鸡蛋蛋壳颜色影响因素及其与蛋品质及营养特性关系研究进展  

Research Progress on the Influencing Factors of Eggshell Color and Its Relationship with Egg Quality and Nutritional Characteristics

作　　者：罗睿杰 杨哲维 刘华伟 李玮玮 苏宇杰[1] LUO Ruijie;YANG Zhewei;LIU Huawei;LI Weiwei;SU Yujie(State Key Laboratory of Food Science and Technology,College of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122)

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国家禽》2022年第7期96-104,共9页China Poultry

摘　　要：鸡蛋蛋壳颜色是消费者在选购鸡蛋时首先关注的特征,会显著影响消费者的购买意愿。蛋壳色素成分主要有三种:原卟啉-Ⅸ、胆绿素-Ⅸ、胆绿素的锌螯合物,三者按不同比例混合,形成多样的壳色。各种壳色的鸡蛋均具有某种独特的营养或品质特性。文章阐述了蛋壳颜色与鸡蛋理化性质和营养之间的关联,为家禽育种改良和相关产品的开发提供一定参考。The color of eggshell is one of the most important characteristics that consumers pay attention when they buy eggs,which significantly affect consumers’purchase intention.There are three main pigment components in egg shell:ProtoporphyrinⅨ,biliverdinⅨand zinc chelate of biliverdin.They are mixed in different proportions to form various shell colors.Eggs with various shell colors have some unique nutritional or quality characteristics.The paper summarized the relationship between eggshell color,egg physical and chemical properties and nutrition to provide a reference for breeding improvement and related product development in poultry.

关 键 词：鸡蛋 营养 蛋壳颜色 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]