臺灣博碩士論文加值系統

本研究之目的在探討以不同來源之β-聚葡萄糖添加於蛋雞飼糧中，是否可降低雞蛋蛋黃膽固醇，並瞭解其對產蛋雞生產性狀及雞蛋品質是否有不良之影響，之後再探討其添加至蛋雞飼糧中之最適合作用劑量及其降低蛋黃膽固醇之機制。全文共分四部分，試驗動物均以體重相近、健康良好及產蛋率相近之單冠白色來航產蛋母雞進行試驗：第一部分以60隻24週齡產蛋雞，逢機分置於對照組、飼糧中添加燕麥或大麥取代玉米50及100%組等5組，每處理組6重複，每重複2隻，飼養期間8週。結果顯示，飼糧中添加燕麥或大麥取代玉米100%對產蛋率均較對照組差(P < 0.05)，燕麥取代玉米100%之蛋產量及飼料換蛋率最差(P < 0.05)，而添加大麥組亦會不利其飼料換蛋率(P < 0.05)。飼糧中添加燕麥取代玉米組之相對腹脂重均較對照組重(P < 0.05)。燕麥或大麥取代玉米組之相對腺胃及砂囊重均較對照組輕(P < 0.05)。燕麥或大麥取代玉米100%在第6週時，蛋殼厚度較對照組薄(P < 0.05)，第8週時則與對照組無差異(P > 0.05)。燕麥或大麥取代玉米組在第6週時即可降低血液中膽固醇含量(P < 0.05)，而在第8週時才可降低血液中三酸甘油酯之含量(P < 0.05)。大麥取代玉米100%組在第6週時即可降低每公克蛋黃及整顆蛋黃中膽固醇之含量(P < 0.05)，而大麥取代玉米50%組須至第8週才可降低每公克蛋黃及整顆蛋黃膽固醇，燕麥只有取代玉米100%組在第8週才能降低整顆蛋黃中膽固醇含量(P < 0.05)。第二部分：試驗一以32隻52週齡產蛋雞，逢機分置於添加裂褶菌β-1,3-1,6-聚葡萄糖0、0.05、0.1及0.2%組，每處理組4重複，每重複2隻，飼養期間6週。試驗二以48隻24週齡產蛋雞，逢機分置於添加裂褶菌β-1,3-1,6-聚葡萄糖0、0.1、0.2及0.3%組，每處理組6重複，飼養期間8週。試驗一結果顯示，飼糧中添加裂褶菌β-聚葡萄糖到0.2% 6週對蛋雞之生產及屠體性狀皆無不良影響(P > 0.05)。裂褶菌0.2%組於試驗第6週時可降低血液中膽固醇和三酸甘油酯含量及每公克蛋黃中和整顆蛋黃中膽固醇含量(P < 0.05)。試驗二結果顯示，飼糧中添加裂褶菌β-1,3-1,6-聚葡萄糖至0.3% 8週對蛋雞之生產性狀及雞蛋品質皆無不良影響(P > 0.05)，但裂褶菌0.3%組會顯著增加相對腹脂重(P < 0.05)。裂褶菌0.2及0.3%組於試驗期第6週時，即可降低血液中膽固醇及三酸甘油酯及每公克蛋黃及整顆蛋黃中膽固醇含量之濃度(P < 0.05)，而0.1%組須至第8週才可達顯著降低之效果(P < 0.05)。第三部分：試驗一以40隻52週齡產蛋雞，逢機分置於對照組及飼糧中分別添加萃取自裂褶菌β-聚葡萄糖0.2%或酵母粉β-聚葡萄糖 0.05、0.1及0.2%，每處理組4重複，每重複2隻，飼養期間6週。試驗二以48隻24週齡產蛋雞，逢機分置於飼糧中添加萃取自酵母粉β-聚葡萄糖 0、0.1、0.2及0.3%組，每處理組6重複，每重複2隻，飼養期間8週。試驗一結果顯示，飼糧中添加裂褶菌0.2%或酵母粉0.05-0.2% β-聚葡萄糖對蛋雞之生產及屠體性狀均無影響(P > 0.05)。酵母粉0.1及0.2 %組，在第6週時顯著降低血液中膽固醇及三酸甘油酯含量(P < 0.05)。飼糧中添加裂褶菌或酵母粉β-聚葡萄糖0.2%均可降低蛋黃中膽固醇含量(P < 0.05)。試驗二結果顯示，飼糧中添加酵母粉β-聚葡萄糖0.1-0.3%對蛋雞之生產、屠體性狀及雞蛋品質均無影響(P > 0.05)。飼糧中添加β-聚葡萄糖各組於試驗期第6及第8週時，血液中膽固醇及三酸甘油酯之濃度均顯著較對照組低(P < 0.05)，同樣也顯著降低蛋黃中膽固醇含量(P < 0.05)。第四部分以75隻42週齡產蛋雞，逢機分置於對照組、飼糧中添加萃取自大麥糠β-1,3-1,4-聚葡萄糖0.1、0.15、0.2%或酵母粉β-1,3-1,6-聚葡萄糖 0.2%，每處理組5重複，每重複3隻，試驗期間8週。大麥糠之總醣為32.3%、澱粉為25.1%、β-1,3-1,4-聚葡萄糖為7.17%及黏度為240 cps。酵母粉之總醣為30.7%、澱粉為4.7%及黏度為47 cps。飼糧中添加萃取自大麥糠及酵母粉β-聚葡萄糖對蛋雞之生產性狀均無影響(P > 0.05)。酵母粉0.2%組較對照組顯著減少相對肝臟重及增加相對輸卵管和濾泡重(P < 0.05)。大麥糠0.1%組顯著增加相對輸卵管和濾泡重(P < 0.05)。在第8週時，酵母粉0.2%組會顯著增加蛋殼強度(P < 0.05)。在試驗第6週時，大麥糠0.15及0.2%組較對照組顯著減少蛋殼厚度(P < 0.05)，至第8週時只有大麥糠0.15%組減少蛋殼厚度(P < 0.05)。在第6週時，只有大麥糠0.2%組可較對照組顯著降低血液中膽固醇含量(P < 0.05)，而在第8週時，各處理組均較對照組顯著降低膽固醇含量(P < 0.05)。在第6週時，大麥糠0.15%組及酵母粉0.2%組即可顯著降低每公克蛋黃膽固醇含量(P < 0.05)，而整顆蛋黃中膽固醇，大麥糠0.15及0.2%組及酵母粉組均達到降低效果，而第8週時只有大麥糠0.2%組及酵母粉組才有降低效果(P < 0.05)。大麥糠0.15及0.2%組會顯著降低每顆膽囊中膽固醇含量(P < 0.05)。大麥糠0.2%組較對照組增加脂蛋白脂解酶(Lipoprotein lipase, LPL)之mRNA表現量(P < 0.05)，大麥糠β-聚葡萄糖各組均較對照組增加HMG-CoA reductase之mRNA表現量(P < 0.05)。綜上所述，穀類之β-聚葡萄糖降低蛋雞血液脂質及蛋黃膽固醇之效果較真菌類之β-聚葡萄糖佳。飼糧中添加穀類之β-聚葡萄糖可降低產蛋雞膽汁中膽固醇含量及增加LPL及HMG-CoA reductase之mRNA表現量，但真菌類之β-聚葡萄糖則無此現象，此意味著穀類之β-聚葡萄糖降低膽固醇之機制可能在於增加膽汁中膽固醇的排出量或是增加LPL及HMG-CoA reductase之作用所致，而真菌類之β-聚葡萄糖降低膽固醇之機制與穀類之β-聚葡萄糖不同，仍有待進一步探討。

