Klingensmith P M, McCombs J K, Addison J B
Division of Science, Governors State University, University Park, Illinois 60466.
Poult Sci. 1988 Aug;67(8):1203-9. doi: 10.3382/ps.0671203.
The amino acid composition of shell membranes from hard-shelled (HS), soft-shelled (SS), and shell-less (SL) eggs produced by 62-wk-old hens was analyzed by gas chromatography using N-acetyl n-propyl ester derivatives. This technique succeeded in identifying tryptophane and ornithine as shell membrane components. There were no significant differences in the concentrations of any of the 17 amino acids analyzed among HS and SS eggs, HS and SL eggs, or SS and SL eggs. Stepwise discriminant analysis of the amino acid ratios correctly classified all of the amino acid chromatograms of shell membranes from HS/SL and SS/SL egg pairs, and 92.9% of the HS/SS and 90.0% of the HS/SS/SL amino acid chromatograms were classified correctly (F = 1.0). Higher F values reduced the percentage of correct classifications to 75.0%, 85.0%, and 67.5% (F = 2.0) for the HS/SL, SS/SL, and HS/SS/SL egg groups, respectively, and to 78.6% (F = 3.0) for the HS/SS egg group. Stepwise discriminant analysis also identified specific amino acid ratios that were most efficient at classifying the amino acid chromatograms according to shell type. This process identified three amino acid ratios for the HS/SS egg group (F = 3.0), two ratios for the HS/SL egg group, four ratios for the SS/SL egg group, and four ratios for the HS/SS/SL egg group (F = 2.0). Based on the number of times they appeared as efficient discriminating variables at higher F values, alanine, proline, and isoleucine seemed to be the most important amino acids for correctly classifying shell membranes by egg type.
采用气相色谱法，以N - 乙酰正丙酯衍生物对62周龄母鸡所产硬壳（HS）、软壳（SS）和无壳（SL）鸡蛋的壳膜氨基酸组成进行了分析。该技术成功鉴定出色氨酸和鸟氨酸为壳膜成分。在所分析的17种氨基酸中，HS与SS鸡蛋、HS与SL鸡蛋、SS与SL鸡蛋之间的浓度均无显著差异。对氨基酸比例进行逐步判别分析，能正确区分HS/SL和SS/SL鸡蛋对壳膜的所有氨基酸色谱图，HS/SS以及HS/SS/SL氨基酸色谱图的正确分类率分别为92.9%和90.0%（F = 1.0）。较高的F值会使HS/SL、SS/SL和HS/SS/SL鸡蛋组的正确分类率分别降至75.0%、85.0%和67.5%（F = 2.0），HS/SS鸡蛋组降至78.6%（F = 3.0）。逐步判别分析还确定了根据蛋壳类型对氨基酸色谱图进行分类时最有效的特定氨基酸比例。此过程确定了HS/SS鸡蛋组（F = 3.0）的三种氨基酸比例、HS/SL鸡蛋组的两种比例、SS/SL鸡蛋组的四种比例以及HS/SS/SL鸡蛋组（F = 2.0）的四种比例。根据它们在较高F值时作为有效判别变量出现的次数，丙氨酸、脯氨酸和异亮氨酸似乎是按蛋类型正确区分壳膜的最重要氨基酸。
