4个品种鸡的鸡蛋品质和风味特点研究

Study on Egg Quality and Flavor Characteristics of Four Chicken Breeds

为研究不同品种鸡的鸡蛋品质和风味差异,该试验随机选择大骨鸡、仙居鸡、海兰褐蛋鸡和杂交鸡的鸡蛋为试验材料,对其蛋重、蛋品质及风味等10余个指标进行检测。结果表明:仙居鸡鸡蛋重极显著低于其它品种(P<0.01);大骨鸡蛋形指数显著高于仙居鸡和海兰褐蛋鸡鸡蛋(P<0.05);大骨鸡与仙居鸡的蛋壳厚度和蛋壳强度差异不显著(P>0.05),均显著高于海兰褐蛋鸡鸡蛋(P<0.05)。大骨鸡及其杂交鸡的蛋白高度和哈夫单位均极显著高于其它两个品种(P<0.01);海兰褐蛋鸡鸡蛋的蛋黄比率显著低于其它3个品种(P<0.05)。除海兰褐蛋鸡鸡蛋外,其它品种蛋壳更亮、近绿色和蓝色;大骨鸡和仙居鸡鸡蛋呈味物质丰富、气味浓郁;而杂交鸡和海兰褐蛋鸡鸡蛋风味有单一化趋势,以硫化氢和有机芳香硫化物为主。综合上述各项指标,说明地方品种鸡的鸡蛋品质和风味更佳。

In order to study the differences of egg quality and flavor between different breeds of chickens,the eggs of Dagu chicken,Xianju chicken,Hy-Line Brown and Hybrid were randomly selected as experimental materials.More than ten indicators were tested including weight,quality and flavor.The results showed that egg weight of Xianju chicken was extremely significant lower than the other(P<0.01).The egg shape index of Dagu chicken was significantly higher than those of Xianju chicken and Hy-Line Brown(P<0.05).The differences in eggshell thickness and strength between Dagu chicken and Xianju chicken were not significant(P>0.05),but both significantly higher than that of Hy-Line Brown(P<0.05).The protein height and Hough unit of Dagu chicken and its hybrid were significantly higher than those of the other(P<0.01).The egg yolk ratio of Hy-Line Brown was significantly lower than that of the other(P<0.05).Excepted Hy-Line Brown eggs,the egg shells of the other varieties were brighter,near green and blue.The egg flavoring substance of Dagu chicken and Xianju chicken were rich and smelled strong while the Hybrid and Hy-Line Brown chicken eggs had the tendency of simple flavor mainly contained with hydrogen sulfide and organic aromatic sulfide.Considering the results above,the egg quality and flavor of local breed chickens were better than introduced varieties.