蛋壳颜色和蛋壳强度与蛋各部位钙含量的关系  

The Relationship Between Shell Colors as Well as Shell Strength and Calcium Content in Different Parts of the Eggs

作　　者：王加美[1] 杨海明[1] 王志跃[1] 卢建[1] 高金群[1] 杨珊[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《家禽科学》2008年第6期6-8,共3页Poultry Science

基　　金：扬州大学大学生创新基金项目

摘　　要：本文旨在研究新扬州鸡蛋壳颜色和蛋壳强度与蛋各部位钙含量的关系。方法采用QC-SPA蛋壳强度测定仪、蛋壳颜色测定仪及相关仪器测定相同日龄新扬州鸡鸡蛋的蛋壳强度及蛋壳颜色,用乙二胺四乙酸二钠(EDTA)络合滴定快速测钙法,测定不同颜色鸡蛋的不同部位的钙含量。研究结果表明:随着蛋壳颜色加深,蛋壳和蛋白中钙含量增大,但蛋壳强度随之减小;当蛋壳强度为4000-4500g/cm2时,鸡蛋各部位的钙含量均最大。The purpose of this experiment is to study the relationship between shell colors as well as shell strength and calcium content in different parts of the eggs of New Yangzhou chickens,The shell strength was measured by QCS and the shell color was measured by QCC.The calcium content in different parts of eggs and in different color eggs was measured by EDTA rapid measurement of calcium. The results showed that with the shell color deepening,the calcium content in egg white and yolk increased,but the shell strength decreased.When the strength was 4000-4500 g/cm^2,the calcium content in all parts of the egg was the biggest.

关 键 词：新扬州鸡 蛋壳颜色 蛋壳强度 钙含量 

分 类 号：S831.2[农业科学—畜牧学]