Dietary Addition Of Organic Zinc And Organic Iron On The Quality Of Gallus Domestiaus Eggs And Zinc And Iron Content In Eggs

In this experiment,the wet digestion method was firstly optimized,and the zinc and iron contents in three kinds of eggs were compared and analyzed by wet digestion-flame atomic absorption spectrometry,which provided a theoretical reference for people to purchase eggs.On this basis,the gallus domestiaus was used as the experimental animal,and different concentrations of organic zinc and organic iron were added to the diet.The organic zinc was discussed by analyzing the quality of the egg and the content of zinc and iron in the egg yolk and whole egg.The appropriate addition amount of organic iron provides theoretical basis and practical basis for the development of functional eggs.Test(1)Determination of zinc and iron in three kinds of eggs by wet digestion-flame atomic absorption spectrometryIn order to reduce the loss in the digestion process and improve the digestion effect,the experiment optimizes the pretreatment conditions such as the ratio of the mixed acid of the digestion solution,the amount of the digestion solution,the digestion time,and the acid absorption temperature,and the reliability of the method was tested by the recovery test of different samples and the precision of calculation.The results showed that 1 g yolk sample was put into a conical bottle and digested with a mixture of 3:1 concentrated nitric acid and perchloric acid at a volume ratio of 16 m L.After cold digestion for 10 hours,The optimum pretreatment condition is heating digestion at 200 C.The test results of three kinds of eggs showed that the contents of zinc in ordinary eggs,chai eggs and black eggs were 37.37 mg·kg-1,33.68 mg·kg-1 and 30.24 mg·kg-1,and the contents of iron were 55.91 mg·kg-1,57.78 mg·kg-1 and 57.43 mg·kg-1,respectively.The content of zinc in whole egg was 13.67 mg·kg-1,12.95 mg·kg-1,12.45 mg·kg-1,and the content of iron was 15.87 mg·kg-1,18.01 mg·kg-1,and 18.56 mg·kg-1,respectively.Test(2)Effect of dietary hydroxymethionine zinc on the quality of gallus domestiaus eggs and zinc content in eggs160 healthy 22-week-old laying hens were randomly selected and randomly divided into 4 groups,each group of 4 repetitions,each repetition of 10.Control feeding normal diet,the experimental group,respectively,in the ordinary diet added zinc content is 60 mg·kg-1(low concentration group),120 mg·kg-1(concentration group)and 240 mg·kg-1(high concentration)hydroxy zinc methionine,feeding 30 days in a row,in 10,20 and 30 days before and after 35 egg randomly take out from each group,the egg quality,zinc content in the egg yolk and whole egg were detected and analyzed,respectively.The results showed that there was no significant difference in egg quality between the control group and the three test groups on the 10 th day(p>0.05).On the 20 th day,the egg yolk color of the control group was significantly lower than that of the high concentration group(p<0.05).The Haugh unit of the control group was significantly lower than the low concentration group and the middle concentration group(p<0.05);On the 30 th day,the egg yolk weight and egg yolk ratio of the control group were significantly lower than that of the high concentration group(p<0.05),The proportion of egg yolk in the control group was significantly lower than that in the middle concentration group(p<0.05).The egg yolk color of the control group was significantly lower than that of the middle concentration group.The egg white ratio of the control group was significantly higher than that of the three test groups(p<0.05).In the control group,the zinc content in egg yolk and whole egg was significantly lower than that in the high concentration group(p<0.05).On the 30 th day,the zinc content in the egg yolk and whole eggs of the middle concentration group was significantly higher than that of the control group(p<0.05),and the high concentration group was significantly higher than the other 3 groups(p<0.05).Test(3)Effect of dietary zinc-rich yeast on the quality of gallus domestiaus eggs and zinc content in eggsThe test group of this test added zinc-rich yeast with the difference zinc content in the common diet.The other experimental designs,test animals and sample collection were the same as the test(2).The results showed that there was no significant difference in egg quality between the control group and the three test groups on the 10 th day(p>0.05).On the 20 th day,the egg yolk color of the control group was significantly lower than that of the middle concentration group(p<0.05).The eggshell thickness of the middle concentration group was significantly higher than that of the other three groups(p<0.05).On the 30 th day,the proportion of egg yolk in the high concentration group was significantly higher than that in the control group(p<0.05),and the egg yolk color of the control group was significantly lower than that of the low concentration group(p<0.05),the eggshell thickness of the high concentration group was significantly lower than the other three groups(p<0.05).During the whole experiment period,the content of zinc in the egg yolk of the medium-concentration zinc-enriched yeast group was significantly higher than that of the control group(p<0.05).On the 30 th day,the zinc content in the highconcentration group was significantly higher than that in the control group(p<0.05).Test(4)Effect of dietary supplementation of ferrous glycine on the quality of gallus domestiaus eggs and iron content in eggsThis experiment randomly selected 160 36-week-old,healthy aloe hens,randomly divided into 4 groups,each group of 4 repetitions,each repetition of 10,fed the control diet with the control diet and the test group added ferrous glycinate with iron contents of 250 mg·kg-1(low concentration group),500 mg·kg-1(medium concentration group)and 750 mg·kg-1(high concentration group),respectively,in the control diet.Continuous feeding for 28 days,before and after the 7th,14 th and 28 th days,35 eggs were randomly taken from each group,and the egg quality,iron content in egg yolk and iron content in whole eggs were detected and analyzed.The results showed that on the 7th day,the egg yolk weight of the control group and the low concentration group was significantly lower than that of the high concentration group(p<0.05),the egg yolk color of the control group was significantly higher than that of the low concentration group(p<0.05),and the egg white weight of the control group was significantly lower than that of the high concentration group(p<0.05),the eggshell thickness of the control group and the low concentration group was significantly higher than that of the high concentration group(p<0.05).On the 14 th day,the egg yolk color of the control group was significantly higher than the middle concentration group and the high concentration group.The eggshell weight and eggshell ratio of the control group and the low concentration group were significantly higher than those of the high concentration group(p<0.05).On the 28 th day,The yolk weight of the control group,the low concentration group and the middle concentration group was significantly lower than that of the high concentration group(p<0.05),the egg yolk color of the control group was significantly higher than the middle concentration group(p<0.05),and the egg shape index of the control group was significantly higher than the middle concentration group(p<0.05).On the 28 th day,the iron content in the egg yolk and whole eggs of the high concentration group was significantly higher than that of the control group and the low and medium concentration groups.Test(5)Effect of dietary heme iron on the quality of gallus domestiaus eggs and iron content in eggsThe test group of this test added heme iron with the difference iron content in the common diet.The other experimental designs,test animals and sample collection were the same as the test(5).The results showed that there was no significant difference of egg yolk quality,egg white quality and eggshell quality on the 7th day(p>0.05),only the egg weight of the high concentration group was significantly higher than the middle concentration group(p<0.05);On the 14 th day,The weight of egg yolk in the middle concentration group was significantly lower than that in the control group(p<0.05),and the yolk color of the control group was significantly higher than that of the high concentration group(p<0.05).On the 28 th day,the yolk color of the control group was significantly higher than that of the low concentration group(p <0.05),the eggshell thickness of the control group was significantly lower than that of the low concentration group(p<0.05),and the egg shape index of the control group was significantly higher than that of the middle concentration group and the high concentration group(p<0.05).The three concentrations of heme iron had no significant effect on iron content in egg yolk and whole eggs(p>0.05).