Microsoft Word 刘璐-二校

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1 5 8 Vol. 5 No Journal of Food Safety and Quality Aug., 2014 刘 * 璐, 郑江霞, 徐桂云 (,,, ) 摘要 :,,,,, 关键词 : ; ; ; Review of researches on yolk percentage in chicken egg LIU Lu, ZHENG Jiang-Xia, XU Gui-Yun * (MOA Key Laboratory of Animal Genetics and Breeding, National Engineering Laboratory for Animal Breeding, College of Animal Science & Technology, China Agricultural University, Beijing , China) ABSTRACT: Yolk is the essence of an egg, and yolk percentage is a key index to determine nutritional value of an egg. Different consumption groups demand for various amounts of yolk in an egg. Understanding the variation of yolk percentage and its influence factors can be important to the products quality and market sales. In this review, we summarize the definition, research significance and influence factors of yolk percentage, and present some research results and current research progress on yolk percentage. Moreover, some thinking on the research and breeding of yolk percentage is put forward, which will provide reference for future research works. KEY WORDS: yolk percentage; yolk; nutrition; review,,, [1],,, 1 蛋黄比例的概念 (yolk percentage/proportion), ( / ) 100%, (adjusted percent yolk) [ /( - )] 100% [2] [1], 基金项目 : (nycytx-41), ( ) Fund: Supported by National System for Layer Production Technology (nycytx-41), Study and Demonstration on Efficient Clean, Classification, Processing and Storage Transportation of the Egg ( ) * 通讯作者 :,, ncppt@cau.edu.cn *Corresponding author: XU Gui-Yun, Professor, College of Animal Science & Technology, China Agricultural University, No.2, Yuanmingyuan West Road, Beijing , China. ncppt@cau.edu.cn

2 8, : %~33% [3, 4], [5] 2 研究蛋黄比例的意义,,,,, 2.1 提高蛋黄比例的意义蛋黄比例影响鸡蛋营养水平,, [6] 88%,, ω-3, DHA ; A, ;,,, 提高蛋黄比例可增加鸡蛋加工行业的产值,,,,, [1] ;, [1, 7-9] ;, [1, 10] ; [1] ; [1], IgY, IgG [11],,,, 高蛋黄比例可作为蛋鸡选育的主要指标 Anke Foster (Egg quality criteria for table eggs and egg products),, ( ) [11], 0.91,,, [12],,,,, 2.2 降低蛋黄比例的意义降低蛋黄比例能够降低鸡蛋中胆固醇的含量 ( ) [13], 300 mg [14, 15], 250 mg [15, 16],,,, [15, 17],, [18],, 降低蛋黄比例具有一定的经济意义,, 3~4 [19, 20],,,, 3 蛋黄比例的遗传参数 3.1 遗传力,, 0.2~0.4 Jaffe, 0.20 [21] Mennicken 0.50 [22] Hartmann,, 0.38,, [23] Hartmann,

3 , [24] Icken, 0.44, [12] [1] 3.2 蛋黄比例与其他性状的遗传相关蛋黄比例与蛋黄重, 0.52 [23], 0.837, [25] ;, 蛋黄比例与蛋重, Rodda [26] ; Tawfik 0.43 [27] ; Mennicken 0.30 [22] ; Hartmann, 0.51 [23] Icken 0.76 [12] 42,,,,, [19] 300,,,, [28],,, [5],,,,,, [29],,,,, [30],, [31], [5] 蛋黄比例与产蛋等性状的关系, 0.3 (Tawfik, Mennicken), 0.06 (Mennicken) [1,22,27] Mennicken 0.21, 0.16 [1, 22] Hartmann 0.64, 0.25; 0.34, ,, [29], 0.035, 0.255,,,,, [32], 0.538,, [25] 4 影响蛋黄比例的因素 4.1 鸡本身因素不同品种鸡的蛋黄比例不同, 32~40 (0.378~0.396) AA 35~71 (0.435~0.52) [17] 4,, (29.47%) (26.03%) (26.44%) (24.65%),,, [33] 32~36, [34], 40,, [35], 42,,, [36] 30,, [37] (34.44%) 500 (29.29%), [38],, [39] [40, 41], [41],,,, [42] 4 4, 1.1% [43]

