不同蛋壳颜色鸡蛋品质比较分析

Quality Comparison Among Eggs with Different Eggshell Colors

目的分析和比较不同蛋壳颜色鸡蛋的品质性状。方法以白壳蛋、粉壳蛋、褐壳蛋、绿壳蛋为试验材料,检测鸡蛋常规蛋品质、蛋黄胆固醇含量和蛋清抗氧化性、蛋黄脂肪酸组成等指标。结果褐壳蛋质量显著高于粉壳蛋和绿壳蛋(P<0.05),粉壳蛋蛋壳强度和厚度均显著高于白壳蛋(P<0.05),绿壳蛋蛋黄比率显著高于褐壳蛋(P<0.05),绿壳蛋抗氧化性显著高于白壳蛋(P<0.05)。有色鸡蛋蛋壳强度和抗氧化性均高于白壳鸡蛋,蛋黄胆固醇含量无显著区别。绿壳鸡蛋棕榈酸(C160)、棕榈烯酸(C161)和亚油酸(C182)含量均显著低于粉壳和白壳鸡蛋(P<0.05)。褐壳鸡蛋蛋黄中的亚油酸(C182)含量显著高于其它蛋壳颜色鸡蛋(P<0.05)。结论有色蛋壳鸡蛋蛋壳强度和蛋清抗氧化性均高于白壳鸡蛋,蛋黄品质在不同颜色蛋壳鸡蛋中无显著差别。

Objective The quality traits of eggs with different shell colors were analyzed and compared to provide basis for reasonable selection of eggs.Methods With white eggs,powdered eggs,brown eggs and green eggs as experimental materials,the egg quality,yolk cholesterol content,antioxidant activity of egg white and fatty acid composition of yolk were measured.Results The weight of brown eggs was significantly higher than that of powder eggs and green eggs(P<0.05),the strength and thickness of powder eggs significantly higher than that of white eggs(P<0.05),the yolk ratio of green eggs significantly higher than that of brown eggs(P<0.05),and the antioxidant activity of green eggs significantly higher than that of white eggs(P<0.05).The shell strength and antioxidant ability of colored eggs were higher than those of white eggs,but there was no significant difference in yolk cholesterol content.The proportion of fatty acid palmitic acid(C16:0),palmitoleic acid(C16:1)and linoleic acid(C18:2)were significantly lower in green shell eggs than that of pink and white shell eggs(P<0.05).The proportion of linoleic acid(C18:2)in brown shell eggs was significantly higher than that of other colored shell eggs(P<0.05).Conclusion Colored shell eggs have relatively higher shell strength and antioxidant activity.There was no significant difference in egg yolk quality among eggs with different shell color.