云南地方鸡种蛋品质与营养成分研究

Egg Quality and Nutritional Composition of Four Yunnan Local Chicken Breeds

选取云南省4个地方品种鸡(武定鸡、尼西鸡、剥隘鸡与盐津乌骨鸡)进行蛋品质与营养成分的比较研究。结果表明,蛋质量、蛋壳和蛋黄色泽在4个品种间存在显著性差异(p<0.05),而其他蛋品质物理性状在品种间不存在显著性差异(p>0.05);鸡蛋中粗脂肪、总胆固醇、高密度脂蛋白与蛋黄中SOD含量在品种间存在显著性差异(p<0.05),而其他主要营养成分在4个品种间不存在显著性差异(p>0.05)。综合分析结果,可知武定鸡蛋与尼西鸡蛋具有较好的开发利用价值。

To observe differences in egg quality and nutrition composition among four Yunnan local chicken breeds, Wuding chicken, Nixi chicken, Boai chicken and Yanjin black bone chicken are selected for comparison of egg quality and nutrition composition. The results show that egg weight, eggshell and egg yolk color are significantly different among the four Yunnan local chicken breeds （p〈0.05） , and there is no significant difference in other egg quality characteristics among the four chicken breeds （p〉0.05） . On the other hand, the content of crude fat, total cholesterol, high density lipoprotein and SOD in egg yolk are significantly different among the four Yunnan local chicken breeds （p〈0.05） , however, there is no significant difference in other major nutrients among the four chicken breeds （p〉0.05） . The comprehensive evaluation result indicates that Wuding chicken and Nixi chicken egg have better value for development and utilization.