摘要
为了研究不同品种蛋的蛋品质和营养价值,试验选用150个申鸿七彩雉蛋、100个浦东鸡蛋和85个海兰褐鸡蛋,对其蛋品质、蛋中氨基酸与脂肪酸含量进行了系统地比较分析。结果显示:海兰褐鸡蛋蛋重、蛋壳强度、蛋黄色泽和平均浓蛋白高度均极显著高于申鸿七彩雉和浦东鸡(P<0.01);申鸿七彩雉蛋的哈氏单位最高,蛋黄中苯丙氨酸、蛋氨酸、苏氨酸、异亮氨酸、谷氨酸、丝氨酸、酪氨酸以及氨基酸总量均显著高于浦东鸡和海兰褐蛋鸡(P<0.05),浦东鸡蛋和海兰褐鸡蛋蛋清中苯丙氨酸、异亮氨酸、精氨酸、丙氨酸、蛋氨酸含量均显著高于申鸿七彩雉(P<0.05);申鸿七彩雉蛋蛋黄中C14∶0、C16∶0、C20∶0、C22∶0、C24∶0、C14∶1、C16∶1、C18∶1n9t、C18∶2n6t、C20∶5n3含量极显著高于浦东鸡和海兰褐蛋鸡(P<0.01);浦东鸡蛋和海兰褐鸡蛋蛋黄中C15∶0、C20∶1、C18∶2n6c、C20∶2、C20∶3n6、C20∶4n6、C22∶6n3含量均极显著高于申鸿七彩雉(P<0.01);海兰褐鸡蛋蛋黄中C18∶3n3(ALA)含量极显著高于申鸿七彩雉和浦东鸡(P<0.01)。研究表明:浦东鸡蛋和海兰褐鸡蛋蛋黄中部分多不饱和脂肪酸含量均极显著高于申鸿七彩雉,申鸿七彩雉蛋蛋黄中呈味氨基酸含量、氨基酸总量及绝大多数饱和脂肪酸和单不饱和脂肪酸含量均显著高于浦东鸡和海兰褐蛋鸡。结果为开发和推广优质蛋提供了理论依据。
In order to study the egg quality and nutritional value of different kinds of eggs, 150 eggs of Shenhong seven color pheasant, 100 eggs of Pudong chicken and 85 eggs of Hy-Line Brown layers were selected in the experiment.The egg quality, amino acid and fatty acid content in eggs were systematically compared and analyzed. The results showed that egg weight, shell strength, shell color and average thick albumen height of eggs from Hy-Line Brown layers were significantly higher than that of Shenhong seven color pheasant and Pudong chicken(P<0.01). The Haugh unit of eggs from Shenhong seven color pheasant was the highest(P<0.05), the total content of phenylalanine, methionine,threonine, isoleucine, glutamic acid, serine, tyrosine and amino acids in the egg yolk of which were significantly higher than those of Pudong chicken and Hy-Line Brown layer(P<0.05). The content of phenylalanine, isoleucine, arginine,alanine and methionine in egg white of Pudong chicken and Hy-Line Brown layer were significantly higher than those in Shenhong seven color pheasant(P<0.05). The contents of C14∶0, C16∶0, C20∶0, C22∶0, C24∶0, C14∶1, C16∶1,C18∶1 n9 t, C18∶2 n6 t, C20∶5 n3 in the egg yolk of Shenhong seven color pheasant were significantly higher than those of Pudong chicken and Hy-Line Brown layer(P<0.01). The content of C15∶0, C20∶1, C18∶2 n6 c, C20∶2, C20∶3 n6,C20∶4 n6, C22∶6 n3 in egg yolks of Pudong chicken and Hy-Line Brown layer chicken were significantly higher than those of Shenhong seven color pheasants(P<0.01). The content of C18∶2 n6 c(ALA) in egg yolk of Hy-Line Brown was significantly higher than that in Shenhong seven color pheasant and Pudong chicken(P<0.01). The results indicated that the contents of some polyunsaturated fatty acids in the egg yolk of Pudong chicken and Hy-Line Brown layer were significantly higher than those in Shenhong seven color pheasant;The content of flavor amino acids, total amino acids,most saturated fatty acids and monounsaturated fatty acids in the egg yolk of Shenhong seven color pheasant were significantly higher than those of Pudong chicken and Hy-Line Brown layer.The results provide basic data and theoretical basis for the development and promotion of high-quality eggs.
作者
邢磊
赵乐乐
吴昊旻
薛云
袁红艳
徐卫彬
陈光辉
张春华
陆雪林
XING Lei;ZHAO Lele;WU Haomin;XUE Yun;YUAN Hongyan;XU Weibin;CHEN Guanghui;ZHANG Chunhua;LU Xuelin(Shanghai Center of Animal Disease Control,Shanghai 201103;Shanghai Xinhao Rare Poultry Breeding Co.,Ltd.,Shanghai 201408;Shanghai Puhui Pudong Chicken Breeding Co.,Ltd.,Shanghai 201316;Shanghai Jun’an Special Layer Farm,Shanghai 201304)
出处
《中国家禽》
北大核心
2020年第10期6-11,共6页
China Poultry
基金
上海市科技兴农推广项目[沪农科推字(2018)第2-7号]。
关键词
申鸿七彩雉
浦东鸡
海兰褐蛋鸡
蛋品质
氨基酸
脂肪酸
Shenhong seven color pheasant
Pudong chicken
Hy-Line Brown layer
egg quality
amino acid
fatty acid
