In order to research the relationship between the organic ingredients in eggshell and eggshell quality, 30 eggs from each breed were collected randomly. All breeds including Beijing You chicken, Large Silky Fast chicken, Bian chicken, Chahua chicken, Tibetan chicken and Jin-hu Wufeng chicken were bred under the same feed and management conditions for 38 weeks. These eggs were used to test their eggshell quality and organic ingredients in eggshell. The results showed that there was significant difference (P<0. 05) on eggshell quality and the organic ingredients in eggshell among different breeds. The content of protein in eggshell was extremely significantly and positively correlated with eggshell strength (r=0. 839,P<0. 01) and had significant positive correlation with eggshell thickness (r = 0. 224, P<0. 05). The concentration of uronic acid and amino acid glucan in eggshell both had extremely significant and positive correlation with eggshell strengh (P<0. 01). The conclusion of this research was that the difference of the content of the organic ingredients in eggshell was one of the most important factors affecting eggshell quality.%为研究鸡蛋壳有机成分与蛋壳质量之间的关系,随机选取相同饲养管理条件下38周龄的北京油鸡、快大乌骨鸡、边鸡、茶花鸡、藏鸡及金湖乌凤鸡同日所产的蛋各30枚,测定其蛋壳品质及蛋壳中有机物的含量等.结果表明:不同品种间蛋壳质量和蛋壳有机成分的差异显著(P＜0.05)；蛋壳蛋白质含量与蛋壳强度呈极显著正相关(r=0.839,P＜0.01),与蛋壳厚度呈显著的正相关(r=0.224,P＜0.05),蛋壳内糖醛酸和酸性氨基葡聚糖浓度与蛋壳强度呈极显著正相关(P＜0.01).鸡蛋壳内有机成分含量的差异是影响蛋壳质量的重要因素之一.
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