Free Amino Acid Content of Infertile Chicken Eggs

Ducay, Eufemio D.; Kline, Leo; Mandeles, Stanley

doi:10.3382/ps.0390831

Cited by 25 publications

(7 citation statements)

References 14 publications

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“…The increased intensity of spot D16 after 40 days of storage might be due to enhanced migration of ovalbumin from egg white through the vitelline membrane. It was reported that the permeability of the vitelline membrane plays a major role in determining the rate of diffusion of amino acids from yolk to white, and the incubation conditions might slightly influence the dynamics of protein exchange from egg yolk toward egg white in unfertilized eggs . In addition, it has been demonstrated that ovalbumin has a positive effect on restricting lipid oxidation, and the antioxidative effect of ovalbumin could be enhanced by glycosylation .…”

Section: Discussionmentioning

confidence: 99%

Comparative proteome analysis of egg yolk plasma proteins during storage

et al. 2016

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It is likely that the increased degradation of protease inhibitors such as ovoinhibitor and α -macroglobulin-like protein 1-like during prolonged storage lead to an imbalance of protease and antiprotease in egg yolk, which may play a key role in the degradation of egg yolk proteins. These findings will provide an insight into the effects of storage on egg yolk protein changes and give a deeper understanding of the deteriorative process of chicken egg yolk. © 2016 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Comparative proteome analysis of egg yolk plasma proteins during storage

et al. 2016

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“…2). Indeed, during storage the concentration of the free amino acid content in the egg white increases from 0.14 to 2.3 μmol under various conditions of storage (Ducay et al 1960). During storage, some well-known physical and chemical modifications taking place are the thinning of the thick albumen (Kato et al 1981), and mainly the increase of albumen pH caused by the loss of carbon dioxide from the egg through the pores in the shell (Hill, Hall 1980).…”

Section: Resultsmentioning

confidence: 99%

An ultrasound based technique for the determination of poultry egg quality

Aboonajmi¹,

Akram²,

Nishizu³

et al. 2010

Res. Agric. Eng.

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Aboonajmi M., Akram A., Nishizu T., Kondo N., Setarehdan S.K., Rajabipour A., 2010. An ultrasound based technique for the determination of poultry egg quality. Res. Agr. Eng., 56: 26-32.The present study investigates the possibility of the non-destructive prediction of the main quality indices of commercial eggs by calculating the ultrasound phase velocity within the egg material. The phase velocity of the ultrasound signal in the egg material was determined by analysing the recorded ultrasound signals using the Fast Fourier Transform. Three hundred commercial eggs (Boris Brown, 33 weeks age) from the first day of egg laying were purchased from a farm and divided in two groups. The first group was kept at the room temperature (22-25°C) and the second group was kept in a refrigerator (5°C). Every week, 25 eggs from both the room and the refrigerator were first submitted to the non--destructive ultrasound test at weekly basis at the room temperature. Immediately after testing, the air cell, the thick albumen heights, the Haugh unit and the yolk index of the eggs were also determined destructively for the comparison purposes. The results were analysed to find any possible correlation between the computed ultrasonic phase velocity and the destructive parameters, during a storage period of five weeks. The tests were carried out using an ultrasound beam with a frequency of 150 kHz with a sampling rate of 2.5 Gs/S on the eggs under a controlled temperature situation. Significant differences between the means of the destructive analysis on different days of the eggs storage were found using ANOVA. The results showed that the phase velocity significantly differs between the eggs stored at the room temperature and those stored in the refrigerator. It was found that the phase velocity decreased as the storage time of the eggs increased in three consecutive weeks.Keywords: phase velocity; poultry egg; quality; ultrasound; freshness Eggs are a non-expensive, but very nutritious food. Several chemical-physical modifications occur inside an egg during the storage period. Easily observable physical changes include an increase in the air cell, thinning of the thick albumen, and flattening of the yolk. The most evident one of these changes is the increase in the air cell mainly due to the loss of water and CO 2 through the shell and also the changes related to the ageing of the albumen and the yolk (Stadelman, Cotterill 1995). The albumen that surrounds the yolk, which is called the thick albumen, progressively liquefies and thins with time, transforming itself into thin albumen. This phenomenon is caused by the deterioration of Vol. 56, 2010, No. 1: 26-32 Res. Agr. Eng.

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“…Essential amino acids account for $46-47% while aromatic amino acids account for $11% of the total amino acids; arginine was the most abundant amino acid ($1500 lg/g of dry yolk) in all samples followed by glutamic acid ($1200 lg/g of dry yolk) and lysine ($900 lg/g of dry yolk). Although the presence of free amino acids in eggs was observed as early as in 1927, there is scare information available in the literature on the quantity of individual free amino acids in egg yolk (Ducay, Kline, & Mandeles, 1960). The total free amino acid in egg yolk was reported to be $ 40 lM/mL of fresh yolk (Ducay et al, 1960;Fitzsimmons & Waibel, 1968).…”

Section: Free Amino Acids In Egg Yolkmentioning

confidence: 98%

“…Although the presence of free amino acids in eggs was observed as early as in 1927, there is scare information available in the literature on the quantity of individual free amino acids in egg yolk (Ducay, Kline, & Mandeles, 1960). The total free amino acid in egg yolk was reported to be $ 40 lM/mL of fresh yolk (Ducay et al, 1960;Fitzsimmons & Waibel, 1968).…”

Section: Free Amino Acids In Egg Yolkmentioning

confidence: 98%