The purpose of this study was to investigate the effects of dietary supplementation different β-glucan sources on egg yolk cholesterol (CHOL) content and the impact on production performance and egg quality in laying hens, and then to find out the most suitable β-glucan dosage and the mechanism of lowering egg yolk CHOL. This study was subdivided into 4 parts, in all parts, healthy Single Comb White Leghorn laying hens with similar live weight and hen-day egg production were selected and randomly allocated into dietary treatment groups. Part I: Sixty 24-week-old hens were selected and randomly allocated into five treatment groups with 6 replicates: control (0%), oat or barley supplementation substitute for 50% and 100% corn meal, for 8-week feeding experiment. Results showed oat or barley substitute for 100% decreased egg production (P < 0.05), oat substitute for 100% decreased egg mass and feed efficiency (P < 0.05), and barley substituted groups had adverse effect on feed efficiency (P < 0.05). Oat substituted groups increased relative abdominal fat weight (P < 0.05). Oat or barley substituted groups decreased relative proventriculus & gizzard weight (P < 0.05). At the 6th week, oat or barley substitute 100% decreased eggshell thickness (P < 0.05), but there is no difference in each treatment at 8th week. At the 6th week, oat or barley substituted groups decreased blood CHOL content (P < 0.05), and decreased triacylglycerol (TG) content (P < 0.05) until 8th week. Barley substitute 100% decreased per gram yolk and whole yolk CHOL content (P < 0.05), however, barley substitute 50% had effects until 8th week, and only oat substitute 100% decreased whole yolk CHOL content (P < 0.05) at 8th week. Part II: Trial 1, 32 hens at 52-week-old were allocated into 4 treatments with 4 replicates and feeding for 6 weeks; treatments include supplemented with 0, 0.05, 0.1 and 0.2% of Schizophyllum commune (SC) β-glucan. Trial 2, 48 hens at 24-week-old were allocated into 4 treatment groups with 6 replicates, and fed diet supplemented with 0, 0.1, 0.2 or 0.3% of SC β-glucan for 8 weeks. Trial 1 showed no adverse effects on production performance (P<0.05) by dietary β-glucan supplementation from 0.05 to 0.2%. At 6th week, 0.2% SC group decreased blood CHOL and TG content and per gram yolk and whole yolk CHOL content (P < 0.05). Trial 2 showed no adverse effects on production performance and egg quality (P<0.05) by dietary SC β-glucan supplementation from 0.1-0.3%, but 0.3% SC group increased relative abdominal fat weight (P < 0.05). At 6th week, 0.2 and 0.3% SC groups decreased blood CHOL and TG content (P < 0.05) and per gram yolk and whole yolk CHOL content (P < 0.05), and 0.1% SC group had effect (P < 0.05) until 8th week. Part III: Trial 1, 40 hens at 52-week-old were allocated into 5 treatments with 4 replicates and feeding for 6 weeks; treatments include supplemented