蛋品质遗传力分析及其在现场育种中的应用

Heritability analysis of egg quality and its application in the on-site breeding

为了研究普通白壳鸡蛋、普通褐壳鸡蛋和矮小褐壳鸡蛋在20,32,43周龄蛋品质性状于煮熟前后的变化情况,试验采用分析蛋壳、蛋清和蛋黄所占蛋重比例在不同品系间与不同周龄间的差异,且对不同周龄、不同品系的常规蛋品质性状进行遗传力估计的方法。结果表明:鸡蛋煮熟后蛋重普遍减少,20,32,43周龄普通白壳鸡蛋蛋壳比例极显著高于普通褐壳鸡蛋(P<0.01),普通褐壳鸡蛋的蛋白比例显著高于矮小褐壳鸡蛋(P<0.05),矮小褐壳鸡蛋的蛋黄比例显著高于普通白壳鸡蛋(P<0.05)。

To study the changes in the egg quality traits of ordinary white - eggshell eggs, ordinary brown - eggshell eggs, and dwarf brown - eggshell eggs from laying hens of different lines at 20, 32 and 43 weeks of age before and after cooking, the heritability of conventional egg qual- ity traits of the eggs from laying hens between different weeks of age and different lines was estimated through analyzing the difference in the pro- portion that eggshell, egg white and egg yolk accounted for egg weight between different lines and different weeks of age. The results showed that the egg weight generally decreased after cooked, and the eggshell portion of ordinary white - eggshell eggs was highly significantly higher（ P 〈 0.01 ） than that of ordinary brown - shell eggs at 20, 32 and 43 weeks of age, and the protein portion of ordinary brown - shell eggs was signifi- cantly higher（ P 〈 0.05 ） than that of dwarf brown - shell eggs, and the yolk portion of dwarf brown - shell eggs was significantly higher（ P 〈 0. 05 ） than that of ordinary white - shell eggs.