关键词: aging egg quality genetic parameters native breed nutrient content

来  源:   DOI:10.3390/foods12244472   PDF(Pubmed)

Abstract:
Egg quality and nutritional value are becoming increasingly important to consumers, offering a new direction for the development of high-quality eggs. In this study, we conducted a comprehensive analysis of egg quality and nutrient profiles in native breeds at different ages, integrating pedigree data. Our results reveal dynamic changes in egg qualities, stronger associations among eggshell-related traits, and the effect of onset production and body weight on egg qualities. The heritability of different traits was estimated, ranging from 0.05 to 0.62. Subsequently, we elucidated that the moisture and nutritional content in the egg yolk were not influenced by the percentage of yolk but were indeed subject to age regulation. There was a notable decrease in moisture, an elevation in crude fat, and an increase in the diversity of fatty acids of yolk with advancing age. In summary, investigating the trends and interrelationships in egg quality, nutrient content, and heritability across the whole laying cycle offers valuable insights for breeders to optimize feeding management strategies and aids consumers in meeting their expectations of egg quality.
摘要:
鸡蛋的质量和营养价值对消费者来说越来越重要,为优质鸡蛋的发展提供了新的方向。在这项研究中,我们对不同年龄的本地品种的鸡蛋质量和营养概况进行了全面分析,整合谱系数据。我们的结果揭示了鸡蛋品质的动态变化,蛋壳相关性状之间更强的关联,以及起病产量和体重对鸡蛋品质的影响。估计了不同性状的遗传力,范围从0.05到0.62。随后,我们阐明了蛋黄中的水分和营养成分不受蛋黄百分比的影响,但确实受到年龄调节的影响。水分明显减少,粗脂肪的升高,随着年龄的增长,蛋黄脂肪酸的多样性增加。总之,调查鸡蛋质量的趋势和相互关系,营养成分,整个产蛋周期的遗传力为育种者提供了有价值的见解,以优化喂养管理策略,并帮助消费者满足他们对鸡蛋质量的期望。
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