臺灣博碩士論文加值系統

本研究旨在探討薑黃液對蛋雞產蛋性能、蛋品質與抗氧化性之影響。試驗一使用32隻 Lohman LSL-lite白色蛋雞，進行4 處理 × 8重複之試驗設計。試驗之4個處理組，分別為對照組 (未添加薑黃之飼糧)，及添1%、2%、3%薑黃液10%濃度每週進行測定。測定項目為蛋雞產蛋性能(採食量、產蛋數、蛋重、飼料轉換率）、蛋品質（豪氏單位、蛋殼厚度、蛋殼重、蛋殼強度、蛋型係數）、抗氧化能力及蛋黃顏色穩定性。利SAS 套裝軟體 9.1 版進行GLM （一般線性混合模式）數據分析。利用最小平方均值進行不同處理組間的試驗。在本組比較中使用顯著水準定為P < 0.05。加入莪術家蠅 10%原液顯著改善產蛋性能，蛋品質和抗氧化活性。另外的3%莪術家蠅原液增加一層演出，包括用水量，每天母雞產蛋量和蛋重以及抗氧化活性，包括三價鐵還原抗氧化能力（FRAP），鐵螯合劑，和1,1 - 二苯基-2 - 苦味（DPPH）的蛋黃。此外，加入2%莪術家蠅10%原液增加蛋殼厚度和強度。綜上所述，採用3%除了莪的家蠅10%原液不得不提高層性能和蛋黃的抗氧化活性對產蛋雞的能力。

The aim of this research was to evaluate the effect of Curcuma domestica stock solution on layer performances, egg quality, and antioxidant activity of egg yolk. A total number of 32 Lohman LSL-lite white laying hens were divided into 4 treatments; in each treatment, there were 8 replication birds in individual cages. Laying hens were fed with 4 experimental diets, basal diet (control) and diets with 1%, 2%, and 3% of Curcuma domestica 10% stock solution. Eggs were collected daily and analyzed of the eggs which were divided into three age stages, namely stage 1 (week 22 - 25), stage 2 (week 26 - 29), and stage 3 (week 30 - 33), respectively. The respective layer performances and egg quality were determined every week at every age stage. Antioxidant activity and color stability were determined every week at second age stage. Furthermore, lipid peroxidation and pH of egg yolk was determined in second age stage at day 0, 4, and 8, respectively. The data was analysed using GLM (General Linear Model) in a windows-based software package, SAS version 9.1. Data was obtained from different level, age stage, and interaction among level and age stage. The differences were tested by least
III
squares mean. Significant level used in the group comparisons was set at p < 5%. The addition of Curcuma domestica 10% stock solution did significantly improve laying performances, egg quality, and antioxidant activity. Addition of 3% Curcuma domestica stock solution increased layer performances including water consumption, hen day egg production, and egg weight as well as antioxidant activity including FRAP (Ferric reducing antioxidant power), iron chelating, and DPPH (1,1-diphenyl-2-picrylhdrazyl) on egg yolk. Moreover, addition of 2% Curcuma domestica 10% stock solution increased egg shell thickness and egg shell strength. In summary, the use of 3% addition of Curcuma domestica 10% stock solution had ability to improve layer performances and antioxidant activity of egg yolk on laying hens.

摘要 .................................................................................................................. I
Abstract ............................................................................................................ II
Acknowledgement ........................................................................................... IV
Contents ........................................................................................................... VI
Figure and Table Contents ............................................................................. IX
I. Introduction ....................................................................................... 1
1.1 Background ................................................................................. 1
1.2 Objectives ................................................................................... 4
II. Literature review ............................................................................... 5
2.1 Herbal plants ............................................................................... 5
2.2 Curcuma domestica .................................................................... 7
2.3 Bioactive compound of Curcuma domestica ............................ 11
2.4 Pigmentation of curcuminoid .................................................... 12
2.5 Antioxidant activity of Curcuma domestica .............................. 13
III. Materials and methods .................................................................... 21
3.1 Experiment 1 (Curcuma domestica stock solution) .................. 21
3.2 Experiment 2 (Variable measured) ............................................ 23
3.2.1 Layer performances ........................................................... 25
3.2.1.1 Feed intake .............................................................. 25
3.2.1.2 Water consumption ................................................. 25
3.2.1.3 Hen-day egg production (HDP) .............................. 26
3.2.1.4 Egg weight and egg mass ....................................... 26
3.2.1.5 Feed conversion ratio .............................................. 26
3.2.2 Egg qualities....................................................................... 27
3.2.2.1 Haugh unit (HU) ..................................................... 27
3.2.2.2 Eggshell thickness .................................................. 27
3.2.2.3 Eggshell strength .................................................... 28
3.2.2.4 Eggshell percentage ................................................ 29
3.2.2.4 Egg shape index ...................................................... 29
VII
3.2.3 Egg yolk pigmentation ....................................................... 29
3.2.3.1 Reflectance colorimetry .......................................... 29
3.2.3.2 Color stability ......................................................... 30
3.2.4 Antioxidant activity ........................................................... 31
3.2.4.1 DPPH (1,1-Diphenyl-2-picrylhydrazyl)
assay ........................................................................ 32
3.2.4.2 FRAP (Ferric Reducing Antioxidant
Power) assay ........................................................... 33
3.2.4.3 Iron chelating assay ................................................ 34
3.2.5 Lipid peroxidation .............................................................. 35
3.2.5.1 TBARS (thiobarbituric acid
reactive substances) assay ...................................... 35
3.2.6 pH ....................................................................................... 36
3.3 Statistical analysis ..................................................................... 36
IV. Results and Discussions ................................................................... 37
4.1 Experiment 1 .............................................................................. 37
4.1.1 The different concentration of Curcuma
domestica stock solution ............................................. 37
4.2 Experiment 2 ............................................................................. 39
4.2.1 Effect of Curcuma domestica 10% stock
solution on layer performance .................................... 39
4.2.2 Effect of Curcuma domestica 10% stock
solution on egg quality of layer hens ......................... 48
4.2.3 Effect of Curcuma domestica 10% stock
solution on egg yolk color .......................................... 54
4.2.4 Effect of Curcuma domestica 10% stock
solution on antioxidant activity of egg yolk ............... 56
4.2.5 Effect of Curcuma domestica 10% stock
solution on lipid peroxidation of egg yolk ................. 59
4.2.6 Effect of Curcuma domestica 10% stock
solution on pH of egg yolk ........................................ 60
VIII
V. Conclusion ...................................................................................... 61
VI. References ....................................................................................... 62
VII. Author Profile .................................................................................. 66

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