Lewko Lidia, Gornowicz Ewa
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083, Balice n. Kraków, Poland.
National Research Institute of Animal Production, 32-083, Balice n. Kraków, Poland.
Sci Rep. 2025 Apr 25;15(1):14458. doi: 10.1038/s41598-025-99398-7.
The purpose of the study was to evaluate the effect of origin and age of ducks on physical and morphological composition of eggs, as well as determine the level and activity of lysozyme. Eggs taken from three (3) breeding flocks of Pekin-type ducks were studied: P-9 (Pekin of French origin), K-2 Mini-duck, and LsA (Pekin of English origin - synthetic line). Eggs were collected from birds that were in the 13th week of reproduction of the first and second year of laying. In a given research period, 90 eggs were randomly selected for evaluation from each analysed duck flock, always up to 24 h after laying. A total of 540 duck eggs (first and second laying seasons) were analysed. The results showed significant differences (p < 0.05 and p < 0.01) in the evaluated egg parameters between the three experimental groups of ducks. The effect of the genetic origin of the ducks was significant (p < 0.001) on all studied egg traits, except for the percentage of albumen. Older ducks laid eggs with more (p < 0.05) elongated shape and favourable albumen quality parameters (height and Haugh units). The effect significant (p < 0.001) of duck age on albumen height, Haugh units, yolk pH, shell colour and porosity was observed, as well as the effect of origin × age interaction on egg weight, surface area and shape index, albumen and yolk pH, and shell parameters (colour, weight, porosity, elastic deformation). Eggs from ducks in the second period of laying were characterized by the significantly highest (P ≤ 0.01) content and activity of lysozyme. There was an effect (p < 0.001) of origin, season of use and interaction between these factors on the content and activity of lysozyme.
本研究的目的是评估鸭的来源和年龄对蛋的物理和形态组成的影响，以及测定溶菌酶的水平和活性。研究了取自三群北京鸭种鸭的蛋：P-9（法国起源的北京鸭）、K-2小型鸭和LsA（英国起源的北京鸭——合成系）。蛋取自产蛋第一年和第二年繁殖第13周的母鸭。在给定的研究期间，从每个分析的鸭群中随机选择90枚蛋进行评估，总是在产蛋后24小时内。总共分析了540枚鸭蛋（第一和第二产蛋季节）。结果显示，三个实验组鸭的蛋参数之间存在显著差异（p<0.05和p<0.01）。鸭的遗传来源对所有研究的蛋性状都有显著影响（p<0.001），除了蛋白百分比。年龄较大的鸭产的蛋形状更细长（p<0.05），蛋白质量参数（高度和哈夫单位）更有利。观察到鸭龄对蛋白高度、哈夫单位、蛋黄pH值、蛋壳颜色和孔隙率有显著影响（p<0.001），以及来源×年龄相互作用对蛋重、表面积和形状指数、蛋白和蛋黄pH值以及蛋壳参数（颜色、重量、孔隙率弹性变形）有影响。产蛋第二期鸭产的蛋的溶菌酶含量和活性显著最高（P≤0.01）。来源、使用季节以及这些因素之间的相互作用对溶菌酶的含量和活性有影响（p<0.001）。
