But the major risk for cardiac problems is higher concentrations of circulating cholesterol. Several molecules synthesized by different biochemical pathways including all steroid hormones and vitamin D. ![]() It is essential for building and maintains the body’s metabolic processes. Cholesterol levels in quail egg are about 844 mg/ 100 g while chicken egg contains 372 mg/ 100g (USDA 2018).Ĭholesterol is a type of fat that is part of all animal cells in which composes 30% of animal cell membranes and produced by the liver and made by most cells. On the other hand, the formation of the quail egg is characterized by a higher yolk to white concentration. Their modes of action differ from common antihistaminic agents -which blocking histamine receptors, ovomucoid contacts with allergens and preventing it before activating immune cells and initiation of physiological cascade and therefore protect viability and wellness of cells. Moreover, quail egg is recommended to allergic patients who couldn't consume chicken egg due to ovomucoid (glycoprotein enzyme in quail egg white) is a natural anti-allergic protein and powerful inhibitor of the human trypsin. Quail eggs having very high levels of vitamin A, thiamine and riboflavin improve immunity, vision, and nerve health. Quail eggs are considered as healthy nutritious food. Keywords: egg traits, feed additives, probiotic, yolk cholesterol This study concludes that probiotics are the alternative strategy in breeding of quail instead of antibiotics. The obtained results declared that the group fed on combination of probiotics with ginger was the lowest in total cholesterol levels in serum and yolk (107.05 mg/dl and 10.6 mg/g) respectively comparing to control group (158 mg/dl and 14.1 mg/dl), along with an increase in high density lipoprotein-cholesterol and decrease of low density lipoprotein-cholesterol (P < 0.001). Three groups of laying quail were fed on a basal diet with probiotics, ginger, and probiotic plus ginger and compared with control group which feed on basal diet only. Saccharomyces) and ginger ( Zingiber officinale) were inoculated in laying quail diet to investigate the effect on serum and yolk cholesterol. But its high contents of cholesterol make it limited in use for some consumers of hyperlipidemia. So, the current study confirmed the vital and economic importance of quail eggs, and suggested that it is necessary to more studies to identify the health impact of quail eggs consumption.Cholesterol quality of edible eggs produced by quail fed diets containing probiotic and/or ginger (Zingiber officinale) Livestock Research for Rural Development 31 (10) 2019Ĭholesterol quality of edible eggs produced by quail fed diets containing probiotic and/or ginger ( Zingiber officinale) Marwa Ibrahim Khalifa and Enas Ahmed Noseer 1 Department of Food Hygiene, Faculty of Veterinary Medicine, Aswan University, 81528 Sahary City, Department of Biochemistry, Faculty of Veterinary Medicine, Aswan University, 81528 Sahary City, Egypt Abstract Therefore, the biological value of the quail egg protein was higher than that of the chicken egg protein. The results revealed that the protein efficiency ratio (PER) for both quail and chicken eggs was 3.29 and 3.21, respectively. Tryptophan was the first limiting amino acid in all investigated samples. The essential amino acid leucine was recorded the highest level in quail eggs (8.95 g / 100 g protein), while lysine amino acid was the highest in chicken eggs (7.47 g / 100 g protein). ![]() ![]() ![]() The predominant fatty acids in quail and chicken eggs were oleic, palmitic and linoleic acid which were 42.54 and 40.65, 27.53 and 26.96 16.61 and 16.33%, respectively. Quail eggs scored higher contents in Fe, Cu, Mg and P, while chicken eggs were higher in Ca, Zn, Na and K. There was no significant difference at P <0.05 between cholesterol content of quail and chicken eggs which was 12.26 and 12.48 mg/g, respectively. Results showed that the percent of protein, fats, ash of quail eggs was higher than that of chicken egg. Proximate chemical analysis, minerals, vitamins, fatty acids and amino acid content of quail and chicken eggs were determined. The current study was conducted to compare between nutritional quality of quail and chicken eggs. Minia University Faculty of Specific Education
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