青藏高原地方鸡种——海东鸡与商品鸡蛋品质分析比较  

Comparative Analysis on the Qualities of Chicken Eggs between Haidong Breed and New Roman Breed

作　　者：张军霞[1] 万红玲[2] 沈禹颐[3] 杨葆春[1] 王志有[1] 马双青[1] 

机构地区：[1]青海大学农牧学院,西宁810016 [2]天水师范学院,天水741000 [3]甘肃农业大学动物科学技术学院,兰州730070

出　　处：《中国畜牧兽医》2010年第5期230-231,共2页China Animal Husbandry & Veterinary Medicine

摘　　要：作者对青藏高原地方鸡种—海东鸡与商品新罗曼鸡的蛋品质及蛋中营养成分进行测定并分析比较。结果表明,海东鸡的蛋重、蛋壳重、蛋白重及蛋白重/蛋重极显著低于新罗曼鸡(P<0.01);而蛋形指数和蛋黄重/蛋重极显著高于新罗曼鸡(P<0.01);蛋壳厚度和蛋壳重/蛋重海东鸡显著高于新罗曼鸡,且海东鸡的哈氏单位显著高于新罗曼鸡(P<0.05);蛋黄和蛋壳强度重二者无显著差异。海东鸡蛋全蛋粗蛋白质含量比新罗曼鸡蛋低21.3%,达到极显著水平(P<0.01);粗脂肪含量比新罗曼鸡高18.1%,达到显著水平(P<0.05)。The egg qualities and nutritional ingredients of chicken eggs between Haidong and New Roman chicken were analyzed and compared. The results showed that the weight of egg, egg shell,albumen and albumen/egg of Haidong chicken were significantly lower than New Roman（P〈0.01）,then egg shape index, yolk/egg obviously higher than New Roman（P〈0.01）,and egg shell thickness, haugh unit higher than New Roman（P〈0.05）. There were no significant difference in yolk weight and strength of egg shell.The crude protein of Haidong egg was lower by 21.3% than New Roman（P〈0.01）,crude fat higher by 18.1% than New Roman（P〈0.05）.

关 键 词：海东鸡 新罗曼鸡 蛋品质 营养成分 

分 类 号：S831.8[农业科学—畜牧学]