影响鸡蛋形成和品质的因素

本文主要阐述了鸡蛋的形成、蛋壳及其内部质量的测定方法,蛋壳质量可通过蛋壳比重、蛋壳颜色、蛋壳强度、蛋壳变形(破坏性或非破坏性)、蛋壳重量、蛋壳厚度和蛋壳结构来衡量。鸡蛋的内部质量以蛋黄颜色、卵黄膜完整性和蛋白质量来衡量。蛋壳及其内部质量受蛋鸡品种、年龄、营养(如钙、磷、维生素、非淀粉多糖、酶、饲料污染)、应激、疾病、环境和饲养管理等因素的影响。因此,充分了解影响蛋壳及其内部质量的因素对后续提高鸡蛋品质至关重要。     

影响鸡蛋蛋壳质量的因素分析与应对措施

对于蛋鸡养殖户来说,鸡蛋品质无疑是非常重要的,而鸡蛋品质的好坏最直观的表现在蛋壳上:一是鸡蛋的破损率,大约6%~10%的鸡蛋由于蛋壳的质量差而造成损失;二是鸡蛋壳的颜色和光泽度。虽然蛋壳的颜色不能代表鸡蛋的营养是否丰富,但是许多国家都偏爱褐壳鸡蛋。文章对蛋壳的形成过程进行分析,并总结影响蛋壳破损率和蛋壳颜色的因素,找出能够提高蛋壳质量的营养措施。     

鸡蛋蛋壳性状功能基因的鉴定及应用

鸡蛋运输过程中的破损以及消费者对鸡蛋外观品质的要求,使得鸡蛋蛋壳质量急需得到改善。遗传选择是提升鸡蛋品质的主要途径之一。文章从蛋壳性状评定标准、基因定位和功能基因鉴定及应用等方面,对鸡蛋蛋壳质量性状相关研究结果进行了综述,并提出鸡蛋蛋壳质量研究和应用的建议,为今后相关的研究工作提供参考。     

鸡蛋质量的影响因素及其调控措施

鸡蛋的质量既包括鸡蛋的外观质量 ,又包括鸡蛋的内部质量。提高鸡蛋质量是养鸡者增强市场竞争力的重要手段 ,也是促进蛋鸡业健康发展和获得理想养鸡效益的必由之路。1　鸡蛋的组成与质量评定指标1 1　鸡蛋的组成鸡蛋主要包括蛋壳、蛋壳膜、蛋白及蛋黄四部分。其中蛋壳和蛋壳膜的重量约占1 2 %～ 1 3% ,蛋白约占 55%～ 56 % ,蛋黄约占 32 %～ 35%。蛋壳的主要成分是碳酸钙 ,蛋壳膜的主要成分是蛋白质和少量的糖类 ,蛋白的主要成分是蛋白质 ,蛋黄的主要成分是脂肪及蛋白质。1 2　鸡蛋的质量评定指标影响鸡蛋质量的主要指标有 :蛋重、蛋比重…     

影响鸡蛋蛋壳质量的因素分析与控制措施

<正>鸡蛋蛋壳质量下降会导致鸡蛋在收集、储存和运输过程中大量破损,直接影响养殖场经济效益。鸡蛋蛋壳质量下降的表现形式多样,例如,蛋壳变薄、软壳蛋、无壳蛋、斑点蛋等。对种蛋而言,蛋壳质量下降会严重影响其合格率和孵化性能。因此,需要不断提高鸡蛋蛋壳质量,减少破损率。     

日粮钙磷对蛋鸡蛋壳质量影响的研究进展

在蛋鸡养殖中，蛋壳对鸡蛋内容物具有抵抗外界病菌侵染、减轻破损等重要作用，因此蛋壳质量对商品鸡蛋的生产、销售和运输有着很重要的影响，从营养角度来看，日粮钙磷的水平和来源等又对蛋壳质量起着决定性作用。本文对国内外关于蛋壳结构及形成过程、日粮钙磷对蛋壳质量的调控和相关的提高措施等研究结果进行综述，以期为禽蛋生产提供参考。     

影响蛋壳质量的因素及控制措施

蛋壳质量虽不影响鸡蛋的内在营养价值,但能影响到蛋鸡生产的经济效益.蛋壳质量的主要指标是蛋壳厚度、蛋壳抗裂强度及单位表面积的壳重等.正常情况下,鸡蛋蛋壳厚度是0.3～0.4 mm,抗裂强度大,破损率低,但生产中由于种种原因常会出现蛋壳质量问题,商品蛋的破蛋率高达5%～8%或更多,给生产者和经营者造成巨大的经济损失.因此,研究影响蛋壳质量的因素,提高蛋壳质量至关重要.实践表明,影响蛋壳质量的因素很多,如家禽品种、年龄、采食量、疾病、药物、应激、管理、营养等.     

