Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs

ZHAO Yuehan; HOU Zhaohua; GUO Honglian

doi:10.13386/j.issn1002-0306.2021080200

Volume 43 Issue 10

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(10): 323-330. > DOI: 10.13386/j.issn1002-0306.2021080200

ZHAO Yuehan, HOU Zhaohua, GUO Honglian. Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs[J]. Science and Technology of Food Industry, 2022, 43(10): 323−330. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080200.

Citation:

PDF (2389 KB)

Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs

1.
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
2.
College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

More Information

Received Date: August 18, 2021
Available Online: March 12, 2022

Graphical Abstract

Abstract

Abstract

The nutritional components of six kinds of poultry eggs were analyzed in order to provide a technical basis for the development and utilization of poultry eggs. This article studied the physical indicators of six poultry eggs (chicken, duck, royal chicken, guinea fowl, Chinese ring-necked pheasant, quail), and fatty acids of egg yolk, amino acids of egg white and cholesterol in six freeze-dried poultry eggs. The results showed that a total of 24 fatty acids were identified in egg yolk of six types of poultry eggs. The total fatty acid content in duck egg yolk was the highest (20.67 g/100 g), and the saturated fatty acid (22.49%) and cholesterol content (1.94 g/100 g) were lower than other poultry eggs. And the atherosclerosis index and thrombus index were low, which was due to the high content of monounsaturated fatty acids and polyunsaturated fatty acids. There was no significant difference in the amino acid composition and content in egg white of poultry eggs, 32.22~37.85 g/100 g. The principal component analysis (PCA) and hierarchical clustering analysis (HCA) of the nutritional components of six kinds of poultry eggs showed that pearl eggs and eggs were clustered into one category, royal concubine eggs, pheasant eggs and quail eggs were clustered into one category, while duck eggs clustered separately. The protein content of duck protein was low, but the fatty acid content of duck yolk was significantly higher than that of other eggs (P<0.05). The research results of this article would provide a certain reference for the selection of processing with poultry eggs as raw materials.
- poultry eggs,
- physical index,
- fatty acids,
- amino acids,
- cholesterol

FullText(HTML)

References (34)

