卢氏绿壳鸡蛋的品质评价  

Evaluation on egg quality of Lushi green-shell layers

作　　者：高素敏[1] 康相涛[1] 田亚东[1] 韩瑞丽[1] 孙桂荣[1] 

机构地区：[1]河南农业大学牧医工程学院/河南省家禽种质资源创新工程研究中心,河南郑州450002

出　　处：《广东农业科学》2008年第6期97-99,共3页Guangdong Agricultural Sciences

基　　金：国家农业科技跨越计划(2005跨16);国家农业科技成果转化基金(05EFN214100172)

摘　　要：选取100枚卢氏绿壳鸡蛋进行品质测定,结果表明:卢氏绿壳鸡蛋的蛋重为49.15 g,蛋比重为1.09,蛋形指数为1.31,蛋壳厚度为356.8μm,蛋黄占全蛋比例为33.16%,蛋黄的粗脂肪含量为54.35%,蛋黄的胆固醇含量为14.27mg/g,全蛋胆固醇含量为197.38 mg,蛋黄的SOD含量为6.33 U/mgprot,卢氏绿壳鸡蛋不但在蛋比重、蛋壳厚度、蛋黄相对重等方面优于普通鸡蛋,而且蛋黄粗脂肪含量、胆固醇含量等指标均明显优于其他品种的鸡蛋。100 eggs from 61 to 65 week-age Lushi green-shell layers were selected randomly to determine egg quality. The results showed that average egg weight, egg specific gravity, egg shape index, shell thickness, and yolk to egg weight ratio were 49.15 g, 1.09, 1.31, 356.8 μm, 33.16%, respectively. Crude fat concentration and total cholesterol concentration in yolk and total cholesterol concentration in egg were 54.35%, 14.27 mg/g, 197.38 mg, respectively. SOD concentration in yolk was 6.33 U/mgprot. It indicated that Lushi green-shell eggs were not only better than the common eggs in egg weight, shell thickness, yolk to egg weight ratio, but also had distinct advantage in yolk crude fat concentration, yolk total cholesterol concentration and other indexes.

关 键 词：卢氏绿壳鸡蛋:品质 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]