| 摘要: |
| 鸡胚蛋在孵化期间,其蛋白质、总氨基酸、游离氨基酸从孵化开始逐渐增加,10d～19d稳定在一个较高的水平,比未孵化的鲜鸡蛋提高1%以上,胎水氨基酸从第7d开始形成,以后含量稳定在2.6～2.63g/kg,这些氨基酸组成符合各种人群营养需要. |
| 关键词: 鸡胚蛋 氨基酸 测定 |
| DOI： |
| 分类号:TS253.2 |
| 基金项目: |
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| Analysis of Amino Acids of Embryonated Eggs during Incubation |
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| Abstract: |
| s: During incubating of embryonated eggs, the content of protein, amino acid, free amino acid increased gradually, and maintained at a higher lever within the 10 -19 days. It was one percent higher than the content in fresh eggs. The amino acid content was stabilizing at 2.6～2.63g·kg - in foetal water which began to form from the seventh day. The composition of amino acids can supply the nutrition required by all kinds of human groups. |
| Key words: embryonated egg amino acid analysis |
