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本试验选取大恒肉鸡S01和S05品系在相同条件下饲养,300日龄时分别随机抽取新鲜种蛋100枚进行蛋品质测定。测定结果如下:S01品系蛋重为57.1g,蛋形指数为1.39,蛋壳强度为3.6kg/cm2,蛋壳厚度为0.37mm,哈氏单位为78.7;S05品系蛋重为58.6g,蛋形指数为1.34,蛋壳强度为3.7kg/cm2,蛋壳厚度为0.37mm,哈氏单位为82.6。结果表明S05品系的蛋品质优于S01品系,两品系种蛋的各项蛋品质指标均在正常范围内。 相似文献
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海东鸡与罗曼鸡蛋品质指标的对比分析 总被引:1,自引:0,他引:1
测定了青海海东鸡蛋(41枚)和罗曼鸡蛋(31枚)的蛋重、蛋形指数、蛋的密度、蛋壳厚度、蛋壳重量、哈氏单位、浓蛋白高度、蛋黄比率和血斑肉斑率等9项蛋品质指标。结果表明:两品种鸡蛋的密度、蛋形指数、蛋壳厚度、和血斑肉斑率无显著差异(P〉0.05);罗曼鸡蛋的蛋重显著高于海东鸡,海东鸡蛋的浓蛋白高度、哈氏单位、蛋黄比率均显著高于罗曼鸡(P〈0.05)。 相似文献
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为比较沔阳麻鸭青壳蛋和白壳蛋蛋品质的差异,选取300日龄沔阳麻鸭鸭蛋80个(青壳蛋40个、白壳蛋40个),对蛋重、蛋黄重、蛋黄比率、蛋黄色泽、蛋壳强度、蛋形指数、蛋白高度、哈氏单位、蛋比重、蛋壳厚度进行测定分析。结果显示:沔阳麻鸭青壳蛋蛋形指数极显著低于白壳蛋(P0.01),蛋黄色泽显著高于白壳蛋(P0.05);青壳蛋蛋重、蛋黄重、蛋白高度、哈氏单位、蛋比重有低于白壳蛋的趋势(P0.05)。青壳蛋蛋重与蛋黄重、蛋黄色泽与蛋形指数、蛋壳强度与蛋壳厚度呈极显著正相关(P0.01),蛋壳强度与蛋白高度、哈氏单位呈显著正相关(P0.05);而蛋重与蛋形指数、蛋形指数与蛋白高度、哈氏单位、蛋壳厚度呈显著负相关(P0.05)。白壳蛋蛋重与蛋黄重、蛋白高度,蛋黄重与蛋白高度、哈氏单位呈极显著正相关(P0.01)。研究表明,青壳蛋和白壳蛋蛋品质的改善可通过蛋重、蛋形指数、蛋壳强度等指标进行选育。 相似文献
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《中国家禽》2015,(22)
研究测定了绍兴麻鸭以及斑嘴野鸭3个品系(雪羽斑嘴鸭、花白羽斑嘴鸭、褐羽斑嘴鸭)蛋壳厚度、蛋形指数、蛋壳强度、蛋重、蛋黄色泽、哈氏单位以及蛋黄比率7项蛋品质指标。品种间比较发现,蛋壳厚度和蛋形指数2项指标无显著差异(P0.05);绍兴麻鸭的蛋壳强度、蛋重、蛋黄色泽3项指标均不同程度优于斑嘴野鸭的3个品系,哈氏单位显著高于花白羽斑嘴鸭和褐羽斑嘴鸭(P0.05)、略低于雪羽斑嘴鸭,但无显著差异(P0.05);品系间比较显示,斑嘴野鸭3个品系间的蛋壳厚度、蛋形指数、蛋壳强度3项指标均无显著差异(P0.05),雪羽斑嘴鸭的蛋黄比率显著高于其他品系(P0.05),蛋重、蛋黄色泽和哈氏单位存在不同程度的差异。综合各项指标,绍兴麻鸭蛋品质中的主要物理指标优于斑嘴野鸭。 相似文献
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《广东畜牧兽医科技》2021,46(5)
为研究金定鸭蛋品质,本研究测定了300日龄的金定鸭蛋重、蛋壳强度、蛋形指数、蛋黄色泽、蛋白高度和哈氏单位,并进行相关性分析。结果表明:金定鸭蛋重72.6 g、蛋壳强度3.95 kg/cm2、蛋形指数1.34、蛋壳厚度0.43 mm、蛋黄色泽12.0、蛋白高度9.60、哈氏单位93.9,蛋品质良好。相关性分析结果表明:蛋壳强度与蛋壳厚度呈显著正相关,金定鸭在选育中可以蛋壳厚度为依据,淘汰蛋壳薄的种鸭,从而提升蛋壳强度以降低蛋破损率。 相似文献
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个品种鸡的蛋品质比较研究 《畜牧与饲料科学》2016,37(11):12-12
随机选取43周龄的拉萨白鸡鸡蛋、藏鸡鸡蛋和白来航鸡鸡蛋各30枚,进行蛋品质测定。结果表明,3个品种鸡的蛋品质存在差异,除蛋比重差异不显著(P〉0.05)外,拉萨白鸡鸡蛋、白来航鸡鸡蛋与藏鸡鸡蛋的蛋重、蛋壳颜色、气室直径、蛋壳百分率、蛋壳强度、蛋黄重量、蛋壳厚度均存在极显著差异(P〈0.01);拉萨白鸡鸡蛋、藏鸡鸡蛋与白来航鸡鸡蛋的蛋形指数存在极显著差异(P〈0.01);拉萨白鸡鸡蛋与藏鸡鸡蛋、白来航鸡鸡蛋的蛋白高度、哈氏单位存在极显著差异(P〈0.01);蛋白重量、蛋黄比色在3个品种鸡的鸡蛋中存在极显著差异(P〈0.01);拉萨白鸡鸡蛋与藏鸡鸡蛋、白来航鸡鸡蛋的蛋白百分率存在显著差异(P〈0.05);3个品种鸡的蛋壳重量和蛋黄百分率相互表现出显著或极显著差异(P〈0.05或P〈0.01);拉萨白鸡鸡蛋、白来航鸡鸡蛋与藏鸡鸡蛋的血肉斑存在显著差异(P〈0.05)。综合来看,拉萨白鸡的蛋品质最佳,具有良好的市场前景,应加大对拉萨白鸡的品种培育力度。 相似文献
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青藏高原地方鸡种——海东鸡与商品鸡蛋品质分析比较 总被引:3,自引:1,他引:2
