The Research On Egg Quality And Nutrition Of NO.1 And NO.2 Chickens In Jinzhou Medical University

NO.1 and NO.2 chickens in Jinzhou Medical University were breeded by our team of animal husbandry leaders and their eggs were widely welcomed.In this research,egg quality and nutrient composition of NO.1 and NO.2 chickens in Jinzhou Medical University,local breeds-Xianju chickens,and specialized introduced breeds-Hyland Brown layer chickens were obtained,and chicken eggs of NO.1 and NO.2 chickens were obtained from Jinzhou Medical University.The quality and nutrient composition provide an experimental reference for future selection and consumption of selected eggs.In this experiment,35 weeks of eggs were randomly selected from 4 breeds(NO.1 and NO.2 chickens in Jinzhou Medical University,Xianju chicken,and Hyland Brown layer chickens)that were reared on the same cage and feed for breeding.Shell strength of eggs were measured with an eggshell strength meter.,egg shell thickness was measured with egg shell thickness meter,vertical and horizontal diameters of eggs were measured with a caliper,eggshell color was measured with a portable colorimeter,protein pH was measured with a precision acidometer,and calcium content,phosphorus content,protein content in egg white were determined with national standard methods;determination of fatty acid composition and content of egg yolk by gas chromatography mass spectrometry;determination of cholesterol,high and low density lipoprotein cholesterol by double antibody sandwich method;determination of lecithin content in egg yolk by spectrophotometry;The Electronic nose measured egg flavor.All data were collected using Microsoft Excel,statistical analysis of differences between breeds was performed using SPSS 17.0,and electronic nose determination data was analyzed using Winmuster.Through detection and statistical analysis,it was found that the eggs of NO.1 and NO.2 chickens in Jinzhou Medical University had a high egg shape index of 1.32 and 1.31 respectively.Eggshell strength was positively correlated with shell thickness and eggshell ratio,with correlations of 0.365 and 0.507,respectively.Xianju chicken had the largest shell thickness,shell strength,and shell ratio,which were 0.407mm,3.77 kg/cm~2,and 13.99%,respectively.Judging from the egg color,with the exception of the Hyland Brown layer chickens eggs that are uniformly brown,NO.1 and NO.2 chickens in Jinzhou Medical University and Xianju chickens are all variegated eggs,transiting from white to brown.NO.1 chickens in Jinzhou Medical University had the largest egg weight,which was 64.96 g.XianJu chicken egg weight was significantly lower than the other three eggs(P<0.01),and was respectively lower than 16.82 g,15.02 g,and 14.40 g.In addition to the proportion of NO.1 chickens in Jinzhou Medical University about egg yolk was 0.6%lower than Xianju chickens,the protein height,haugh unit and the proportion of egg yolk were NO.1 and NO.2 chickens in Jinzhou Medical University higher than Hyland Brown layer chickens and Xianju chicken,NO.2 chickens in Jinzhou Medical University was higher than Hyland Brown about 1.7,5.41,2.7%;higher than Xianju chicken about 2.3,7.69,0.9%;NO.1 chickens in Jinzhou Medical University is higher than Hyland Brown layer chickens about 1,3.04,1.2%,higher than Xianju chicken about 1.3,5.32.There was no significant differences in pH between eggs of all breeds(P>0.05);NO.2chickens in Jinzhou Medical University had the best freshness of eggs,followed by NO.1 chickens in Jinzhou Medical University.Egg flavor test results showed that 4 varieties were divided into 3 distinctly differentiated flavor groups:NO.1 chickens in Jinzhou Medical University,Xianju chickens,NO.1 chickens in Jinzhou Medical University and Hyland Brown layer chickens.Among them,NO.1 chickens in Jinzhou Medical University and Xianju Chicken's eggs are rich in taste and rich in odor,which is in line with the subjective taste of the user;NO.2 chickens in Jinzhou Medical University and Hyland Brown layer chickens'eggs are similar in flavor and the taste substance is relatively simple.NO.1 and NO.2 chickens in Jinzhou Medical University in calcium content of yolk,egg white protein,HDL-C contents in whole egg or yolk,total fatty acids in yolk,palmitic acid,oleic acid,linoleic acid,iso-linolenic acid,arachidonic acid,nerves acid,DHA,SFA:MUFA:PUFA ratio,UFA,MUFA,PUFA,UFA:SFA ratios were all higher or superior to Hyland brown layer chickens.Therefore,the conclusion of this experiment is as follows:1.Eggshell strength is positively related to thickness and shell ratio.2.The uniformity of eggshell color can be used as one of the criteria for distinguishing egg breed breeder eggs.3.NO.1 and NO.2 chickens in Jinzhou Medical University are of excellent quality.The eggshell color is a full-color system and belongs to the soil egg series.The egg weight and egg shape index of NO.1chickens in Jinzhou Medical University are the best,and the protein height of NO.2 chickens in Jinzhou Medical University is the best in terms of Haugh unit and egg yolk ratio.The eggs of NO.1 chickens in Jinzhou Medical University tasted rich,the best flavor,Xianju chickens eggs were followed,the volatile matters in flavors of NO.2 chickens in Jinzhou Medical University and Hyland Brown layer chickens eggs'were in the least.NO.1 and NO.2 chickens in Jinzhou Medical University had greater advantages in egg yolk calcium,egg white protein,HDL-C content and yolk fatty acid composition;NO.1 chickens in Jinzhou Medical University had the lowest cholesterol content.4.After comprehensively considering the quality of eggs and nutrients,NO.1 chickens in Jinzhou Medical University was most popular among consumers,ranking in order:NO.2 chickens in Jinzhou Medical University,Xianju Chickens and Hyland Brown layer chickens.