Effects of lipoproteins on yolk microstructure in duck, quail, goose, pigeon, and chicken eggs

Abstract

Poultry eggs are among the most important protein and nutrient sources in human diets. There are considerable differences in the evolutionary processes of different species. Therefore, we evaluated the differences and correlations among the microstructure, low-density lipoprotein (LDL) level, and high-density lipoprotein (HDL) level in duck, quail, goose, pigeon, dwarf chicken, ShanDong chicken, Rhode Island Red, and HeTian DaHei chicken eggs. The egg microstructures were polygonal, compact, and granular and showed no evidence of cross-linking. There was a significant variation among the eight poultry egg types in terms of yolk particle size (3829.34-10373.25 μm 2 ), LDL level (0.023-0.048 mmol/l), and HDL level (3.39-7.98 mg/g). There were also significant differences among the chicken species in terms of yolk particle size (4070.87-8139.48 μm 2 ), LDL level (0.028-0.047 mmol/l), and HDL level (3.57-7.98 mg/g). The yolk granules of local chicken breeds were smaller than those of typical egg-laying chickens. The LDL level weakly correlated with the size of egg yolk (r = 0.24)l there was a very weak correlation between HDL level and yolk particle size (r = 0.008). This study provides a theoretical basis for variations in the taste of eggs from different poultry species and sub-species.

Effect of Storage Period on the health of Selected Eggs of Domestic Birds in Bayelsa State, Nigeria

“…Birds of different species exhibit the biological phenomenon of oviparity, wherein females produce and lay eggs. Poultry eggs are well recognized as an essential component of diet globally, owing to their significant nutraceutical content and feasibility of digestion (Zhang et al, 2022(Zhang et al, & 2011. It comprises lipids, vital fatty acids, proteins, and carbs.…”

Determination of vitamin D level in chicken eggs from conventional and free range systems

“…Eggs are important in human nutrition because of their nutrient value and low cost.Poultry eggs are an important dietary component worldwide owing to their high nutritional value and ease of digestio (Zhang et al, 2022) . It contains proteins, carbohydrates, lipids and essential fatty acids.…”

Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality

“…This protein is composed of 68% low-density lipoproteins (LDLs), 16% high-density lipoproteins (HDLs), 10% globular proteins (livetins), 4% phosphoprotein (phosvitin), and 2% other minor proteins [ 6 ]. LDLs are the most abundant protein in egg yolk, providing egg yolk with emulsifying properties; however, HDLs, a macromolecular complex of proteins (75–80%) and lipids (20–25%) [ 7 ], have attracted broader attention, because they influence gel formation in egg yolks and can counterattack arteriosclerosis [ 8 ]. Egg yolks can be easily separated by centrifugation into a supernatant (80% water-soluble plasma fraction) and 20% insoluble pellets called granules [ 3 , 6 ].…”