略阳乌鸡蛋品质分析  

Quality Characterization of Lueyang Black-bone Chicken Eggs

作　　者：李方龙[1] 曲正祥 段晓燕[1,2] 李宁[1] 闵育娜[1] 王哲鹏[1] 高玉鹏[1] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100 [2]河北北方学院,河北张家口075061

出　　处：《西北农业学报》2015年第4期38-43,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家蛋鸡产业技术体系专项(CARS-41-S23);陕西省农业攻关项目(2014K01-18-04)

摘　　要：为研究略阳乌鸡蛋品质特性和蛋的营养价值,选取相同的玉米-豆粕型饲料饲喂的同一笼养鸡舍饲养条件下320~325日龄的略阳乌鸡、东乡乌鸡、尼克粉蛋鸡所产的鸡蛋各200枚,分别测定蛋品质指标、营养成分和蛋黄中的胆固醇、卵磷脂质量分数和脂肪酸构成比例。研究表明,（1）蛋品物理性状：略阳乌鸡蛋质量最小,且个体差异较大;蛋壳颜色一致性最差,蛋形指数最大,鸡蛋偏圆形;蛋壳厚度和蛋壳强度大于东乡乌鸡（P〉0.05）,但小于尼克粉蛋鸡（P〈0.05）;蛋黄色泽品种间差异不显著（P〉0.05）;蛋白高度、哈氏单位、蛋黄与蛋白比率小于东乡乌鸡（P〉0.05）,但大于尼克粉蛋鸡（P〈0.05）;（2）蛋品营养物质：粗蛋白质、粗脂肪质量分数与其他品种差异不显著（P〉0.05）;蛋黄中胆固醇质量分数显著高于其他品种（P〈0.05）,卵磷脂质量分数品种间差异不显著（P〉0.05）;饱和脂肪酸（SFA）的比例较高（P〈0.05）;不饱和脂肪酸（UFA）比例较低（P〈0.05）;单不饱和脂肪酸（MUFA）总体比例最低（P〈0.05）;多不饱和脂肪酸（PUFA）总体的比例位于3个品种之间,与其他品种差异不显著（P〉0.05）;距羧基最远端的双键在倒数第6个碳原子上的多不饱和脂肪酸（n-6PUFA）与距羧基最远端的双键在倒数第3个碳原子上的多不饱和脂肪酸（n-3PUFA）比值最高（P〈0.05）。由此说明,略阳乌鸡蛋的内部蛋品质较优,但在蛋质量、蛋壳质量和脂肪酸构成上还存在较大的改良空间。The aim of the experiment was to research the egg quality characteristic and the nutritional value of egg of Lueyang black-bone chicken.200 eggs of each variety of three varieties,including Lueyang black-bone chicken,Nick chicken and Dongxiang black-bone chicken which were fed under the same conditions and at the age of 320-325 days old,were collected to determine quality and nutritional value of eggs,the mass fraction of cholesterol and lecithin,and fatty acid composition of yolk.The result showed that there were no significant differences（P〉0.05）between Lueyang black-bone chicken and Dongxiang black-bone chicken in egg quality,but egg mass,shell thickness,shell strength,albumen height,haugh unit and yolk and albumen ratio were significantly different（P〈0.05）between Lueyang black-bone chicken and Nick chicken in egg quality;egg-shape index and yolk color were notsignificantly different（P〉0.05）among three breeds;the mass fraction of CM,DM,CF,CP,and lecithin of yolk were no significant differences（P〉0.05）between Lueyang black-bone chicken and Dongxiang black-bone chicken in the nutritional value of egg,except the mass fraction of CM and DM were significantly different（P〈0.05）,these items were not significantly different（P〉0.05）between Lueyang black-bone chicken and Nick chicken in the nutritional value of egg,but the mass fraction of cholesterol of yolk of Lueyang black-bone chicken was significantly higher than other breeds;the SFA proportion and n-6PUFA and n-3PUFA ratio of Lueyang black-bone chicken were significantly higher（P〈0.05）than other breeds,but the UFA proportion and MUFA proportion of Lueyang blackbone chicken were significantly lower（P〈0.05）than other breeds,the PUFA proportion was no significant differences（P〉0.05）between Lueyang black-bone chicken and other breeds.Based on above results,the inner egg quality of lueyang black-bone chicken eggs were superior,but there existed a huge promotion in egg mass,eggshell quality and fatty acid composition

关 键 词：略阳乌鸡 蛋品质 物理特性 营养价值 

分 类 号：S879.3[农业科学—畜牧兽医]