桑叶粉对鸡蛋物理指标和胆固醇含量的影响  

Effects of mulberry leaf powder on egg physical index and cholesterol content

作　　者：陈玲 张婷 程梁凯 刘克华 范奥运 王健 柯大军 CHEN Ling;ZHANG Ting;CHENG Liang-kai;LIU Ke-hua;FAN Ao-yun;WANG Jian;KE Da-jun(School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,Shaanxi,China;Ankang Kangtai Animal Husbandry Co.,Ltd.,Ankang 725000,Shaanxi,China)

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000 [2]安康康泰牧业有限责任公司,陕西安康725000

出　　处：《湖北农业科学》2022年第23期121-124,128,共5页Hubei Agricultural Sciences

基　　金：中国富硒产业研究院2021年富硒产业全产业链专项研发计划项目(2021FXZX05-03);陕西省教育厅项目(20JK0477);大学生创新创业训练计划项目(S202011397047)。

摘　　要：在蛋鸡基础日粮中添加5%桑叶粉,分析其对鸡蛋物理指标及胆固醇含量的影响,为优化安康桑叶鸡蛋物理指标提供数据参考。使用仪器对鸡蛋的蛋形、蛋壳强度、蛋壳厚度、蛋壳颜色、蛋黄颜色、蛋重以及蛋壳重量进行检测,同时采用比色法测定蛋黄胆固醇含量。结果表明,日粮中添加5%桑叶粉的蛋鸡所产鸡蛋蛋形指数与普通鸡蛋相比有所改变,但差异不显著;蛋壳颜色无组间差异,蛋壳颜色均匀度都较好;桑叶蛋的蛋壳强度和蛋黄颜色深度大于普通蛋,差异显著(P<0.05);桑叶蛋的蛋壳重量与蛋重比值(11.61%)大于普通蛋(11.30%),差异不显著(P>0.05);桑叶蛋的蛋壳厚度大于普通蛋,差异极显著(P<0.01);桑叶蛋与普通蛋的胆固醇含量差异不显著,但桑叶蛋胆固醇含量低于普通蛋。从口感上看,添加桑叶粉组鸡蛋没有腥味,有桑叶的清香味,符合现代人对食物的要求。5%mulberry leaf powder was added to the basic diet of laying hens to analyze its effect on egg physical indexes and cholesterol content,providing data reference for optimizing Ankang mulberry leaf egg physical indexes.The instruments were used to detect the egg shape,eggshell strength,eggshell thickness,eggshell color,yolk color,egg weight and eggshell weight of eggs,and colorimetry was used to determine the cholesterol content of egg yolk.The results showed that the egg shape index of laying hens fed with 5% mulberry leaf powder was changed compared with that of ordinary eggs,but the difference was not significant;there was no difference in eggshell color between the groups,and the eggshell color uniformity was good;the eggshell strength and yolk color depth of mulberry leaf eggs were significantly higher than those of common eggs(P<0.05);the ratio of eggshell weight to egg weight of mulberry leaf eggs(11.61%)was higher than that of common eggs(11.30%),and the difference was not significant(P>0.05);the eggshell thickness of mulberry leaf eggs was significantly higher than that of common eggs(P<0.01);there was no significant difference in cholesterol content between mulberry leaf eggs and common eggs,but the cholesterol content of mulberry leaf eggs was lower than that of common eggs.From the taste,the eggs added with mulberry leaf powder had no fishy smell,and had the scent of mulberry leaves,which met the requirements of modern people for food.

关 键 词：桑叶粉 鸡蛋 物理指标 胆固醇含量 

分 类 号：S816.7[农业科学—饲料科学]