动物营养学报2019，Vol.31Issue(4)：1491-1498,8.DOI:10.3969／j.issn.1006⁃267x.2019.04.004
鸡蛋蛋清品质营养调控的研究进展
Nutritional Modulation of Egg Albumen Quality of Laying Hens: a Review
摘要
Abstract
The egg albumen quality is one of the most importance characteristics in laying hen production. The decreasing of albumen is more serious in the intensive production, the lack of high﹣quality protein ingredients and in the late period of laying hens. How to improve the egg albumen quality is one of the hot topics in egg﹣laying hens industry. On the basis of introducing the composition of egg albumen and its influencing factors, this paper mainly reviewed the research work at home and abroad, especially the research work of our team in recent years on the influence of dietary crude protein level, dietary protein ingredient and antioxidant substance on egg albumen quality, aiming to provide a clue to nutritional modulation of egg albumen quality in the future. [ Chinese Journal of Animal Nutrition, 2019, 31(4) :1491?1498]关键词
鸡蛋清/饲粮蛋白质/抗氧化物质/蛋鸡/营养调控Key words
egg albumen/ dietary protein/ antioxidant substance/ laying hen/ nutritional modulation分类
农业科技引用本文复制引用
王晓翠,武书庚,张海军,齐广海..鸡蛋蛋清品质营养调控的研究进展[J].动物营养学报,2019,31(4):1491-1498,8.基金项目
现代农业产业技术体系建设专项资金( CARS-40-K12) （ CARS-40-K12）
家禽产业技术体系北京市创新团队( CARS-PSTP) （ CARS-PSTP）
中国博士后基金(2017M611073) （2017M611073）
