【作者】 张佳兰；

【导师】 高玉鹏； 杨长锁；

【作者基本信息】 西北农林科技大学 ， 动物营养与饲料科学， 2004， 硕士

【摘要】 上海新杨家禽育种中心是国家级蛋鸡育种基地，主要从事优良蛋鸡配套系选育、生产、推广工作。目前有褐壳蛋鸡、粉壳蛋鸡、白壳蛋鸡、绿壳蛋鸡四个系列蛋鸡品种，其中新杨褐壳蛋鸡配套系于２０００年通过国家畜禽品种资源委员会家禽专业委员会审定。作为我国培育的优良蛋鸡新品种，新杨蛋鸡有其相应的品种特征。本研究对新杨蛋鸡蛋品质进行系统研究，以掌握其遗传特性，完善其品种特征，为今后选育、推广提供依据；同时研究其不同鸡龄蛋品质的变化规律，为鸡蛋生产、分级、蛋品保存及蛋品加工提供依据。研究不同品系（种）、不同壳色蛋鸡蛋品质的差异，为鸡蛋深加工和利用提供科学依据。　试验一　新杨褐壳蛋鸡不同鸡龄蛋品质变化规律　 本试验选新杨褐壳蛋鸡 Ａ 系同代次鸡 ９０ 只，从 ２０ｗ~６４ｗ，每 ４ｗ 测定一次蛋品质诸项指标并进行统计分析。结果表明：随鸡龄的增加，蛋壳颜色（ＳＣ）逐渐变浅但同鸡龄变异程度较大；蛋重（ＥＷ）及其各组成部分重量以及蛋黄重（ＹＷ）占蛋重的比例逐渐增加，但蛋白重（ＡＷ）、蛋壳重（ＳＷ）占蛋重的比例下降。随鸡龄的增加，蛋壳强度（ＳＳ）、蛋白高度（ＡＨ）以及哈氏单位（ＨＵ）均显著下降但蛋黄蛋白比（Ｙ：Ａ％）增加。通过对不同周龄蛋重与蛋黄、蛋白比例的关系进行回归分析得知，在所有周龄，随蛋重的增加，蛋黄比例下降而蛋白比例增加，且 ３６ｗ 变化程度最大。在相同蛋重的前提下，２０w 蛋黄占蛋重的比例最小，而 ５６w 时蛋黄占蛋重的比例最大。研究还表明：不同周龄蛋重与蛋白重、蛋黄重、蛋壳重之间均有显著或极显著正相关关系，而蛋重与蛋黄蛋白比之间具有负相关关系，且不同周龄相关程度不同。　试验二　 新杨褐壳蛋鸡蛋品质主要指标遗传参数的估计　 本试验在新杨褐壳蛋鸡纯系内随机选择 ３５ 个家系共 ３６３ 只鸡，分别在 ３０ｗ、４２ｗ、５４ｗ 测其蛋品质，根据混合家系方差组分剖分法估计并分析蛋品质性状的遗传力、遗传相关和表型相关，结果表明：新杨褐壳蛋鸡蛋壳颜色（ＳＣ）、蛋壳强度（ＳＳ）、蛋白高度（ＡＨ）、蛋壳重（ＳＷ）、蛋白重（ＡＷ）、蛋黄蛋白比（Ｙ：Ａ％）等变异系数较大，进一步提高蛋品质性状有较大潜力。新杨褐壳蛋鸡蛋壳颜色（ＳＣ）、蛋白高度（ＡＨ）、哈氏单位（ＨＵ）、蛋壳厚度（ＳＴ）、蛋黄蛋白比（Ｙ：Ａ％）遗传力估计值随周龄的增加而降低。蛋品质性状遗传力估计值与前人已有结果比较，蛋白高度（ＡＨ）、哈氏单位（ＨＵ）、蛋壳重（ＳＷ）、蛋壳厚度（ＳＴ）较高，而蛋壳颜色（ＳＣ）、蛋重（ＥＷ）、蛋黄重（ＹＷ）、蛋白重（ＡＷ）基本相同。蛋品质性状蛋壳颜色（ＳＣ）与蛋壳强度（ＳＳ）、蛋壳重（ＳＷ）之间，蛋重（ＥＷ）与蛋黄重（ＹＷ）、蛋白重（ＡＷ）之间，蛋白高度（ＡＨ）与哈氏单位（ＨＵ）之间，蛋黄重<WP=6>2 新杨蛋鸡蛋品质研究（ＹＷ）与蛋白重（ＡＷ）之间具有显著遗传正相关。而蛋壳颜色（ＳＣ）与蛋黄蛋白比（Ｙ：Ａ％）之间，蛋壳强度（ＳＳ）与哈氏单位（ＨＵ），蛋壳重（ＳＷ）与蛋黄蛋白比（Ｙ：Ａ％）之间具有显著遗传负相关。蛋重（ＥＷ）与哈氏单位（ＨＵ），蛋白重（ＡＷ）与蛋黄蛋白比（Ｙ：Ａ％）之间存在显著或极显著表型负相关。蛋白高度（ＡＨ）与哈氏单位（ＨＵ）之间，蛋壳重（ＳＷ）与蛋黄重（ＹＷ）、蛋壳厚度（ＳＴ）、蛋白重（ＡＷ）之间，蛋黄重（ＹＷ）与蛋黄蛋白比（Ｙ：Ａ％）之间呈显著表型正相关。　试验三　 新杨褐与引进蛋鸡蛋品质比较研究　 本试验随机选取 ３０ｗ 新杨褐 A、C 系、进口褐壳蛋鸡 L、K、M 系各 ５０ 枚鸡蛋进行蛋品质比较，结果表明：新杨褐壳蛋鸡蛋黄重（ＹＷ）、蛋白重（ＡＷ）较大，蛋壳重（ＳＷ）、蛋壳厚度（ＳＴ）相对较小，蛋黄比例（Ｙ：Ｅ％）、蛋黄蛋白比（Ｙ：Ａ％）较大。且品系 Ａ、Ｃ之间也存在差异。Ａ 系蛋重（ＥＷ）较大，对应的蛋黄重（ＹＷ）、蛋白重（ＡＷ）、蛋黄比例（Ｙ：Ｅ％）及蛋黄蛋白比（Ｙ：Ａ％）都较大。而 Ｃ 系蛋重（ＥＷ）较小，蛋壳强度（ＳＳ）较大，且蛋白重（ＡＷ）较小，导致与 Ａ 系有相同的蛋黄蛋白比（Ｙ：Ａ％）。新杨褐壳鸡蛋蛋黄蛋白比较大，说明干物质含量较高，适合做蛋品加工。　试验四　 不同壳色鸡蛋蛋品质的比较　 本试验对 ４２ｗ 褐壳、白壳、粉壳、绿壳蛋及乌骨鸡蛋蛋品质比较，结果表明：不同壳色鸡蛋蛋品质与品种有关而与壳色无关。绿壳蛋、乌骨鸡蛋、新杨褐壳蛋哈氏单位较高，蛋白品质好。　新杨褐壳蛋蛋黄蛋白比较大，干物质含量较高，乌骨鸡蛋蛋蛋黄蛋白比较小，干物质含量较少。鸡蛋胆固醇含量乌骨鸡蛋较高，比一般鸡蛋高 １６％，绿壳蛋次之，　比一般鸡蛋高 １０％，粉壳蛋稍高。蛋黄胆固醇含量乌骨鸡最高，粉壳蛋次之。更多还原

