Analysis of Fatty Acids, Amino Acids, Cholesterol Nutrition Components in Six Poultry Eggs

Abstract

The nutritional components of six kinds of poultry eggs were analyzed in order to provide a technical basis for the development and utilization of poultry eggs. This article studied the physical indicators of six poultry eggs (chicken, duck, royal chicken, guinea fowl, Chinese ring-necked pheasant, quail), and fatty acids of egg yolk, amino acids of egg white and cholesterol in six freeze-dried poultry eggs. The results showed that a total of 24 fatty acids were identified in egg yolk of six types of poultry eggs. The total fatty acid content in duck egg yolk was the highest (20.67 g/100 g), and the saturated fatty acid (22.49%) and cholesterol content (1.94 g/100 g) were lower than other poultry eggs. And the atherosclerosis index and thrombus index were low, which was due to the high content of monounsaturated fatty acids and polyunsaturated fatty acids. There was no significant difference in the amino acid composition and content in egg white of poultry eggs, 32.22~37.85 g/100 g. The principal component analysis (PCA) and hierarchical clustering analysis (HCA) of the nutritional components of six kinds of poultry eggs showed that pearl eggs and eggs were clustered into one category, royal concubine eggs, pheasant eggs and quail eggs were clustered into one category, while duck eggs clustered separately. The protein content of duck protein was low, but the fatty acid content of duck yolk was significantly higher than that of other eggs (P<0.05). The research results of this article would provide a certain reference for the selection of processing with poultry eggs as raw materials.

Keywords

• poultry eggs
• physical index
• fatty acids
• amino acids
• cholesterol