蛋壳色素及蛋壳颜色形成机理的研究进展  

Research Progress on Eggshell Pigments and Formation Mechanism of Eggshell Color

作　　者：刘洋 徐丹 田尧夫 王一诺 牛佳佳 赵小玲[1] LIU Yang;XU Dan;TIAN Yaofu;WANG Yinuo;NIU Jiajia;ZHAO Xiaoling(Key Laboratory of Livestock and Poultry Multi-omics,Ministry of Agriculture and Rural Affairs,College of Animal Science and Technology,Sichuan Agricultural University,Chengdu,Sichuan 611134)

机构地区：[1]四川农业大学动物科技学院,农业农村部畜禽生物组学重点实验室,四川成都611134

出　　处：《中国家禽》2024年第8期99-106,共8页China Poultry

基　　金：西藏自治区科技计划项目(XZ202101ZY0002N);国家自然科学基金面上项目(32272870);国家重点研发项目子课题(2022YFD1600902-4)。

摘　　要：蛋壳颜色作为鸡蛋独特的外观,具有重要的经济价值,一直以来备受关注。蛋壳色素成分主要有三种:原卟啉-Ⅸ、胆绿素和胆绿素的锌螯合物,三者按不同比例组合会形成不同的壳色。为更好地了解色素的沉积、色素功能、色素与蛋品质特性的关系、蛋壳颜色的形成机理以及蛋壳颜色的影响因素,文章从蛋壳色素、蛋壳颜色形成机理和蛋壳颜色的影响因素三方面进行综述,旨在为蛋壳颜色选育和改良提供一定参考。Eggshell color,as a unique appearance of eggs,has important economic value and always been a concern.There are three main components of eggshell pigment protoporphyrinⅨ,biliverdin and zinc chelation of biliverdin,which can form dif-ferent shell colors in different proportions.In order to understand the deposition and function of pigments better,the relationship between pigments and egg quality characteristics,the formation mechanism of eggshell color and the influencing factors of egg-shell color,the paper provided a detailed review from three aspects eggshell pigments,the formation mechanism of eggshell color and the influencing factors of eggshell color,aiming to provide some reference for the selection and improvement of eggshell color.

关 键 词：蛋壳颜色 蛋壳色素 原卟啉-Ⅸ 胆绿素 

分 类 号：S831.2[农业科学—畜牧学]