Morphology and chemical composition of turkey eggs

Mróz, Emilia; Stępińska, Monika; Krawczyk, Magdalena

doi:10.3382/japr.2013-00871

Cited by 12 publications

(16 citation statements)

References 14 publications

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“…Average eggshell thickness of Zagorje turkey eggs was 0.354 mm, which is similar to that determined (0.356 mm) in Poland turkey eggs of same weight class of 70-80 g (Mroz et al, 2014), but lower compared with North-Caucasian Bronze turkey eggs, of 0.38-0.39 mm (Hristakieva et al, 2017a) and of Heavy Meat turkey eggs, of 0.43-0.44 (Hristakieva et al, 2009).…”

Section: Physical Characteristicssupporting

confidence: 88%

“…Applegate & Lilburn (1996) reported that yolk percentage increased from 28.2% to 34.0% and albumen percentage decreased from 60.2% to 53.3% in the eggs of 36-week-old relative to 55-week-old turkey hens. Mroz et al (2014) observed that turkey eggs weighing 95 g and 110 g had 3.05% and 4.86% lower yolk content and 3.16% and 5.21% higher albumen content compared with eggs weighing 80 g. The average yolk to albumen ratio of the Zagorje turkey eggs collected during the two laying cycles was 0.509. Eggs collected during second laying cycle presented, on average, 11.43% higher Y/A ratio in comparison with those collected during first cycle.…”

Section: Morphological Characteristicsmentioning

confidence: 91%

“…Eggs collected during second laying cycle were, on average, 2.57% longer and 4.61% wider in Mroz et al (2014). The obtained average length of 66.61 mm and average width of 46.84 mm were close to those determined in the eggs of Ethiopian turkeys, of 65.0-mm length and 47.0-mm width (Adeyeye, 2009) and slightly higher than average length and width of Nigerian turkey eggs, of 62.4 and 46.1 mm, respectively (Popoola et al, 2015).…”

Section: Physical Characteristicsmentioning

confidence: 97%

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Some Physical, Morphological, and Mechanical Characteristics of Turkey (Meleagris gallopavo) Eggs

Galić

Pliestić

Janječić

et al. 2018

Braz. J. Poult. Sci.

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, respectively. Eggs collected during second laying cycle were, on average, larger and heavier in comparison with those collected during first cycle. Average albumen, yolk and eggshell percentages of the eggs collected during two laying cycles were 58.11%, 29.50% and 12.39%, respectively. The highest breaking strength was obtained when the eggs were loaded along the X-front axis and the least breaking strength was required along the Z-axis. The average breaking strength, absorbed energy and firmness in loading along the X-front axis were found to be 73.80 N, 9.75 N mm and 280.30 N mm -1 , respectively.

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Section: Physical Characteristicssupporting

confidence: 88%

Section: Morphological Characteristicsmentioning

confidence: 91%

Section: Physical Characteristicsmentioning

confidence: 97%

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Some Physical, Morphological, and Mechanical Characteristics of Turkey (Meleagris gallopavo) Eggs

Galić

Pliestić

Janječić

et al. 2018

Braz. J. Poult. Sci.

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“…The total protein and water content of egg albumen varies from 9.93% to 10.71% and from 88.30% to 87.59%, respectively. The protein and water contents in the yolk range from 16.28% to 17.85% and from 45.87% to 46.82%, respectively . The egg white contains useful proteins, and the yolk is a complex homogeneous system of lipids and lipoproteins in water.…”

