The quality properties and saturated and unsaturated fatty acid profiles of quail egg
| dc.contributor.author | Tokusoglu, Ö | |
| dc.date.accessioned | 2024-07-18T11:46:12Z | |
| dc.date.available | 2024-07-18T11:46:12Z | |
| dc.description.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. | |
| dc.identifier.issn | 0963-7486 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2552 | |
| dc.language.iso | English | |
| dc.publisher | TAYLOR & FRANCIS LTD | |
| dc.title | The quality properties and saturated and unsaturated fatty acid profiles of quail egg | |
| dc.type | Article |