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首页> 外文期刊>Animal Science Journal >Exploratory and descriptive study on nutritional characteristics and quality of eggs from Chilean partridge (Nothoprocta perdicaria)
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Exploratory and descriptive study on nutritional characteristics and quality of eggs from Chilean partridge (Nothoprocta perdicaria)

机译：智利鹧obs的营养特征和鸡蛋质量的探索性和描述性研究（Nothoprocta perdicaria）

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摘要

This work aims to contribute more information on tinamou eggs by performing an exploratory and descriptive study of some of their nutritional and quality characteristics. The chemical composition of tinamou egg showed a high protein content in white (85% dry basis) and high lipid concentration in yolk (52% db). The iron (Fe) content in white was higher than hen egg (0.47mg/100g) and this could be associated with the observed pinkish color of the white. As in the hen egg, the major fatty acids in tinamou yolk were: oleic (39%), linoleic (23%) and palmitic (20%). The cholesterol content of tinamou was 21.2mg/g of yolk, and 100g of whole egg provides 589mg of cholesterol. As in the hen egg, tinamou egg white showed high levels of lysine, sulfur-containing amino acids, threonine and valine with respect to the recommended allowance for an adult man. All essential amino acids with the exception of histidine cover the adult requirements. The shell inorganic composition of these eggs is calcium carbonate and the morphology was similar to other avian eggs. Tinamou egg is small and elongated, with a dark brown color. The eggshell is thinner and experiences more deformation but less breaking strength than hen eggshell.
机译：这项工作旨在通过表演对其一些营养和质量特征的探索性和描述性研究来贡献有关Tinamou鸡蛋的更多信息。 Tinamou鸡蛋的化学成分在蛋白质（85％干基）和蛋白质中的高脂浓度（52％dB）中显示出高蛋白质含量。白色的铁（Fe）含量高于鸡蛋（0.47mg / 100g），这可能与观察到的白色的粉红色有关。如在鸡蛋中，Tinamou蛋黄的主要脂肪酸是：油酸（39％），亚油（23％）和棕榈酸（20％）。 Tinamou的胆固醇含量为21.2mg / g yolk，100克的全蛋提供589克的胆固醇。与鸡蛋一样，Tinamou蛋白显示出高水平的赖氨酸，含硫氨基酸，苏氨酸和缬氨酸相对于成年人的推荐津贴。除了组氨酸外，所有必需的氨基酸覆盖成人要求。这些卵的壳体无机组合物是碳酸钙，形态与其他禽蛋相似。 Tinamou鸡蛋小而且伸长，棕色棕色。蛋壳稀释，经历更变形，但比母鸡蛋壳更少断裂。

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