with control, 0.2% of SC, 0.05, 0.1 and 0.2% of yeast flour (YF) β-glucan. Trial 2, 48 hens at 24-week-old were allocated into 4 treatment groups with 6 replicates, and fed diet supplemented with 0, 0.1, 0.2 or 0.3% of YF β-glucan for 8 weeks. Trial 1 showed no adverse effects on production performance and carcass characteristics (P<0.05) by dietary SC β-glucan 0.2% and YF β-glucan supplementation from 0.05-0.2%. At 6th week, 0.1 and 0.2% YF groups decreased blood CHOL and TG content (P < 0.05). Dietary 0.2% SC or YF β-glucan decreased egg yolk CHOL content (P < 0.05). Trial 2 showed no adverse effects on production performance, carcass characteristics and egg quality (P<0.05) by dietary YF β-glucan supplementation from 0.1-0.3%. All β-glucan treatments decreased blood CHOL and TG content and egg yolk CHOL content (P < 0.05). Part IV: 75 hens at 42-week-old were allocated into 5 treatment groups with 5 replicates, and fed diet supplemented with 0, 0.1, 0.15 or 0.2% of barley bran β-glucan (BB) or 0.2% yeast flour β-glucan (YB) for 8 weeks. Barley bran total glucan was 32.3%, α-glucan was 25.1%, β-1,3-1,4-glucan was 7.17%, and viscosity was 240 cps. Yeast flour total glucan was 30.7%, α-glucan was 4.7%, β-1,3-1,6-glucan was 26.1%, and viscosity was 47 cps. Dietary supplementation BB and YB had no adverse effects on production performance (P > 0.05). YB 0.2% decreased relative liver weight and increased relative oviduct & follicles weight (P < 0.05), and 0.1% BB increased relative oviduct & follicles weight (P < 0.05). At 8th week, 0.2% YB group increased eggshell strength (P < 0.05). At 6th week, 0.15 and 0.2% BB groups decreased eggshell thickness (P < 0.05), and only 0.15% BB group decreased eggshell thickness (P < 0.05) at 8th week. At 6th week, 0.15% BB and 0.2% YB groups decreased per gram yolk and whole yolk CHOL content (P < 0.05), and for whole yolk CHOL content, 0.15 and 0.2% BB groups and 0.2% YB group achieve lowering CHOL effect, and only 0.2% BB and YB groups had the effect (P < 0.05) at 8th week. BB 0.15 and 0.2% decreased bile CHOL content of the gallbladder (P < 0.05). BB 0.2% increased lipoprotein lipase (LPL) mRNA expression (P < 0.05), and all BB groups increased HMG-CoA reductase mRNA expression (P < 0.05). In conclusion, lowering blood lipid and yolk CHOL effect of cereal β-glucan is batter than fungal β-glucan. Dietary supplementation cereal β-glucan decreased bile CHOL content and increase LPL and HMG-CoA reductase mRNA expression, but fungal β-glucan had no such effect, indicated that the decrease in yolk CHOL content was resulted from the increase of bile CHOL excretion or effects of LPL and HMG-CoA reductase, however, it is still need further research the lowering CHOL mechanism of fungal β-glucan.

