CN108982786B - Duck egg quality comprehensive evaluation method - Google Patents
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Abstract
The invention discloses a duck egg quality comprehensive evaluation method, which comprises the steps of carrying out large-scale measurement on egg weight, egg shape index, eggshell strength, Ha's unit, iron content, zinc content and essential amino acid content characters of a human body of laying ducks, carrying out multi-index comprehensive evaluation and weight coefficient determination on the 7 personality indexes by adopting a principal component analysis method, and establishing a principal component comprehensive evaluation model Y-Azx1‑Bzx2+Czx3+Dzx4+Ezx5‑Fzx6+Gzx7In the formula: zx1, zx2, zx3, zx4, zx5, zx6 and zx7 represent standardized egg weights, egg shape indices, eggshell strength, haugh units, iron content, zinc content and human essential amino acid content measurements, respectively; collecting duck eggs of different varieties, actually investigating the indexes, respectively calculating the comprehensive scores of the egg quality of the different duck varieties through the formula, and sequencing according to the comprehensive scores to determine the quality of the different duck eggs. The method effectively solves the technical problem that the quality of the eggs is difficult to evaluate, provides effective technical support for breeding high-quality duck eggs and purchasing the duck eggs by consumers, and has good application prospect.
Description
Technical Field
The invention relates to a duck egg quality comprehensive evaluation method, and belongs to the technical field of duck egg quality evaluation.
Background
The duck eggs contain rich amino acids, mineral substances and other nutritional ingredients, and are popular with consumers. However, the determination of the quality of the duck eggs is limited to the determination of the conventional egg quality indexes (egg weight, egg shape index, eggshell thickness, Haugh unit and the like), and few researches relate to the determination of nutrient substances of the duck eggs. Hanpeng et al found that one or more of the character indexes are better in one variety, while the other character indexes are poorer, and the contradictory results often appear among the unit characters, so that the quality of the duck eggs of different varieties is difficult to comprehensively evaluate. The key point is that the quality of eggs is taken as a comprehensive character, and the weight among unit characters is difficult to be scientifically determined, so that the quality of the eggs of different duck products cannot be effectively evaluated.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the technical problems, the invention provides a comprehensive evaluation method for duck egg quality, which has simple and reliable steps and provides effective technical support for breeding high-quality duck eggs and purchasing duck eggs by consumers.
The technical scheme is as follows: in order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a duck egg quality comprehensive evaluation method comprises the following steps:
(1) carrying out multi-index comprehensive evaluation and weight coefficient determination on the 7 personality indexes by adopting a principal component analysis method on the egg weight, the egg shape index, the eggshell strength, the Haugh unit, the iron content, the zinc content and the human body essential amino acid content traits of the laying ducks, and establishingThree-principal component comprehensive evaluation model Y-Azx1-Bzx2+Czx3+Dzx4+Ezx5-Fzx6+Gzx7In the formula: zx1, zx2, zx3, zx4, zx5, zx6 and zx7 represent standardized egg weights, egg shape indices, eggshell strength, haugh units, iron content, zinc content and human essential amino acid content measurements, respectively;
(2) taking fresh duck eggs of different varieties in an egg laying peak period;
(3) measuring egg weight (X1), major axis length (X2a), minor axis length (X2b), eggshell strength (X3), and Haugh units (X4);
(4) and (3) measuring the iron content (X5) and the zinc content (X6) in the duck eggs by using an inductively coupled plasma spectrometer.
(5) Analyzing and measuring the contents of threonine (X71), valine (X72), methionine (X73), isoleucine (X74), leucine (X75), phenylalanine (X76) and lysine (X77) in the sample by using a liquid chromatograph;
(6) calculating an egg-shaped index (X2) from the long axis length (X2a) and the short axis length (X2b) measured as described above according to the formula X2 ═ X2a/X2 b; calculating the content of the amino acids necessary for human body X7 from the above-measured contents of threonine (X71), valine (X72), methionine (X73), isoleucine (X74), leucine (X75), phenylalanine (X76) and lysine (X77) according to the formula X7 ═ X71+ X72+ X73+ X74+ X75+ X76+ X77;
(7) the measured or calculated values (X1, X2, X3, X4, X5, X6, X7) are calculated according to the formula
Data was normalized (where X is the measured value of the trait,
is the mean value of the trait, and S is the standard deviation of the trait);
(8) according to each result calculated in the step (7), according to the duck egg quality comprehensive evaluation model Y-Azx1-Bzx2+Czx3+Dzx4+Ezx5-Fzx6+Gzx7Respectively calculating the egg quality comprehensive scores of different duck varieties according to the comprehensive scoresAnd ranking the scores to determine the quality of different hatching eggs.
