现代畜牧兽医Issue(5)：38-43,6.DOI:10.20154/j.cnki.issn1672-9692.2025.05.008
大骨鸡与商品蛋用配套系的蛋品质和风味特点比较研究
A comparative study on the egg quality and flavor characteristics of Dagu chickens and commercial eggs
摘要
Abstract
The experiment aims to study the differences in egg quality and flavor between Dagu chickens and two breeding lines of laying hens.Thirty eggs from each of the 304-day-old Dagu chickens and the laying hens of breeding line A and B were randomly selected for routine egg quality and electronic nose flavor tests.The results showed that there was no significant difference in egg weight between the Dagu chickens and the laying hens of the breeding line B(P>0.05),but both were extremely higher than those of the laying hens of the breeding line A(P<0.01).There was no significant difference in the egg shape index between the Dagu chickens and the laying hens of the breeding line B(P>0.05),but it was significantly higher than that of the laying hens of the breeding line A(P<0.05).The eggshell strength of the eggs produced by the laying hens of breeding line A was extremely higher than that of the Dagu chickens and the laying hens of breeding line B(P<0.01).The eggshell color of the eggs laid by the Dagu chickens is extremely uneven.The eggs laid by the laying hens of breeding line B are uniformly brown.The eggshells of the eggs laid by the breeding line A are slightly white in color.The yolk ratio of the eggs produced by the Dagu chickens was extremely higher than that of the breeding line B laying hens(P<0.01),and the yolk ratio of the eggs produced by the breeding line B laying hens was extremely higher than that of the breeding line A laying hens(P<0.01).The eggshell ratio of the eggs produced by the Dagu chicken was extremely higher than that of the breeding line A laying hens(P<0.01),and significantly higher than that of the breeding line B laying hens(P<0.05).The eggshell ratio of the eggs produced by the laying hens of breeding line B was significantly higher than that of the laying hens of breeding line A(P<0.05).There were no significant differences in the protein height,Haff unit and eggshell thickness of the eggs produced by various breeds of laying hens(P>0.05).The pH value of the egg white produced by the laying hens of breeding line B was extremely higher than that of the Dagu chickens(P<0.01).The volatile flavor substances in the eggs laid by the Dagu chicken are diverse and plump,followed by the breeding line B laying chicken.The eggs produced by the laying hens of the breeding line A have a relatively weak flavor.The eggs laid by the Dagu chickens and the breeding line A laying hens can be clearly distinguished in flavor,while the eggs laid by the breeding line B laying hens are not easily distinguishable from the former two.Studies show that the eggs produced by Dagu chickens have better quality and flavor,and are more in line with consumers'demands.关键词
大骨鸡/配套系/鸡蛋品质/鸡蛋风味Key words
Dagu chicken/Supporting system/Egg quality/Egg flavor分类
农业科技引用本文复制引用
王滔,任凤艳,李孝涵,王杰,刘政宇,石安琪,田玉民,苏玉虹..大骨鸡与商品蛋用配套系的蛋品质和风味特点比较研究[J].现代畜牧兽医,2025,(5):38-43,6.基金项目
辽宁省种质创新藏粮于技专项(2023020531-JH1/102-04、2023020531-JH1/102-05) （2023020531-JH1/102-04、2023020531-JH1/102-05）
