›› 2010, Vol. 37 ›› Issue (5): 230-231.

• 动物生产 • Previous Articles     Next Articles

Comparative Analysis on the Qualities of Chicken Eggs between Haidong Breed and New Roman Breed

ZHANG Jun-xia1, WAN Hong-ling2, SHEN Yu-yi3, YANG Bao-chun1, WANG Zhi-you1, MA Shuang-qing1   

  1. (1.Agriculture and Animal Husbandry College of Qinghai University, Xining 810016，China； 2.Tianshui Normal University,Tianshui 741000，China； 3.College of Animal Science and Technolgy, Gansu Agricultural University,Lanzhou 730070，China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2010-05-20 Published:2010-05-20

Abstract: The egg qualities and nutritional ingredients of chicken eggs between Haidong and New Roman chicken were analyzed and compared. The results showed that the weight of egg, egg shell,albumen and albumen/egg of Haidong chicken were significantly lower than New Roman（P<0.01）,then egg shape index, yolk/egg obviously higher than New Roman（P<0.01）,and egg shell thickness, haugh unit higher than New Roman（P<0.05）. There were no significant difference in yolk weight and strength of egg shell.The crude protein of Haidong egg was lower by 21.3% than New Roman（P<0.01）,crude fat higher by 18.1% than New Roman（P<0.05）.

Key words: Haidong chicken; New Roman chicken; nutrition ingredient; egg quality

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