Detection and Evaluation of Haidong Egg Quality and Nutritional Components
To study the quality characteristics and nutritional components of Haidong eggs,60 240-day-old Haidong eggs were selected,of which 30 eggs were used to determine the routine indexes of egg quality.Another 30 eggs were made into 3 mixed samples(10 eggs per mixed sample)for the determination of nutrients.The results showed that the eggshell strength of Haidong chicken was 2.77 kg/cm2,which was within the standard range,but the value was low.The yolk color and yolk ratio were higher than those of Erlang Mountain Chicken,which was also a local egg-meat dual-purpose type.The contents of fat and lecithin in the egg yolk of Haidong chicken were higher than those of common brand eggs in markets such as Hailan brown,Jingbai 939,Suqin blue-eggshell chicken,and Rugao yellow chicken.The essential amino acid/total amino acid and essential amino acid/non-essential amino acid values of Haidong eggs were higher than the FAO/WHO model standard values.The proportion of unsaturated fatty acids in the fatty acids of Haidong eggs was about 63.99%,and the highest content was oleic acid 45.96%.The proportion of saturated fatty acids was about 35.66%,and the highest content was palmitic acid(25.45%).It can be seen that Haidong eggs have good quality and rich nutrients,but the selection of eggshell strength needs to be further strengthened.
NETL
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万方数据
