不同品种鸡蛋蛋清溶菌酶粗提率及蛋清抑菌效果的比较

Comparison of Crude Extraction Rate of Egg White Lysozyme and Antibacterial Effect of Egg White in Eggs from Different Breeds of Laying Hens

为了研究不同品种鸡蛋蛋清溶菌酶粗提率及蛋清抑菌效果,试验以遂昌散养土鸡所产的鸡蛋、市售品牌土鸡蛋、散装土鸡蛋和普通鲜鸡蛋为研究对象,测定其鸡蛋重量、蛋清重量、溶菌酶粗提率以及蛋清对大肠杆菌和金黄色葡萄球菌的抑菌效果。结果表明,遂昌土鸡蛋的重量显著小于其余3种鸡蛋(P<0.01),但蛋清重量和溶菌酶粗提率在4种鸡蛋中均无显著差异(P>0.05);遂昌土鸡蛋蛋清对大肠杆菌的抑菌效果显著优于散装土鸡蛋和普通鲜鸡蛋(P<0.01),但对金黄色葡萄球菌的抑菌效果在4种鸡蛋中无显著差异(P>0.05)。

In order to determine the crude extraction rate of egg white lysozyme and to evaluate the antibacterial effect of egg white in eggs from different breeds of laying hens, the scattered local chicken （cultivated in Suichang County） eggs, packed and unpacked eggs sold in market from local chicken and common fresh commercial eggs were used as materials. The egg weight, egg white weight, crude extraction rate of egg white lysozyme, and antibacterial effect of egg white against Escherichia coli （E. coli） and Staphylococcus aureus （S. aureus） were determined and compared. The results showed that the weight of scattered local chicken （cultivated in Suichang County） eggs was significantly lower than that of the other 3 breeds of eggs （P〈0.01）. No significant differences in egg white weight and crude extraction rate of egg white lysozyme between the 4 breeds of eggs were observed （P〉0.05）. The egg white of scattered local chicken （cultivated in Suichang County） eggs had better antibacterial effect against E. coli （P〈0.01）. There were no significant differences in antibacterial effect of egg white against S. aureus between the 4 breeds of eggs （P〉0.05）.