The effect of storage and strain of hen on egg quality. National Institutes of Health, National Heart, Lung and Blood Institute (NIH Publication number 05-3290). US Department of Health and Human Services (2005). How do they work in the prevention of cardiovascular diseases? Current Vascular Pharmacology 10(4): 432-441. Circulation 102: 21-27.īurillo E., Martin-Fuentes P., Mateo-Gallego R., Baila-Rueda L., Cenarro A., Ros E. The Bezafibrate Infaction Prevention (BIP) Study. Secondary Prevention by raising HDL cholesterol and reducing triglyceride in patients with coronary artery disease. ![]() ![]() ![]() Elevated remnant cholesterol causes Ischemic heart disease without inflammation. Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study. Determination of cholesterol in Italian chicken eggs. Naviglio D., Gallo M., Le Grottaglie L., Scala C., Ferrara L. Journal of Food Composition and Analysis 16(2): 147-153. Comparison of the cholesterol content of Brazilian chicken and quail eggs. Nigerian Journal of Animal Sciences 15: īragagnolo N. Chemical analysis and consumer preference of selected poultry egg types in Zaria, Nigeria. Olugbemi T.S., Sule A., Orunmuyi M., Daudu O.M. This work is licensed under a Creative Commons Attribution 4.0 International License. However, fractionation of the cholesterol into the different types is recommended for a better understanding of the nutritional significance.Ĭhicken egg quail egg cholesterol storage quality Though the cholesterol content of chicken egg was lower than that of quail egg at the day of lay it was significantly higher in chicken egg by the end of the 5 weeks storage period. The reduced quality of the eggs with storage was not as a result of microbial invasion but of deteriorative reactions within the eggs. Both eggs were sterile throughout the experimentation period. The pH of quail egg albumin (QA) significantly increased from 8.67 at R0 to 12.99 at R5 and 9.83 at C5 while that of quail egg yolk (QY) increased from 5.92 at R0 to 10.00(R5) and 6.86(C5). The pH of chicken egg albumin (CA) and chicken egg yolk (CY) at the day of lay (R0) were 7.48 and 5.65 respectively and these significantly increased to 12.31(CA) 9.56 (CY) and 8.94 (CA) 6.85(CY) at 5 weeks’ room temperature (R5) and cold (C5) storage respectively. ![]() Data were analyzed using means, standard deviation and ANOVA. Eggs of 53 weeks old chicken (ISA-Brown) and 9 weeks old quail (Japanese Breed) were analyzed for pH, microbial count and cholesterol content on the day of lay and weekly during cold (4☌) and room temperature (27☌) storage for 5 weeks using appropriate analytical kits. This study was therefore designed to determine the storage quality and cholesterol content of chicken and quail eggs during the two commonly used storage methods. doi: 10.12691/jnh-4-1-2Ībstract In recent times, the consumption of quail egg has become a food fad, with little knowledgeable input, owing to the claim that it is lower in cholesterol than chicken egg, hence, there is need for more scientific basis to certify the preferred consumption of quail egg over chicken egg as a food fad which should be encouraged or a food fallacy that needs to be corrected. Comparative Evaluation of Cholesterol Content and Storage Quality of Chicken and Quail Eggs. View Full Text Full Text PDF Full Text ePUBĪdeniyi P.O., Obatolu V.A.
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