Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland.
Poult Sci. 2023 Dec;102(12):103119. doi: 10.1016/j.psj.2023.103119. Epub 2023 Sep 17.
The study aimed to analyze the hatching egg and physiochemical features of eggshells, thick albumen, amniotic fluid, and yolk during the incubation of Ross 308 chicken eggs. Eggs (n = 755) were incubated for 21 d. Quality analysis of fresh eggs was performed. Eggshells, albumen, and yolk were collected from fresh eggs and incubation d 1, 7, and 14. Eggshell thickness and strength, pH, vitelline membrane strength, fatty acid (FA) in the yolk, pH, viscosity, lysozyme activity, and crude protein content in thick albumen and amniotic fluid were analyzed. Hatching parameters were calculated. Egg weight loss was constant (8.04% overall). Lower egg surface temperature was found on d 7 compared to d 4, 14, and 18. A lower thickness of posthatch eggshells was found. The strength of the vitelline membrane significantly decreased within 24 h (by over 58%). During incubation, there was a decrease in thick albumen/amniotic fluid pH; an opposite trend was found in yolk pH. The vitelline membrane strength was negatively correlated with the albumen pH. Lysozyme activity was higher in fresh thick albumen and up to 2 wk of incubation. On d 7, the lowest activity was found in the amniotic fluid. On d 14, lysozyme activity increased in amniotic fluid. The higher viscosity of the thick albumen was demonstrated on d 7 and 14 of incubation. The lowest viscosity in amniotic fluid was found on the same days. Crude protein content was higher in thick albumen (d 7 and 14) and lowest in amniotic fluid on d 7. The FA content changed between d 0 and 14. The results indicate different use of FA, where PUFA decreased. Eggshell is used in the last week of incubation. The thick albumen is reduced, while the biological value of amniotic fluid is increasing. Lysozyme activity, viscosity, and crude protein content may be interdependent. It may indicate the flow of substances and the transfer of functions from the thick albumen to the amniotic fluid during chicken embryogenesis.
本研究旨在分析罗斯 308 鸡种种蛋孵化过程中的种蛋和蛋壳、浓蛋白、羊水和蛋黄的胚育特性和理化特性。将 755 枚种蛋孵化 21 天，每天检测新鲜种蛋的质量，分别于孵化第 1、7、14 天收集新鲜种蛋和孵化蛋的蛋壳、浓蛋白和蛋黄。分析蛋壳厚度和强度、pH 值、卵黄膜强度、蛋黄脂肪酸（FA）、pH 值、粘度、溶菌酶活性和浓蛋白及羊水粗蛋白含量。计算孵化参数。蛋重损失基本保持在 8.04%。第 7 天的蛋表面温度较第 4、14、18 天低。种蛋出雏后蛋壳厚度变薄。出雏后 24 小时内卵黄膜强度显著下降（超过 58%）。孵化期间，浓蛋白/羊水 pH 值降低，而蛋黄 pH 值升高。卵黄膜强度与蛋白 pH 值呈负相关。新鲜浓蛋白中的溶菌酶活性较高，且在孵化的前 2 周内保持较高水平。第 7 天时，羊水的溶菌酶活性最低。第 14 天，羊水的溶菌酶活性升高。孵化第 7 和 14 天的浓蛋白粘度较高，羊水的粘度最低。孵化第 7 和 14 天的浓蛋白中粗蛋白含量较高，羊水在第 7 天的粗蛋白含量最低。孵化期间 FA 含量发生变化，PUFA 减少。蛋壳在孵化的最后一周被利用。浓蛋白减少，而羊水的生物学价值增加。溶菌酶活性、粘度和粗蛋白含量可能相互关联。这可能表明物质的流动以及在鸡胚发育过程中，从浓蛋白向羊水转移功能。
