影响鲜鸡蛋品质分级的因素及调控措施  

Factors Affecting Quality Classification of Fresh Eggs and Control Measures

作　　者：陈雁南 CHEN Yannan(Animal Husbandry and Veterinary Station of Yandu District,Yancheng City,Yancheng Jiangsu 224000,China)

机构地区：[1]江苏省盐城市盐都区畜牧兽医站,江苏盐城224000

出　　处：《现代畜牧科技》2023年第4期50-52,共3页Modern Animal Husbandry Science & Technology

摘　　要：经过多年的发展,蛋鸡产业发展至长年10亿羽左右的规模,20%是存栏50万羽以上规模养殖企业,蛋鸡产业链各环节竞争日趋激烈,发展空间受限。受传统鲜蛋饮食习惯的影响,我国居民仍以消费蛋类的初级产品鲜蛋为主,蛋品深加工需求较少。但在多重因素影响下,整个产蛋周期过程中会出现不同程度的破损蛋,其比例高低将密切关系到鸡蛋生产企业的经济效益。该文以鲜鸡蛋品质分级指标为抓手,通过分析各指标的概念、评价方法、相关机理、影响因素及改善措施等,总结出把控鸡蛋内在和外在品质的关键点,以期为规模场提升鲜鸡蛋品质等级措施提供具体依据。After years of development,the amount of layers in our country is about 1 billion.About 20%of farms raise more than 500000 layers.The competition in all aspects of the laying hen industry is increasing,and the development space is limited.Influenced by traditional eating habits,fresh eggs are the main products in the egg market of our country,the demand of processed egg is less.But influenced by multiple factors,different degree of damaged eggs appears in the whole cycle of egg production,and the proportion will be closely related to economic benefit of farms.Based on egg classification indexes,this review introduces the definition,evaluation methods,related mechanisms,affecting factors and improvement measures of egg quality in order to provide some references for the laying hen farms to promote egg quality.

关 键 词：鲜鸡蛋 品质分级指标 影响因素 

分 类 号：S831[农业科学—畜牧学]