鸡胚蛋孵化期间氨基酸含量的测定  

Analysis of Amino Acids of Embryonated Eggs during Incubation

作　　者：李利东[1] 袁建兴[1] 宓晓黎[1] 成恒嵩[1] 

机构地区：[1]江苏省微生物研究所,江苏无锡214063

出　　处：《氨基酸和生物资源》2004年第1期38-40,共3页Amino Acids & Biotic Resources

摘　　要：鸡胚蛋在孵化期间 ,其蛋白质、总氨基酸、游离氨基酸从孵化开始逐渐增加 ,1 0d～ 1 9d稳定在一个较高的水平 ,比未孵化的鲜鸡蛋提高 1 %以上 ,胎水氨基酸从第 7d开始形成 ,以后含量稳定在 2 .6～ 2 .6 3g/kg,这些氨基酸组成符合各种人群营养需要。s: During incubating of embryonated eggs, the content of protein, amino acid, free amino acid increased gradually, and maintained at a higher lever within the 10 -19 days. It was one percent higher than the content in fresh eggs. The amino acid content was stabilizing at 2.6～2.63g·kg - in foetal water which began to form from the seventh day. The composition of amino acids can supply the nutrition required by all kinds of human groups.

关 键 词：鸡胚蛋 氨基酸 孵化期间 总氨基酸 游离氨基酸 

分 类 号：S831[农业科学—畜牧学] TS253.2[农业科学—畜牧兽医]