孵化期间鸡胚及蛋内营养物质变化规律  

Changes of nutrient in chicken embryo and eggs during the incubation period

作　　者：张圆圆[1] 李锋[1] 王连生[1] 单安山[1] 

机构地区：[1]东北农业大学动物营养研究所,哈尔滨150030

出　　处：《东北农业大学学报》2010年第3期141-144,共4页Journal of Northeast Agricultural University

基　　金：国家重点基础研究发展计划项目(2004CB117505);黑龙江省自然科学基金重点项目(ZJN04-05)

摘　　要：孵化期蛋内营养物质作为鸡胚良好生长发育的前提和基础得到人们越来越多的关注。文章对孵化期间鸡胚和蛋内的钙、磷、蛋白质、脂肪和水分分别在蛋黄、蛋白和胚胎中含量的变化进行了阐述,为胚胎发育的研究奠定基础。Puring the hatching period, inside the eggs as a good premise and basis for the growth and development of chichen embryo is paid more and more attention. This article explained the changes of calcium, phosphorus, protein, fat and moisture in egg yolk, egg albumen and embryo during the hatching period. The explanection has laid the foundation for the research of embryonic development.

关 键 词：鸡胚 钙 磷 蛋白质 脂肪 水分 

分 类 号：S858.31[农业科学—临床兽医学]