The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects

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dc.contributor.authorTokuşoĝlu Ö.
dc.date.accessioned2024-07-22T08:23:08Z
dc.date.available2024-07-22T08:23:08Z
dc.date.issued2006
dc.description.abstractThe 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.DOI-ID10.1080/09637480601049725
dc.identifier.issn14653478
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19373
dc.language.isoEnglish
dc.subjectAnimals
dc.subjectArachidonic Acid
dc.subjectCholesterol
dc.subjectEggs
dc.subjectEicosapentaenoic Acid
dc.subjectFatty Acids
dc.subjectFatty Acids, Unsaturated
dc.subjectFemale
dc.subjectFood Handling
dc.subjectLinoleic Acid
dc.subjectOleic Acid
dc.subjectQuail
dc.subjectPhasianidae
dc.subject5,8,11,14,17 icosapentaenoic acid
dc.subjectarachidonic acid
dc.subjectcholesterol
dc.subjectfatty acid ester
dc.subjectlinoleic acid
dc.subjectoleic acid
dc.subjectomega 3 fatty acid
dc.subjectpalmitic acid
dc.subjectpolyunsaturated fatty acid
dc.subjectsaturated fatty acid
dc.subjectstearic acid
dc.subjectunsaturated fatty acid
dc.subjectwater
dc.subjectarticle
dc.subjectash
dc.subjectcarbohydrate analysis
dc.subjectegg
dc.subjectegg shell
dc.subjectegg yolk
dc.subjectfatty acid analysis
dc.subjectfood analysis
dc.subjectfood composition
dc.subjectfood processing
dc.subjectgas chromatography
dc.subjectlipid composition
dc.subjectmoisture
dc.subjectnonhuman
dc.subjectnutritional health
dc.subjectnutritional value
dc.subjectprotein analysis
dc.subjectprotein content
dc.subjectquail
dc.subjectwater analysis
dc.titleThe quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects
dc.typeArticle

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