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Nutritive constituents of Silky fowl eggs: comparison with hen eggs of White Leghorn origin
Author(s) -
KOKETSU Mamoru,
TOYOSAKI Toshiyuki
Publication year - 2004
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/j.1740-0929.2004.00157.x
Subject(s) - fowl , yolk , docosapentaenoic acid , food science , arachidonic acid , biology , docosahexaenoic acid , zoology , fatty acid , chemistry , polyunsaturated fatty acid , biochemistry , ecology , enzyme
In the present study, proportional parts, amounts of major constituents, vitamins, minerals and fatty acids composition of Silky fowl eggs were examined compared with those of hen eggs. The ratio of egg yolk weight to whole egg weight of Silky fowl egg was significantly larger than that of egg yolk of hen egg. The amount of cholesterol of Silky fowl eggs were significantly ( P < 0.01) less than those of hen eggs. The amount of vitamins (B2, B6, D and E), calcium and potassium in Silky fowl eggs were significantly higher than those of hen eggs. Unsaturated fatty acids in Silky fowl eggs were 62.5% among total fatty acids, the unsaturated fatty acids of hen eggs were 53.9%. Especially, the contents of arachidonic acid, docosapentaenoic acid and docosahexaenoic acid in Silky fowl eggs were significantly larger than in hen eggs.