Comparison of Quality Characteristics and Fatty Acid Composition of Eggs with Black-Bone Silky Fowl and Common Chicken

The egg weight,egg shape index,proportion of yolk and dry matter of yolk from black-bone egg and common egg were measured to compare the quality characteristics of the two eggs. The fatty acids of total yolk lipid,yolk oil and phospholipid were identified and analyzed by gas chromatography-mass spectrometry. It showed that the weight of black-bone egg was significantly lower than that of common egg(p<0.01),which was about 72% of the common egg weight. The egg shape index had no significant difference(p>0.05). The proportion of yolk was 30.71% and the proportion of dry matter of yolk was 15.73% in black-bone egg,which was significantly higher than that of common egg(p<0.01). The proportion of total yolk lipid was 10.33% and the proportion of yolk oil was 7.93% in black-bone egg,which was significantly higher than that in common egg(p<0.01).The proportion of phospholipid had no significant difference(p>0.05). The relative percentages of arachidonic acid in the total yolk lipid,the phospholipid and the yolk oil fatty acids of the black-bone egg were 3.52%,8.80% and 1.78%,which were about 35%,17% and 76% higher than those of the common egg.The higher proportion of yolk and the proportion of dry matter of yolk in the black-bone egg made the black-bone egg more nutritious than the common egg. The higher content of arachidonic acid made the black-bone egg more suitable for pregnant women and infants.