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为探明散养体系下地方品种坝上长尾鸡与海兰褐蛋鸡蛋品质和营养成分是否存在差异,明确饲养方式在蛋品质和营养成分中的作用,在河北省沽源县长梁乡5个自然村共选取12个养殖户(相当于12个重复),每户各放养20只坝上长尾鸡和20只海兰褐商品代蛋鸡鸡雏。在蛋鸡40周龄时,收集3日内的新鲜鸡蛋,每户40个(坝上长尾鸡20个,海兰褐20个),共计480个,进行脂肪酸、胆固醇、微量元素、V_A、V_E、V_(B1)和V_(B2)分析,以及鸡蛋品质测定和鸡蛋中的干物质、粗蛋白、粗脂肪和钙磷分析。结果:两个品种在散养条件下,蛋重、蛋白高度、蛋壳强度、蛋白和蛋黄比例均存在显著差异(P<0.05);两品种鸡蛋中脂肪酸或不饱和脂肪酸的含量均没有显著差异(P>0.05);脂溶性V_A和V_E在两品种鸡蛋中没有显著差异(P>0.05),而V_(B1)和V_(B2)在坝上长尾鸡鸡蛋中的含量显著高于海兰褐鸡蛋(P<0.05);坝上长尾鸡鸡蛋的水分含量低于海兰褐蛋鸡,锌含量显著高于海兰褐蛋鸡(P<0.05)。研究表明:散养体系下,除鸡蛋V_(B1)、V_(B2)含量外,坝上长尾鸡与海兰褐蛋鸡鸡蛋营养成分没有显著差异。
In order to find out whether there is difference in the quality and nutrient components between the local breeds of Hailan brown eggs and the local breeds under free-breeding system, and to clarify the role of keeping methods in the egg quality and nutrients, in Liangliang Township, Guyuan County, Hebei Province, A total of 12 farmers (equivalent to 12 replicates) were selected from 5 natural villages. Each household stocked 20 long-tailed Bashang chickens and 20 Hy-line brown chickens. At the age of 40 weeks of laying hens, fresh eggs within 3 days were collected from 40 households (20 Haji-Ha, 20 Hailan Brown) for a total of 480, and fatty acids, cholesterol, trace elements, V_A and V_E , V_ (B1) and V_ (B2), as well as egg quality and dry matter, crude protein, crude fat and calcium and phosphorus in eggs. Results: There were significant differences in egg weight, protein height, shell strength, protein and egg yolk percentage between the two cultivars under free-roaming conditions (P <0.05). There were no significant differences in the contents of fatty acids or unsaturated fatty acids between the two cultivars (P> 0.05). There was no significant difference in fat-soluble V_A and V_E between the two varieties of eggs (P> 0.05), while the contents of V_ (B1) and V_ (B2) (P <0.05). The moisture content of long-tailed chicken eggs on Bashang was lower than that of Hy-line brown hens, and the zinc content was significantly higher than that of Hy-line brown hens (P <0.05). The results showed that there was no significant difference in nutritional composition of eggs in Long Ha chicken and Highland hen egg except V_ (B1) and V_ (B2) in free-range chicken.