鸭蛋黄颜色的生态遗传分析  

Eco-genetic analysis of yolk colour of duck's egg.

作　　者：陈小麟[1] 陈勤[1] 

机构地区：[1]厦门大学生物学系,厦门361005

出　　处：《应用生态学报》1993年第1期106-108,共3页Chinese Journal of Applied Ecology

摘　　要：1 引言 蛋黄颜色作为衡量禽蛋质量的主要经济性状之一,愈来愈受到消费者的关注,家鸡中这种性状的遗传力很低。Farnsworth等(1955)发现其遗传力为0.15,Torges报道其仅为0.05,Vanchev等(1980)估测母系遗传力为0.18,父系为0.47。因此,决定蛋黄色度主要是饲料因素,饲料中的氧化类胡萝卜素(叶黄素和玉米黄质)为蛋黄提供色素来源,能大量提供有效类胡萝卜素的饲料有藻类、紫花苜蓿、黄(白)玉米、大豆等植物,甲壳类动物、微生物(醇母)及类胡萝卜素制剂Mackey分别用墨角藻(Fucus vesiculosus)。The yolk eolour is controlled by genetic and nutritional factors. The heritability ot yolk eolour of Jinding duck at 200 days and 300 days of age is 0.05 and 0.22 respectively. The additions of 0.008％of Lucantin Red or 7% of Spirulina platensis powder can increase the yolk colour from 9 to 14—15 or more in the Roche score. 6% of Porphyra sp. or 6% of Laminaria sp. powders or 2% of rapeseed oil can all improve yolk pigment. In addition, the yolk colour is relative to the shell colour, but is not affected by the age.

关 键 词：鸭 蛋黄颜色 生态遗传学 

分 类 号：S834[农业科学—畜牧学]