不同来源油脂对蛋鸡产蛋性能、蛋品质及蛋黄脂肪酸组成的影响

doi:10.16431/j.cnki.1671-7236.2026.02.018

Abstract

Abstract:

Objective This study aimed to explore the effects of adding 1% oils from different sources （soybean oil， coconut oil， palm oil， and linseed oil） to diets on the laying performance and egg quality of laying hens， thereby providing a scientific basis for the rational selection of oils in laying hen diets. Method A total of 700 32-week-old Hy-line Brown laying hens with similar egg production rates and body weights were selected and randomly divided into 5 groups， with 5 replicates per group and 28 hens per replicate. The hens in control group were fed the basal diet， while in experimental groups were fed the basal diet supplemented with 1% soybean oil， coconut oil， palm oil， and linseed oil， respectively. The experimental period lasted for 28 days. During the experiment， the laying performance of each replicate was evaluated based on statistical data. On the 28th day， 5 eggs were randomly selected from each replicate for egg quality analysis， and the fatty acid composition of egg yolk was determined using a gas chromatograph. Result Compared with control group， dietary supplementation with 1% soybean oil， palm oil， linseed oil， or coconut oil significantly reduced the average daily feed intake， broken egg rate， and feed-to-egg ratio of laying hens （P<0.05）. The addition of coconut oil significantly increased the egg production rate， average egg weight， and eggshell strength compared with control group （P<0.05）. The results of egg fatty acid analysis indicated that supplementation with 1% soybean oil significantly increased the linoleic acid content in eggs （P<0.05）， the content of ω-6 polyunsaturated fatty acids （ω-6 PUFA） in soybean oil group was 37.41%， 36.42%， 30.00%， and 37.98% higher than that in control， palm oil， linseed oil， and coconut oil groups， respectively （P<0.05）. Supplementation with 1% linseed oil significantly increased the contents of linolenic acid （C18∶3）， eicosapentaenoic acid （EPA， C20∶5）， and docosahexaenoic acid （DHA， C22∶6） in eggs （P<0.05）， and the content of ω-3 polyunsaturated fatty acids （ω-3 PUFA） in linseed oil group was 77.82%， 63.53%， 73.31%， and 73.68% higher than that in control， soybean oil， palm oil， and coconut oil groups， respectively （P<0.05）. In addition， dietary supplementation with 1% soybean oil or linseed oil significantly increased the content of unsaturated fatty acids （UFA） in eggs （P<0.05）. Conclusion The addition of 1% vegetable oils of different types could effectively optimize the production performance of laying hens： Coconut oil was the best choice for improving laying performance， soybean oil and linseed oil were ideal sources for enhancing ω-6 PUFA and ω-3 PUFA， respectively， and palm oil was a safe and cost-effective option.

Key words: Hy-line Brown laying hens; oil sources; laying performance; egg quality; fatty acid composition

CLC Number:

S816.4

HAO Zhilei, ZHANG Hongrui, MA Yun. Effects of Different Oil Sources on Laying Performance， Egg Quality， and Fatty Acid Composition of Egg Yolk[J]. China Animal Husbandry & Veterinary Medicine, 2026, 53(2): 703-710.

Figures/Tables 5

Table 1

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References 30

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项目 Items	豆油 Soybean oil	椰子油 Coconut oil	棕榈油 Palm oil	亚麻油 Linseed oil
癸酸Capric acid（C10∶0）	0	5.63	0	0
月桂酸Lauric acid（C12∶0）	0	46.82	0.10	0
豆蔻酸Myristic acid（C14∶0）	0	16.82	0.91	0
棕榈酸Palmitic acid（C16∶0）	10.22	8.44	46.24	5.30
硬脂酸Stearic acid（C18∶0）	3.81	2.52	5.10	0
油酸Oleic acid（C18∶1）	22.84	5.93	37.23	20.21
亚油酸Linoleic acid（C18∶2）	51.02	1.71	9.10	12.74
亚麻酸Linolenic acid（C18∶3）	6.82	0.11	0.41	53.35

项目 Items	基础饲粮 Basal diet	试验饲粮 Experimental diet
原料 Ingredients
玉米 Corn	63.0	62.0
豆粕 Soybean meal	25.0	25.0
油脂 Oil	0	1.0
石粉 Limestone	9.5	9.5
食盐 NaCl	0.3	0.3
磷酸氢钙 CaHPO₄	0.9	0.9
L-赖氨酸盐酸盐 L-Lys	0.1	0.1
DL-蛋氨酸 DL-Met	0.2	0.2
预混料 Premix^①	1.0	1.0
合计 Total	100.0	100.0
营养成分 Nutrient components^②
代谢能ME/（MJ/Kg）	11.0	11.3
粗蛋白质CP	16.5	16.5