References

[1]	徐峥, 高健保, 倪润滋, 等. 4个品种鸡的鸡蛋品质和风味特点研究[J]. 食品研究与开发,2020,41(20):30−34. [XU Z, GAO J B, NI R Z, et al. Study on egg quality and flavor characteristics of four chicken breeds[J]. Food Research and Development,2020,41(20):30−34. doi: 10.12161/j.issn.1005-6521.2020.20.005 XU Z, GAO J B, NI R Z, et al. Study on egg quality and flavor characteristics of four chicken breeds[J]. Food Research and Development, 2020, 41(20): 30-34. doi: 10.12161/j.issn.1005-6521.2020.20.005
[2]	宋超, 赵卉, 吴琼, 等. 五种雉鸡鸡蛋氨基酸成分分析和营养评价[J]. 中国家禽,2016,38(8):39−43. [SONG C, ZHAO H, WU Q, et al. Analysis on amino acid composition and nutritional value of five kinds of pheasant eggs[J]. China Poultry,2016,38(8):39−43. SONG C, ZHAO H, WU Q, et al. Analysis on amino acid composition and nutritional value of five kinds of pheasant eggs[J]. China Poultry, 2016, 38(8): 39-43.
[3]	冯炜, 于艳艳, 田洪芸, 等. 不同品种禽蛋中胆碱含量测定与分析研究[J]. 食品安全质量检测学报,2019,10(16):5317−5323. [FENG W, YU Y Y, TIAN H Y, et al. Determination and analysis of choline in different varieties of eggs[J]. Journal of Food Safety and Quality,2019,10(16):5317−5323. doi: 10.3969/j.issn.2095-0381.2019.16.015 FENG W, YU Y Y, TIAN H Y, et al. Determination and analysis of choline in different varieties of eggs[J]. Journal of Food Safety and Quality, 2019, 10(16): 5317-5323. doi: 10.3969/j.issn.2095-0381.2019.16.015
[4]	刘良, 周文君. 蛋类营养及药膳食疗作用的研究[J]. 人人健康(医学导刊),2007,4(12):122−123. [LIU L, ZHOU W J. Egg class nutrition and foods with Chinese medicines mixed in nutritional therapy function research[J]. The Medicine Leads The Publication,2007,4(12):122−123. LIU L, ZHOU W J. Egg class nutrition and foods with Chinese medicines mixed in nutritional therapy function research[J]. The Medicine Leads The Publication, 2007, 4(12): 122-123.
[5]	俞玥, 张守丽, 李占明. 禽蛋品质无损检测及分级技术研究进展[J]. 食品安全质量检测学报,2020,11(23):8740−8745. [YU Y, ZHANG S L, LI Z M. Research progress on nondestructive testing and grading technology of egg quality[J]. Journal of Food Safety and Quality,2020,11(23):8740−8745. YU Y, ZHANG S L, LI Z M. Research progress on nondestructive testing and grading technology of egg quality[J]. Journal of Food Safety and Quality, 2020, 11(23): 8740-8745.
[6]	WANG J, YUE H Y, WU S G, et al. Nutritional modulation of health, egg quality and environment al pollution of the layers[J]. Animal Nutrition,2017,3(4):91−96.
[7]	李裕倩, 宋爽, 贾珊珊, 等. 2010~2012年中国65岁及以上老年居民蛋类食物摄入状况分析[J]. 卫生研究,2016,45(3):704−707. [LI Y Q, SONG S, JIA S S, et al. Consumption of eggs in Chinese aged 65 and above in 2010~2012[J]. Journal of Hygiene Research,2016,45(3):704−707. LI Y Q, SONG S, JIA S S, et al. Consumption of eggs in Chinese aged 65 and above in 2010~2012[J]. Journal of Hygiene Research, 2016, 45(3): 704-707.
[8]	AKBARZADEH N, MIREEI S A, ASKARI G, et al. Microwave spectroscopy based on the waveguide technique for the nondestructive freshness evaluation of egg[J]. Food Chemistry,2019,277(24):558−565.
[9]	SUN C J, LIU J N, YANG N, et al. Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon[J]. Management and Production,2019,14(28):4516−4521.
[10]	孔凡华, 王轩, 于连洋, 等. 高效液相色谱-蒸发光检测器法测定鸡蛋中卵磷脂的含量[J]. 食品工业科技,2021,42(13):299−303. [KONG F H, WANG X, YU L Y, et al. Determination of phospholipids in egg by high performance liquid chromatography coupled with evaporative light scattering detector[J]. Science and Technology of Food Industry,2021,42(13):299−303. KONG F H, WANG X, YU L Y, et al. Determination of phospholipids in egg by high performance liquid chromatography coupled with evaporative light scattering detector[J]. Science and Technology of Food Industry, 2021, 42(13): 299-303.
[11]	OGURA T, WAKAYAMA M, ASHINO Y, et al. Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis[J]. Food Chemistry,2020,327(41):308−346.
[12]	HOU Z H, ZHANG X J, ZHAO Y H. Effects of different processing technologies on nutritional components in the velvet antler of sika deer (Cervus nippon)[J]. International Agriculture Engineering Journal,2020,29(1):306−315.
[13]	NGO NJEMBE M T, DORMAL E, GARDIN C, et al. Effect of the dietary combination of flaxseed and Ricinodendron heudelotii or Punica granatum seed oil on the fatty acid profile of eggs[J]. Food Chemistry,2021,344(2):237−254.
[14]	GRELA E R, KNAGA S, WINIARSKA-MIECZAN A, et al. Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from polbar laying hens[J]. Poultry Science,2020,99(4):2256−2265. doi: 10.1016/j.psj.2019.11.030
[15]	中华人民共和国卫生部. 食品安全国家标准食品中氨基酸的测定: GB 5009.124-2016[S]. 北京: 中国标准出版社, 2016: 1-5. Ministry of Health of the People’s Republic of China. National food safety standard determination of amino acids in foods GB 5009.124-2016[S]. Beijing: China Standard Press, 2016: 1-5.
[16]	CHAMILA N, DAISE L L, ANDREAS S, et al. Free aromatic amino acids in egg yolk show antioxidant properties[J]. Food Chemistry,2011,129(16):155−161.
