连城白鸭青壳系蛋品质与营养成分分析  

Analysis on Egg Quality and Nutritional Ingredient of Liancheng White Duck Green Shell Strain

作　　者：缪中纬[1] 陈栋良 赖开喜 李丽[1] 朱志明[1] 辛清武[1] 章琳俐[1] 郑嫩珠[1] MIAO Zhongwei;CHEN Dongliang;LAI Kaixi;LI li;ZHU Zhiming;XIN Qingwu;ZHANG Linli;ZHENG Nenzhu(Institute of Animal Husbandry and Veterinary Medicine,Fujian Academy of Agricultural Sciences,Fujian Key Laboratory of Animal Genetics and Breeding,Fuzhou,Fujian 350013;Zhangzhou Changlong Agriculture and Animal Husbandry Co.,Ltd.,Zhangzhou,Fujian 360000)

机构地区：[1]福建省农业科学院畜牧兽医研究所,畜禽遗传育种福建省重点实验室,福建福州350013 [2]漳州昌龙农牧有限公司,福建漳州360000

出　　处：《中国家禽》2023年第10期116-121,共6页China Poultry

基　　金：福建省科技计划项目(2020R1026007);福建省农科院科技创新团队项目(CXTD2021006-2);福建省“5511”协同创新工程项目(XTCXGC2021008)。

摘　　要：为研究连城白鸭青壳系与连城白鸭在蛋品质与营养成分方面的差异,随机挑选300日龄连城白鸭青壳系和连城白鸭所产鸭蛋各120个,对蛋重、蛋黄比率、蛋形指数、蛋黄颜色、蛋壳强度、哈氏单位、蛋白高度、蛋壳厚度、水分、蛋白质、脂肪、灰分、胆固醇、钙、铁、锌、脂肪酸含量、氨基酸含量等指标进行测定分析。结果显示:连城白鸭青壳系的蛋形指数、蛋壳厚度极显著高于连城白鸭(P<0.01),蛋重、蛋黄比率、脂肪酸含量、谷氨酸含量、顺-9-十六碳一烯酸甲酯、顺-9-十八碳一烯酸甲酯和顺,顺-9,12-十八碳二烯酸甲酯含量显著高于连城白鸭(P<0.05),蛋氨酸、胆固醇含量显著低于连城白鸭(P<0.05)。结果表明,连城白鸭青壳系在保持连城白鸭的外貌特征基础上,提高了蛋重、蛋黄比率、谷氨酸含量和脂肪酸含量,降低蛋氨酸和胆固醇含量。To study the differences in egg quality and nutritional ingredient between the Liancheng white duck green shell strain and Liancheng white duck,one hundred and twenty eggs of 300-day-age Liancheng white duck green shell strain and Li⁃ancheng white duck were randomly selected respectively,egg weight,yolk ratio,egg shape index,yolk colour,shell strength,hastel⁃loy units,egg white height,shell thickness,moisture,protein,fat,ash,cholesterol,calcium,iron,zinc,fatty acid content and amino acid content were measured and analyzed.The results showed that the egg shape index and egg shell thickness of eggs in Li⁃ancheng white duck green shelle strain were extremely significantly higher than those of Liancheng white duck(P<0.01),egg weight,yolk ratio,fatty acid content,glutamic acid content,cis-9-hexadecenoic acid methyl ester,cis-9-octadecenoic acid meth⁃yl ester and cis,cis-9,12-octadecadienoic acid methyl ester of eggs in liancheng white duck green shell strain were significantly higher than those in Liancheng white duck(P<0.05),methionine and cholesterol in Liancheng white duck green shell strain were significantly lower than those in the Liancheng white duck(P<0.05).The results indicated that the egg weight,yolk ratio,glutamic acid content and fatty acid content increased,methionine and cholesterol content reduced in Liancheng white duck green thell strain,while maintaining the basis of the external characteristics of the Liancheng white duck.

关 键 词：连城白鸭青壳系 蛋品质 营养成分 

分 类 号：S834.8[农业科学—畜牧学]