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The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects.
Int J Food Sci Nutr 2006 Nov-Dec; 57(7-8):537-45IJ

Abstract

The nutritional composition (moisture, ash, crude protein, available carbohydrates, total lipids), energy value, some quality characteristics (yolk weight, albumen weight and shell weight), cholesterol level and fatty acid profiles of quail egg were determined (p<0.01). The protein content of quail egg was higher than laying hen's egg. The fatty acid composition of quail egg yolk consisted of 24 fatty acids including saturated fatty acids (C14:0, C16:0, C17:0, C18:0, C20:0, C22:0, C24:0), monounsaturated fatty acids (C15:1, C16:1, C17:1, C18:1n9, C18:1n7, C22:1n9, C24:1) and polyunsaturated fatty acids (C18:2n6t , C18:2n6c , C18:3n6, C18:3n3, C20:2, C20:3n6, C20:3n3, C20:4n6, C22:2, C20:5n3, C22:6n3). The total cholesterol level of quail egg was found to be 73.45+/-1.07 mg/100 g. Linoleic acid (C18:2n6c) (10.28%), arachidonic acid (C20:4n6) (1.92%) and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3) (0.63%) were the major polyunsaturated fatty acids in the fatty acid content of quail egg yolk, whereas oleic acid (C18:1n9c) was the major monounsaturated fatty acid comprising 26.71% in the yolk. The palmitic acid (C16:0) and stearic acid (C18:0) levels were 16.62% and 6.89%, respectively. Total omega-3 was detected as 1.16% in raw egg whereas it was 0.82% in soft-boiled (rafadan) egg. The polyunsaturated fatty acid/saturated fatty acid proportion was 0.58 and 0.64 for raw and processed yolk, respectively.

Authors+Show Affiliations

Celal Bayar University Akhisar M.Y.O, Akhisar, Manisa, Turkey. otokusoglu@superonline.com

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17162332

Citation

Tokuşoğlu, Ozlem. "The Quality Properties and Saturated and Unsaturated Fatty Acid Profiles of Quail Egg: the Alterations of Fatty Acids With Process Effects." International Journal of Food Sciences and Nutrition, vol. 57, no. 7-8, 2006, pp. 537-45.
Tokuşoğlu O. The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects. Int J Food Sci Nutr. 2006;57(7-8):537-45.
Tokuşoğlu, O. (2006). The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects. International Journal of Food Sciences and Nutrition, 57(7-8), pp. 537-45.
Tokuşoğlu O. The Quality Properties and Saturated and Unsaturated Fatty Acid Profiles of Quail Egg: the Alterations of Fatty Acids With Process Effects. Int J Food Sci Nutr. 2006;57(7-8):537-45. PubMed PMID: 17162332.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects. A1 - Tokuşoğlu,Ozlem, PY - 2006/12/13/pubmed PY - 2007/7/24/medline PY - 2006/12/13/entrez SP - 537 EP - 45 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 57 IS - 7-8 N2 - The nutritional composition (moisture, ash, crude protein, available carbohydrates, total lipids), energy value, some quality characteristics (yolk weight, albumen weight and shell weight), cholesterol level and fatty acid profiles of quail egg were determined (p<0.01). The protein content of quail egg was higher than laying hen's egg. The fatty acid composition of quail egg yolk consisted of 24 fatty acids including saturated fatty acids (C14:0, C16:0, C17:0, C18:0, C20:0, C22:0, C24:0), monounsaturated fatty acids (C15:1, C16:1, C17:1, C18:1n9, C18:1n7, C22:1n9, C24:1) and polyunsaturated fatty acids (C18:2n6t , C18:2n6c , C18:3n6, C18:3n3, C20:2, C20:3n6, C20:3n3, C20:4n6, C22:2, C20:5n3, C22:6n3). The total cholesterol level of quail egg was found to be 73.45+/-1.07 mg/100 g. Linoleic acid (C18:2n6c) (10.28%), arachidonic acid (C20:4n6) (1.92%) and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3) (0.63%) were the major polyunsaturated fatty acids in the fatty acid content of quail egg yolk, whereas oleic acid (C18:1n9c) was the major monounsaturated fatty acid comprising 26.71% in the yolk. The palmitic acid (C16:0) and stearic acid (C18:0) levels were 16.62% and 6.89%, respectively. Total omega-3 was detected as 1.16% in raw egg whereas it was 0.82% in soft-boiled (rafadan) egg. The polyunsaturated fatty acid/saturated fatty acid proportion was 0.58 and 0.64 for raw and processed yolk, respectively. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/17162332/The_quality_properties_and_saturated_and_unsaturated_fatty_acid_profiles_of_quail_egg:_the_alterations_of_fatty_acids_with_process_effects_ L2 - http://www.tandfonline.com/doi/full/10.1080/09637480601049725 DB - PRIME DP - Unbound Medicine ER -