A Factorial Study on the Alteration of Egg Yolk Elasticity in Macao

1. , , ,
2009 3

3. 2009 2 “ ”

6. “ ”

8. 
Conjugated Linoleic Acid, CLA

10. 寒冷＋搖晃？
人造？ 飼料？

11. “ ”
 2006/2007
 1 2
 1 14
 2007/2008
 3 12
 3 27
 3 17

12.  2008/2009
 2

13. 

 11 3 2
1


14. 
1.
2.
3.

16. Factorial experiment

 4oC -12oC x 24
 0 3
 20 60

18. 24

19. 3

20. 20/60

25.  9.74~17.25g 14.04 1.36g

 12.59~17.25g 14.87 1.04g
 9.74~15.44g 13.21 1.13g
 r=-0.115, p=0.337
 r=0.075, p=0.532

26.  1~21cm 6.8 4.1cm

 1~15cm 5.7 3.5cm
 3~21cm 7.8 4.4cm

 r=0.845, p=0.000

28.  20  20
60
 4 oC  60
4 oC
-12oC
 -12oC
60
20

30.  150~3450g 724 784g


32.  4oC  20
20 60
60
4oC
-12oC
 -12oC
60
20

33. “ ”
 10cm
1000g
10

37. Logistic

 OR 252364
 60 OR 33

39. 1. hard-
boiled
2.
3.
4.

40. 


2008