Drabik Kamil, Karwowska Małgorzata, Wengerska Karolina, Próchniak Tomasz, Adamczuk Agnieszka, Batkowska Justyna
Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland.
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland.
Animals (Basel). 2021 Apr 22;11(5):1204. doi: 10.3390/ani11051204.
The aim of the study was to evaluate the relationship between the eggshell color parameters and its mineral composition as well as the internal quality of eggs derived from various breeds of hens, varied by eggshell color: seledine from Araucana, brown from Marans, and white from Leghorn. The sample consisted of 180 eggs (60/group) The eggshell color was measured using CIE Lab* system. The quality evaluation included traits of whole egg (weight, specific gravity, proportions of elements, shape index), yolk (weight, color, index, pH), albumen (weight, height, pH), and shell (color, strength, weight, thickness, density). The mineral composition of eggshells was analyzed. The eggs origin affected the quality characteristics of particular egg elements ( < 0.001). However, the impact of analyzed colors on the egg quality traits varied, and in the case of whole egg and albumen traits the most favorable was the white color ( ≤ 0.05), while in the case of the strength of shell or its thickness it was the dark brown color ( ≤ 0.05). The eggshell color influenced variations in its mineral composition ( < 0.001) except potassium and sodium content, while the proportion of particular mineral elements in shell was correlated with the Lab* color space coordinates ( ≤ 0.05).
本研究的目的是评估蛋壳颜色参数与其矿物质组成之间的关系，以及来自不同品种母鸡的鸡蛋的内部品质，这些鸡蛋按蛋壳颜色分类：阿劳卡纳鸡的蓝色蛋、马朗斯鸡的褐色蛋和来航鸡的白色蛋。样本由180枚鸡蛋组成（每组60枚）。使用CIE Lab*系统测量蛋壳颜色。品质评估包括全蛋的特性（重量、比重、元素比例、形状指数）、蛋黄（重量、颜色、指数、pH值）、蛋白（重量、高度、pH值）和蛋壳（颜色
