蛋壳超微结构及有机基质蛋白对蛋壳品质的影响  

Effects of Ultrastructure and Organic Matrix Proteins on Eggshell Quality

作　　者：王瑛[1] 杨玉峰[1] 何健[1] 敖翔[1] 

机构地区：[1]四川铁骑力士集团冯光德实验室,四川绵阳621000

出　　处：《中国家禽》2015年第11期43-47,共5页China Poultry

基　　金：四川省科技计划项目(2014NZ0002)

摘　　要：蛋壳保护鸡蛋内容物不受损害,保护鸡蛋内部成分免遭微生物的侵袭,在种蛋胚胎发育过程中通过气孔调控蛋内外水分和气体的交换,同时为胚胎发育补充钙。目前关于蛋壳超微结构及组成的研究很多,文章就蛋壳的超微结构组成及所含有机基质蛋白对蛋壳品质影响的研究进展进行综述。Eggshell can protect the content of egg from damage and the components from invading of microorganism. The pores regulate the exchange of water and gas inside and outside of egg, and supply calcium for embryo develop- ment. Based on there were many researches about eggshell ultra structure and composition in recent years,we summarized the advances on the effects of ultrastructure and organic matrix proteins on eggshell quality.

关 键 词：蛋壳 超微结构 有机基质蛋白 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]