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《China Poultry》 2018-07
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Effect of Different Breed and Egg Production of Layer on Flavor Compounds of Egg Yolk

ZHANG Junnan;WANG Xiqiong;LI Fengning;ZHENG Jiangxia;XU Guiyun;College of Animal Science and Technology,China Agricultural University;  
The purpose of the experiment was to study the differences of flavor compounds of egg yolk produced by laying hens which had different egg production. 24 eggs(3 eggs per chicken) produced by 8 Beijing Fatty Chickens(4 high and 4 low-yield chickens) were selected and the cooked egg yolks of 3 eggs from the same chicken were mixed into a sample. Eight samples of cooked egg yolks produced by White Leghorn were collected in the same manner.The flavor of cooked egg yolk was extracted and identified by using GC-MS. The results showed that egg yolks aldehyde of the high-yield group was significantly higher than the low-yield group(P0.05) in White Leghorn, and the high-yield group hexanal was significantly higher than that of the low-yield group(P0.05). Egg yolks aromatic of high-yield group was significantly higher than that of the low-yield group in Beijing Fatty Chicken(P0.05), the alkanes were very significant. The study showed that the aldehydes and aromatic of the two laying hen breeds had opposite results in different egg production groups, indicating that the flavor substances were related to the characteristics of the varieties,and the aldehydes and aromatics were the main substances that affected the flavor.
【Fund】: 现代农业产业技术体系建设专项资金(CARS-41)
【CateGory Index】: S831
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