蛋壳形成及其调控机制的研究进展

我国是鸡蛋的生产及消费大国,鸡蛋的保存、运输、加工等与蛋壳质量直接相关。鸡蛋蛋壳及其内部质量直接影响着鸡蛋市场经济效益,如何利用现代基因分子技术的方法提升鸡蛋蛋壳品质成为当下研究热点。本文综述了鸡蛋蛋壳形成过程、蛋壳钙化相关的钙转运通路蛋白及基质蛋白的种类、蛋壳形成相关功能基因的研究现状,为进一步开展鸡蛋蛋壳品质功能基因调控机制解析及蛋壳品质优良的蛋鸡新品种选育提供一定的理论参考。     

影响蛋壳质量与色泽的因素分析

随着蛋鸡饲养业的蓬勃发展,人们对鸡蛋品质的要求越来越高,特别是蛋壳质量问题一直受到人们极大的关注。虽然对蛋壳质量的研究已持续60年,但劣质蛋壳仍然是造成蛋鸡业经济损失的一个重要原因(Keahavarz,1 995)。蛋壳的形成是极其复杂的,造成蛋壳品质下降的原因较多,涉及到遗传、营养、疾病、环境和管理等诸多因素。为了控制鸡蛋破损现象,畜牧工作者对影响蛋壳质量的营养、环境、遗传和疾病等因素及其改进措施进行了大量研究,取得了可喜成绩。1　蛋壳质量、色泽的主要指标与成分蛋壳的质量主要指其厚度、强度及比重,蛋壳质量下降表现为薄壳…     

研究:优质蛋壳膜有助于防止鸡蛋感染病菌

<正>国际家禽公司Lohmann和安伟捷联合苏格兰罗斯林研究院共同立项研究量化和提高蛋壳膜的质量。研究项目正在开发测量鸡蛋中保护膜量的方法。优质蛋壳膜的好处一些鸡蛋的保护膜在防止鸡蛋细菌感染方面要更胜一筹。研究表明,蛋壳膜好的鸡蛋更不容易被大肠杆菌和其他微生物所感染。遗传因素影响薄膜质量每只母鸡的DNA型板的差异使得所产鸡蛋蛋壳膜的质量各不相同,因此可以用能产出优质蛋壳膜鸡蛋的母鸡进行繁殖,所产蛋能更好地防御细菌的感染。     

Genetic properties of egg quality traits and their correlations with performance traits in Japanese quail

1. Performance traits were measured on 1908 Japanese quail and egg quality traits assessed on 1800 eggs at 10?wk of age.

2. Genetic and phenotypic correlations were estimated using a bivariate animal model with restricted maximum likelihood using ASREML software.

3. Body weight at different ages showed positive genetic correlations with egg weight and most of the internal egg quality traits, whereas their genetic correlations with eggshell thickness, eggshell strength and eggshell percentage were negative.

4. Genetic correlations of age at sexual maturity and egg number with most of external and internal traits were negative.

5. It was concluded that selection for higher body weight will result in heavier and better quality eggs. Because of the negative genetic correlation between BW and egg shell quality, a selection index including BW and eggshell strength would be the best breeding strategy for genetic improvement of egg quality in Japanese quail.     

