茉莉花香型贵妃鸡蛋蛋品质的测定

The effects of diet supplementation with jasmine flowers on egg quality of Princess chicken

为测定在日粮中添加茉莉花对贵妃鸡蛋品质的影响,本试验随机测定了300日龄贵妃鸡鸡蛋共124枚,平均分为4组,每组31枚,其中15枚用于蛋品质物理性状测定,16枚用于营养成分分析,营养成分分析组设四个重复,每个重复有四个鸡蛋,研究不同茉莉花添加量对贵妃鸡蛋品质的影响。分别在基础日粮中添加茉莉花量为0.0%(对照组)、1.0%(处理I)、2.0%(处理II)、4.0%(处理III),主要分析茉莉花香型贵妃鸡鸡蛋的外部品质、内部品质和主要营养成分。结果表明:在外部品质方面,添加一定量的茉莉花能够提高贵妃鸡鸡蛋的全蛋重(对照组44.63g<试验组I46.64g<试验组III47.42g<试验组II48.64g)和蛋比重(对照组1.079<试验组I1.082<试验组III1.083<试验组II1.084),降低蛋壳重(试验组I6.62g<试验组III6.68g<试验组II6.81g<对照组7.05g),差异显著(P<0.05);在内部品质方面,添加一定量的茉莉花能够显著提高贵妃鸡鸡蛋的蛋清重(对照组22.33g<试验组III24.25g<试验组I24.49g<试验组II25.42g)、蛋黄重(对照组15.29g<试验组I15.53g<试验组II16.42g<试验组III16.54g)、哈氏单位(对照组75.03%<试验组I76.91%<试验组II77.21%<试验组III81.85%)以及加深蛋黄颜色(对照组6.41<试验组I7.07<试验组III7.21<试验组II7.87),差异显著(P<0.05);在营养成分上,添加一定量的茉莉花能够提高贵妃鸡鸡蛋的粗蛋白(对照组11.01%<试验组II11.35%<试验组I11.46%<试验组III11.81%)(P<0.05)和粗脂肪(对照组8.46%<试验组I9.11%<试验组II9.71%<试验组III10.23%)(P<0.01)的含量;其他指标差异不明显(P>0.05)。日粮中添加一定量茉莉花能够改善贵妃鸡蛋的风味,提高营养价值,提高蛋品质,为贵妃鸡蛋的推广开拓新市场。

The main purpose of this experiment was to investigate the effects of dietary supplementation of jasmine flower podwer on egg quality of Princess chickens. One hundred and twenty, 300-day-old chickens were randomly allocated into 1 of 4 groups for 3 replicates of 10 birds each. The experiment groups were fed with basal diet added jasmine flowers at the level of 0.0% （control group）,l.0%, 2.0%,4.0%.0n the end of the experiment,124 eggs were collected to analyse external quality,internal quality and the nutrient content.The results showed that the supplemental jasmine flower podwer showed the significant increase in the whole egg weight （control group 44.63g〈 group I 46.64g〈 group III 47.42g〈 group II 48.64g）and the egg proportion（control group 1.079〈 group I 1.082〈 group III 1.083〈 group II 1.084）, and decrease in eggshell weight （group I 6.62g〈 group III 6.68g〈 group II 6.81g〈 control group 7.05g）（P〈0.05）.The addition of jasmine flower podwer significantly improved the egg white （control group 22.33g〈 group III 24.25g〈 group I 24.49g〈 group II 25.42g ）,egg yolk （control group 15.29g〈 group I 15.53g〈 group II 16.42g〈 group III 16.54g ） and haugh unit （control group 75.03%〈 group I 76.91%〈 group II 77.21%〈 group III 81.85%）,as well as deepen the yolk eolour （control group 6.41〈 group I 7.07〈 group III 7.21〈 group II 7.87）（P〈0.05）.The addition of jasmine flower podwer showed the significant increase in the concentrations of the crude protein （control group ll.01%〈group II ll.35%〈group I 11.46%〈group III ll.81%）（P〈0.05）and the ether extract （control group 8.46%〈group I 9.11%〈 group II 9.71%〈 group III 10.23%）（P〈0.01）,and no change in other indicators （P〉0.05）.In conclusion,the supplementation of jasmine flowers could improve the egg flavor,nutritional value and egg quality of Princess chickens eggs so that it could expand the new market of Princess chickens eggs.