中国食品添加剂Issue(2)：161-165,5.
鸡胚蛋在孵化期间营养成分变化的研究进展
Research advance of the nutritional ingredients change of embryonated chicken eggs during its incubating
摘要
Abstract
Embryonated chicken eggs are the fertilized eggs which have not been hatched. Hen egg hatches into chick after 21 days incubating. The embryonated egg contains nearly all kinds of element to forming a life. During the hatching period, there are significant changes of the nutritional ingredients in embryonated eggs due to the various kinds of the enzymes involved in the reaction. In recent years, many studies were carried on the nutritional ingredients changes of embryonated eggs during its hatching, both at home and abroad. The article reviews the changes of the embryonated eggs during its incubating, including protein content and their transfer, the fat and amino acids content, some kinds of vitamins content, the metallic ions content and some kinds of functional component, such as immunoglobulin and tau-rine and so on.关键词
鸡胚蛋/孵化/营养成分/营养变化Key words
Embryonated eggs/ incubate/ nutritional ingredients/ nutritional changes分类
轻工纺织引用本文复制引用
范亮,张彧,姜铁民,陈历俊..鸡胚蛋在孵化期间营养成分变化的研究进展[J].中国食品添加剂,2012,(2):161-165,5.基金项目
“863”计划(2011AA100903). （2011AA100903）
