Woodward S A, Fluck R C, Ouart M D, Janky D M
Department of Poultry Science, University of Florida, Gainesville 32611.
Poult Sci. 1987 Aug;66(8):1414-6. doi: 10.3382/ps.0661414.
A study was designed to determine whether wheat could be substituted for corn without reducing yolk quality and yolk membrane strength. Diets with either corn or Florida 301 wheat as the grain source were fed to 50-wk-old hens (140 per diet). Eggs were collected and stored at 10 C for up to 4 wk or at 23 C for 1 wk. At weekly intervals Haugh units, yolk index, yolk rupture strength, and yolk deformation distance at rupture were measured and compression percentages were calculated. Haugh units and yolk index were not affected by diet. Yolk rupture strength and deformation were 12.3% and 4.7% greater, respectively, for eggs from hens on the wheat diet than for those from hens on the corn diet. Both rupture strength and deformation declined significantly with storage. Eggs stored at 23 C were lower in yolk rupture strength and deformation than those held at 10 C. Percentage of compression at rupture also declined with storage, but the decline was initially more rapid for egg yolks from birds fed the corn diet than for egg yolks from birds fed the wheat diet. It was concluded that Florida 301 wheat may be substituted for corn without incurring any problems in the quality of the yolk and that yolk breaking strength would be enhanced.
本研究旨在确定在不降低蛋黄品质和蛋黄膜强度的情况下，小麦是否可以替代玉米。以玉米或佛罗里达301小麦作为谷物来源的日粮喂给50周龄母鸡（每种日粮140只）。收集鸡蛋并在10℃下储存长达4周或在23℃下储存1周。每周测量哈夫单位、蛋黄指数、蛋黄破裂强度和破裂时的蛋黄变形距离，并计算压缩百分比。哈夫单位和蛋黄指数不受日粮影响。小麦日粮组母鸡所产鸡蛋的蛋黄破裂强度和变形分别比玉米日粮组母鸡所产鸡蛋高12.3%和4.7%。随着储存时间的延长，破裂强度和变形均显著下降。在23℃下储存的鸡蛋的蛋黄破裂强度和变形低于在10℃下储存的鸡蛋。破裂时的压缩百分比也随储存时间下降，但最初喂食玉米日粮的鸡所产蛋黄的下降速度比喂食小麦日粮的鸡所产蛋黄更快。得出的结论是，佛罗里达301小麦可以替代玉米，且不会对蛋黄品质造成任何问题，并且蛋黄破裂强度会得到提高。
