【作者】 刘娟娟；

【导师】 张培正；

【作者基本信息】 山东农业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 鸡胚蛋就是受精鸡蛋经特殊孵化工艺,胚胎不断生长发育,可食用的具有生命力的鸡蛋。鸡胚蛋味道鲜、功效神奇,民间早有食用的习惯,并作为营养、进补和治病的佳品。本文以四个不同品种鸡胚蛋(柴鸡胚蛋、乌骨鸡胚蛋、肉鸡胚蛋、蛋鸡胚蛋)为材料,对比研究了孵化过程中水分、脂肪、蛋白质、碳水化合物、无机盐和维生素含量的变化以及SOD活性的变化,对不同鸡胚蛋孵化过程中的营养成分变化进行了分析,主要结果如下:1.四种鲜蛋中,蛋鸡蛋中水分含量最高,油脂、灰分含量最低;柴鸡蛋的油脂和钙、磷、铁等无机盐含量最高,但蛋白质含量较低;乌骨鸡的营养及功效成分含量仅稍低于柴鸡蛋;肉鸡蛋中的蛋白质、氨基酸、维生素A含量最高;四种鲜蛋中碳水化合物、维生素B2含量相差不大。2.鸡胚蛋随着胚胎的发育和成熟,其水分含量几乎呈直线下降。水分的变化在不同的生长发育阶段变化速率不同,11～14d降低幅度较小,14～18d幅度最大,蛋鸡胚蛋水分含量下降幅度最大。3.鸡胚蛋孵化期间由于胚胎的吸收和利用,总脂肪含量明显下降,鸡胚蛋中油脂含量14～18d下降幅度较大,乌骨鸡下降幅度最大;卵磷脂含量前期基本保持不变,7d后开始缓慢增加,14～18d呈现上升趋势,柴鸡蛋和乌骨鸡蛋增加幅度较高;胆固醇含量降低,而且降低幅度接近,14～18d降低幅度最大,至18d时可减少近一倍。4.鸡胚蛋孵化期间蛋白质、氨基酸含量维持升高的趋势,柴鸡蛋蛋白质增加幅度最大。5.鸡胚蛋孵化期间中碳水化合物含量不高,孵化期间无明显变化6.鸡胚蛋孵化期间SOD活力0～14d处于增加趋势,14～18d活力下降,在14d达到最高峰;7.孵化期间胚体从蛋壳中吸收无机盐,含量不断升高, 14～18d增加幅度最大,钙增加4～5倍,铁增加50%以上,磷增加20%左右。8.鸡胚蛋维生素含量丰富,孵化期间维生素A含量不断升高,14～18d上升幅度较高;而维生素B2含量变化不大。更多还原

【Abstract】 Embryonated eggs are edible eggs during incubated period. It is gift of food, nutrition and curative by its fresh taste and great efficacy.Four types of embryonated eggs (Domestic chicken, Black-hone silky fowl, Broiler and Layers) were used as materials in this study. By measuring and analyzing the changes of water, fat, protein, carbohydrate, mineral and vitamine concentration and SOD activity in the four types of embryonated eggs during the incubation, we discussed the changes of nutrient in the four types of embryonated eggs. The main results are as follow:1. In the four types of fresh eggs, the fresh eggs of layers have the highest water concentration and the lowest fat and mineral concentrations; the fresh eggs of domestic chicken has highest fat and mineral concentrations; the fresh eggs of black-hone silky fowl has lower nutrient than the domestic chicken; the fresh eggs of broiler has highest protein, amino acid and vitamine A concentrations; the carbohydrate and vitamine B2 concentrations are similar in the four fresh eggs.2. The water concentration declined during the incubation in the four types of embryonated eggs, especially in the 14 to 18 days. The embryonated eggs of layers had a highest reduced rate.3. The total fat concentration declined during the incubation in the four types of embryonated eggs, especially in the 14 to 18 days. The embryonated eggs of black-hone silky fowl had a highest reduced rate. The lecithin concentration increased from the 7th day, the embryonated eggs of Domestic chicken and black-hone silky fowl had a higher increased degree than the other two. The cholesterin concentration had a similar decrease in the four types of embryonated eggs, and it reduced to half in the 18th day.4. The protein and amino acid concentrations increased during the incubation in the four types of embryonated eggs, especially in the embryonated eggs in domestic chicken.5. The four types of embryonated eggs had a little carbohydrate and had little changes in the incubation.6. The SOD activity increased in the four types of embryonated eggs before the 14th day during the incubation.7. The mineral concentration increased in the four types of embryonated eggs in the 14 to 18 days, in which calcium had a 4 to 5 times increase, and iron incre- ased 50%, and phosphorus increased 20%.8. The vitamine A increased during the incubation in the four types of em- bryonated eggs, especially in the 14 to 18 days, while vitamine B2 had little change.更多还原