การผลิตไข่ไก่เชิงออกแบบจากไก่ไข่ที่ได้รับอาหารสัตว์ฟังก์ชั่นที่เสริมด้วยพรีไบโอติกส์และซินไบโอติกส์จากเศษเหลือทิ้งจากการตัดแต่งหน่อไม้ฝรั่ง
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ไข่ไก่เชิงออกแบบ คือ ไข่ไก่ที่ได้รับการดัดแปลงจากไข่ไก่โดยทั่วไปเพื่อยกระดับคุณภาพหรือคุณค่าทางโภชนาการ การศึกษาครั้งนี้มุ่งการประเมินผลของพรีไบโอติกส์และซินไบโอติกส์จากการเสริมเศษเหลือทิ้งจากการตัดแต่งหน่อไม้ฝรั่งเพื่อเป็นอาหารฟังก์ชั่นสำหรับไก่ไข่ ต่อสมรรถภาพการผลิต คุณภาพไข่ ค่าโลหิตวิทยา ค่าชีวเคมีของซีรั่ม คอเลสเตอรอลและองค์ประกอบกรดไขมันในไข่แดงของไก่ไข่ ในการทดลองไก่ไข่สายพันธุ์ Hisex brown® อายุ 35 สัปดาห์ จำนวน 560 ตัวถูกสุ่มเข้าสู่การจัดกลุ่มการทดลองแบบ 2x3 แฟคตอเรียลร่วมกับทรีทเมนต์ควบคุม {(2X3)+1} ภายใต้แผนการทดลองแบบสุ่มสมบูรณ์ (completely randomized design) ที่ประกอบด้วย 2 ปัจจัย และ 1 กลุ่มควบคุม ได้แก่ ปัจจัย A คือ ชนิดของสารเสริม (พรีไบโอติกส์และซินไบโอติกส์) และ ปัจจัย B คือ ระดับของเศษเหลือทิ้งจากการตัดแต่งหน่อไม้ฝรั่ง (1, 3 และ 5%) โดยแต่ละทรีทเมนต์มี 4 ซ้ำ เป็นระยะเวลา 12 สัปดาห์ ไก่ไข่จะได้รับอาหารทดลองและน้ำอย่างเต็มที่ ผลการทดลองนี้แสดงให้เห็นว่าถึงอิทธิพลร่วมของปัจจัย A และ ปัจจัย B ต่อ ∑SFA, ∑MUFA, ∑PUFA, กรดไขมันโอเมก้า 6, กรดไขมันโอเมก้า 9, Δ-9 desaturase (16) index, Atherogenic index, Thrombo-genicity index and h/H ratio (P<0.01) รวมถึง Δ-6 activity: 20:3(n-6)/18:2(n-6), Δ-5 activity: 20:4 (n-6)/20:3(n-6) and Δ-5+Δ-6 activity: 20:4(n-6)/18:2(n-6) (P<0.01). อีกทั้งยังพบว่ามีการเพิ่ม Δ-5+Δ-6 activity: 22:6(n-3)/18:3 (n-3) (P<0.01) ของกลุ่มไก่ไข่ที่ได้รับโปรไบโอติกส์ 2 g/kg สูงกว่ากลุ่มไก่ไข่ที่ได้รับโปรไบโอติกส์ 0 g/kg นอกจากนี้ระดับการเสริม TABP ช่วยเพิ่ม DHA (Linear, P<0.01), กรดไขมันโอเมก้า 3 (Linear, P<0.01), Δ-9 activity: 16:1(n-7)/16:0 (Linear, P<0.01) and Δ-6 activity: 22:6(n-3)/20:5 (n-3) (Linear, P<0.01). อีกทั้งการเสริมพรีไบโอติกส์และโปรไบโอติกส์ในอาหารช่วยลดปริมาณคอเลสเตอรอลรวมและ LDL รวมทั้งคอเลสเตอรอลรวมในไข่แดง ทั้งยังช่วยเพิ่มกรดไขมันและดัชนีชี้วัด ความเป็นอาหารฟังก์ชั่นของไข่แดงเมื่อทำการเปรียบเทียบกับกลุ่มควบคุม (P<0.01). ข้อสรุปจากการศึกษานี้ชี้ให้เห็นว่าการเสริมซินไบโอติกส์จาก TABP 1% ร่วมกับโปรไบโอติกส์ในอาหารไก่ไข่สามารถผลิตไข่ไก่เชิงออกแบบเป็นอาหารเพื่อสุขภาพ
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