不同饲粮天然色素在鸭蛋蛋黄中沉积效果的评价

Evaluation on Effect of Natural Pigment Deposition in Egg Yolk by Different Diets of Laying Ducks

本试验旨在研究不同饲粮天然色素对生鲜、煮熟、腌制鸭蛋的着色效果。选取健康、产蛋率一致的300日龄蛋鸭300只,随机分为3个处理,每个处理5个重复,每个重复20只鸭。选用玉米干酒糟及其可溶物（DDGS）、苜蓿、菜籽粕、棉籽粕、小麦为蛋鸭饲粮原料,分别配制小麦-杂粕（菜籽粕和棉籽粕）饲粮（处理1）、小麦-玉米DDGS饲粮（处理2）、小麦-杂粕（菜籽粕和棉籽粕）＋3%苜蓿饲粮（处理3）,采用Lab色度系统评价不同饲粮天然色素对鸭蛋蛋黄着色效果的影响。结果表明：1）与处理1相比,鸭蛋经煮熟、腌制处理后蛋黄色差值为4.47～18.76,腌制煮熟色差值增加2～5倍;不同饲粮组鸭蛋经煮熟、腌制处理后色彩饱和度减小,亮度（L^＊）值增加;处理2鸭蛋腌制后色彩饱和度显著高于处理3（P〈0.05）,L^＊值极显著低于处理3（P〈0.01）。2）处理1总叶黄素的沉积率最高;生鲜和煮熟蛋黄的总叶黄素含量各处理之间无显著差异（P〉0.05）,处理2腌制蛋黄的总叶黄素含量极显著高于处理1、处理3（P〈0.01）,煮熟对总叶黄素的损失（76.55%～86.98%）高于腌制（48.04%～63.09%）。3）蛋黄中总叶黄素含量与L^＊、红度（a^＊）、黄度（b^＊）值及饱和度均无显著相关性（P〉0.05）。由此可见,玉米DDGS中天然色素有较好的着色效果,优于苜蓿,蛋黄中叶黄素的含量与蛋黄的颜色无显著相关性,就色泽和叶黄素含量而言,鸭蛋腌制后食用较好。

This experiment was conducted to study the coloring effect of fresh,boiled,or salted egg yolk induced by the natural pigment in different diets of laying ducks.A total of 300 heathly laying ducks with similar laying rate were randomly divided into 3groups with 5replicates per group and 30 ducks per replicate.In this study,corn dried distillers grains with solubles（DDGS）,alfalfa,rapeseed meal,cottonseed meal and wheat were used to prepare wheat miscellaneous meal diets（rapeseed meal and cottonseed meal）（group1）,wheat and corn DDGS diets（group 2）,wheat miscellaneous meal diets＋3% alfalfa（group 3）,and the Lab chromaticity system was performed to evaluate the coloring effect of egg yolk.The results showed as follows：1）compared with the group 1,the egg yolk color value was 4.47 to 18.76 and increased 2to 5times after being salted and boiled.The color saturation decreased and luminance（L^＊）value increased after being salted and boiled in different diets group.The color saturation of group 2was significant higher than that of group 3（P〈0.01）,and the L^＊value was significant lower than that of group 3（P〈0.01）.2）The deposition rate of total xanthophyll in group 1reached the highest.The total xanthophyll content in fresh egg yolk showed no difference compared with boiled egg yolk（P〉0.05）.The total xanthophyll content of salted egg yolk in group 2was significantly higher than that of groups 1and 3（P〈0.01）.The loss of xanthophylls after being boiled（76.55% to 86.98%）was higher than that of being salted（48.04% to63.09%）.3）There were no correlation between xanthophylls and values of L^＊,redness（a^＊）and yellowness（b^＊）and color saturation of egg yolk（P〉0.05）.It indicates that the nature pigment in corn DDGS has the better coloring effect on egg yolk than alfalfa,the content of lutein colour is showed no correlation with the xanthophyll content in egg yolk,and salted eggs is better for eating as far as the color and the content of lutein.