The variety of the laying ducks in the step (1) comprises Shaoxing ducks, Gy sheldrake, Jingjiang sheldrake, Yunan sheldrake, Shanma sheldrake and Jinding sheldrake.
The determination condition in the step (1) is cage culture or online flat culture, and the determination quantity of each duck is 50-70.
And (2) taking 25-35 fresh duck eggs of different varieties in the egg laying peak period.
In the step (3), an electronic balance is adopted to measure the egg weight (X1); measuring the long axis length (X2a) and the short axis length (X2b) by using a vernier caliper; measuring the eggshell strength (X3) by using an eggshell strength measuring instrument; the Hardgrove unit (X4) was determined using a multifunctional egg quality tester.
The model of the inductively coupled plasma spectrometer in the step (4) is Optima7300 DV.
The model of the liquid chromatograph in the step (5) is Thermo Fisher U3000.
The technical effects are as follows: compared with the prior art, the method effectively solves the technical problem that the quality of the eggs is difficult to evaluate, provides effective technical support for breeding high-quality duck eggs and purchasing the duck eggs by consumers, and has good application prospect.
Detailed Description
The technical solutions of the present invention are further described in detail by the following specific examples, but it should be noted that the following examples are only used for describing the content of the present invention and should not be construed as limiting the scope of the present invention.
Example 1
The early-stage method comprises the following steps:
the determination conditions are cage culture or online flat culture, the determination quantity of each duck is 60, the 7 individual indexes are subjected to multi-index comprehensive evaluation and weight coefficient determination by adopting a principal component analysis method on the characteristics of egg weight, egg shape index, eggshell strength, Ha's unit, iron content, zinc content, essential amino acid content of human body and the like of the commonly used egg-laying duck varieties (Shaoxing ducks, you county sheldrake, Jingjiang sheldrake, Yunnan sheldrake, Shanma ducks and Jindingducks) in the current production, and a principal component comprehensive evaluation model is establishedY＝0.266zx1-0.283zx2+0.357zx3+0.238zx4+0.114zx5-0.110zx6+0.200zx7In the formula: zx1, zx2, zx3, zx4, zx5, zx6, zx7 represent standardized egg weights, egg indices, eggshell strength, haugh units, iron content, zinc content, and human essential amino acid content measurements, respectively.
On the basis of obtaining the duck egg quality comprehensive evaluation model, the quality of the duck egg is comprehensively evaluated by the following method:
(1) fresh eggs produced by Shaoxing ducks, Gy sheldrake, Jingjiang sheldrake, Yunan sheldrake, Shanma sheldrake, Jinding ducks and other varieties in the egg laying peak period are collected, and 30 eggs of each variety are randomly selected, and the number of the eggs is 180. The selected sample should have no bad eggs, and the transportation process must ensure that the sample is intact and not lost.
(2) The method is characterized in that the weight of duck eggs (X1) is accurately measured by an electronic balance with the precision of 0.001g, and the average egg weight values of 6 duck varieties are respectively as follows: 64.74g, 61.73g, 59.63g, 61.27g, 61.83g, 63.64 g;
the length of the long axis (X2a) and the length of the short axis (X2b) are measured by adopting a vernier caliper with the precision of 0.01mm and the specification of 100mm,
calculating egg shape index (X2) according to the formula X2 ═ X2a/X2b, wherein the egg shape index of 6 duck varieties is 1.34, 1.29, 1.39, 1.45, 1.37 and 1.32 respectively;
the eggshell strength (X3) is directly measured by an eggshell strength tester (RH-DQ200), and the measurement results are respectively as follows: 4.97g, 4.10g, 4.41g, 3.60g, 3.56g and 4.27 g; the method is characterized in that a multifunctional egg quality tester (EA-01, ORKA company, USA) is adopted to directly test the Hardgrove unit (X4) of duck eggs, and the test results of 6 duck varieties are respectively as follows: 88.97, 95.42, 80.62, 65.9, 88.53 and 85.17.
(3) The iron content (X5) and the zinc content (X6) of the duck egg sample are measured by an Optima7300DV inductively coupled plasma spectrometer (ICP-OES).
