日粮中添加不同油脂对鸡蛋工艺特性及质构指标的影响

Effects of adding different kinds of oils to the diet on the technological characteristics and texture indexes of eggs

中文关键词:  日粮  鸡蛋  油脂  乳化性  起泡性  凝胶  质构

英文关键词:diet  eggs  oils  emulsifying  foaming  gelling  texture

中文摘要:

      目的 分析蛋鸡日粮添加不同来源油脂对鸡蛋工艺特性及质构指标的影响。方法 在玉米-豆粕型基础日粮的基础上, 分别添加1.5%豆油、1.5%猪油、1.5%混合油脂, 试验期结束后检测鸡蛋的工艺性能, 并利用物性分析仪测定蛋品的质构特性。结果 在工艺特性指标上: 与对照组相比, 在日粮中添加1.5%的豆油对鸡蛋的起泡性、乳化性及功能稳定性不会造成显著差异(P>0.05), 但会显著降低蛋清的凝胶硬度(P<0.05); 而在日粮中添加1.5%猪油和1.5%混合油脂后, 会降低蛋清起泡性和蛋黄乳化性, 同时不会对鸡蛋的功能稳定性造成显著差异(P>0.05)。质构指标上: 与对照组相比, 添加1.5%豆油在熟蛋黄的硬度、弹性、凝聚性、胶黏性、咀嚼性、回复性、蛋黄膜破裂、最大剪切力指标上无显著区别(P>0.05); 添加1.5%猪油和1.5%混合油脂会显著增加熟蛋黄的硬度、胶黏性(P<0.05), 但在弹性、凝聚性、回复性、蛋黄膜破裂强度无显著差别(P>0.05); 但添加1.5%的猪油处理组会显著增加熟蛋黄的胶黏性、咀嚼性、最大剪切力(P<0.05)。结论 在鸡蛋工艺特性上, 日粮中添加1.5%豆油未对鸡蛋起泡性、乳化性造成显著影响、但显著降低了蛋清的凝胶硬度(P<0.05), 而添加不同油脂后会不同程度对鸡蛋工艺特性造成负面影响; 在鸡蛋质构指标上, 日粮中添加1.5%豆油未对鸡蛋质构指标造成显著负面影响, 而添加不同油脂后会不同程度对鸡蛋工艺特性造成负面影响。

英文摘要:

      Objective To analyze the effects of different sources of oils in laying hens diets on the technological properties and texture indexes of eggs. Methods The 1.5% soybean oil, 1.5% lard and 1.5% mixed oils were added on the basis of corn-soybean meal basal diet respectively. After the experiment period, the technological properties of eggs were tested, and the texture properties of eggs were tested by physical property analyzer. Results In terms of technological properties: Compared with the control group, the addition of 1.5% soybean oil to the diet did not cause significant differences in the foaming, emulsifying and functional stability of eggs (P>0.05), but significantly decreased the gel hardness of albumen (P<0.05); the addition of 1.5% lard and 1.5% mixed oils reduced the foamability of albumen and the emulsibility of egg yolk, there was no significant difference in the functional characteristics of eggs (P>0.05). In terms of texture indexes: Compared with the control group, adding 1.5% soybean oil has no effect on the hardness, springiness, cohesiveness, gumminess, chewiness, resilience, yolk membrane strength, maximum shearing force were no significant difference (P>0.05); adding 1.5% lard and mixed oils significantly increased the hardness and gumminess of cooked egg yolk (P<0.05), but the springiness, resilience and yolk membrane strength were no significant difference (P>0.05); however, 1.5% lard group significantly increased the gumminess, chewiness and maximum shearing force of cooked egg yolk (P<0.05). Conclusions In terms of egg technological characteristics, the addition of 1.5% soybean oil in the diet does not significantly affect the foaming and emulsifying properties of eggs, while significantly reduce the gel hardness of albumen (P<0.05). In terms of egg texture index, the addition of 1.5% soybean oil in the diet does not have a significant negative impact on egg texture indicators, while adding different oils will have a negative impact on egg technology properties to varying degrees.