鸡胚蛋孵化期间氨基酸含量的测定

Analysis of Amino Acids of Embryonated Eggs during Incubation

鸡胚蛋在孵化期间 ,其蛋白质、总氨基酸、游离氨基酸从孵化开始逐渐增加 ,1 0d～ 1 9d稳定在一个较高的水平 ,比未孵化的鲜鸡蛋提高 1 %以上 ,胎水氨基酸从第 7d开始形成 ,以后含量稳定在 2 .6～ 2 .6 3g/kg,这些氨基酸组成符合各种人群营养需要。

s: During incubating of embryonated eggs, the content of protein, amino acid, free amino acid increased gradually, and maintained at a higher lever within the 10 -19 days. It was one percent higher than the content in fresh eggs. The amino acid content was stabilizing at 2.6～2.63g·kg - in foetal water which began to form from the seventh day. The composition of amino acids can supply the nutrition required by all kinds of human groups.