After fully and uniformly mixing egg white and protein, accurately weighing 1g (accurate to 0.001g) of a sample, and adding 30mL of perchloric acid and concentrated nitric acid (analytically pure) mixed solution (perchloric acid: concentrated nitric acid: 1: 4); placing on a constant temperature electric heating plate in a fume hood for constant temperature digestion at 160 ℃, stopping heating when white mist is exhausted and a small amount of liquid is left at the bottom of the beaker, naturally cooling, metering to 25mL by using ultrapure water, and measuring 10mL to be measured. The iron content (X5) and the zinc content (X6) in the sample to be tested are measured by an Optima7300DV inductively coupled plasma spectrometer (ICP-OES) (Yangzhou university test center).
The instrument conditions were respectively: flow rate of the atomizer: 0.80L/min, auxiliary gas flow: 0.20L/min, plasma gas flow: 15L/min, radio frequency generator power: 1.3KW, sample lift: 1.5 mL/min.
The finally determined iron contents of 6 varieties of duck eggs are respectively as follows: 33.18. mu.g/g, 31.38. mu.g/g, 32.72. mu.g/g, 34.84. mu.g/g, 23.32. mu.g/g, 29.94. mu.g/g; the zinc contents are respectively as follows: 12.70. mu.g/g, 14.50. mu.g/g, 14.01. mu.g/g, 14.12. mu.g/g, 13.15. mu.g/g, 13.96. mu.g/g.
(4) Threonine (X71), valine (X72), methionine (X73), isoleucine (X74), leucine (X75), phenylalanine (X76), lysine (X77) in the sample were analyzed and measured by Thermo Fisher U3000 liquid chromatography.
1) Sample pretreatment method
Accurately weighing 2g of sample into a 20mL hydrolysis tube, adding 16mL of 6mol/L hydrochloric acid solution, vacuum degassing for 30 minutes, filling nitrogen to seal the tube, hydrolyzing at 110 ℃ for 22-24 hours, taking out the hydrolysis tube, cooling, opening the hydrolysis tube, transferring the tube into a 50mL volumetric flask without damage by deionized water, and fixing the volume. Accurately taking 1mL of hydrolysate in a small bottle, deacidifying in vacuum, pumping to dry, adding 1mL of water, pumping to dry again, adding 1mL of water, and pumping to dry again for later use. 1mL of 0.02mol/L hydrochloric acid solution was added and dissolved sufficiently. Accurately weighing 500 mu L of the solution, placing the solution in a 5mL plastic centrifuge tube, precisely adding 250 mu L of 1mol/L triethylamine acetonitrile solution, uniformly mixing, precisely adding 25 mu L of 0.1mol/L phenyl isothiocyanate acetonitrile solution, uniformly mixing, placing the solution at room temperature for 1 hour, adding 2mL of n-hexane, violently shaking, placing the solution for 10min, taking the lower layer solution, filtering the lower layer solution by using a 0.22 mu m aqueous phase filter membrane, and uniformly mixing for detection.
2) Chromatographic conditions
Mobile phase A: 0.1mol/L sodium acetate solution (taking anhydrous sodium acetate 8.2g, adding water 900mL to dissolve, using glacial acetic acid to adjust pH to 6.5, then adding water to 1000mL) -acetonitrile (93: 7). Mobile phase B: acetonitrile-water (8: 2). A chromatographic column: octadecylsilane chemically bonded silica was used as a filler (4.6X 250mm, 5 μm); the flow rate was 1.0mL per minute; the column temperature was 40 ℃; the sample volume is 10 mu L; the wavelength was 254 nm.
The results of determination of 7 human essential amino acids in 6 kinds of duck eggs by high performance liquid chromatography are as follows:
(5) calculating the content of the essential amino acid X7 in the human body according to the formula X7-X71 + X72+ X73+ X74+ X75+ X76+ X77;
(6) the measured or calculated values (X1, X2, X3, X4, X5, X6, X7) are calculated according to the formula
Data was normalized (where x is the measured value of the trait,
is the mean value of the trait, and S is the standard deviation of the trait).
(7) Obtaining characteristic roots and variance contribution rates of the principal components through principal component analysis on the 7-character standardized data, wherein the characteristic roots of the first principal component, the second principal component and the third principal component are respectively 1.87, 1.23 and 1.18; the variance contribution rate is 49.96 percent, 21.74 percent and 19.95 percent respectively, and the cumulative contribution rate reaches 91.65 percent>85 percent, basically reflects all information contained in all original egg quality indexes, and can reflect the comprehensive level of the egg quality to the maximum extent. Calculating to obtain a duck egg quality principal component comprehensive evaluation model according to the feature vectors of the selected principal components and respective objective weights: y is 0.266zx1-0.283zx2+0.357zx3+0.238zx4+0.114zx5-0.110zx6+0.200zx7In the formula: zx1, zx2, zx3, zx4, zx5, zx6 and zx7 respectively represent the standardized egg weight, egg shape index, eggshell strength, Harden unit, iron content, zinc content and the measured value of essential amino acid content in human body, the egg quality comprehensive scores of different duck varieties are respectively calculated, the total scores of main components of Shaoxing ducks, Yongxian sheldrake, Jingjiang sheldrake, Yunnan sheldrake, Shanma ducks and Jindingduck are respectively 1.677, 0.354, -0.490, -1.591, -0.334 and 0.384, and the Shaoxing ducks, the Jindingduck and the Yongxian sheldrake duck eggs are better in quality from the comprehensive scores.
