摘要
试验旨在研究诱导换羽技术对高产蛋鸡蛋品质的影响,为换羽鸡蛋的市场推广提供依据。试验以未换羽和换羽前后“京粉6号”商品代蛋鸡所产的鸡蛋各30个为研究对象,测定鸡蛋的物理指标和蛋清、蛋黄内的化学成分含量并进行分析。结果显示:换羽前鸡蛋蛋黄颜色高于换羽后鸡蛋(P<0.05),而与未换羽鸡蛋无显著差异(P>0.05);换羽后鸡蛋蛋黄中的丙二醛含量显著低于换羽前鸡蛋(P<0.05)而与未换羽鸡蛋无显著差异(P>0.05);未换羽和换羽前后鸡蛋总氨基酸、必需氨基酸和鲜味氨基酸含量无显著差异(P>0.05)。结果表明,诱导换羽可降低鸡蛋丙二醛含量,不影响营养物质含量和鸡蛋风味。
The objective of this experiment was to investigate the impact of induced moulting technology on the egg quality traits of high-yielding layers,and provide a theoretical basis for the commercialization of moulting eggs.The study examined a total of 90 eggs produced by"Jingfen No.6"commercial laying hens,with 30 eggs in each of three groups:those without moulting,those before moulting and those after moulting.The physical characteristics of the eggs and the chemical composition of the egg white and yolk were measured and analyzed.The results indicated that the yolk color before moulting was significantly higher than that of eggs after moulting(P<0.05),while no significant difference was observed between eggs that did not undergo moulting.The malondialdehyde content in the egg yolk after moulting was significantly lower than that in eggs before moulting(P<0.05),but there was no significant difference when compared to eggs that did not undergo moulting(P>0.05).No significant differences were observed in the contents of total amino acids,essential amino acids and umami amino acids between eggs before or after moulting,and those from hens that did not undergo moulting(P>0.05).These findings suggested that induced moulting reduced the malondialdehyde content in eggs,without affecting their nutrient composition or flavor profile.
作者
梁琦越
张雅岚
程雪
苗小猛
宁中华
LIANG Qiyue;ZHANG Yalan;CHENG Xue;MIAO Xiaomeng;NING Zhonghua(College of Animal Science and Technology,China Agricultural University,Beijing 100193;Guizhou Institute of Animal Husbandry and Veterinary Science,Guiyang,Guizhou 550005)
出处
《中国家禽》
北大核心
2025年第8期150-154,共5页
China Poultry
基金
现代农业产业技术体系建设专项资金(CARS-40-K22)
贵州省科技计划项目(黔科合支撑〔2023〕一般004)。
关键词
诱导换羽
蛋鸡
蛋品质
丙二醛
induced moulting
laying hens
egg quality
malondialdehyde
