摘要
本文进行了温度和日粮能量、蛋白质水平对鸡蛋品质影响的研究。结果表明,高温(29.3～33.1℃)显著降低了蛋重和蛋壳厚度(P<0.01),对蛋型指数无显著影响,高温(33.1℃)显著提高蛋白高度和哈夫单位(P<O.05),并影响到以后的蛋品质。不同温度下,饲以不同的日粮对蛋品质的各项指标均有不同的影响,钙摄入量与蛋重、蛋壳厚度无显著相关(P>0.05),低蛋白日粮使蛋型指数升高,蛋白高度及哈夫单位与蛋白质摄入量无显著相关(P>O.05)。
Three experiments were conducted to study the effects of temperature, dietary energyand protein levels on egg quality. When the hens were exposed to high temperature (29.3~33.1℃), the egg weight and shell thickness decreased (P<0.01), and the albumen height andHaugh unit increased (P<0.05), but the egg shape index had no significant change. Thehigh temperature (33.1℃) had an adverse influence on egg quality. The dietary nutritionlevels had different effects on egg quality at different temperatures. There was no significantcorrelation between Ca intake and shell thickness and egg weight, nor between protein in-take and albumen height and Haugh unit. The egg shape index was increased by feedinglow-protein diet.
出处
《山东农业大学学报（自然科学版）》
CSCD
1990年第2期1-8,共8页
Journal of Shandong Agricultural University：Natural Science Edition
基金
国家自然科学基金
关键词
温度
日粮营养
产蛋鸡
蛋品质
temperature
egg quality
egg weight
shell thickness
egg shape
Haugh unit
protein
energy