4 8, : 日龄影响蛋黄比例, 29~ % 31.44%, [2],,, [41] (32~58 ) AA (35~71 ), [17], 28, 55 78, [5], [23], 42, 70 ;, [36],, [44] [36], [17],,, ;,,, [30],, 4.2 饲料因素饲料蛋白水平, 17.0% CP 15.0% CP [45] Akbar, (56.8~63.7 g) (19%) (15%) 0.49%, ; (49.7~56.7 g) (63.7 g ) [41] 1% 2% 3%, [46] [47], [48], 饲料矿物质水平 Ca DeKalb Delta, ;, [18],, [49] 饲料中亚麻籽等不饱和脂肪酸的添加水平,,,, [18, 50-52],,, ω-3, [53] ω-3, [18], ω-3 [54],, [52] 其他添加物 7%,,, [55] 2.5%~10%,, [56] 1%,, 9%, [57] (0.1%~0.3%),,, [58],, [59], 20%,,, [60], [61] (5~25 mg/kg),,, [62] 1%,,, [63], ;

5 2564 5,,,, 4.3 相关基因及分子标记, CTSD 3 CTSD-exon3-T240C, CTSD, [64] SORL1 SNP(A5466G), SNP GG AA, SORL1 SNP 3 SNP SORL1, SNP(A5466G) SNP,, SORL1 [65], MCW0289E, HH, MCW0258 JO, [66] 4.4 其他因素饲养方式,, [67] 30 ( ),, [37], [68] Mohammed, [69], [44], 光照,, [1, 70] [1, 71],, [72] 储存时间, [73] 0~60 d, 25.8% 30.0% [74] 29 0~10 d, [75],,,,,,,,, [73] 5 总结与思考,,,,,,,,,,,, 参考文献 [1] Hartmann C, Wilhelmson M. The hen's egg yolk: a source of biologically active substances [J]. World's Poultry Sci J, 2001, 57(1): [2] Fletcher DL, Britton WM, Rahn AP, et al. The influence of layer flock age on egg component yields and solids content [J]. Poultry Sci, 1981, 60(5): [3] Roberts JR. Factors affecting egg internal quality and egg shell quality in laying hens [J]. JPoultSci, 2004, 41(3): [4] Stadelman W J. Quality identification of shell eggs[m]. Egg Science and Technology. 1995: 39. [5] Ahn DU, Kim SM, Shu H. Effect of egg size and strain and age of hens on the solids content of chicken eggs [J]. Poultry Sci, 1997, 76(6): [6]. [D]. :, Zhao CX. Studies on the mulberry leaf powder as additive in the feedstuff of laying hens [D]. Taian: Shandong Agricultural University, [7] Gabrielska J, Gruszecki WI. Zeaxanthin (dihydroxy-β-carotene) but not β-carotene rigidifies lipid membranes: a 1 H-NMR study of carotenoid-egg phosphatidylcholine liposomes [J]. Biochim Biophys Acta (BBA): Biomembr, 1996, 1285(2): [8] Tyurin-Kuz'Min A. Properties of the biomembrane lipid phase optimization to high pressure [J]. Membrcell Biol, 1997, 11(2): 243. [9] Woodall AA, Britton G, Jackson MJ. Carotenoids and protection of phospholipids in solution or in liposomes against oxidation by peroxyl

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Microsoft Word 马姜-出3355

Microsoft Word 马姜-出3355 6 9 Vol. 6 No. 9 2015 9 Journal of Food Safety and Quality Sep., 2015 马姜 1, 高原 1*, 王红静 2 (1.,, 100089; 2. ( ), 100080) 摘要 : 目的, 方法 HORIBA LA-950 结果,, 结论, 关键词 : ; ; ; Application of particle