项目 Items	对照组 CON	豆油组 SOY	棕榈油组 PAL	亚麻油组 LIN	椰子油组 COC
平均日采食量ADFI/g	111.3±1.40^a	108.8±0.56^c	109.5±0.29^b	109.0±0.59^c	108.8±0.57^c
平均蛋重Average egg size/g	61.27±1.71^c	61.99±1.31^b	61.83±1.39^b	62.18±1.25^b	62.36±1.22^a
料蛋比Feed-to-egg ratio	2.16±0.33^a	2.05±0.41^b	2.06±0.31^b	2.05±0.21^b	2.04±0.31^b
产蛋率Laying rate/%	93.82±1.21^b	94.08±0.95^ab	94.05±1.05^ab	94.08±1.07^ab	94.36±1.13^a
破蛋率Broken egg rate/%	1.96±0.92^a	1.02±0.44^b	1.04±0.33^b	1.10±0.35^b	1.02±0.54^b

项目 Items	对照组 CON	豆油组 SOY	棕榈油组 PAL	亚麻油组 LIN	椰子油组 COC
蛋壳强度 Eggshell strength/（kg/cm²）	2.89±0.60^b	3.12±0.81^ab	3.09±0.93^ab	3.22±0.92^ab	3.37±0.53^a
蛋壳厚度 Eggshell thickness/μm	313.2±31.6	329.7±39.7	319.8±17.4	322.1±25.5	342.9±32.2
哈氏单位Haugh unit	77.10±9.58	78.16±7.82	78.61±7.12	78.76±4.37	81.15±6.10
蛋白高度Albumen height/mm	6.43±0.94	6.58±0.70	6.51±0.62	6.24±1.24	6.13±1.05
蛋壳色泽Eggshell color	58.85±3.20	58.07±2.02	58.76±1.61	58.82±2.17	58.52±2.59
蛋黄颜色Yolk color	7.85±0.34	8.01±0.49	8.04±0.58	8.07±0.44	7.92±0.52
蛋黄重量Yolk weight/g	15.76±1.12	15.64±0.97	15.93±1.81	15.88±0.89	16.17±1.07

项目 Items	对照组 CON	豆油组 SOY	棕榈油组 PAL	亚麻油组 LIN	椰子油组 COC
豆蔻酸Myristic acid（C14∶0）	0.38±0.02	0.40±0.02	0.42±0.03	0.35±0.07	0.33±0.10
棕榈酸Palmitic acid（C16∶0）	25.45±0.15	25.66±0.38	25.59±0.57	25.52±0.24	26.32±0.15
棕榈油酸Palmitoleic acid（C16∶1）	5.96±0.78	6.45±0.49	6.25±0.44	6.19±0.51	6.53±0.25
硬脂酸Stearic acid（C18∶0）	6.43±0.64	6.40±0.96	6.76±0.32	6.82±0.91	6.55±0.44
油酸Oleic acid（C18∶1）	43.08±0.92	43.31±0.54	42.72±1.01	44.54±0.93	44.14±0.87
亚油酸Linoleic acid（C18∶2）	8.67±0.27^b	14.11±0.31^a	8.76±0.33^b	8.93±0.30^b	8.68±0.26^b
亚麻酸Linolenic acid（C18∶3）	0.28±0.04^b	0.56±0.16^b	0.35±0.02^b	1.60±0.07^a	0.33±0.03^b
花生酸Arachidic acid（C20∶0）	0.30±0.07	0.34±0.08	0.31±0.05	0.33±0.03	0.29±0.12
花生烯酸Arachidonic acid（C20∶1）	0.21±0.07	0.26±0.09	0.20±0.06	0.34±0.05	0.20±0.02
花生四烯酸 Arachidonic acid（C20∶4）	1.28±0.15^b	1.79±0.04^a	1.35±0.01^b	1.20±0.08^b	1.18±0.07^b
二十碳五烯酸EPA（C20∶5）	-	0.02±0.01^b	0.03±0.02^b	0.19±0.02^a	0.01±0.01^b
二十二碳六烯酸DHA（C22∶6）	0.31±0.06^b	0.39±0.07^b	0.33±0.03^b	0.87±0.02^a	0.36±0.06^b
饱和脂肪酸SFC	32.56±0.18	32.80±0.28	33.08±0.33	33.02±0.65	33.49±0.43
不饱和脂肪酸 USFC	59.71±0.34^b	66.89±0.68^a	59.99±0.26^b	64.86±0.47^a	61.4±0.88^b
ω-3多不饱和脂肪酸ω-3 PUFA	0.59±0.06^b	0.97±0.02^b	0.71±0.11^b	2.66±0.27^a	0.70±0.08^b
ω-6多不饱和脂肪酸ω-6 PUFA	9.95±0.46^c	15.93±1.05^a	10.11±0.77^c	11.13±0.38^b	9.86±0.69^c

Effects of Different Oil Sources on Laying Performance， Egg Quality， and Fatty Acid Composition of Egg Yolk

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