作者对青藏高原地方鸡种—海东鸡与商品新罗曼鸡的蛋品质及蛋中营养成分进行测定并分析比较。结果表明,海东鸡的蛋重、蛋壳重、蛋白重及蛋白重/蛋重极显著低于新罗曼鸡(P0.01);而蛋形指数和蛋黄重/蛋重极显著高于新罗曼鸡(P0.01);蛋壳厚度和蛋壳重/蛋重海东鸡显著高于新罗曼鸡,且海东鸡的哈氏单位显著高于新罗曼鸡(P0.05);蛋黄和蛋壳强度重二者无显著差异。海东鸡蛋全蛋粗蛋白质含量比新罗曼鸡蛋低21.3%,达到极显著水平(P0.01);粗脂肪含量比新罗曼鸡高18.1%,达到显著水平(P0.05)。 相似文献
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为研究缠丝鸭蛋和普通鸭蛋在蛋品质及营养成分之间的差异,本试验随机选取300日龄左右鸭产的缠丝鸭蛋和普通鸭蛋各50枚,分别测定其蛋重、蛋壳厚度、蛋壳强度、蛋壳颜色、蛋白高度、蛋形指数、蛋黄色泽和哈氏单位等蛋品质性状及粗蛋白质、粗脂肪、钙、磷、锌和铁等营养成分含量。结果表明,与普通鸭蛋相比,缠丝鸭蛋的蛋重、蛋壳厚度、蛋壳颜色、蛋壳强度和蛋形指数差异均不显著(P>0.05),而蛋白高度、蛋黄色泽和哈氏单位极显著高于普通鸭蛋(P<0.01);蛋白质、钙、锌、铁含量较高,脂肪、磷含量较低。提示,缠丝鸭蛋蛋品质优于普通鸭蛋,营养物质含量比普通鸭蛋更丰富。 相似文献
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不同周龄母鸡鸡蛋及不同蛋壳质地鸡蛋的蛋品质比较 总被引:1,自引:0,他引:1
本文比较了同一品种不同周龄(26、40周龄和64周龄)母鸡所产蛋的蛋壳品质和蛋品质,包括蛋重、蛋壳相对重、蛋形指数、蛋壳强度、蛋壳厚度、蛋黄颜色、蛋黄指数、蛋黄比率、哈氏单位、蛋清pH值。之后,还比较了该鸡种不同蛋壳质地鸡蛋(正常蛋和砂壳蛋)之间上述指标的差异。结果表明:在不同周龄母鸡所产蛋之间,蛋重、蛋黄指数、蛋黄比率、哈氏单位等均存在显著差异(p<0.05),而蛋壳厚度之间差异不显著(p>0.05)。此外,蛋重、蛋形指数、蛋黄颜色、蛋黄比率随着母鸡周龄的增加呈上升趋势,而蛋壳强度、蛋壳相对重、哈氏单位、蛋黄指数、蛋清pH值呈下降趋势。最后,蛋壳质地不同的鸡蛋(正常蛋与砂壳蛋)之间,蛋重、蛋壳相对重、蛋壳强度、蛋清pH值之间存在极显著差异(p<0.01),而其他参数之间差异不显著(p>0.05)。 相似文献
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拉萨白鸡蛋品质的测定及相关分析 《畜牧与饲料科学》2016,37(10):10-10
为研究拉萨白鸡蛋品质的相关物理性状,对43周龄拉萨白鸡所产的30枚新鲜鸡蛋进行了蛋品质测定及相关分析。结果表明,蛋壳重量与蛋壳颜色呈显著正相关(P〈0.05);蛋壳强度与蛋重呈显著正相关(P〈0.05);蛋白重量与蛋壳颜色呈显著正相关(P〈0.05),与蛋壳重量呈极显著正相关(P〈0.01),与蛋壳率呈显著负相关(P〈0.05);蛋白率与蛋壳率呈显著负相关(P〈0.05),与蛋白重量呈极显著正相关(P〈0.01);蛋黄重量与蛋壳重量、蛋白重量呈极显著正相关(P〈0.01),与蛋壳率呈显著负相关(P〈0.05),与蛋白率呈极显著负相关(P〈0.01);蛋黄率与蛋形指数、蛋黄重量呈极显著正相关(P〈0.01),与蛋壳重量、蛋白重量、蛋白率呈极显著负相关(P〈0.01);蛋黄比色与蛋壳强度呈显著负相关(P〈0.05);哈氏单位与蛋壳颜色呈显著负相关(P〈0.05),与蛋白高度呈极显著正相关(P〈0.01);蛋壳厚度与蛋壳强度呈极显著正相关(P〈0.01);血肉斑与蛋壳强度呈极显著正相关(P〈0.01),与哈氏单位呈显著负相关(P〈0.05),与蛋壳厚度呈显著正相关(P〈0.05)。其他性状间也有相关性,但差异不显著。该研究为拉萨白鸡今后的选育提供了理论依据。 相似文献
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《The Journal of Applied Poultry Research》2014,23(2):244-251
The current research was conducted to determine the comparison of hatchability and some egg quality characteristics in spotted and unspotted partridge (Alectoris chukar) eggs. The research was carried out on 51 male and 102 female chukar partridges (Alectoris chukar) aged 50 wk, which were raised at the Research and Application Farm of the Faculty of Veterinary Medicine of Selcuk University. In total, 244 spotted and 261 unspotted eggs were used in the research. The hatching eggs were stored at 