【摘要】 研究了高温对产蛋鸡蛋品质的影响。结果表明,高温使蛋壳厚度和强度下降,在22～35℃范围内,蛋壳厚度和强度均与环境温度呈强负相关,两指标之间呈强正相关。短期快速升温达34℃时,蛋长径和蛋形指数显著下降(P<0.05);长期缓慢升温达35℃时,蛋长、短径极显著减小(P<0.01),但对蛋形指数无显著影响。长期缓慢升温,蛋白高度和哈夫单位均先降后升,且两指标间呈强正相关。22～35℃的温度变化对蛋黄直径无显著影响。更多还原

【Abstract】 The article was to determine the effect of high temperature on egg quality.The results were showed as follows.Shell thickness and strength each had negative intensive correlations with ambient temperature(T_a)from 22℃ to 35℃ and shell thickness had a positive intensive correlation with shell strength.When T_a was rapidly raised to 34℃ at short time,egg long-diameter and egg-type index re- duced significantly(P<0.05).When T_a was slowly raised to 35℃ at long time,egg long-diameter and short-diameter reduced very significantly(P<0.01),but egg-type index had no significant change.When T_a was raised at long time,both albumen height and haugh unit first reduced and then rose and there was a positive intensive correlation between these two indexes.There was no effect on egg yolk diameter at 22 ～35℃ of T_a.更多还原