不同笼养方式对鸡蛋蛋黄风味的影响  

Effects of Different Caging Regimes on Egg Yolk Flavor of Laying Hens

作　　者：高丽冰 陈刚[2] 王晶[1] 齐广海[1] 张海军[1] 邱凯 武书庚[1] GAO LiBing;CHEN Gang;WANG Jing;QI GuangHai;ZHANG HaiJun;QIU Kai;WU ShuGeng(Laboratory of Quality&Safety Risk Assessment for Products on Feed-origin Risk Factor,Ministry of Agriculture and Rural Affairs/Key Laboratory of Feed Biotechnology,Ministry of Agriculture and Rural Affairs/Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081;Key Laboratory of Agricultural Engineering in Structure and Environment,Ministry of Agriculture and Rural Affairs/China Agricultural University,Beijing 100083)

机构地区：[1]农业农村部动物产品质量安全饲料源性因子风险评估实验室/农业农村部饲料生物技术重点开放实验室/中国农业科学院饲料研究所,北京100081 [2]中国农业大学农业农村部设施农业工程重点开放实验室,北京100083

出　　处：《中国农业科学》2023年第13期2609-2619,共11页Scientia Agricultura Sinica

基　　金：现代农业产业技术体系专项资金资助(CARS-40-K12);中国农业科学院农科英才特殊支持计划(NKYCQN-2021-016)。

摘　　要：【目的】采用感官评价、电子鼻和电子舌检测、质构仪分析,确定传统叠层笼养和栖架福利笼养下鸡蛋蛋黄风味的差异,为鸡蛋蛋黄风味研究提供基础数据。【方法】以传统叠层笼养和栖架福利笼养的55周龄健康京粉蛋鸡所产鸡蛋为试验对象,通过感官评价、电子鼻和电子舌检测、质构仪检测蛋黄的气味、滋味和质感,运用线性判别分析(linear discriminant analysis,LDA)分析、支持向量机(support vector machine,SVM)分析、K-最近邻法(K-nearest neighbor method,KNN)分析和决策树(decision tree)分析对两种笼养方式的蛋黄风味进行判别,探究不同笼养模式对鸡蛋蛋黄风味的影响。【结果】与栖架福利笼养相比,传统叠层笼养的蛋黄颜色评分显著增加(P<0.05)。感官评价中,栖架福利笼养组蛋黄的奶香味滋味评分显著高于传统叠层笼养组(P<0.05),海苔味滋味和糊口性评分低于栖架福利笼养组(P<0.05)。相关性分析结果表明,蛋黄整体喜好度评分与滋味喜好度和质感喜好度评分显著正相关(P<0.05)。蛋香味滋味评分与滋味喜好度评分显著正相关(P<0.05),蛋香滋味与鱼腥滋味和甜味滋味显著负相关(P<0.05),鱼腥滋味与甜味滋味显著正相关(P<0.05)。蛋黄颗粒感与蛋黄粘牙度呈显著正相关(P<0.05)。仪器检测中,栖架福利笼养组蛋黄在电子鼻传感器W2W(芳香有机硫成分)、W2S(甲醇、乙醇)、W1W(对硫化物灵敏)和W1S(对甲基类灵敏)响应程度显著大于传统叠层笼养组(P<0.05),在电子舌传感器SRS(酸味)、STS(咸味)和UMS(鲜味)响应程度显著小于传统叠层笼养组(P<0.05),蛋黄质构特性的硬度和咀嚼性显著大于传统叠层笼养组(P<0.05)。判别分析可知,K-最邻近法判别方法可依据电子鼻响应值判别两种笼养方式下的蛋黄气味差异,准确率为94.5%。支持向量机算法、K-最邻近法和决策树判别方法可依据电子舌响应值判别两种笼养方式【Objective】In this study,sensory evaluation,electronic nose detection,electronic tongue detection and texture analyzer detection were used to determine the differences in egg yolk flavor between traditional caging regime and furnished caging regime,to provide basic data on the egg yolk flavor.【Method】The eggs were produced by Jing Tint 6 laying hens that were 55 weeks old and healthy in traditional caging regime and furnished caging regime that was used as the test objects.The aroma,flavor and texture of egg yolk were detected by sensory evaluation,electronic nose detection and electronic tongue detection,and texture analyzer.Linear discriminant analysis(LDA)analysis,support vector machine(SVM)analysis,K-nearest neighbor method(KNN)analysis and decision tree analysis were used to distinguish the yolk flavor of the two caging regimes to explore the influence of different caging regimes on the flavor of egg yolk.【Result】The yolk color was significantly increased in traditional caging regime compared with furnished caging regime(P<0.05).The milky flavor scores of egg yolk in furnished caging regime were significantly higher than that in traditional caging regime(P<0.05),and the seaweed flavor scores and stickiness scores of egg yolk in traditional caging regime were higher than those in furnished caging regime(P<0.05).The results of correlation analysis showed that the overall preference score of the yolk was significantly correlated with the acceptance of flavor scores and texture scores(P<0.05).Egg flavor was significantly negatively correlated with fishy flavor and sweet flavor(P<0.05),and the fishy flavor was significantly positively correlated with sweet flavor(P<0.05).There was a significant positive correlation between egg yolk lumpy and egg yolk adhesive dentition(P<0.05).The responses of W2W,W2S,W1W and W1S of electronic nose sensors in furnished caging regime were significantly higher than those in traditional caging regime(P<0.05),and the responses of SRS,STS and UMS of egg yolk electronic ton

关 键 词：蛋黄风味 福利笼养 电子鼻 电子舌 质构特性 产蛋鸡 

分 类 号：S831[农业科学—畜牧学]