目 錄
頁次
I. 中文摘要……………………………………………………… 1
II. 前言………………………………………………………… 4
III. 文獻探討…………………………………………………… 5
一、β-聚葡萄糖………………………………………………… 5
(一) 種類………………………………………………………… 5
(二) 結構………………………………………………………… 6
(三) 理化特性…………………………………………………… 10
(四) 萃取方法…………………………………………………… 12
(五) 生理活性功能……………………………………………… 13
二、β-聚葡萄糖降低哺乳動物血液脂質之應用……………… 16
(一) 人類………………………………………………………… 16
(二) 動物………………………………………………………… 16
三、β-聚葡萄糖對禽類之影響………………………………… 17
(一) 生長性狀…………………………………………………… 17
(二) 生產性狀…………………………………………………… 17
(三) 免疫反應…………………………………………………… 18
(四) 降血脂及蛋黃膽固醇……………………………………… 18
四、雞隻脂質代謝之調控……………………………………… 21
(一) 脂質合成…………………………………………………… 21
(二) 脂質運輸…………………………………………………… 21
(三) 脂質代謝…………………………………………………… 22
五、雞隻膽固醇之消化吸收、生合成及代謝…………………… 24
(一) 膽固醇之消化吸收………………………………………… 24
(二) 膽固醇之生合成…………………………………………… 24
(三) 膽固醇之運輸……………………………………………… 27
(四) 膽固醇之代謝……………………………………………… 27
六、降低雞蛋蛋黃之膽固醇……………………………………… 29
(一) 降血脂藥物………………………………………………… 29
(二) 銅…………………………………………………………… 29
(三) 纖維………………………………………………………… 29
(四) 益生菌……………………………………………………… 30
(五) 紅麴………………………………………………………… 31
(六) 魚油………………………………………………………… 31
(七) 大蒜………………………………………………………… 31
IV. 試驗部分…………………………………………………… 33
第一部分：燕麥或大麥取代玉米飼糧對降低雞蛋蛋黃中膽固醇之影響………………………………………………………………… 33
前言……………………………………………………………… 33
材料與方法……………………………………………………… 34
結果與討論……………………………………………………… 36
第二部分：裂褶菌β-1,3-1,6-聚葡萄糖對降低雞蛋蛋黃中膽固醇之影響……………………………………………………………… 46
前言……………………………………………………………… 46
材料與方法……………………………………………………… 47
結果與討論……………………………………………………… 50
第三部分：酵母菌β-1,3-1,6-聚葡萄糖對降低雞蛋蛋黃中膽固醇之影響………………………………………………………………… 61
前言………………………………………………………………… 61
材料與方法………………………………………………………… 62
結果與討論………………………………………………………… 63
第四部分：萃取自大麥糠之β-聚葡萄糖對降低蛋黃膽固醇機制之探討………………………………………………………………… 74
前言………………………………………………………………… 74
材料與方法………………………………………………………… 75
結果與討論………………………………………………………… 81
V. 結論…………………………………………………………… 97
VI. 參考文獻……………………………………………………… 98
VII. 英文摘要…………………………………………………… 117


表次
頁次
