The structure of duck eggs: duck eggs from the eggshell, shell membrane, air chamber, protein, egg yolk, lace, ovule or blastoderm and other departments.
First, the eggshell:
It is the outermost layer of lime hard shell. Its thickness varies with variety (lines), nutritional level, season, reproductive or genetic factors, and is generally between 0.26-0.38 mm. The parts of the eggshell are different, and their thickness is slightly different. The sharp end of the egg is slightly thicker than the blunt snail. The outer shell of the egg shell has a shell film and the shell consists of a sponge layer and a nipple layer.
(1) The shell glue film, which is closely attached to the outermost layer of glial membrane of the egg shell, can close the pores of the egg shell, limit the evaporation of the moisture inside the egg, and prevent pathogenic microorganisms from invading the egg, which has a certain protective effect.
(b) The sponge layer is a hard layer deposited on the nipple layer by crystalline minerals, accounting for about 2/3 of the thickness of the shell, has considerable hardness and pressure resistance, plays a fixed egg shape and protects The role of egg contents. The difference in the thickness of the sponge layer is larger, the thicker the sponge layer, the thicker the shell, the greater the pressure resistance of the shell, and the greater the pressure resistance of the long axis of the shell than the short axis. Therefore, eggs should be laid up during transport.
(c) The papillary layer accounts for approximately 1/3 of the thickness of the eggshell. It is composed of numerous circular small nipples and is the basis of the sponge layer. It is the main component of the egg with a certain strength. There are a lot of pores on the eggshell. The size of the pores is inconsistent. The diameter is 4 to 40 microns. The pores are important channels for the material metabolism and gas exchange during the embryonic development of the hatching process. Blunt Rui has the largest number of stomata.
Second, shell membrane:
Shell membrane is divided into two layers inside and outside, the inner layer surrounds the protein, called the protein film or the inner shell membrane; the shell is close to the inner surface of the eggshell called the shell membrane. The inner shell membrane is thin and about 0.05 mm thick. The shell membrane is three times the inner shell membrane. There are pores on the inner shell membrane, and the reticular fiber structure on the shell membrane has a rough texture, large pores are formed, microorganisms can pass through, and the reticular fiber structure of the inner shell membrane is tightly detailed, and the pores are smaller, and the microorganisms can be external to the microorganisms. Play a certain role in the barrier.
Third, the air chamber:
The egg does not have a gas chamber in the fallopian tube of the female duck. When the egg is produced outside of the body, the temperature of the outside is lower than the temperature of the body, and the contents of the egg shrink. This causes the blunt Swiss (bulk) inner shell membrane of the egg to separate and form a single egg. Gap, called the air room. The longer the egg is stored, the more water is disintegrated and the air chamber is increased. Therefore, the freshness of the eggs can be identified according to the size of the air chamber.
Fourth, protein:
The protein is a white viscous transparent semi-fluid material. It is composed of four layers: inner dense protein, inner dilute protein, outer dense protein and outer dilute protein. The inner dense protein clings to the surface of the egg yolk, which accounts for 2.7% of the total protein; the outer layer is dilute protein, accounting for about 17.3%; the outer layer is the outer concentrated protein, about 57.0%; the outer dilute protein For the outermost layer, about 23%, with the extension of preservation time, under the action of enzymes in the protein,
Concentrated protein gradually thins and dilute protein increases. Therefore, the viscosity of the protein can also be used to determine the degree of freshness.
One, egg yolk
The egg yolk is an opaque yellow semi-fluid substance, surrounded by a yolk membrane, and the cooked yolk is incised, and the yolk is seen to be arranged in an annular arrangement with yellow yolk and white yolk alternating into concentric circles. The formation of deep yolk layer is due to the different metabolism of poultry day and night. Diets with high levels of lutein and carotenoids or grazing poultry have a more pronounced yolk layer. The egg produced by the mother bird in the continuous production is 6 layers of deep yolk layer, and the layer of yolk increases when there are less eggs.
Second, lace:
Lacing is a nucleus twisted between the front and back of the yolk when the egg yolk rotates forward during the formation of the oviductal egg. It acts as a fixed egg yolk to keep the yolk in the center of the egg. Does not adhere to the shell membrane to prevent the early embryos and shell membrane adhesion during the incubation process, to ensure the normal growth and development of the embryo.
Third, ovule or blastoderm
There is a white dot on the surface of the egg yolk called an ovule. After the egg is fertilized, the fertilized egg undergoes cleavage and forms a darker, centrally transparent plate, slightly larger than the ovule. Since the specific gravity of ovules or blastoderm is lighter than that of the egg yolk, it always floats on the surface of the yolk.
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