Claims (1)
1. A duck egg quality comprehensive evaluation method is characterized by comprising the following steps:
(1) through measuring the egg weight, egg shape index, eggshell strength, Ha's unit, iron content, zinc content and essential amino acid content characters of human body of the laying duck, adopting principal component analysis method to carry out multi-index comprehensive evaluation and weight coefficient determination on the 7 character indexes, and establishing a principal component comprehensive evaluation model Y of Azx1-Bzx2+Czx3+Dzx4+Ezx5-Fzx6+Gzx7In the formula: zx1、zx2、zx3、zx4、zx5、zx6、zx7Respectively representing standardized egg weight, egg shape index, eggshell strength, Haugh unit, iron content, zinc content and human body essential amino acid content measurement values, wherein A, B, C, D, E, F and G are respectively related weight coefficients;
(2) taking fresh duck eggs of different varieties in an egg laying peak period;
(3) measuring egg weight X1, major axis length X2a, minor axis length X2b, eggshell strength X3 and Haugh Unit X4;
(4) measuring the iron content X5 and the zinc content X6 in the duck eggs by using an inductively coupled plasma spectrometer;
(5) analyzing and measuring the contents of threonine X71, valine X72, methionine X73, isoleucine X74, leucine X75, phenylalanine X76 and lysine X77 in the sample by using a liquid chromatograph;
(6) calculating the egg-shaped index X2 by using the measured major axis length X2a and minor axis length X2b according to the formula X2-X2 a/X2 b; calculating the content of the essential amino acid X7 in the human body according to the formula X7 ═ X71+ X72+ X73+ X74+ X75+ X76+ X77 by using the content of the threonine X71, the valine X72, the methionine X73, the isoleucine X74, the leucine X75, the phenylalanine X76 and the lysine X77 which are measured in the above way;
(7) the measured or calculated values X1, X2, X3, X4, X5, X6 and X7 are calculated according to the formula
Performing data normalization, wherein X is a measured value of the trait,
is the average value of the character, and S is the standard deviation of the character;
(8) according to each result calculated in the step (7), according to the duck egg quality comprehensive evaluation model Y-Azx1-Bzx2+Czx3+Dzx4+Ezx5-Fzx6+Gzx7Respectively calculating the comprehensive scores of the egg qualities of different duck varieties, and sequencing according to the comprehensive scores to determine the quality of different duck varieties;
the variety of the laying ducks in the step (1) comprises Shaoxing ducks, Gy sheldrake, Jingjiang sheldrake, Yunan sheldrake, Shanma sheldrake and Jinding sheldrake;
the determination condition in the step (1) is cage culture or online flat culture, and the determination quantity of each duck is 50-70;
taking 25-35 fresh duck eggs of different varieties in the egg laying peak period in the step (2);
measuring the egg weight X1 by using an electronic balance in the step (3); measuring the long axis length X2a and the short axis length X2b by using a vernier caliper; measuring the eggshell strength X3 by using an eggshell strength measuring instrument; adopting a multifunctional egg quality tester to test the Ha's unit X4;
the model of the inductively coupled plasma spectrometer in the step (4) is Optima7300 DV;
the model of the liquid chromatograph in the step (5) is Thermo Fisher U3000.
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| CN109757402B (en) * | 2019-01-31 | 2021-05-25 | 福建省农业科学院科技干部培训中心 | Method for evaluating poultry quality based on perching position and body fat ratio |
| CN110060739B (en) * | 2019-04-26 | 2021-08-31 | 扬州大学 | Waterfowl PCM genetic diversity evaluation method |
| CN111820184B (en) * | 2020-06-09 | 2022-01-11 | 扬州大学 | Method for determining optimal market-selling age of meat ducks |
| CN111690754B (en) * | 2020-06-22 | 2022-09-09 | 浙江省农业科学院 | Whole genome association analysis method for duck egg laying performance |
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