| 鸡胚蛋孵化期间氨基酸含量的测定 |
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| 引用本文： | 李利东,袁建兴,宓晓黎,成恒嵩.鸡胚蛋孵化期间氨基酸含量的测定[J].氨基酸和生物资源,2004,26(1):38-40. |
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| 作者姓名： | 李利东 袁建兴 宓晓黎 成恒嵩 |
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| 作者单位： | 江苏省微生物研究所,江苏,无锡,214063 |
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| 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 ,1 0d～ 1 9d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 .6 3g/kg,这些氨基酸组成符合各种人群营养需要。
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| 关 键 词： | 鸡胚蛋 氨基酸 测定 |
| 文章编号： | 1006-8376(2004)01-0038-02 |
| 修稿时间： | 2003年10月17日 |
Analysis of Amino Acids of Embryonated Eggs during Incubation |
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| LI Li-dong,YUAN Jian-xing,MI Xiao-li,CHENG Heng-song.Analysis of Amino Acids of Embryonated Eggs during Incubation[J].Amino Acids & Biotic Resources,2004,26(1):38-40. |
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| Authors: | LI Li-dong YUAN Jian-xing MI Xiao-li CHENG Heng-song |
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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. |
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| Keywords: | embryonated egg amino acid analysis |
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