Research on Chinese consumers' shell egg consumption preferences and the egg quality of functional eggs

文献类型： 外文期刊

第一作者： Chen, Ruochen

作者： Chen, Ruochen;Jiang, Caiyun;Shi, Xuefeng;Zhuang, Longyu;Zhou, Wenbin;Zhou, Chen;Xuan, Lin;Xu, Guiyun;Zheng, Jiangxia;Li, Xingzheng

作者机构：

关键词： China egg consumption; functional egg; egg quality; shell egg

期刊名称：POULTRY SCIENCE （ 影响因子：4.4； 五年影响因子：4.4 ）

ISSN： 0032-5791

年卷期： 2023 年 102 卷 10 期

页码：

收录情况： SCI

摘要： The purpose of this study is to investi -gate the characteristics of egg consumption in China and the production of functional eggs, and finally enrich the types of shell egg products. Trial 1 explored the influence of egg quality on Chinese consumers' willing-ness to purchase eggs through a questionnaire, which investigated 1,317 consumers' preferences for egg appearance, factors influencing egg purchase, and pur-chase of functional eggs. The results showed that about 65% of respondents ate more than 4 eggs per wk, pink eggs were the most popular in China, about 65% of con -sumers preferred eggs with an egg weight of 48 to 58 grams. For functional eggs, 75.32% of consumers have never heard of them. Preferences for eggshell color and yolk color varied by geographic region, with darker col -ors preferred in Northeast China. Based on the survey results of functional eggs consumption in Trial 1, the dwarf layers of China Agricultural University were used in Trial 2 to produce functional eggs. The eggs are small and pink in color, which is in line with the preferences of Chinese consumers. Three hundred dwarf layers were divided into 4 groups, using the linseed oil added, mari-gold extract added, and yeast selenium added diets to produce normal, n-3 fatty acid-enriched, lutein-enriched and selenium-enriched eggs by feeding for 28 d, deter-mined the eggs' nutrient content and egg quality. The results showed that the n-3 fatty acid, lutein and sele-nium contents of the eggs of dwarf layers were signifi-cantly increased by changing the diets and did not affect the egg weight, eggshell strength, Haugh units or the proportion of egg parts. The results of this study are helpful to understand the trend of egg consumption pref-erences in China, and on this basis to produce functional eggs that meet the consumers' expectations.

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