Section: Introductionmentioning

confidence: 99%

“…The protein and water contents in the yolk range from 16.28% to 17.85% and from 45.87% to 46.82%, respectively. 13 The egg white contains useful proteins, and the yolk is a complex homogeneous system of lipids and lipoproteins in water. Lipids represent one-third of its composition, and their amount is two times higher than that of the protein in the yolk itself.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

et al. 2019

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BACKGROUND Eggs are important foods in the daily diet of humans and have great biological activity and a high digestibility. Egg yolk is a good source of biologically active substances such as fatty acids, phospholipids, sterols and tocopherols. The eggs of seven chicken genotypes were analyzed for their chemical composition, and a detailed study of the lipids in egg yolk was conducted. RESULTS Energy composition of the egg yolk and egg albumen was 29.06–30.51 MJ kg−1 and 19.77–20.93 MJ kg−1 respectively. Regarding their chemical composition: water ranged from 471.7 to 515.4 g kg−1 and 878.3–885.9 g kg−1; fat content in dry matter ranged from 607 to 647 g kg−1 and 6.7–11.6 g kg−1; protein varied from 302 to 331.7 g kg−1 and 823.6–892.5 g kg−1; ash ranged from 33.7 to 37.7 g kg−1 and 63.8–74.0 g kg−1; and nitrogen‐free extracts ranged from 12.7 to 36.5 g kg−1 and 35.0–96.2 g kg−1. The sterols and phospholipids in the yolk lipids were 16–26 g kg−1 and 59–127 g kg−1. The main fatty acids in the lipids were oleic (39.1–47.3%) and palmitic (26.0–35.5%) acids. Cholesterol in the yolk lipids ranged from 15.9 to 25.9 g kg−1. Phosphatidylcholine (389–573 g kg−1), phosphatidylethanolamine (219–355 g kg−1) and phosphatidylinositol (112–284 g kg−1) were the main phospholipids. The content of saturated fatty acids in the phospholipids was significantly higher than that in triacylglycerols. CONCLUSION Small variations in the chemical composition of eggs from seven different genotypes were observed. Significant differences in the fatty acid compositions of the main classes of phospholipids and the triacylglycerol fraction were established. © 2019 Society of Chemical Industry

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Comparison of the nutrient composition of eggs produced in the Guatemalan highlands during the wet and dry seasons

Wallace,

Montenegro‐Bethancourt,

Rohloff

et al. 2023

Food Science & Nutrition

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The potential of chicken eggs as a nutritionally complete protein and source of key micronutrients during the first 1000 days post‐conception has been progressively recognized across the globe, particularly in resource‐poor settings. Fluctuation of egg nutrient content by season is relatively unknown, which may influence international food composition databases and outcomes in intervention studies using egg supplementation. To better interpret the findings of The Saqmolo' Project, we conducted comprehensive nutrient analyses on eggs produced during the wet and dry seasons in the highlands of central Guatemala. We randomly collected 36 shell eggs from a local farm during both seasons, hard‐boiled, and prepared them for transport to the United States, where they were pooled and assessed for their nutrient composition. Methods of the Association of Official Analytical Chemists, the American Oil Chemists Society, and the American Association of Cereal Chemists were utilized to determine total energy, moisture, ash, total protein, total fat, fatty acids, total carbohydrates, 12 vitamins, 11 minerals, and carotenoids, by season, in some instances with modifications. Differences in nutrient composition between de‐shelled hard‐boiled eggs collected between seasons were assessed using an analysis of variance (ANOVA) and Tukey's family error rate comparison test. Most nutrients in eggs produced in the highlands of central Guatemala differed negligibly (but statistically significantly) based on seasonality. Only vitamins A and E, folate, choline, and calcium fluctuated at clinically significant levels relative to the AI/RDA for infants 7–12 months. Total energy, protein, trans fatty acids, moisture, and vitamin D3 levels did not differ between seasons (p > .05). Further multi‐year sampling is needed to examine how seasonal variation affects the nutrient composition of eggs. These data may be used to supplement existing national and regional food composition databases.

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Morphology and chemical composition of turkey eggs

Cited by 12 publications

References 14 publications

Some Physical, Morphological, and Mechanical Characteristics of Turkey (Meleagris gallopavo) Eggs

Some Physical, Morphological, and Mechanical Characteristics of Turkey (Meleagris gallopavo) Eggs

Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

Comparison of the nutrient composition of eggs produced in the Guatemalan highlands during the wet and dry seasons

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