Tavuk, sülün, keklik ve bıldırcın yumurtalarının kalitesi, kolesterol ve yağ asidi içeriklerinin karşılaştırılması

Year 2019, Volume: 8 Issue: 2, 323 - 328, 20.12.2019

Ali Aygün , Osman Olgun

https://doi.org/10.29278/azd.591257

Cited By: 7

Abstract

Bu çalışma, tavuk, sülün, keklik ve bıldırcın yumurtalarının kolesterol seviyelerini ve kalite özelliklerinin karşılaştırılması amaçlanmıştır. Tavuklar, bıldırcınlar ve keklikler kafeste, sülünler ise yer sisteminde barındırılmıştır. Her tür için 20 adet yumurtada yumurta kalite özellikleri belirlenmiştir. Yumurta kalitesi analizleri olarak yumurta ağırlığı, yumurta şekil indeksi, yumurta kabuğu mukavemeti, ak oranı, yumurta sarısı oranı, yumurta sarısı indeksi, ak pH, sarı pH, kabuk oranı, ak ve yumurta sarısı renk özellikleri incelenmiştir. Her bir tür için 10 adet yumurtada toplam kolesterol ve trigliserit seviyeleri belirlenmiştir. Tavuk yumurtaları diğer türlerin yumurtalarına göre daha oval bir yapıdadır. Kırılma direnci bakımından en düşük kırılma direnci bıldırcın yumurtalarında tespit edilmiş olup, tavuk ve sülün yumurtaları arasında kırılma direnci bakımından istatistiki olarak farklılık görülmemiştir. En düşük yumurta sarısı oranı tavuk yumurtalarında tespit edilirken, en yüksek yumurta sarısı sülün ve kekliklerde tespit edilmiştir. Yumurta sarı indeksi en düşük tavuk yumurtasında tespit edilmesine rağmen, en yüksek yumurta sarı indeksi keklik yumurtalarında belirlenmiştir. Yumurta sarı rengi en açık keklik yumurtalarında görülürken, diğer türler arasında sarı renginin yoğunluğu bakımından istatistiki olarak bir farklılık görülmemiştir. En düşük yumurta sarı kolesterol değeri tavuk yumurtasında tespit edilirken diğer türler arasında kolesterol miktarı bakımından istatistiki olarak bir farklılık görülmemiştir.

Keywords

Tavuk, sülün, keklik, bıldırıcın, kolesterol

Comparison of egg quality, yolk cholesterol and fatty acid contents of chicken, quail, partridge and pheasant eggs

Abstract

This experiment was conducted to compare the cholesterol concentrations of yolk and some internal and external quality chicken, quail, partridge and pheasant eggs. Chickens, quails and partridges are housed in cages and pheasants are housed floor pens. Egg quality traits were determined for 20 eggs per poultry species. Egg weight, egg shape index, eggshell strength, albumen ratio, yolk ratio, yolk index, albumen pH, yolk pH, shell ratio, albumen and yolk color characteristics were examined as egg quality analyzes. Ten eggs from each species were
used to determine total cholesterol and triglyceride levels of yolks. The highest egg shape index and eggshell strength values were obtained in the pheasant and chicken eggs. The lowest yolk ratio value was obtained in hen eggs. The shell ratio and yolk index of partridge eggs were higher than the other species. Chicken egg had a lower proportion of cholesterol compared with other species. Partridge eggs have a lighter yolk color than other species. There was no statistically significant difference between the other species in terms of egg yolk cholesterol content, while the lowest egg yolk cholesterol value was detected in chicken eggs.