鸡蛋暗斑对蛋品质及抗氧化能力的影响

[目的]研究鸡蛋暗斑对蛋品质及其抗氧化能力的影响。[方法]从饲喂同种日粮、饲养环境相同、同日龄褐壳蛋鸡同一批次所产的褐壳蛋中,用灯光照射法挑选出24枚典型正常蛋、24枚典型暗斑蛋进行试验,并分别对正常蛋和暗斑蛋进行蛋品质、蛋黄抗氧化指标的测定及比较。[结果]蛋品质比较:暗斑蛋与正常蛋相比,其蛋形指数、蛋壳强度、蛋重、哈氏单位、蛋白高度、鸡蛋等级、蛋黄颜色、蛋黄重、蛋壳重、蛋清重、蛋壳厚度、蛋黄比重、蛋壳比重、蛋清比重均差异不显著(P>0.05);暗斑蛋蛋壳颜色极显著深于正常蛋(P<0.01)。抗氧化指标比较:暗斑蛋蛋黄的总抗氧化能力(T-AOC)显著低于正常蛋蛋黄的总抗氧化能力(P<0.05),暗斑蛋蛋黄的丙二醛(MDA)含量与正常蛋蛋黄的丙二醛含量相比差异不显著(P>0.05)。[结论]与正常蛋相比,暗斑蛋的蛋壳颜色较深,总抗氧化能力较差。     

中国6个地方鸡种蛋壳质量和超微结构的比较

实验测定和观察比较同一饲养条件下6个地方鸡种同一天所产的各30枚蛋的蛋重、蛋形指数、蛋壳颜色、蛋壳厚度、蛋壳强度和蛋壳超微结构。结果表明:蛋形指数以茶花鸡、藏鸡和金湖乌凤鸡较合适,基本维持在1.32~1.34;金湖乌凤鸡的蛋壳厚度和蛋壳强度分别为0.33 mm和4752.20 g/cm2;6品种蛋鸡蛋壳质量由高到低依次为金湖乌凤鸡、边鸡、泰和鸡、北京油鸡、藏鸡和茶花鸡。泰和鸡蛋壳外表面裂隙数分别比金湖乌凤鸡、边鸡、茶花鸡、藏鸡和北京油鸡多4.37%、11.87%、28.75%、43.75%和32.50%;而金湖乌凤鸡蛋壳外表面裂隙宽仅有0.88μm;藏鸡蛋壳栅栏层厚度所占百分比为63.30%;金湖乌凤鸡蛋壳的乳头数和乳头宽分别为10.67个/μm2和36.32μm。蛋壳外表面的裂隙数、乳头层、栅栏层及晶体层厚度百分比和乳头数与蛋壳强度均呈显著或极显著正相关,而裂隙宽和乳头宽与蛋壳强度呈极显著负相关。     

大恒优质肉鸡S01、S05、S06、S08四个品系蛋品质的比较研究

种蛋品质是影响种鸡性能的重要因素。本研究对大恒优质肉鸡S01、S05、S06和S08四个品系父母代种蛋的蛋重、蛋形指数、蛋壳强度、蛋壳厚度、蛋白高度、哈氏单位、血肉斑率等蛋品质指标进行了研究分析。结果显示：四个品系在蛋重、蛋形指数、蛋白高度和哈氏单位等指标方面有显著差异（P〈0．05）。S08品系蛋重最大,S05、S06居中,S01最小;S08品系蛋形指数最大,S01、S06居中,S05最小;S05、S06品系蛋白高度、哈氏单位显著优于S01,与S08没有显著差异。蛋壳厚度、蛋壳强度和血肉斑率各品系之间没有差异（P〉0．05）。结果表明大恒优质肉鸡父母代四个品系的蛋品质较好,品系间存在明显差异,可为进一步的品系改良提供很好的素材。     

缙云麻鸭蛋品质研究

通过对100个缙云麻鸭500日龄蛋的重量、蛋黄重、蛋壳重、蛋壳颜色、蛋型指数、蛋壳厚度的相关性分析,结果显示:蛋重与蛋白重、蛋黄重呈极显著正相关,相关系数分别是0.765、0.707(P<0.01);蛋白重与蛋黄重的相关系数为0.363(P<0.01);蛋白重和蛋壳重呈极显著负相关,相关系数是-0.442(P<0.01);蛋壳厚度与蛋型指数的相关系数为-0.308(P<0.01);其他参数间的相关不显著。并建立了蛋重多元线性回归方程,为缙云麻鸭的蛋品质研究提供数据模型。     

The effects of ts-11 strain Mycoplasma gallisepticum vaccination in commercial layers on egg production and selected egg quality parameters

