乌骨鸡胚胎发育过程中卵内蛋白质脂肪的变化研究  

Studies on Protein and Fat Content Variation of Silkies Fowl Eggs During Embryo Development

作　　者：房兴堂[1] 丁梅[1] 赵春梅[1] 王海华[1] 

机构地区：[1]徐州师范大学生命科学学院,中国江苏徐州221116

出　　处：《生命科学研究》2004年第2期185-188,共4页Life Science Research

基　　金：徐州师范大学重点资助课题的部分内容(02AXW011);江苏省教育厅资助课题(03KJD230216)

摘　　要：对乌骨鸡胚胎发育过程中卵内各组成成分(蛋清、蛋黄、胚胎)在不同胚龄(即入孵的第0、3、6、9、12、15、18d和出壳)时蛋白质、脂肪含量变化进行测定与分析.结果表明在不同胚龄时,蛋清中蛋白质含量显著高于蛋黄,蛋黄中脂肪含量始终高于蛋清;而胚胎中的蛋白质、脂肪逐渐增加.另外,胚胎发育过程中胚胎蛋白质的主要来源是蛋黄中的蛋白质,说明蛋黄是禽类胚胎发育过程中营养需要的主要来源.Protein and fat content variation in albumen, yolk and embryo of silkies fowl eggs during embryo development were analyzed. The results showed that: albumen has remarkable high protein content than yolk while yolks always have high fat content than albumen. Protein and fat content increase progressively in embryos at different age such as the first, third, sixth, ninth, twelfth, fifteenth, eighteenth day during incubation and produce from egg shell.In addition, protein which is required in embryo development is mainly from protein of yolk, these results confirmed the concept that yolk is the primary nutrition source of embryo development of poultry.

关 键 词：乌骨鸡 胚胎发育 蛋白质 脂肪 

分 类 号：S831.3[农业科学—畜牧学]