Keywords

Chicken, quail, partridge, pheasant, cholesterol

References

• Alkan, S., K. Karabag, A. Galic, T. Karsli, and M. S. Balcioglu. 2010. Effects of selection for body weight and egg production on egg quality traits in Japanese quails (Coturnix coturnix japonica) of different lines and relationships between these traits. Kafkas Universitesi Veteriner Fakultesi Dergisi 16:239-244.
• Altuntaş, E., and A. Şekeroğlu. 2008. Effect of egg shape index on mechanical properties of chicken eggs. J Food Eng 85:606-612. Ar, A., and Y. Yom‐Tov. 1978. The evolution of parental care in birds. Evolution 32:655-669.
• Aygun, A., and R. Yetişir. 2014. Effects of hen age and force molting programs on some egg quality traits in laying hens. Selcuk Journal of Agriculture and Food Sciences 28:58-62.
• Berrio, L., and J. Hebert. 1990. The effect of adding cholesterol to laying hen diets as powder or predissolved in fat. Poultry Sci 69:972-976.
• Caglayan, T., K. Kirikci, and A. Aygun. 2014. Comparison of hatchability and some egg quality characteristics in spotted and unspotted partridge (Alectoris chukar) eggs. J Appl Poultry Res 23:244-251. doi 10.3382/japr.2013-00899
• Camci, Ö., C. Erensayin, and S. Aktan. 2002. Relations between age at sexual maturity and some production characteristics in quails. Archiv für Geflügelkunde 66:280-282.
• Choi, S., K. Song, and H. Oh. 2001. Cholesterol contents and fatty acid composition of chukar, pheasant, guinea fowl and quail egg yolk. Asian-Australasian Journal of Animal Sciences 14:831-836.
• Curtis, P., F. Gardner, and D. Mellor. 1986. A comparison of selected quality and compositional characteristics of brown and white shell eggs. III. Composition and nutritional characteristics. Poultry Sci 65:501-507.
• Dawber, T. R., R. J. Nickerson, F. N. Brand, and J. Pool. 1982. Eggs, serum cholesterol, and coronary heart disease. The American journal of clinical nutrition 36:617-625.
• Fathi, M., Y. K. Afifi, and S. El-Safty. 2010. Utlrastructural diversity of eggshell quality in some Egyptian local breeds of chicken. Egypt Poult Sci 30:813-827.
• Funk, E. 1948. The relation of the yolk index determined in natural position to the yolk index as determined after separating the yolk from the albumen. Poultry Sci 27:367-367.
• Garip, M., T. Caglayan, K. Kirikci, and A. Gunlu. 2010. A comparison of egg quality characteristics of partridge and pheasant eggs, P. colchicus, A. graeca. Journal of Animal and Veterinary Advances 9:299-301.
• GmbH., B. M. 1989. Methods of Biochemical Analysis and Food Analysis: Using Test-combinations. Boehringer Mannheim GmbH.
• Hammad, S., H. Siegel, and H. Marks. 1996. Dietary cholesterol effects on plasma and yolk cholesterol fractions in selected lines of Japanese quail. Poultry Sci 75:933-942.
• Herron, K. L., and M. L. Fernandez. 2004. Are the current dietary guidelines regarding egg consumption appropriate? The Journal of nutrition 134:187-190.
• Hincke, M. T., O. Wellman-Labadie, M. D. McKee, J. Gautron, Y. Nys, and K. Mann. 2008. Biosynthesis and structural assembly of eggshell components. Egg bioscience and biotechnology:97-128.
• Hocking, P., M. Bain, C. Channing, R. Fleming, and S. Wilson. 2003. Genetic variation for egg production, egg quality and bone strength in selected and traditional breeds of laying fowl. British poultry science 44:365-373.
• Hu, F. B., M. J. Stampfer, J. E. Manson, E. B. Rimm, A. Wolk, G. A. Colditz, C. H. Hennekens, and W. C. Willett. 1999. Dietary intake of α-linolenic acid and risk of fatal ischemic heart disease among women. The American journal of clinical nutrition 69:890-897.
• Jacob, J. P., R. D. Miles, and F. B. Mather. 2000. Egg quality. Cooperative Extension Service, Institute of Food and Agricultural Sciences (IFAS), University of Florida PS 24.
• Kirikçi, K., A. Günlü, and M. Garip. 2005. Some quality characteristics of pheasant (Phasianus colchicus) eggs with different shell colors. Turkish Journal of Veterinary and Animal Sciences 29:315-318.
• Kritchevsky, D. 2000. Dietary fat and disease; what do we know and where do we stand. Egg Nutrition and Biotechnology:3-13.
• Kritchevsky, S. B., and D. Kritchevsky. 2000. Egg consumption and coronary heart disease: an epidemiologic overview. Journal of the American College of Nutrition 19:549S-555S.
• Kumari, B. P., B. R. Gupta, M. G. Prakash, and A. R. Reddy. 2008. A study on egg quality traits in Japanese quails (Coturnix coturnix japonica).
• Lacin, E., A. Yildiz, N. Esenbuga, and M. J. Macit. 2008. Effects of differences in the initial body weight of groups on laying performance and egg quality parameters of Lohmann laying hens. Czech J Anim Sci 53:466-471.
• Li-Chan, E. C., and H.-O. Kim. 2008. Structure and chemical composition of eggs. Pages 1-96 in Egg bioscience and biotechnologyJohn Wiley and Sons Inc., New Jersey.
• Nys, Y., and N. Guyot. 2011. Egg formation and chemistry. Pages 83-132 in Improving the safety and quality of eggs and egg productsElsevier.
• Rahn, H., C. V. Paganelli, and A. Ar. 1975. Relation of avian egg weight to body weight. The Auk 92:750-765.
• Roberts, J. R. 2004. Factors affecting egg internal quality and egg shell quality in laying hens. The Journal of Poultry Science 41:161-177.
• Schwägele, F. 2011. Egg quality assurance schemes and egg traceability. Pages 62-80 in Improving the Safety and Quality of Eggs and Egg ProductsElsevier.
• Sekeroglu, A., M. Duman, Y. Tahtali, A. Yildirim, and H. Eleroglu. 2014. Effect of cage tier and age on performance, egg quality and stress parameters of laying hens. South African Journal of Animal Science 44:288-297.
• Song, K., S. Choi, and H. Oh. 2000. A comparison of egg quality of pheasant, chukar, quail and guinea fowl. Asian Australasian Journal of Animal Sciences 13:986-990.
• Sun, C., J. Liu, N. Yang, and G. Xu. 2019. Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon. Poultry Sci. doi 10.3382/ps/pez259
• Svobodova, J., E. Tůmová, and M. Englmaierová. 2014. The effect of housing system on egg quality of Lohmann white and Czech hen. Acta fytotechnica et zootechnica 17:44-46.
• Vlčková, J., E. Tůmová, K. Míková, M. Englmaierová, M. Okrouhlá, and D. Chodová. 2019. Changes in the quality of eggs during storage depending on the housing system and the age of hens. Poultry Sci. doi 10.3382/ps/pez401