研究了添加不同水平的蓝莓提取物对鸡蛋品质及营养成分含量的影响。试验选用34周龄体况健康、产蛋率接近的京粉2号蛋鸡600只，随机分成4组，每个组5个重复，每个重复30只鸡。对照组饲喂基础饲粮，试验组饲喂分别添加100、200和300 mg/kg蓝莓提取物的试验饲粮，试验期35 d。结果表明，(1)添加不同剂量的蓝莓提取物均能显著提高鸡蛋哈式单位(p<0.05)。当添加量达到300 mg/kg时会显著降低蛋黄颜色(p<0.05)。(2)各试验组与对照组相比能够显著降低蛋黄粗脂肪含量和胆固醇含量(p<0.05)。200和300 mg/kg与对照组相比蛋黄中甘油三酯含量也显著下降(p<0.05)。(3)与对照组相比，添加300 mg/kg蓝莓提取物鸡蛋铜含量显著降低(p<0.05)。试验各组与对照组相比，均能显著提高鸡蛋的钙含量(p<0.05)。综合考虑，饲粮中以添加200 mg/kg蓝莓提取物为宜。

The aim of this study was to investigate the effect of blueberry extract on egg quality and nutritional components. Six hundred Jingfen hens aged 34 weeks were randomly divided into 4 groups and were fed with supplemented of 0 (control), 100, 200, 300 mg/kg blueberry extract, respectively. Each group had 5 replicates with 30 hens per replicate. The experiment lasted 35 days. The results showed: 1)Compared with control group, supplementation of honeysuckle extract significantly increased Haugh unit(p<0.05). Fed with 300 mg/kg of blueberry extract significantly reduced yolk color (p<0.05). 2) Compared with control group, each test group significantly decreased cholesterol and crude fat in yolk (p<0.05). Fed with 200 and 300 mg/kg of blueberry extract significantly decreased triglyceride in yolk (p<0.05). 3) Compared with control group, 300 mg/kg of blueberry extract significantly reduced the copper content in egg (p<0.05). Each test group significantly increased the calcium content in eggs (p<0.05). The conclusion is that 200 mg/kg blueberry extract should be added to hen diet.