Investigation of Amino Acids Content of Different Poultry Eggs Types
DOI:
https://doi.org/10.5281/zenodo.13349910Keywords:
Egg, Chicken, Quail, Duck, Goose, Amino acidAbstract
In this study, essential and non-essential amino acids in both white and yolk of organic and farm chicken, quail, duck and goose eggs were determined by High Performance Liquid Chromatography (HPLC).
Aspartic and glutamic acid were found to be higher in both yolk and white of all egg types among non-essential amino acids. The lowest amounts of non-essential amino acids in egg white and yolk was observed in goose egg, and the highest was observed in quail egg. The lowest amounts of essential amino acids in egg white and yolk were observed in goose egg, while the highest were observed in quail egg. The total amino acids amount in egg white and yolk varies in between 108.18±2.89 - 134.36±3.67 and 98.59±2.28 - 124.43±3.06 mg g-1, respectively. The total essential amino acids to total non-essential amino acids ratio in the egg samples examined varies between 75 to 86 percent, and the total essential amino acids to total amino acids ratio varies between 41 to 46 percent. From these results, it can be said that eggs are a good source of protein. Differences in amino acid content might be explained by the variety of the animal and its diet.
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