyme preparations to the feed of laying hens can increase the contents of cholesterol and triglyceride in egg yolks,without significantly affecting serum ALT and POD.