不同品种鲜蛋品质差异分析
目的 探究褐壳蛋、粉壳蛋和白壳蛋3种类型鸡蛋的品质差异以及对于蛋粉加工的潜在影响。方法 选用京红1号、京粉1号和京白1号所产的褐壳蛋、粉壳蛋和白壳蛋作为试验对象, 对37周龄和51周龄蛋鸡所产3种类型鸡蛋的蛋品质进行分析比较。结果 37周龄和51周龄的白壳蛋蛋壳厚度、蛋壳比例和蛋壳强度均显著低于其他2个类型鸡蛋(P0.05); 白壳蛋蛋清水分含量以及总水分含量均较其他2个类型鸡蛋要低。37周龄时褐壳蛋的蛋黄蛋白质和脂肪含量均显著高于其他2个品种, 白壳蛋次之, 粉壳蛋最低。37周龄时白壳蛋的蛋清蛋白质含量显著低于其他2个品种。由于蛋清中脂肪含量极少, 本试验不予考虑。结论 褐壳蛋加工成蛋粉后具有更好的营养价值, 而白壳蛋可以提高蛋粉加工的产量。
Objective To explore the quality differences of eggs originated from different breeds including brown shell egg, pink shell eggs and white shell egg, and investigate their potential impacts on egg powder treatment. Methods The brown shell eggs, pink shell eggs and white shell eggs originated from Jinghong I, Jingfen I, Jingbai I respectively were chosen as experimental subjects, and the quality of 37 weeks and 51 weeks of eggs were determined and analyzed. Results The thickness of eggshell, eggshell ratio and strength of eggshell of white shell eggs of 37 weeks and 51 weeks were significantly lower than those of the other 2 types of eggs (P0.05), and the total water content and the water content of egg white of white shell eggs were significantly lower than others. Protein and fat content of egg yolk of brown shell eggs were significantly higher than those of the other 2 types, followed by white shell eggs, and the lowest were pink shell eggs at 37 weeks. Protein content in egg white of white shell eggs was significantly lower than others. As fat content in egg white was extremely low, this study did not consider it. Conclusion The brown shell eggs have a better nutritional value when processed into egg powder, and the white shell eggs can improve the yield of egg powder.
标题：不同品种鲜蛋品质差异分析
英文标题：Quality differences of eggs originated from different breeds
作者：
李文博 中国农业大学动物科技学院
徐桂云 中国农业大学动物科技学院
郑江霞 中国农业大学动物科技学院
韩文鹏 北京市华都峪口禽业有限责任公司
樊世杰 北京市华都峪口禽业有限责任公司
中文关键词:品种,蛋鸡周龄,蛋品质,营养成分,蛋粉,
英文关键词:breed,weeks of eggs,egg quality,nutrient content,egg powder,
发表日期：2016-03-03
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