科研之友
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摘要
In this study, some external and internal egg characteristics of pheasant and partridge were compared in viewpoint of egg component. The properties of quality that eggs have, were calculated. Totally, 160 partridges eggs and 200 pheasant eggs, which were obtained in different times in the same laying period were used as a research material. It was determined that the proportion of shell weight with the membrane, yolk weight and albumen weight to the egg weight were calculated as 10.44 and 10.75%, 37.55 and 33.05%, 52.01 and 56.20%, respectively. The ratio of yolk weight in partridge eggs was higher than the pheasant eggs (p<0.00). The albumen weight ratio of pheasant eggs was higher than the partridge eggs (p<0.001). The ratio of shell weight was similar both partridge and pheasant
- 出版日期2010
