海兰褐鸡与京白鸡蛋品质与营养对比分析  

Study on Quality and Nutrition of Eggs from Hy-line Brown and Jingbai

作　　者：宋爱祎 逄焕明[1] 李瑾瑜[1] 朱正兰[1] 古丽娜孜[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业科学》2012年第2期330-335,共6页Xinjiang Agricultural Sciences

基　　金：企业委托项目

摘　　要：【目的】分析海兰褐鸡和京白鸡蛋品质及营养成分的差异。【方法】随机抽取40～43周龄的海兰褐鸡、京白鸡蛋各100枚,测定其蛋品质和营养,并采用Duncan新复极差法进行多重比较。【结果】除蛋清pH值外,海兰褐鸡蛋外在品质和内在品质指标均高于京白鸡的;以g/100 g为单位,胆固醇含量有极显著差异(P<0.01);而以g/枚为单位,蛋白质和脂肪含量有极显著差异(P<0.01)。【结论】蛋品质海兰褐鸡的比京白鸡的好;蛋以g/100 g为单位,京白鸡的营养成分比海兰褐鸡的高;以g/枚为单位,除胆固醇外京白鸡的营养成分比海兰褐鸡的低。[ Objective ] This experiment compared the differences of egg quality and nutrient content of Hy - line brown and Jingbai hen. [ Method] 100 eggs were rando reLy selected from 40 to 43 - week - old of Hy -line brown and Jingbai hen to determine the quality and nutrition, using Duncan method for multiple com- parisons. [ Result ] Except egg white pH value, the Hy - Line Brown g external quality and internal quality in- dicators were higher than those of Jingbai hen ; Cholesterol levels have a very significant difference （ P 〈 0.01 ） ,the unit is g/100 g; Gram each piece for unit, protein and fat content have a very significant difference （P 〈0.01）. [Conclusion]Egg quality of Hy- line brown was better than that of Jingbai hen; nutrient con- tent of Hy -line brown was lower than Jingbai hen,the unit is g/100 g;Gram each piece, nutrient content of Hy -line brown hen was higher than that of Jingbai hens, except for cholesterol.

关 键 词：鸡蛋 蛋品质 营养成分 相关性 

分 类 号：S815[农业科学—畜牧学]