北京油鸡胚蛋孵化过程中营养成分变化

以北京油鸡为研究对象,在相同的孵化条件下,分析不同孵化期蛋白质、氨基酸、灰分、脂肪、胆固醇及溶菌酶的变化。结果表明:在鸡胚蛋孵化期间,蛋白质水平从孵化开始逐渐增加,10~16 d蛋白质水平比鲜蛋提高了2.19%,在孵化后期,蛋白质逐渐被胚胎吸收,含量略有下降。必需氨基酸占总氨基酸的百分含量(EAA/TAA)为47.85%~51.20%,接近WHO/FAO理想蛋白质标准,能够为人体提供更为丰富的必需氨基酸,其中鲜味氨基酸总量占氨基酸总量的质量分数(FAA/TAA)为37.97%~41.06%。胆固醇及脂肪含量总体呈下降趋势,脂肪含量降低约近1.5倍,灰分含量基本上呈平稳增加趋势,由1.07%增加到1.65%。溶菌酶具有抗炎抗菌活性,在鸡胚蛋孵化过程中,溶菌酶活性由170 U/mg增加至390 U/mg。本研究结果为营养蛋品的开发利用及天然抗菌剂的研究提供了参考。

Changes of Nutritional Ingredients in Embryonated Beijing Fatty Chicken Eggs during Its Incubating

Beijing fatty chicken were chosen as the research materials. The changes of proteins,amino acid,ash,fat,cholesterol and lysozyme in different incubation periods were analyzed under the same incubation conditions. The results showed that during the hatching of chicken embryo eggs,the protein level increased gradually from hatching,and the protein levels of 10~16 d were increased by 2.19% compared with fresh eggs. In the late incubation period,the proteins were gradually absorbed by the embryos and the content decreased slightly. The percentage of essential amino acids(EAA/TAA)was 47.85%~51.20%,which was close to the WHO/FAO ideal protein standard,which could provide the human body with more abundant essential amino acids. The tasty amino acid content in the total amino acid contents(FAA/TAA)was 37.97%~41.06%. Cholesterol and fat contents generally showed downward trends,the fat content decreased by nearly 1.5 times,and the ash content basically increased steadily from 1.07% to 1.65%. Lysozyme has anti-inflammatory and antibacterial activity. During hatching of chicken embryo eggs,lysozyme activity increased from 170 U/mg to 390 U/mg. The results of this study provide a reference for the development and utilization of nutritious eggs products and the study of natural antibacterial agents.