鸡蛋壳有机成分与蛋壳质量关系的研究

Abstract

Abstract:

In order to research the relationship between the organic ingredients in eggshell and eggshell quality, 30 eggs from each breed were collected randomly. All breeds including Beijing You chicken, Large Silky Fast chicken, Bian chicken, Chahua chicken, Tibetan chicken and Jinhu Wufeng chicken were bred under the same feed and management conditions for 38 weeks. These eggs were used to test their eggshell quality and organic ingredients in eggshell. The results showed that there was significant difference (P<0.05) on eggshell quality and the organic ingredients in eggshell among different breeds. The content of protein in eggshell was extremely significantly and positively correlated with eggshell strength (r=0.839，P<0.01) and had significant positive correlation with eggshell thickness (r=0.224，P<0.05). The concentration of uronic acid and amino acid glucan in eggshell both had extremely significant and positive correlation with eggshell strengh (P<0.01). The conclusion of this research was that the difference of the content of the organic ingredients in eggshell was one of the most important factors affecting eggshell quality.

CLC Number:

S831.4

ZHANG Ling-ling, LI Qi-zhang, JIANG Tao, ZHANG Shi-yuan, SU Yi-jun. Study on the Relationship between the Organic Ingredients in Eggshell and Eggshell Quality[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, doi: .

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Study on the Relationship between the Organic Ingredients in Eggshell and Eggshell Quality

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