title: The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects.
abstract: The nutritional composition (moisture, ash, crude protein, available carbohydrates, total lipids), energy value, some quality characteristics (yolk weight, albumen weight and shell weight), cholesterol level and fatty acid profiles of quail egg were determined (p<0.01). The protein content of quail egg was higher than laying hen's egg. The fatty acid composition of quail egg yolk consisted of 24 fatty acids including saturated fatty acids (C14:0, C16:0, C17:0, C18:0, C20:0, C22:0, C24:0), monounsaturated fatty acids (C15:1, C16:1, C17:1, C18:1n9, C18:1n7, C22:1n9, C24:1) and polyunsaturated fatty acids (C18:2n6t , C18:2n6c , C18:3n6, C18:3n3, C20:2, C20:3n6, C20:3n3, C20:4n6, C22:2, C20:5n3, C22:6n3). The total cholesterol level of quail egg was found to be 73.45+/-1.07 mg/100 g. Linoleic acid (C18:2n6c) (10.28%), arachidonic acid (C20:4n6) (1.92%) and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3) (0.63%) were the major polyunsaturated fatty acids in the fatty acid content of quail egg yolk, whereas oleic acid (C18:1n9c) was the major monounsaturated fatty acid comprising 26.71% in the yolk. The palmitic acid (C16:0) and stearic acid (C18:0) levels were 16.62% and 6.89%, respectively. Total omega-3 was detected as 1.16% in raw egg whereas it was 0.82% in soft-boiled (rafadan) egg. The polyunsaturated fatty acid/saturated fatty acid proportion was 0.58 and 0.64 for raw and processed yolk, respectively.
authors.affiliation: Celal Bayar University Akhisar M.Y.O, Akhisar, Manisa, Turkey. otokusoglu@superonline.com
authors.forename: Ozlem
authors.initials: O
authors.lastname: Tokuşoğlu
mesh_terms: D000818:Animals; D016718:Arachidonic Acid / Q000032:analysis; D002784:Cholesterol / Q000032:analysis; D004531:Eggs / Q000032:analysis*; D015118:Eicosapentaenoic Acid / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005260:Female; D005511:Food Handling; D019787:Linoleic Acid / Q000032:analysis; D019301:Oleic Acid / Q000032:analysis; D011784:Quail
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D016718:Arachidonic Acid; D019301:Oleic Acid; D002784:Cholesterol; D019787:Linoleic Acid; D015118:Eicosapentaenoic Acid