[17]	PHYLLIS M K, JEFFREY K M, JOSEPH B A. Gas chromatographic analysis of shell membrane amino acids from hard-shelled, soft-shelled, and shell-less eggs[J]. Poultry Science,1988,67(8):1203−1209. doi: 10.3382/ps.0671203
[18]	张航, 宋卿, 林佶, 等. 氨基酸自动分析仪法测定云南新鲜羊肚菌中16种氨基酸的含量[J]. 食品安全质量检测学报,2019,10(22):7564−7569. [ZHANG H, SONG Q, LIN J, et al. Determination of 16 amino acids in fresh Morchella esculenta of Yunnan province by amino acid automatic analyzer[J]. Journal of Food Safety and Quality,2019,10(22):7564−7569. ZHANG H, SONG Q, LIN J, et al. Determination of 16 amino acids in fresh Morchella esculenta of Yunnan province by amino acid automatic analyzer[J]. Journal of Food Safety and Quality, 2019, 10(22): 7564-7569.
[19]	ZHAO Y, TU Y G, XU M S, et al. Physicochemical and nutritional characteristics of preserved duck egg white[J]. Poultry Science,2014,93(12):3130−3137. doi: 10.3382/ps.2013-03823
[20]	RODJAN P, WATTANASIT S, FAROONGSARNG D, et al. Garlic oil granules coated with enteric polymer: Effects on performance, egg quality, yolk antioxidants, yolk cholesterol, blood biochemistry and hepatic lipid metabolism in laying hens[J]. Animal Feed Science and Technology,2021,274(2):68−79.
[21]	吉小凤, 杨华, 汪建妹, 等. 笼养和散养对仙居鸡蛋品质及主要营养成分的影响[J]. 中国家禽,2018,40(10):31−34. [JI X F, YANG H, WANG J M, et al. The effect of cage and free-range breeding on the quality and main nutrients of Xianju eggs[J]. Chinese Poultry,2018,40(10):31−34. JI X F, YANG H, WANG J M, et al. The effect of cage and free-range breeding on the quality and main nutrients of Xianju eggs[J]. Chinese Poultry, 2018, 40(10): 31-34.
[22]	WANG L C, RUAN Z T, WU Z W, et al. Geometrical characteristics of eggs from 3 poultry species[J]. Poultry Science,2021,100(3):32−57.
[23]	CHEN X Y, LI T, HE K Q, et al. Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed[J]. Poultry Science,2021,100(1):388−395. doi: 10.1016/j.psj.2020.10.001
[24]	SU Y J, JI M Y, LI J H, et al. Subcritical fluid extraction treatment on egg yolk: Product characterization[J]. Journal of Food Engineering,2020,274(12):109805.
[25]	MIRSHEJAR R, DASTAR B, SHAMS S M. Supplementing flaxseed oil for long periods improved carcass quality and breast fatty acid profile in Japanese quail[J]. Animal,2021,15(2):100104. doi: 10.1016/j.animal.2020.100104
[26]	DEL P M, CABRERA M C, SAADOUN A. A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium[J]. International Journal of Food Science,2017,2017:1−8.
[27]	郭钰洁, 田川尧, 徐景, 等. 不同品牌鸡蛋中ω6/ω3多不饱和脂肪酸比较分析[J]. 畜牧与兽医,2018,50(9):30−33. [GUO Y J, TIAN C Y, XU J, et al. Comparative study on ω6/ω3 PUFAs in eggs of different brands[J]. Animal Husbandry and Veterinary Medicine,2018,50(9):30−33. GUO Y J, TIAN C Y, XU J, et al. Comparative study on ω6/ω3 PUFAs in eggs of different brands[J]. Animal Husbandry and Veterinary Medicine, 2018, 50(9): 30-33.
[28]	冯晓璇, 梁天一, 曾晓房, 等. 鸽蛋的营养及与其他禽蛋营养的比较分析[J]. 农产品加工,2020,4(17):44−49. [FENG X X, LIANG T Y, ZENG X F, et al. Nutrition of pigeon eggs and comparison with other poultry eggs[J]. Farm Products Processing,2020,4(17):44−49. FENG X X, LIANG T Y, ZENG X F, et al. Nutrition of pigeon eggs and comparison with other poultry eggs[J]. Farm Products Processing, 2020, 4(17): 44-49.
[29]	LIN R L, CHEN H P, ROUVIER R, et al. Selection and crossbreeding in relation to plumage color inheritance in three Chinese egg type duck breeds (Anas platyrhynchos)[J]. Asian-Australasian Journal of Animal Sciences,2014,27(8):1069−1074. doi: 10.5713/ajas.2013.13289
[30]	MINE U S, ERGUN E, KOSEOGLU T. Effect of gamma irradiation and storage on lutein and zeaxanthin in liquid, frozen and dried egg yolk samples[J]. Journal of Radioanalytical and Nuclear Chemistry,2014,301(9):597−605.
[31]	MOROS J E, FRANCO J M, GALLEGOS C. Rheology of spray-dried egg yolk-stabilized emulsions[J]. International Journal of Food Science and Technology,2002,37(3):297−307. doi: 10.1046/j.1365-2621.2002.00570.x
[32]	PUERTAS G, VAZQUEZ M. Advances in techniques for reducing cholesterol in egg yolk: A review[J]. Critical Reviews in Food Science and Nutrition,2019,59(14):2276−2286. doi: 10.1080/10408398.2018.1448357
[33]	ZHONG V W, VAN H. Associations of dietary cholesterol or egg consumption with incident cardiovascular disease and mortality[J]. The Journal of the American Medical Association,2019,321(59):1081−1095.
[34]	许宁, 赵悦菡, 侯召华. 非标记定量蛋白质组学研究干燥方式对牡丹花差异蛋白质的影响[J]. 食品工业科技,2021,42(9):136−144. [XU N, ZHAO Y H, HOU Z H. Effect of dry methods on differential protein of peony peta based on the analysis of label-free quantitative proteomics[J]. Science and Technology of Food Industry,2021,42(9):136−144. XU N, ZHAO Y H, HOU Z H. Effect of dry methods on differential protein of peony peta based on the analysis of label-free quantitative proteomics[J]. Science and Technology of Food Industry, 2021, 42(9): 136-144.