棉籽油对蛋品质及熟鸡蛋质构的影响

Effects of cottonseed oil on egg qualities and texture of boiled eggs

为了研究饲粮中添加未脱毒棉籽油对蛋鸡蛋品质及熟鸡蛋质构的影响,试验将260日龄的健康海兰褐商品蛋鸡160只随机分成4组,每组4个重复,每个重复10只,试验组分别添加1%、2%、3%棉籽油,对照组不添加,试验期为3周。结果表明:随着棉籽油添加量的增加,蛋重、蛋黄颜色、蛋黄重量呈增加趋势,蛋形指数、哈氏单位呈下降趋势,蛋壳厚度则没有明显变化,各组间差异不显著(P>0.05);棉籽油对蛋黄蛋白质含量和脂肪沉积影响较小,各组间差异不显著(P>0.05);熟蛋黄的硬度、弹性、凝聚性、咀嚼性、胶黏性与棉籽油添加量呈正相关。说明棉籽油在蛋鸡饲粮中的添加量达到2%便可使蛋品质和质构特性下降。

To study the effect of diets supplemented with un - detoxified cottonseed oil on protein and the texture of boiled eggs, one hundred sixty healthy commercial Hyline brown laying hens at 260 days of age were randomly divided into 4 groups with 4 replicates of 10 hens each. The experiment groups were fed the diets supplemented with 1,2, and 3 percent of cottonseed oil, while there was no cottonseed oil in the control group. The trim lasted 3 weeks. The results showed that there was a gradually increasing trend in egg weight, yolk color, yolk weight with the increase of the additive amount of cottonseed oil,while the egg shape index and Haugh unit showed a descending trend, and there was no significant change （P 〉 0.05 ） in eggshell thickness; there were no significant differences （P 〉 0.05 ）in each group. The yolk protein and fat deposition were less affected by cottonseed oil（P〉0. 05）, and there were no significant differenees（P〉0. 05）in each group. The hardness, elasticity, cohesiveness, chewiness and gumminess of the cooked egg yolk showed some positive correlations with the increase of the additive amount of cottonseed oil. The results indicate that when the additive amount of cottonseed oil in the diets reaches 2 percent, it makes the decline of egg qualities and textural properties.