75% RH and 13°C for 14 d. Thirty spotted and 30 unspotted eggs laid on the same day were used for the evaluation of egg quality characteristics. Egg weight, chick weight, egg weight loss during the hatching period, shape index, hatchability, and some egg quality characteristics were evaluated at the end of the research. Spotted eggs exhibited a higher fertility and hatchability, as well as a lower percentage egg weight loss and embryonic mortality when compared with unspotted eggs. No significant differences were observed between spotted and unspotted eggs for egg weight, chick weight, shape index, specific gravity, albumen height, Haugh unit, yolk color green-red chromaticity (a*), albumen pH, and yolk pH. Spotted eggs had higher eggshell color a*, eggshell color blue-yellow chromaticity (b*), and eggshell strength, as well as a lower eggshell color light-dark chromaticity (L*), yolk color L*, and yolk color b* scores when compared with unspotted eggs. It was demonstrated that spots on the eggshells of chukar partridges (Alectoris chukar) improved their hatchability by affecting various quality characteristics of their eggs. It was concluded that spotted eggs are more suitable for hatching. 相似文献
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Non-feed removal molting programme in commercial brown laying hens and its influence on pre-molting, post-molting and end of cycle egg quality traits were investigated. Overall 54 birds were randomly divided into three treatment groups and each group was fed with one of the following diets during 10 days of molting period: (i) grain barley, (ii) alfalfa meal, or (iii) commercial layer ration (non-molted control group). Eggs obtained from groups in pre-molting, post-molting and end of cycle periods were examined for several quality performance traits such as egg weight, specific gravity, shape index, shell strength, shell thickness, eggshell weight, haugh unit, albumen index, yolk index and yolk color. Results indicated that non-feed removal molting programme based particularly on grain barley had positive effect on egg quality traits in laying hens. Notably, yolk color and haugh unit, which are considered as the most important quality parameters from the consumer point of view, were relatively improved in barley molted group. 相似文献