【Abstract】 Breeding Poultry Center of Shanghai Xinyang is a national graded base of laying hens.Its’main task is in for selection and breeding ,production and extension of excellent layinghens. There are 4 different genetic strains of laying hens, Xinyang Brown, Xinyang White,Xinyang Pink and Xinyang Green ,in Breeding Poultry Center of Shanghai Xinyang. One ofthe strains Xinyang Brown was examined and approved by the Poultry ProfessionalCommittee of Nation Animal Strain Resource Committee. As new laying hens strain selectionand breeding in China , Xinyang Brown has its strain character. The purpose of this studywas to find out the genetic trait of Xinyang Brown and to perfect its strain character and toprovide evidence for selection and breeding extension in the future by systemic researchXinyang Brown. One experiment were conducted to determine the egg qualitychange rule ofXinyang Brown in different ages and provide evidence for egg production, classification,preservation procession. Two experiment were conducted to find out difference in eggquality in different strains or breeds and shell color eggs and to provide evidence for eggfurther processing.Experiment ⅠThe effect of age on egg quality of Xinyang Brown 90 pure Xinyang Brown A strain hens at the same generation and batch were choosed torear in the same environment. Eggs were collected in successive two days from the choosedhens every 4 weeks between 20 and 64 wk of age. All eggs layed in 24hrs were used tomeasure egg quality such as shell color, weight etc. The test data was analyzed using SPSSsoftware and means were compared using Duncan’s multiple-range tests. Shell color(SC) waslighter as the hen age increased. SC between eggs at the same age was different. Eggweight(EW) and the main components (shell, albumen, and yolk) were all increased as thehen age increased. But the change of egg components percent in egg was different. Thepercents of yolk were increased and the percents of albumen or shell were decreased. SC, theheight of albumen(AH), and haugh Unite(HU) were decreased significantly as the hen ageincreased . but the yolk:albumen ratio(Y:A%) was increased. EW and the main componentswere analyzed by regression. The percents of yolk were increased and the percents of<WP=8>4 新杨蛋鸡蛋品质研究albumen were decreased as the EW increasing in every ages and the change in 36w was themost significant. The percents of yolk were the smallest in 20 wks and the largest in 56 wks atthe same EW. The result showed that EW is positively linked to the main components (shell,albumen, and yolk) significantly and that EW is negatively linked to Y:A%. The correlationcoefficient vary from ages.Experiment Ⅱgenetic parameters for main character egg quality traits ofXinyang Brown Eggs were collected from 363 pure Xinyang Brown hens that were random choosed from35 pedigrees at 30w, 42w, and 54w age. All eggs layed in 24hrs were used to measure eggquality. Heritabilities, genetic correlation and phenotypic correlation were estimated byvariance components dissectionin mixed pedigrees. The beta coefficient of SC, shell strength(SS), AH, shell weight (SW), albumen weight (AW), and Y:A% of Xinyang Brown eggs arelarge. There is possibilityto improve the egg quality. Heritabilities of SC, AH, HU, ST, andY:A% was decreased as the hens age increased. Heritabilities of AH, HU, SW, and ST islarger and heritabilities of SC, EW, YW and AW is the same comparing to the research ofother literature. There were significantly positive genetic correlation between SC and SS, SW;EW and YW, AW; AH and HU; YW and AW. There were significantly negatively geneticcorrelation between SC and Y:A%; SS and HU; SW and Y:A%. There were significantlynegatively phenotypic correlation between EW and HU; AW and Y:A% and positivephenotypic correlation between AH and HU; SW and YW,ST,AW;YW and Y:A%.Experiment Ⅲ comparing egg quality of Xinyang Brown with hens’of imported 2更多还原