海东鸡蛋品质和营养成分的检测与评价  

Detection and Evaluation of Haidong Egg Quality and Nutritional Components

作　　者：郑鸿翔 袁紫金 樊艳凤[2] 刘龙[1] 文振祥 严进 王海忠 龚道清[1] Zheng Hongxiang;Yuan Zijin;Fan Yanfeng;Liu Long;Wen Zhenxiang;Yan Jin;Wang Haizhong;Gong Daoqing(College of Animal Science and Technology,Yangzhou University,Yangzhou,225009,Jiangsu;Jiangsu Provincial Institute of Poultry Science,Yangzhou,225125,Jiangsu;Haidong Agricultural and Livestock Products Quality and Safety Inspection and Testing Center,Haidong,810600,Qinghai;Sanhe Animal Husbandry and Veterinary Station of Ping'an District,Haidong,810600,Qinghai;Ping'an Jialong Selenium Industry Development Co.,Ltd.,Haidong,810600,Qinghai)

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]江苏省家禽科学研究所,江苏扬州225125 [3]海东市农畜产品质量安全检验检测中心,青海海东810600 [4]平安区三合畜牧兽医站,青海海东810600 [5]平安佳隆富硒产业开发有限公司,青海海东810600

出　　处：《中国畜禽种业》2024年第6期72-79,共8页The Chinese Livestock and Poultry Breeding

基　　金：海东鸡的保种与新品系选育研究(2022-NK-108)。

摘　　要：为了研究海东鸡蛋品质特性及营养成分,该试验选取240日龄海东鸡鸡蛋60枚,其中30个蛋进行蛋品质常规指标的测定。另外30个鸡蛋制作成3个混样(每个混样10枚鸡蛋)用做营养成分的测定。结果表明:海东鸡蛋壳强度为2.77 kg/cm^(2),虽在标准范围内,但数值偏低;蛋黄颜色和蛋黄比例均高于同为地方蛋肉兼用型的二郎山山地鸡。海东鸡蛋黄的脂肪和卵磷脂含量均高于海兰褐、京白939、苏禽青壳蛋鸡和如皋黄鸡等市场常见的品牌鸡蛋。海东鸡蛋的必需氨基酸/总氨基酸和必需氨基酸/非必需氨基酸的值均高于FAO/WHO的模型标准值。海东鸡蛋脂肪酸中不饱和脂肪酸占比约为63.99%,含量最高的为油酸45.96%;饱和脂肪酸占比约为35.66%,其中含量最高的是棕榈酸25.45%。可见,海东鸡蛋品质良好,营养成分丰富,但蛋壳强度选育需要进一步加强。To study the quality characteristics and nutritional components of Haidong eggs,60240-day-old Haidong eggs were selected,of which 30 eggs were used to determine the routine indexes of egg quality.Another 30 eggs were made into 3 mixed samples ( 10 eggs per mixed sample ) for the determination of nutrients. The results showed that the eggshell strength of Haidong chicken was 2.77 kg / cm^(2), which was within the standard range, but the value was low. The yolk color and yolk ratio were higher than those of Erlang Mountain Chicken, which was also a local egg-meat dual-purpose type. The contents of fat and lecithin in the egg yolk of Haidong chicken were higher than those of common brand eggs in markets such as Hailan brown, Jingbai 939, Suqin blue-eggshell chicken, and Rugao yellow chicken. The essential amino acid / total amino acid and essential amino acid / non-essential amino acid values of Haidong eggs were higher than the FAO / WHO model standard values. The proportion of unsaturated fatty acids in the fatty acids of Haidong eggs was about 63.99 %, and the highest content was oleic acid 45.96 %. The proportion of saturated fatty acids was about 35.66 %, and the highest content was palmitic acid (25.45 %). It can be seen that Haidong eggs have good quality and rich nutrients, but the selection of eggshell strength needs to be further strengthened.

关 键 词：海东鸡 蛋品质 营养成分 

分 类 号：S831[农业科学—畜牧学]