家禽科学
傢禽科學
가금과학
POULTRY SCIENCE
2012年
9期
6-14
,共9页
陈洁波%张继东%杜炳旺%崔帆%俸艳萍%陶林%曹宁贤%陈敬文
陳潔波%張繼東%杜炳旺%崔帆%俸豔萍%陶林%曹寧賢%陳敬文
진길파%장계동%두병왕%최범%봉염평%도림%조저현%진경문
茉莉花%贵妃鸡%鸡蛋%蛋品质%测定
茉莉花%貴妃鷄%鷄蛋%蛋品質%測定
말리화%귀비계%계단%단품질%측정
Jasmine Flower%Princess chicken%Eggs%Egg quality%Measurement
为测定在日粮中添加茉莉花对贵妃鸡蛋品质的影响,本试验随机测定了300日龄贵妃鸡鸡蛋共124枚,平均分为4组,每组31枚,其中15枚用于蛋品质物理性状测定,16枚用于营养成分分析,营养成分分析组设四个重复,每个重复有四个鸡蛋,研究不同茉莉花添加量对贵妃鸡蛋品质的影响。分别在基础日粮中添加茉莉花量为0.0%(对照组)、1.0%(处理I)、2.O%(处理II)、4.0%(处理III),主要分析茉莉花香型贵妃鸡鸡蛋的外部品质、内部品质和主要营养成分。结果表明:在外部品质方面,添加一定量的茉莉花能够提高贵妃鸡鸡蛋的全蛋重(对照组44.63g〈试验组I46.64g〈试验组III47.42g〈试验组II48.64g)和蛋比重(对照组1.079〈试验组I1.082〈试验组III1.083〈试验组II1.084),降低蛋壳重(试验组I6.62g〈试验组III6.68g〈试验组II6.81g〈对照组7.OSg),差异显著(P〈0.05);在内部品质方面,添加一定量的茉莉花能够显著提高贵妃鸡鸡蛋的蛋清重(对照组22.33g〈试验组III24.25g〈试验组I24.49g〈试验组II25.42g)、蛋黄重(对照组15.29g〈试验组I15.53g〈试验组II16.42g〈试验组III16.54g)、哈氏单位(对照组75.03%〈试验组I76.91%〈试验组II77.21%〈试验组III81.85%)以及加深蛋黄颜色(对照组6.41〈试验组I7.07〈试验组III7.21〈试验组II7.87),差异显著(P〈O.05);在营养成分上,添加一定量的茉莉花能够提高贵妃鸡鸡蛋的粗蛋白(对照组11.01%〈试验组II11.35%〈试验组I11.46%〈试验组III11.81%)(P〈O.05)和粗脂肪(对照组8.46%〈试验组I9.11%〈试验组II9.71%〈试验组III10.23%)(P〈O.01)的含量;其他指标差异不明显(P〉O.05)。日粮中添加一定量茉莉花能够改善贵妃鸡蛋的风味,提高营养价值,提高蛋品质,为贵妃鸡蛋的推广开拓新市场。
為測定在日糧中添加茉莉花對貴妃鷄蛋品質的影響,本試驗隨機測定瞭300日齡貴妃鷄鷄蛋共124枚,平均分為4組,每組31枚,其中15枚用于蛋品質物理性狀測定,16枚用于營養成分分析,營養成分分析組設四箇重複,每箇重複有四箇鷄蛋,研究不同茉莉花添加量對貴妃鷄蛋品質的影響。分彆在基礎日糧中添加茉莉花量為0.0%(對照組)、1.0%(處理I)、2.O%(處理II)、4.0%(處理III),主要分析茉莉花香型貴妃鷄鷄蛋的外部品質、內部品質和主要營養成分。結果錶明:在外部品質方麵,添加一定量的茉莉花能夠提高貴妃鷄鷄蛋的全蛋重(對照組44.63g〈試驗組I46.64g〈試驗組III47.42g〈試驗組II48.64g)和蛋比重(對照組1.079〈試驗組I1.082〈試驗組III1.083〈試驗組II1.084),降低蛋殼重(試驗組I6.62g〈試驗組III6.68g〈試驗組II6.81g〈對照組7.OSg),差異顯著(P〈0.05);在內部品質方麵,添加一定量的茉莉花能夠顯著提高貴妃鷄鷄蛋的蛋清重(對照組22.33g〈試驗組III24.25g〈試驗組I24.49g〈試驗組II25.42g)、蛋黃重(對照組15.29g〈試驗組I15.53g〈試驗組II16.42g〈試驗組III16.54g)、哈氏單位(對照組75.03%〈試驗組I76.91%〈試驗組II77.21%〈試驗組III81.85%)以及加深蛋黃顏色(對照組6.41〈試驗組I7.07〈試驗組III7.21〈試驗組II7.87),差異顯著(P〈O.05);在營養成分上,添加一定量的茉莉花能夠提高貴妃鷄鷄蛋的粗蛋白(對照組11.01%〈試驗組II11.35%〈試驗組I11.46%〈試驗組III11.81%)(P〈O.05)和粗脂肪(對照組8.46%〈試驗組I9.11%〈試驗組II9.71%〈試驗組III10.23%)(P〈O.01)的含量;其他指標差異不明顯(P〉O.05)。日糧中添加一定量茉莉花能夠改善貴妃鷄蛋的風味,提高營養價值,提高蛋品質,為貴妃鷄蛋的推廣開拓新市場。
위측정재일량중첨가말리화대귀비계단품질적영향,본시험수궤측정료300일령귀비계계단공124매,평균분위4조,매조31매,기중15매용우단품질물이성상측정,16매용우영양성분분석,영양성분분석조설사개중복,매개중복유사개계단,연구불동말리화첨가량대귀비계단품질적영향。분별재기출일량중첨가말리화량위0.0%(대조조)、1.0%(처리I)、2.O%(처리II)、4.0%(처리III),주요분석말리화향형귀비계계단적외부품질、내부품질화주요영양성분。