Tavuk, sülün, keklik ve bıldırcın yumurtalarının kalitesi, kolesterol ve yağ asidi içeriklerinin karşılaştırılması

Year 2019, , 323 - 328, 20.12.2019

Ali Aygün , Osman Olgun

https://doi.org/10.29278/azd.591257

Cited By: 7

Abstract

Bu çalışma, tavuk, sülün, keklik ve bıldırcın yumurtalarının kolesterol seviyelerini ve kalite özelliklerinin karşılaştırılması amaçlanmıştır. Tavuklar, bıldırcınlar ve keklikler kafeste, sülünler ise yer sisteminde barındırılmıştır. Her tür için 20 adet yumurtada yumurta kalite özellikleri belirlenmiştir. Yumurta kalitesi analizleri olarak yumurta ağırlığı, yumurta şekil indeksi, yumurta kabuğu mukavemeti, ak oranı, yumurta sarısı oranı, yumurta sarısı indeksi, ak pH, sarı pH, kabuk oranı, ak ve yumurta sarısı renk özellikleri incelenmiştir. Her bir tür için 10 adet yumurtada toplam kolesterol ve trigliserit seviyeleri belirlenmiştir. Tavuk yumurtaları diğer türlerin yumurtalarına göre daha oval bir yapıdadır. Kırılma direnci bakımından en düşük kırılma direnci bıldırcın yumurtalarında tespit edilmiş olup, tavuk ve sülün yumurtaları arasında kırılma direnci bakımından istatistiki olarak farklılık görülmemiştir. En düşük yumurta sarısı oranı tavuk yumurtalarında tespit edilirken, en yüksek yumurta sarısı sülün ve kekliklerde tespit edilmiştir. Yumurta sarı indeksi en düşük tavuk yumurtasında tespit edilmesine rağmen, en yüksek yumurta sarı indeksi keklik yumurtalarında belirlenmiştir. Yumurta sarı rengi en açık keklik yumurtalarında görülürken, diğer türler arasında sarı renginin yoğunluğu bakımından istatistiki olarak bir farklılık görülmemiştir. En düşük yumurta sarı kolesterol değeri tavuk yumurtasında tespit edilirken diğer türler arasında kolesterol miktarı bakımından istatistiki olarak bir farklılık görülmemiştir.

Keywords

Tavuk, sülün, keklik, bıldırıcın, kolesterol

Comparison of egg quality, yolk cholesterol and fatty acid contents of chicken, quail, partridge and pheasant eggs

Abstract

This experiment was conducted to compare the cholesterol concentrations of yolk and some internal and external quality chicken, quail, partridge and pheasant eggs. Chickens, quails and partridges are housed in cages and pheasants are housed floor pens. Egg quality traits were determined for 20 eggs per poultry species. Egg weight, egg shape index, eggshell strength, albumen ratio, yolk ratio, yolk index, albumen pH, yolk pH, shell ratio, albumen and yolk color characteristics were examined as egg quality analyzes. Ten eggs from each species were
used to determine total cholesterol and triglyceride levels of yolks. The highest egg shape index and eggshell strength values were obtained in the pheasant and chicken eggs. The lowest yolk ratio value was obtained in hen eggs. The shell ratio and yolk index of partridge eggs were higher than the other species. Chicken egg had a lower proportion of cholesterol compared with other species. Partridge eggs have a lighter yolk color than other species. There was no statistically significant difference between the other species in terms of egg yolk cholesterol content, while the lowest egg yolk cholesterol value was detected in chicken eggs.

Keywords

Chicken, quail, partridge, pheasant, cholesterol

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