基因型和饲养制度（深窝和强化笼）对蛋鸡物理特性和化学成分的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-16 DOI:10.1016/j.jfca.2025.107624

Ahmet Şekeroğlu , Brian Tainika , Cem Okan Özer , Ahmet Akyol , Samet Hasan Abacı , Muhammed Talha İnce

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引用次数: 0

摘要

比较了在深窝（CF）和强化笼（EC）饲养系统中饲养的 10 种土耳其白羽（D-229、褐羽、蓝羽、黑羽和马龙）和褐羽（RIR1、RIR2、COL、Bar1 和 Bar2）父母代蛋鸡种鸡的蛋重、蛋壳颜色、可食部分的重量和化学特性、蛋白 pH 值和蛋黄脂肪酸组成。分析了 180 枚鸡蛋（每个基因型和饲养系统 9 枚鸡蛋）。与 EC 鸡蛋相比，CF 鸡蛋的蛋黄水分、C10:0、C16:0、C18:1、C18:3、MUFA 和 SFA 含量较高，而蛋黄灰分、C8:0、C12:0、C16:1、C18:2 和 PUFA 含量较低 (P < 0.001; P < 0.05)。褐壳基因型的大多数脂肪酸含量（不包括 C6:0、C10:0、C16:1、C18:2 和 PUFA）、蛋白水分、灰分、脂肪和 pH 值以及蛋黄水分、灰分和脂肪含量均优于 EC 型（P < 0.001; P < 0.05）。总之，本研究详细介绍了蛋鸡种蛋的化学特性和脂肪酸组成随基因型和饲养系统的不同而不同，以及它们之间的相互作用。

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The effect of genotype and housing system (deep litter and enriched cages) on physical characteristics and chemical compositions of eggs from layer breeders

Egg weight, eggshell color, weight and chemical characteristics of edible portions, albumen pH, and yolk fatty acid compositions, were compared across the ten developed Turkish white (D-229, Brown, Blue, Black, and Maron) and brown (RIR1, RIR2, COL, Bar1, and Bar2) parent stock layer breeders reared in the deep litter (CF) and enriched cage (EC) housing systems. 180 eggs (9 eggs per genotype and system) were analyzed. CF eggs were characterized by higher yolk moisture, C10:0, C16:0, C18:1, C18:3, MUFA, and SFA, and lower yolk ash, C8:0, C12:0, C16:1, C18:2, and PUFA than EC eggs (P < 0.001; P < 0.05). Brown genotypes exhibited superior levels for most fatty acids, excluding C6:0, C10:0, C16:1, C18:2, and PUFA, and albumen moisture, ash, fat, and pH, and yolk moisture, ash, and fat (P < 0.001; P < 0.05). In conclusion, this study detailed the knowledge of eggs' differentiated chemical characteristics and fatty acids composition depending on the genotype and housing system, and their interaction in layer breeders.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.