Fatty Acid Profiles and Physical Qualities of Different Varieties of Chicken and Duck Eggs

Sarma, M.; Nahardeka, N.; Islam, Rashadul; Borah, Mridul Kumar; Deka, Pankaj; Mahanta, J.D.

doi:10.5455/ijlr.20170415115028

Cited by 4 publications

(2 citation statements)

References 7 publications

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“…According to this classification, Cherry Valley duck eggs with average weight of 94.23 g belongs to group of heavy duck eggs, while Pekin duck eggs with average weight of 71.91 g belongs to group of light duck eggs.According toHuang and Lin (2011), the average weight of duck eggs ranges from 60 to 90 g. Within that range were Pekin duck egg weights of 69.51 g(Balkan and Biricik, 2008), 77.57 g(Kralik et al, 2015), 80.7 g(Kokoszynski et al, 2007), 82.1-83.8 g(Onbasilar et al, 2007) and 82.8-86.7 g(Okruszek et al, 2008), but some authors recorded lower value like 59.03 g(Kavitha et al, 2017) or higher value like 91-45-95.56 g(Biesiada-Drzazga et al, 2014) 91.89 g (Al-Obaidi andAl-Shadeedi, 2016) and 97.31 g(Yuan et al, 2013). The weight of eggs from both duck breeds observed in this study was higher than eggs from some others duck breeds which were found in the literature: Pati duck of 57.83 g, Nageswari duck of 60.24 g and Chara-Chemballi duck of 66.23 g(Sarma et al, 2017), Dumyati duck of 61.42 g and Muscovy duck of 69.55 g(Ahmed, 2011), Mallard duck of 63.44 g (Al-Obaidi and Al-Shadeedi, 2016), Shan Ma duck of 67.30 g…”

supporting

confidence: 46%

The comparison of quality characteristics of Pekin duck and Cherry Valley duck eggs from free-range raising system

Galić¹,

Filipović²,

Pliestić³

et al. 2019

j. cent. eur. agric.

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The aim of this study was to compare physical, morphological and mechanical characteristics of eggs collected from two duck breeds (Pekin duck and Cherry Valley duck). A total sample of 120 eggs (60 eggs of each duck breed) was collected from one-year-old free range raised ducks. The Cherry Valley duck eggs were significantly heavier (94.23 vs. 71.91 g) than Pekin ducks (P<0.01), had larger dimensions and higher shape index (73.80 vs. 70.16). There was no statistical difference between egg specific gravity. According to egg components proportion, the Cherry Valley duck eggs had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The Pekin duck eggs had significantly higher yolk to albumen ratio and Haugh unit value (P<0.01). The average force required to rupture Cherry Valley duck eggs in all three axes (50.32 N) was significantly higher (P<0.01) than average force required to rupture Pekin duck eggs (42.64 N). The highest egg rupture force at both duck breeds tested in this study was determined in loading along the X-front axis, while the least resistance to rupture force was determined along the Z-axis. SAŽETAKCilj ovog istraživanja bio je usporediti fizikalna, morfološka i mehanička svojstva jaja sakupljenih od dvije pasmine pataka (Pekinška patka i Cherry Valley patka). Uzorak od 120 jaja (60 jaja od svake pasmine) prikupljen je od pataka starih godinu dana. Jaja Cherry Valley patke bila su značajno teža (94,23 prema 71.,91 g) nego Pekinške patke (P<0.01), imale su veće dimenzije i veći indeks oblika (73,8 prema 70,16). Nije bilo statistički značajne razlike između specifične težine jaja. Shodno udjelu glavnih komponenata, jaja Cherry Valley patke su imala veći postotak bjelanjka, dok su jaja Pekinške patke imala veći postotak žumanjka i ljuske. Jaja Pekinške patke imala su značajno veći omjer žumanjka i bjelanjka i vrijednost Haugh jedinice (P<0.01). Prosječna sila potrebna za razbijanje jaja Cherry Valley patke u sve tri osi (50,32 N) bila je značajno veća (P<0.01) od prosječne sile potrebne za razbijanje jaja Pekinške patke (42,64 N). Najveća potrebna sila za razbijanje jaja kod obje pasmine ispitane u ovom istraživanju izmjerena je kod opterećenja duž prednje X-osi, dok je najmanja otpornost na silu razbijanja izmjerena duž Z-osi.

