Nutritional Modulation of Egg Albumen Quality of Laying Hens: a Review
WANG Xiaocui, WU Shugeng, ZHANG Haijun, QI Guanghai
Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Abstract：The egg albumen quality is one of the most importance characteristics in laying hen production. The decreasing of albumen is more serious in the intensive production, the lack of high-quality protein ingredients and in the late period of laying hens. How to improve the egg albumen quality is one of the hot topics in egg-laying hens industry. On the basis of introducing the composition of egg albumen and its influencing factors, this paper mainly reviewed the research work at home and abroad, especially the research work of our team in recent years on the influence of dietary crude protein level, dietary protein ingredient and antioxidant substance on egg albumen quality, aiming to provide a clue to nutritional modulation of egg albumen quality in the future.
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