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作 者:冯文广 赵银峰 黄倩 周春燕 邱露[1] 宋浪 陈玲 吉莉莉[1] FENG Wenguang;ZHAO Yinfeng;HUANG Qian;ZHOU Chunyan;QIU Lu;SONG Lang;CHEN Ling;JI Lili(Sichuan Provincial Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106,China;Xichang Huaning Agriculture and Animal Husbandry Technology Co.,Ltd.,Xichang 615099,China;Xichang Huanong Agriculture and Poultry Industry Co.,Ltd.,Xichang 615099,China)
机构地区:[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]西昌华宁农牧科技有限公司,四川西昌615099 [3]西昌华农禽业有限公司,四川西昌615099
出 处:《成都大学学报(自然科学版)》2023年第2期150-155,共6页Journal of Chengdu University(Natural Science Edition)
基 金:四川省科技厅国际科技创新合作项目(2020YFH0200);凉山州科技计划重点研发项目(20ZDYF0002);肉类加工四川省重点实验室开放基金项目(18-R-18)。
摘 要:为了研究全自动封闭式养殖对鸡蛋品质的影响,选取全自动封闭养殖与普通笼养下,饲喂相同饲料,180 d龄罗曼白羽蛋鸡生产的绿色鸡蛋与普通鸡蛋,并以市售土鸡蛋作为对比,进行鸡蛋的物理指标、营养物质和挥发性风味物质等的对比分析.结果表明,绿色鸡蛋蛋白硬度高于普通鸡蛋,接近于土鸡蛋,更具有咀嚼性和回复性,蛋白质含量明显高于普通鸡蛋和土鸡蛋;绿色鸡蛋与普通鸡蛋的氨基酸含量与挥发性风味物质种类高于土鸡蛋;绿色鸡蛋的挥发物质与普通鸡蛋种类相似,种类高于土鸡蛋,但土鸡蛋的醛类含量最高.绿色鸡蛋在品质质构上更接近于土鸡蛋,风味物质种类更丰富.不同饲养方式对鸡蛋的品质有一定的影响,全自动封闭式养殖有利于提升鸡蛋品质.In order to study the effect of fully automatically enclosed breeding on the quality of eggs,the researchers selected the green eggs and normal eggs of 180-day-old white-feather laying hens that were fed with the same feed from the fully automatically enclosed breeding and normal cages and then compared these two kinds of eggs with the“soil”eggs with high quality sold on the market.A comparative analysis test of the physical,chemical,nutritional and flavor indicators of eggs was carried out.The results show that the hardness of green egg white is higher than that of ordinary eggs,close to that of“soil”eggs,and this green egg white tastes more chewy.The protein content of green eggs is also significantly higher than that of ordinary eggs and“soil”eggs;the amino acid content and volatile matter types of green eggs and ordinary eggs are higher than those of“soil”eggs.The volatile matter of green eggs is similar to that of ordinary eggs,and the number of types is significantly higher than that of“soil”eggs,but“soil”eggs have the highest aldehyde content.Green eggs are closer to native eggs in quality and texture with more flavors.It can be concluded that different breeding methods have a certain impact on the quality of eggs,and fully automatically closed breeding is conducive to improving the quality of eggs.
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