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supporting

confidence: 46%

The comparison of quality characteristics of Pekin duck and Cherry Valley duck eggs from free-range raising system

Galić¹,

Filipović²,

Pliestić³

et al. 2019

j. cent. eur. agric.

View full text Add to dashboard Cite

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“…In this study, the FAs of the egg albumen and yolk were composed mainly of MUFA (40.19%–44.34%), followed by SFA (30.66%–36.22%), and PUFA (2.29%–2.76%) ( Table 2 ). In the whole eggs of different varieties of Indian ducks, SFA, MUFA, and PUFA were found to be 45.49%–48.83%, 37.88%–45.00%, and 7.89%–10.57%, respectively [ 32 ]. Findings in Ismoyowati et al [ 33 ] showed that the egg yolk of Tegal ducks in the control group had MUFA, SFA, and PUFA contents of 43.86%, 27.43%, and 11.22%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Improvement of egg internal quality of local ducks through star gooseberry leaf meal inclusion in ration

Anggraeni,

Sudrajat,

Handarini

et al. 2023

J Adv Vet Anim Res

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Objectives: The use of dried star gooseberry leaf extract (DSGLE) in rations and its effects on the egg internal quality of local ducks were examined. Materials and Methods: A total of 100 9-month-old local ducks weighing 1,406.25 ± 211.32 gm were randomly allocated into 5 treatments and 5 replicates in a completely randomized design. The birds were reared in 25 battery cages (4 birds each) and fed rations containing 0, 0.5%, 1.0%, 1.5%, and 2.0% DSGLE. Results: Eggs of ducks fed DSGLE had significantly lower saturated fatty acid (SFA) (30.66%–32.53%) than those of control ducks (36.23%). Egg polyunsaturated fatty acids (PUFA) increased from 2.29% (control) to 2.61% (2.0% DSGLE) and 2.76% (1.5% DSGLE), while egg monounsaturated fatty acid (MUFA) contents were not significantly different. The fatty acids of the whole edible part of eggs (albumen + yolk) were composed mainly of MUFA (40.19%–44.34%), followed by SFA (30.66%–36.22%), and PUFA (2.29%–2.76%). Malondialdehyde contents were reduced from 6.07 to 4.92 μg/gm (19%) in egg yolk and from 1.50 to 0.62 μg/gm (59%) in egg white, and thiobarbituric acid reactive substances values of the eggs were reduced from 0.93 to 1.65 (77%). The egg cholesterol level of ducks fed 2% DSGLE (21.94 mg/gm) was about 28.5% lower than that of eggs from control ducks (30.67 mg/gm) of eggs of control ducks. The egg white and egg yolk protein contents (12.31% and 16.35%) of treated ducks were lower than those in the control group (13.58% and 17.47%). Conclusion: The inclusion of SGLE in rations could be used to produce healthy duck eggs with no oxidative damage.

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The Pati duck: first-listed native duck breed in India

Islam,

Ali,

Mahanta

et al. 2024

World's Poultry Science Journal

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Fatty Acid Profiles and Physical Qualities of Different Varieties of Chicken and Duck Eggs

Abstract: The fatty acid profile and physical quality were assessed for the eggs of six varieties of chicken and duck viz. Desi, Kamrupa, Vanaraja, Pati, Nageswari, and Chara-Chemballi collected

Cited by 4 publications

References 7 publications

The comparison of quality characteristics of Pekin duck and Cherry Valley duck eggs from free-range raising system

The comparison of quality characteristics of Pekin duck and Cherry Valley duck eggs from free-range raising system

Improvement of egg internal quality of local ducks through star gooseberry leaf meal inclusion in ration

The Pati duck: first-listed native duck breed in India

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