褐壳与绿壳鸡胚蛋特色营养物质的含量变化

根据比色法原理,采用酶标仪对2个品种鸡胚蛋中的胆固醇、卵磷脂、VE含量进行测定。与0胚龄相比,胆固醇呈明显下降趋势,5~12胚龄降幅最大,12胚龄后保持稳定;卵磷脂含量无显著性变化;VE含量逐渐增加,到12胚龄均增加了4倍,之后保持稳定。2个品种相比,入孵前绿壳蛋中胆固醇含量为褐壳蛋的79.37%,极显著低于褐壳蛋(P0.01);孵化至12胚龄后,2个品种的胆固醇含量差异不显著(P0.05);绿壳蛋中的VE无论是在入孵前还是在孵化后期均极显著高于褐壳蛋(P0.01);绿壳鸡胚蛋中的卵磷脂含量与褐壳蛋相比差异不显著(P0.05)。总体看来,随着孵化日龄的增加,2个品种鸡胚蛋中的同种营养成分的变化趋势一致;在12胚龄后胆固醇大大降低,VE含量显著增加,且卵磷脂含量丰富,具有更高的食用价值。

Variations in Special Nutrient Contents of Green-Shelled Embryonated Chicken Eggs and Brown-Shelled Embryonated Chicken Eggs

The contents of cholesterol, lecithin and vitamin E in green-shelled embryonated chicken eggs and brownshelled
embryonated chicken eggs were determined colorimetrically with a microplate reader. The data showed that the
cholesterol level was decreased significantly with prolonging incubation time showing the maximal decline between days
5 and 12. After day 12, the cholesterol level remained constant. Lecithin level showed no significant change. Vitamin E
content was gradually increased, until day 12 it was about 4 folds higher than that on day 0 and thereafter, its maximum
level was maintained. At day 0, the cholesterol content of green-shelled embryonated chicken eggs was significantly lower
(P < 0.01) and was 79.37% as compared to the brown-shelled ones, while after days 12, there was no significant difference
between them (P > 0.05). Regardless of hatching, vitamin E content of green-shelled embryonated chicken eggs was
extremely significantly higher than that of the brown-shelled ones (P < 0.01). Lecithin content of green-shelled embryonated
chicken eggs was not significantly different from that of the brown-shelled (P > 0.05). These results indicated that the same
nutrients in two kinds of embryonated eggs shared the consistent trend and that the embryonated chicken eggs after 12 days
of incubation was more suitable for human consumption because of the lower level of cholesterol, the significantly higher
content of vitamin E and the abundance of lecithin.