Rastreability of bovine meat and bone meal using the stable isotope technique in egg production

ABSTRACT The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.摘要 本研究旨在验证，在产蛋鸡日粮中添加其他组分时，是否会通过稳定碳、氮同位素分析，干扰牛源性肉骨粉（bovine meat and bone meal，BMBM）在鸡蛋中的溯源检测。本研究共选用256只白羽产蛋鸡，随机分为8组试验处理，各组日粮配置如下：CONTROL（对照组）：基础日粮；GLUTEN（谷蛋白组）：基础日粮+玉米谷蛋白；YEAST（酵母组）：基础日粮+酵母；GLUTEN + YEAST（谷蛋白+酵母组）：基础日粮+玉米谷蛋白+酵母；BMBM（肉骨粉组）：基础日粮+4.5%牛源性肉骨粉；BMBM + GLUTEN（肉骨粉+谷蛋白组）：基础日粮+玉米谷蛋白+4.5%牛源性肉骨粉；BMBM + YEAST（肉骨粉+酵母组）：基础日粮+酵母+4.5%牛源性肉骨粉；BMBM + GLUTEN + YEAST（肉骨粉+谷蛋白+酵母组）：基础日粮+玉米谷蛋白+酵母+4.5%牛源性肉骨粉。本研究采用多变量方差分析（multivariate analysis of variance，MANOVA）与线性判别分析（linear discriminant analysis，LDA）对同位素检测结果进行统计分析。饲养至第28天时，未添加牛源性肉骨粉的试验组鸡蛋与对照组存在显著差异。蛋黄检测结果显示，所有试验组均与对照组存在显著差异；至第56天时，所有鸡蛋及蛋黄样本均与对照组呈现显著差异。第28天时，所有试验组的蛋清检测结果均与对照组存在显著差异；但至第56天时，YEAST（酵母组）与对照组无显著差异。综上可知，即便日粮中添加了其他组分，同位素分析技术仍可有效检出鸡蛋中的牛源性肉骨粉。