鸡胚蛋在孵化期间营养成分变化的研究进展

鸡胚蛋是受精鸡蛋孵化至一定天数后,还未破壳,可食用的鸡蛋。鸡胚蛋在温暖条件下21天即可孵化出小鸡,这意味着鸡胚蛋中含有构成生命体的所有成分。而在孵化过程中,通过多种酶的作用,鸡胚蛋内的营养成分发生了很大变化。近年来国内外对不同孵化期间的鸡胚蛋的营养成分变化情况也有一定的研究,本文对鸡胚蛋在孵化期间的营养成分变化情况进行了综述,包括蛋白质的含量以及转移情况,脂肪以及氨基酸等含量的变化,维生素含量的变化,金属离子含量以及其他一些功能性成分的变化情况等,如免疫球蛋白,牛磺酸含量等。

Research advance of the nutritional ingredients change of embryonated chicken eggs during its incubating

Embryonated chicken eggs are the fertilized eggs which have not been hatched.Hen egg hatches into chick after 21 days incubating.The embryonated egg contains nearly all kinds of element to forming a life.During the hatching period,there are significant changes of the nutritional ingredients in embryonated eggs due to the various kinds of the enzymes involved in the reaction.In recent years,many studies were carried on the nutritional ingredients changes of embryonated eggs during its hatching,both at home and abroad.The article reviews the changes of the embryonated eggs during its incubating,including protein content and their transfer,the fat and amino acids content,some kinds of vitamins content,the metallic ions content and some kinds of functional component,such as immunoglobulin and taurine and so on.