不同储藏时间对绿壳鸡蛋蛋品质和营养成分的影响OA

To explore the effects of different storage durations on the egg quality and nutritional components of green-shell eggs,720 fresh green-shell eggs were used as research materials and stored at room temperature(20～25℃)for 7 weeks.Egg quality indices(average egg weight,eggshell strength,albumen height,eggshell color,Haugh unit,freshness,etc.)and the contents of nutritional components(crude fat,crude protein,amino acids,fatty acids)were sys-tematically determined every week.The results showed that with the prolongation of storage time,egg weight de-creased significantly from the 5th week(P<0.05);albumen height and Haugh unit began to decline significantly from the 2nd week and the 3rd week,respectively(P<0.05).The freshness grade dropped from Grade AA to Grade A after the 3rd week,and further to Grade B after the 5th week.Eggshell strength and eggshell thickness showed a downward trend,but the difference was not significant.Yolk ratio increased significantly from the 6th week,while albumen ratio decreased significantly from the 5th week.In terms of nutritional components,amino acid content decreased significant-ly at the 4th week,and fatty acid content declined significantly at the 6th week(P<0.05).Although crude protein and to-tal fat showed a downward trend,the difference was not statistically significant.In conclusion,green-shell eggs can maintain favorable egg quality and nutritional components when stored at room temperature for 2-3 weeks,and their quality decreases significantly beyond this storage period.It is recommended to reasonably control the storage time in production,storage,transportation and consumption to guarantee egg quality.