결과표명:재외부품질방면,첨가일정량적말리화능구제고귀비계계단적전단중(대조조44.63g〈시험조I46.64g〈시험조III47.42g〈시험조II48.64g)화단비중(대조조1.079〈시험조I1.082〈시험조III1.083〈시험조II1.084),강저단각중(시험조I6.62g〈시험조III6.68g〈시험조II6.81g〈대조조7.OSg),차이현저(P〈0.05);재내부품질방면,첨가일정량적말리화능구현저제고귀비계계단적단청중(대조조22.33g〈시험조III24.25g〈시험조I24.49g〈시험조II25.42g)、단황중(대조조15.29g〈시험조I15.53g〈시험조II16.42g〈시험조III16.54g)、합씨단위(대조조75.03%〈시험조I76.91%〈시험조II77.21%〈시험조III81.85%)이급가심단황안색(대조조6.41〈시험조I7.07〈시험조III7.21〈시험조II7.87),차이현저(P〈O.05);재영양성분상,첨가일정량적말리화능구제고귀비계계단적조단백(대조조11.01%〈시험조II11.35%〈시험조I11.46%〈시험조III11.81%)(P〈O.05)화조지방(대조조8.46%〈시험조I9.11%〈시험조II9.71%〈시험조III10.23%)(P〈O.01)적함량;기타지표차이불명현(P〉O.05)。일량중첨가일정량말리화능구개선귀비계단적풍미,제고영양개치,제고단품질,위귀비계단적추엄개탁신시장。
The main purpose of this experiment was to investigate the effects of dietary supplementation of jasmine flower podwer on egg quality of Princess chickens. One hundred and twenty, 300-day-old chickens were randomly allocated into 1 of 4 groups for 3 replicates of 10 birds each. The experiment groups were fed with basal diet added jasmine flowers at the level of 0.0% (control group),l.0%, 2.0%,4.0%.0n the end of the experiment,124 eggs were collected to analyse external quality,internal quality and the nutrient content.The results showed that the supplemental jasmine flower podwer showed the significant increase in the whole egg weight (control group 44.63g〈 group I 46.64g〈 group III 47.42g〈 group II 48.64g)and the egg proportion(control group 1.079〈 group I 1.082〈 group III 1.083〈 group II 1.084), and decrease in eggshell weight (group I 6.62g〈 group III 6.68g〈 group II 6.81g〈 control group 7.05g)(P〈0.05).The addition of jasmine flower podwer significantly improved the egg white (control group 22.33g〈 group III 24.25g〈 group I 24.49g〈 group II 25.42g ),egg yolk (control group 15.29g〈 group I 15.53g〈 group II 16.42g〈 group III 16.54g ) and haugh unit (control group 75.03%〈 group I 76.91%〈 group II 77.21%〈 group III 81.85%),as well as deepen the yolk eolour (control group 6.41〈 group I 7.07〈 group III 7.21〈 group II 7.87)(P〈0.05).The addition of jasmine flower podwer showed the significant increase in the concentrations of the crude protein (control group ll.01%〈group II ll.35%〈group I 11.46%〈group III ll.81%)(P〈0.05)and the ether extract (control group 8.46%〈group I 9.11%〈 group II 9.71%〈 group III 10.23%)(P〈0.01),and no change in other indicators (P〉0.05).In conclusion,the supplementation of jasmine flowers could improve the egg flavor,nutritional value and egg quality of Princess chickens eggs so that it could expand the new market of Princess chickens eggs.