海兰褐鸡与京白鸡蛋品质与营养对比分析

目的]分析海兰褐鸡和京白鸡蛋品质及营养成分的差异.方法]随机抽取40～ 43周龄的海兰褐鸡、京白鸡蛋各100枚,测定其蛋品质和营养,并采用Duncan新复极差法进行多重比较.结果]除蛋清pH值外,海兰褐鸡蛋外在品质和内在品质指标均高于京白鸡的；以g/100 g为单位,胆固醇含量有极显著差异(P＜0.01)；而以g/枚为单位,蛋白质和脂肪含量有极显著差异(P＜0.01).结论]蛋品质海兰褐鸡的比京白鸡的好；蛋以g/100 g为单位,京白鸡的营养成分比海兰褐鸡的高；以g/枚为单位,除胆固醇外京白鸡的营养成分比海兰褐鸡的低.

Study on Quality and Nutrition of Eggs from Hy-line Brown and Jingbai

【Objective】This experiment compared the differences of egg quality and nutrient content of Hy-line brown and Jingbai hen.【Method】100 eggs were rando mLy selected from 40 to 43-week-old of Hy-line brown and Jingbai hen to determine the quality and nutrition,using Duncan method for multiple comparisons.【Result】Except egg white pH value,the Hy-Line Brown’s external quality and internal quality indicators were higher than those of Jingbai hen;Cholesterol levels have a very significant difference(P<0.01),the unit is g/100 g;Gram each piece for unit,protein and fat content have a very significant difference(P <0.01).【Conclusion】Egg quality of Hy-line brown was better than that of Jingbai hen;nutrient content of Hy-line brown was lower than Jingbai hen,the unit is g/100 g;Gram each piece,nutrient content of Hy-line brown hen was higher than that of Jingbai hens,except for cholesterol.