表1、不同來源之β-聚葡萄糖之鍵結結構…………………… 9
表2、飼糧纖維對雞蛋蛋黃膽固醇之影響…………………… 20
表1-1、飼料配方……………………………………………… 41
表1-2、燕麥或大麥取代玉米對產蛋雞生產性狀之影響…… 42
表1-3、燕麥或大麥取代玉米對產蛋雞屠體性狀之影響…… 43
表1-4、燕麥或大麥取代玉米對雞蛋性狀之影響…………… 44
表1-5、燕麥或大麥取代玉米對產蛋雞血液及蛋黃中脂質性狀之影響………………………………………………………………… 45
表2-1、飼糧中添加裂褶菌β-聚葡萄糖對產蛋雞生產性狀之影響(試驗一) ……………………………………………………………… 54
表2-2、飼糧中添加裂褶菌β-聚葡萄糖對產蛋雞屠體性狀之影響(試驗一) ……………………………………………………………… 55
表2-3、飼糧中添加裂褶菌β-聚葡萄糖對產蛋雞血液及蛋黃脂質之影響(試驗一)………………………………………………………… 56
表2-4、飼糧中添加裂褶菌β-聚葡萄糖對產蛋雞生產性狀之影響(試驗二)……………………………………………………………… 57
表2-5、飼糧中添加裂褶菌β-聚葡萄糖對產蛋雞屠體性狀之影響(試驗二)……………………………………………………………… 58
表2-6、飼糧中添加裂褶菌β-聚葡萄糖對雞蛋性狀之影響(試驗二)………………………………………………………………… 59
表2-7、飼糧中添加裂褶菌β-聚葡萄糖對產蛋雞血液及蛋黃脂質之影響(試驗二)………………………………………………………… 60
表3-1、飼糧中添加不同來源β-聚葡萄糖對產蛋雞生產性狀之影響(試驗一)…………………………………………………………… 67
表3-2、飼糧中添加不同來源β-聚葡萄糖對產蛋雞屠體性狀之影響(試驗一).………………………………………………………… 68
表3-3、飼糧中添加不同來源β-聚葡萄糖對產蛋雞血液及蛋黃中脂質性狀之影響(試驗一)……………………………………………… 69
表3-4、飼糧中添加萃取自酵母粉的β-聚葡萄糖對產蛋雞生產性狀之影響(試驗二)……………………………………………………… 70
表3-5、飼糧中添加萃取自酵母粉的β-聚葡萄糖對產蛋雞屠體性狀之影響(試驗二)……………………………………………………… 71
表3-6、飼糧中添加萃取自酵母粉的β-聚葡萄糖對雞蛋性狀之影響(試驗二)…………………………………………………………… 72
表3-7、飼糧中添加酵母粉的β-聚葡萄糖對產蛋雞血液及蛋黃脂質之影響(試驗二)……………………………………………………… 73
表4-1、飼料配方………………………………………………… 88
表4-2、PCR引子之位置及產物大小………………………… 79
表4-3、各引子之反應條件2-3之循環數…………………… 80
表4-4、萃取自大麥糠及酵母粉之β-聚葡萄糖含量及多醣之理化性狀………………………………………………………………… 89
表4-5、飼糧中添加萃取自大麥糠β-聚葡萄糖對產蛋雞生產性狀之影響………………………………………………………………… 90
表4-6、飼糧中添加萃取自大麥糠β-聚葡萄糖對產蛋雞屠體性狀之影響………………………………………………………………… 91
表4-7、飼糧中添加萃取自大麥糠β-聚葡萄糖對雞蛋性狀之影響 92
表4-8、飼糧中添加萃取自大麥糠β-聚葡萄糖對產蛋雞血液及蛋黃中膽固醇之影響……………………………………………………… 93
表4-9、飼糧中添加萃取自大麥糠β-聚葡萄糖對產蛋雞膽汁膽固醇及膽酸含量之影響…………………………………………………… 94
表4-10、飼糧中添加萃取自大麥糠β-聚葡萄糖對調控肝臟脂質代謝基因之影響……………………………………………………… 95


圖次
頁次
圖1、穀類β-聚葡萄糖之化學結構………………………………… 7
圖2、酵母菌及真菌類β-聚葡萄糖之化學結構…………………… 7
圖3、具有β-1,6-側鏈之β-1,3-聚葡萄糖結晶之三股螺旋立體結構 8
圖4、膽固醇之生合成路徑………………………………………… 26
圖4-1、產蛋雞之肝臟mRNA表現電泳圖………………………… 96

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