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淮南麻鸭与固始鹅蛋品物理性状的对比分析
引用本文:黄炎坤,刘健,范佳英,牛岩,李鹏飞,张斌,胡红伟. 淮南麻鸭与固始鹅蛋品物理性状的对比分析[J]. 郑州牧业工程高等专科学校学报, 2007, 27(3): 1-3
作者姓名:黄炎坤  刘健  范佳英  牛岩  李鹏飞  张斌  胡红伟
作者单位:1. 郑州牧业工程高等专科学校,河南,郑州,450011
2. 河南省家畜改良站,河南,郑州,450011
3. 信阳市家畜改良站,河南,信阳,464000
基金项目:河南省地方畜禽品种资源普查项目
摘    要:目的:分析淮南麻鸭和固始鹅蛋的蛋品质量性状,为品种资源普查提供素材,了解不同种类水禽蛋品质量的差异。方法:对62个鸭蛋和42个鹅蛋的蛋壳颜色,蛋重,蛋的比重,蛋壳、蛋黄和蛋白各自占总蛋重的比例,蛋不同部位蛋壳厚度、蛋形指数、蛋黄颜色、哈氏单位、蛋内异物等项目进行测定。结果:绝大多数的鸭蛋为白色(占95.16%),少数为青色,鹅蛋均为白色;鸭蛋的平均比重为1.112,鹅蛋的平均比重为1.121;蛋形指数分别为1.486和1.419;蛋壳重占总蛋重的比例分别为11.23%和12.34%;平均蛋壳厚度分别为0.312mm和0.517mm;鸭蛋蛋黄颜色深,鹅蛋浅;哈氏单位分别为86.590和86.071;淮南麻鸭蛋的异物率明显高于固始鹅蛋。

关 键 词:淮南麻鸭蛋  固始鹅蛋  蛋壳颜色  蛋壳重量  蛋壳厚度
文章编号:1008-3111(2007)03-0001-03
修稿时间:2007-02-12

Contrast physics characters of egg of Huainan shelduck to Gushi goose
HUANG Yan-kun,LIU Jian,FAN Jia-ying,NIU Yan,LI Peng-fei,ZHANG Bin,HU Hong-wei. Contrast physics characters of egg of Huainan shelduck to Gushi goose[J]. Journal of Zhengzhou College of Animal Husbandry Engineering, 2007, 27(3): 1-3
Authors:HUANG Yan-kun  LIU Jian  FAN Jia-ying  NIU Yan  LI Peng-fei  ZHANG Bin  HU Hong-wei
Abstract:Purpose: Determining the physics characters of Egg of Huainan shelduck and Gushi goose for supply information to poultry resource survey and to find out difference of egg quality between the two varieties.Methods: Color of egg,egg weight,specific gravity,eggshell rate,yolk rate,albumen rate,thickness of shell,shape index of egg,color of yolk,Haugh unit were determined.Results: Most of color of duck eggshell and all of goose egg were white,specific gravity of duck egg was 1.112 and that of goose egg was 1.121,shape index of duck egg was 1.486 and that of goose egg was 1.419,shell weight rate of duck egg was 11.23% and that of goose egg was 12.34%;average thickness of eggshell of duck was 0.312mm and that of goose was 0.517mm,color of yolk of duck egg was more darke than that of goose egg,average Haugh unit of albumen of duck and goose eggs were 86.590 and 86.071,eyewinker rate in duck egg was more than goose egg.
Keywords:Huainan shelduck variety  Gushi goose variety  character of eggshell  quality of egg content
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