Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Aletor, O.

doi:10.9790/2402-1103014147

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…Leucine had beneficial and functional to protein structure and blood sugar level regulation which maintains a balance of insulin and glucose On the other hand, for non-essential amino acids, glutamic acid was the predominant in both quail and chicken eggs with values 14.29 and 14.16 g/100g respectively. Similar finding was obtained by Genchev, (2012) and Aletor and Famakin, (2017). Augustine et al, (2007) reported that glutamic acid had vital role for healthy brain development and function.…”

Section: Total Fatty Acids Content Of Quail and Chicken Eggssupporting

confidence: 85%

A Comparative Study on Nutritional Value of Quail and Chicken Eggs

Ali¹

2019

مجلة البحوث فی مجالات التربیة النوعیة

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T he current study was conducted to compare between nutritional quality of quail and chicken eggs. Proximate chemical analysis, minerals, vitamins, fatty acids and amino acid content of quail and chicken eggs were determined. Results showed that the percent of protein, fats, ash of quail eggs was higher than that of chicken egg. There was no significant difference at P<0.05 between cholesterol content of quail and chicken eggs which was 12.26 and 12.48 mg/g, respectively. Quail eggs scored higher contents in Fe, Cu, Mg and P, while chicken eggs were higher in Ca, Zn, Na and K. The predominant fatty acids in quail and chicken eggs were oleic, palmitic and linoleic acid which were 42. 54 and 40.65, 27.53 and 26.96; 16.61 and 16.33%, respectively. The essential amino acid leucine was recorded the highest level in quail eggs (8.95 g / 100 g protein), while lysine amino acid was the highest in chicken eggs (7.47 g / 100 g protein). Tryptophan was the first limiting amino acid in all investigated samples. The results revealed that the protein efficiency ratio (PER) for both quail and chicken eggs was 3.29 and 3.21, respectively. Therefore, the biological value of the quail egg protein was higher than that of the chicken egg protein. So, the current study confirmed the vital and economic importance of quail eggs, and suggested that it is necessary to more studies to identify the health impact of quail eggs consumption.

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Section: Total Fatty Acids Content Of Quail and Chicken Eggssupporting

confidence: 85%

A Comparative Study on Nutritional Value of Quail and Chicken Eggs

Ali¹

2019

مجلة البحوث فی مجالات التربیة النوعیة

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“…The content of essential amino acids (EAA) in the "ideal protein" was used as a reference protein in the calculation of AAS (FAO/WHO/UNU, 2007) and in quail egg protein determined after averaging the EAA content of eggs published in the scientific literature (Genchev, 2012;Aletor and Famakin, 2017;Dimkov et al, 2019;Shcherbatov and Bachinina, 2021).…”

Section: Chemical Analysismentioning

confidence: 99%

“…Much wider is the ratio published in the literature between UFA and SFA in breast meat, which reaches 2.57:1 (Khalifa et al, 2016) -2.74:1 (Mazizi et al, 2020). In the UFA group, the ratio of monounsaturated (MUFA) to polyunsaturated fatty acids (PUFA) was 1.76:1 for breast meat and 1.74:1 Note: * The ideal protein is based on the recommendations about the recommended intake of EAA in mg/1 g protein (FAO/WHO/UNU, 2007); ** The content of EAA in egg protein is based on average data on their content in quail eggs (Genchev, 2012;Aletor and Famakin, 2017;Dymkov et al, 2019;Shcherbatov and Bachinina, 2021. ) for leg meat.…”

Section: Eaa Content In Meat Gives Reliable and Accuratementioning

confidence: 99%

Quality and composition of meat in different productive types of domestic quail

Lukanov¹,

Павлова²,

Genchev³

et al. 2023

j. cent. eur. agric.

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The aim of the current work was to present the main quality characteristics and composition of the meat of the most valuable parts of the carcass -breasts and legs of 35-day-old domestic quails from meat, dual-purpose and egg-laying type. The obtained results give basis to assume that the glycogen reserve of the pectoral muscle can be associated with the productive type, which was the highest in quails of the meat type line WG (ΔрН=-0.573±0.053 compared to ΔрН=-0.299±0.059 in egg-laying line А, P<0.001). In the process of storing quail meat during the first 24 hours the values of the three color coordinates increased by an average of 12.5% for lightness, 16.4% for redness and 42% for yellowing of the meat. The pigment saturation of M. pectoralis superficialis largely depends on the productive type of birds, which determined 15.9% of the variance of the trait (P<0.05). It was the highest in quail eggs, and the stability of their color characteristics during the first 24 hours was the highest, which makes the visual perception of color in them closer to game meat. Higher crude protein content (P<0.001), lower fat (P<0.001) and gross energy (P<0.05) in M. pectoralis superficialis in meat type birds, compared to egg-laying quails, makes their breast meat more dietary and more in line with consumer preferences. The content of essential amino acids in quail meat fully meets the needs of the human body, and the content of saturated and unsaturated fatty acids covers approximately 2/3 of the needs.

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