摘要
本试验主要研究香菇柄粉对海兰褐鸡蛋品质和鸡蛋营养成分的影响。选取同一批次下生长健康的40周龄海兰褐母鸡112羽,随机分为4组,对照组饲喂基础日粮,实验组额外添加5%、10%、15%的香菇柄粉。饲喂20周后进行蛋品质测定。结果表明,实验组鸡蛋的重量和大小都显著高于对照组(P<0.05),鸡蛋的蛋壳和蛋清更重(P<0.05),蛋壳颜色更深、更红(P<0.05),15%添加组最为显著;实验组鸡蛋的营养物质较对照组更高,5%添加组效果最好,其中蛋清中溶菌酶含量、蛋黄中卵磷脂含量、卵黄球蛋白含量都显著高于对照组(P<0.05),而蛋黄中胆固醇含量则显著低于对照组(P<0.05);蛋黄中T-SOD酶的活性和蛋清的DPPH自由基清除能力更高;熟蛋清和熟蛋黄中芳香性挥发物质含量更高,蛋清中氮氧化物含量更少,蛋黄中的鲜味和咸味更高,从感官评价上来看,测评者更喜欢实验组的鸡蛋,因为颜色更红润饱满香味更浓郁、纯正。总体来说,实验组普遍优于对照组,15%添加组在蛋品质和抗氧化性方面表现较好,5%添加组在营养活性物质、感官特性上表现更好。
This experiment mainly studied the effect of shiitake stipe powder on the quality and nutritional composition of eggs from Hy-Line brown hens.112 healthy 40-week-old Hy-Line brown hens in the same batch were selected and were randomly divided into 4 groups.The control group was fed the basic diet and the experimental groups were supplemented with 5%,10%and 15%of mushroom stalk powder,respectively.After 20 weeks of feeding,the egg quality was measured.The results showed that the average egg weight and size of the experimental groups were significantly higher than those of the control group(P<0.05).The eggshells from the experimental groups were heavier,darker and redder and the eggwhite of the experimental groups were also heavier(P<0.05),the 15%addition group was the most significant.Furthermore,the nutrients in eggs of the experimental groups were higher than those in the control group,best results in the 5%addition group.On one hand,the content of lysozyme in egg white,lecithin and yolk globulin in egg yolk were significantly higher than those in the control group(P<0.05).On the other hand,the content of cholesterol in egg yolk was significantly lower than that in the control group.Furthermore,the nutrients in eggs of the experimental groups were higher than those in the control group(P<0.05),best results in the 5%addition group.On one hand,the content of lysozyme in egg white,lecithin and yolk globulin in egg yolk were significantly higher than those in the control group(P<0.05).In the experimental groups,the activity of egg yolk SOD and the DPPH free radical scavenging ability of egg white were higher.Furthermore,higher contents of aromatic volatiles were detected in the boiled egg whites and egg yolks of the experimental groups with lower nitrogen oxides in egg whites and higher umami and saltiness in egg yolks.According to sensory evaluation,the evaluators preferred the eggs of the experimental groups,because the eggs were redder and plumper with richer and purer flavor.Overall,the experimental group was ge
作者
高琦
徐洋
孙铭阳
焦傲
邵振波
刘双源
焦龙
薛友林
GAO Qi;XU Yang;SUN Mingyang;JIAO Ao;SHAO Zhenbo;LIU Shuangyuan;JIAO Long;XUE Youlin(Collage of Light Industry,Liaoning University,Shenyang 110036,China;Party School of Liaoning Provincial Party Committee,Shenyang 110161,China;Sunwah International Business School,Liaoning University,Shenyang 110036,China;Liaoning Yanhai Animal Husbandry Co.,Ltd.,Anshan 114000,China)
出处
《食品工业科技》
CAS
北大核心
2023年第14期46-52,共7页
Science and Technology of Food Industry
基金
教育部新农科研究与改革实践项目(2020128)
教育部产学合作协同育人项目(202002115014,202102654021)
辽宁省“兴辽英才计划”项目(XLYC1807270)
辽宁省教育厅基本科研服务地方项目(LJKFZ20220183)
泰州市高层次创新创业人才引进计划项目(202149)。
关键词
香菇柄
海兰褐鸡
蛋鸡日粮
蛋品质
营养成分
shiitake stipe
hy-line brown hens
laying hens diet
egg quality
nutritional ingredients