Live Mycoplasma gallisepticum (MG) vaccines have been USDA approved and licensed for use in commercial layer chickens since 1988; however, egg production and egg quality data exist only for the F strain of MG. Information pertinent to the effects of ts-11 MG on egg and eggshell quality parameters, as well as egg size distribution, is lacking. In this study, pullets were inoculated at 10 wk of age with ts-11 strain MG and placed in biological isolation units at 10 birds/unit. Hen-day egg production, eggshell strength, Haugh unit score, pimpling incidence, and blood/meat spot incidence were monitored and recorded in each trial through a 45-wk production cycle. Further, eggs from all treatments were collected daily, Monday-Thursday, and individually weighed. Results of this study indicate that no significant difference was observed between the treatments for the parameters measured or for egg size distribution. Therefore, these data should lessen producers' concerns pertaining to the impact of ts-11 strain MG on egg production, egg and eggshell quality parameters, and egg size distribution.     

Effects of commercial enzyme preparations on egg and eggshell quality in laying hens

1. Four different commercial enzyme products were added to standard commercial layer diets, based on barley, wheat or triticale. 2. Diets were fed to 4 different strains of commercial laying hen: ISA Brown, Hy-Line CB, Tegel SB2 and Tegel HiSex. 3. Diets were given for 5 weeks prior to measurements of egg and eggshell quality. 4. The inclusion of commercial enzyme products in the diets had no effect on egg weight. 5. Positive effects of the enzymes were: improved eggshell breaking strength, shell weight, percentage shell and shell thickness for the barley-based diet and increased eggshell breaking strength for two of the enzymes with the wheat-based diets. 6. Negative effects of the enzyme products were slightly lighter coloured eggshells and reduced albumen quality for the barley-based diet and for two enzymes with the wheat-based diet. 7. The addition of commercial enzyme preparations had no main effect on egg and eggshell quality for the triticale-based diet, except for effects on yolk colour. 8. Yolk colour was lower than control for enzyme 3 in all diets and for enzyme 4 with the barley- and wheat-based diets. 9. Further investigation is required to elucidate the specific enzyme components that influence egg quality.     

Heritability, genetic and phenotypic correlations of egg quality traits in Iranian native fowl

1. The objective was to estimate heritability, genetic and phenotypic correlations for egg quality traits of Iranian native fowl at the Yazd Breeding Centre. 2. External and internal egg quality traits were measured on 1200 eggs from 794 hens of the 6th generation. A multivariate animal model with restricted maximum likelihood procedure was applied to estimate heritability, genetic and phenotypic correlations for egg quality traits using ASREML. 3. Heritability estimates for external egg quality traits ranged from 0·18 to 0·57 and for internal egg quality traits from 0·24 to 0·60. 4. For external egg quality traits, genetic correlation between egg weight and eggshell thickness (EST) was positive (0·36) and EST showed high genetic correlations with eggshell weight (0·84) and eggshell strength (0·55). This implies that heavier eggs tend to have thicker and stronger shells. 5. For internal egg quality traits, albumen height showed high positive genetic correlations with albumen weight (0·52), albumen index (0·98), yolk height (0·72) and yolk index (0·57). 6. Our results show that it is feasible to improve egg quality in Iranian fowl through selection for albumen height.     

缠丝鸭蛋蛋品质及营养成分测定

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。     

New approach of testing the effect of heat stress on eggshell quality: mechanical and material properties of eggshell and membrane

1. The effect of high temperature on eggshell quality was investigated by measuring the mechanical and material properties of shell and membranes. 2. Heat exposure resulted in a decrease in zootechnical performance and eggshell thickness, increase in egg breakage, and unchanged egg shape index. 3. The static stiffness (Kstat), dynamic stiffness (Kdyn) and modulus of elasticity of the eggshell were not significantly affected by high temperature. Membrane prolongation increased significantly while membrane attachment strength and breakage strength tended to decrease and increase, respectively. The relationships between these variables were changed by high temperature. 4. Neither Kstat nor Kdyn could give a reasonable explanation for the changed eggshell quality induced by heat stress. The decreased eggshell thickness and changed properties of shell membrane may be responsible, at least partially, for the decreased shell quality of eggs from heat-stressed hens.