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为研究酵母硒对蛋鸡血清酶活性及抗氧化能力的影响,试验选用1 000只280日龄的海兰褐壳蛋鸡,随机分为5组,每组5个重复,每个重复40只,分别为基础饲粮组,以及0.1,0.2,0.3和0.4mg/kg酵母硒添加水平组,试验期40d。结果表明:与对照组相比,各试验组均可显著提高血清ALP和LDH活性(P<0.05),并显著降低CK活性(P<0.05);与对照组相比,饲粮添加0.2,0.4mg/kg酵母硒均可显著提高血清SOD活性(P<0.05),其他试验组SOD活性与对照组无显著性差异(P>0.05);各试验组GSH-Px和T-AOC水平均显著高于对照组(P<0.05),而血清MDA含量均显著低于对照组(P<0.05)。试验结果提示,酵母硒可提高蛋鸡抗氧化能力,且以添加0.3,0.4mg/kg为宜。
In order to study the effect of yeast selenium on serum enzymatic activity and antioxidative ability in laying hens, 1 000 280 days old Hy-line brown-shelled laying hens were randomly divided into 5 groups with 5 replicates in each group and 40 replicates , Respectively, the basic diet group, and 0.1,0.2,0.3 and 0.4mg / kg yeast selenium added level group, the test period 40d. The results showed that: Compared with the control group, the experimental groups could significantly increase the serum ALP and LDH activity (P <0.05), and significantly reduce the CK activity (P <0.05); compared with the control group, dietary supplementation 0.2, 0.4 mg / kg yeast selenium could significantly increase the serum SOD activity (P <0.05), while the SOD activity of other experimental groups showed no significant difference (P> 0.05); the levels of GSH-Px and T-AOC in each experimental group were significantly higher In the control group (P <0.05), while serum MDA levels were significantly lower than the control group (P <0.05). The results suggest that yeast selenium can improve the antioxidant capacity of laying hens, and to add 0.3,0.4 mg / kg is appropriate.