Wpływ pochodzenia kaczek z różnych stad zachowawczych na wybrane cechy jakościowe jaj

• Autorzy: Andrzej Okruszek , Juliusz Książkiewicz , Gabriela Haraf , Jadwiga Biernat

Warianty tytułu

Influence of the Ducks' Origin from Different Conservative Flocks on the Selected Qualitative Traits of Eggs

• Języki publikacji: PL

Abstrakty

Celem przeprowadzonych badań było porównanie wpływu genotypu dwuletnich kaczek typu lekkiego (O1 i KhO) i typu Pekin (P9, A1 i A2) na skład chemiczny i właściwości fizykochemiczne treści jaj zniesionych na początku drugiego okresu nieśności (6. tydzień). (fragment tekstu)

EN

The objective of the study was to compare chemical composition and fatty acids profile of eggs of two-year old light type ducks - Orpington (O1) and crossbreed ducks Khaki Campbell×Orpington (KhO) as well as Pekin type ducks - P9, A1 and A2 from conservative flocks, collected at the start - the 6th week of second laying period. There were no significant differences in the moisture (in egg white and yolk), cholesterol content in yolk lipids and pH value of egg white in the investigated eggs. The eggs of A1, A2 and P9 comprised of more (P≤0.05; P≤0.01) protein in egg white (11.01%, 10.97% and 10.85% respectively) and yolk (16.34%, 16.26% and 16.24% respectively) than O1 and KhO eggs (10.74% and 16.07% as well as 10.66% and 16.21% respectively). Furthermore the A2 eggs were characterized by the lowest of lipids' content in yolk (27.19% v/s 29.45- 30.99%) and pH yolk value (6.27 v/s 6.31-6.40). In P9, A1 and A2 eggs, yolk lipids contained more palmitic (C 16:0), eicosapentaenoic (C 20:5 n-3 - EPA), docasatetraenoic (C 22:4 n-6) and docosahexaenoic (C 22:6 n-3 - DHA) and less CLA 18:2 n-6 and trans isomer fatty acids (C 16:1 trans-9 and C 18:1 trans-11) than those of O1 and KhO eggs. The unsaturated fatty acids (UFA) were predominant in yolk lipids of eggs for all flocks (69.02%-72.28%). The A1 yolk lipids contained the most of UFA, polyunsaturated fatty acids - PUFA (19.74%) and saturated fatty acid - SFA (27.41%). A higher concentration of PUFA from n-6 group was observed in A1 (15.42%) and KhO (15.32%) eggs. Eggs yolks collected from P9, A1 and A2 ducks were characterized by higher level of n-3 PUFA (4.34%, 4.32% and 4.71% respectively) in comparison to KhO and O1 eggs (3.97% and 4.10% respectively). (original abstract)

Słowa kluczowe

PL

Hodowla drobiu; Właściwości fizykochemiczne; Technologia; Genetyczna Modyfikacja Organizmów (GMO)

EN

Poultry farming; Physicochemical property; Technology; Genetically Modified Organisms (GMO)

• Czasopismo: Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu. Technologia
• Rocznik: 2008
• Tom: 13
• Numer: nr 30
• Strony: 43-50

Twórcy

autor

Andrzej Okruszek

• Uniwersytet Ekonomiczny we Wrocławiu

autor

Juliusz Książkiewicz

• Państwowy Instytut Badawczy, Balice k. Krakowa

autor

Gabriela Haraf

• Uniwersytet Ekonomiczny we Wrocławiu

autor

Jadwiga Biernat

• Akademia Medyczna

Bibliografia

• Abbell L.: A simplified method for the estimation of total cholesterol in serum and demonstration of its specificity, J. Biol. Chem. 1952 nr 195, s. 357-366.
• A.O.A.C.: Official Methods of Analysis 15th ed. Association of Official Analytical Chemists., Washington D.C. 1990.
• Beyer R.S., Jansen L.S.: Overestimation of the cholesterol content of eggs, J. Agric. Food Chem. 1989 nr 37, s. 917-920.
• Folch J., Less M., Stanley G.H.: A simple method for the isolation and purification of total lipid from animal tissues, J. Biol. Chem. 1956 nr 226, s. 479-509.
• Garcia P.T., Casals J.J.: Contribution of poultry lipids to current recommendations for an optimum lipid dietary intake, Mat. 45th Int. Cong. Meat Sci. Tech. 1999, s. 658-659.
• Kaźmierska M., Jarosz B., Korzeniowska M., Trziszka T., Dobrzański Z.: Comparative analysis of fatty acids profile and cholesterol content of egg yolks of different birds species, Pol. J. Food Nutr. Sci. 2005 nr 14/55 SI, s. 69-73.
• Kisiel T., Książkiewicz J.: Współzależność między wybranymi cechami morfologicznymi jaj i cechami biochemicznymi żółtka jaj kaczek z różnych stad zachowawczych, Folia Univ. Agric. Stein. 207 Zootechnica 2000 nr 38, s. 33-40.
• Książkiewicz J.: Reproductive and meat characteristics of Polish ducks with extinction, Czech J. Anim. Sci. 2002, s. 401-410.
• Książkiewicz J., Bednarczyk M.: Wpływ pochodzenia kaczek z dwunastu grup zachowawczych na wartość niektórych cech fizycznych jaj, Pr. Mat. Zoot. 1996 nr 49, s. 101-108.
• Maldjian A., Cristofori C., Noble R.C., Speake B.K.: The fatty acid composition of brain phospholipids from chicken and duck embryos, Comp. Bioch. Phys. 1996 nr 115, s. 153-158.
• Mazanowski A., Bernacki Z., Adamski M., Kisiel T.: Analysis of time trends for reproductive and meat traits in randomly mated conservative flocks of northern variety gees, Ann. Anim. Sci. 2006nr 6(1), s. 59-74.
• Mazanowski A., Bernacki Z., Kisiel T.: Comparing the structure and chemical composition of duck eggs, Ann. Anim. Sci. 2005 nr 5(1), s. 53-66.
• Niewiarowicz A. (red.): Skład chemiczny i właściwości biologiczne jaja, [w:] Technologia jaj, WNT, Warszawa 1991, s. 40.
• Pardío V.T., Landín L.A., Waliszewski K.N., Pérez-Gil F., Díaz L., Hernández B.: The effect of soybean soapstock on the quality parameters and fatty acid composition of the hen egg yolk, Poult. Sci. 2005 nr 84, s. 148-151.
• Petersen J., Werner G., Mennicken L.: Weight related shifts of yolk and albumen components during egg storage, [w:] Eggs and egg products quality, Mat. VIth Europ. Symp. on the Quality of Eggs and Egg Products 1995, s. 147-154.
• Pikul J.: Characteristics of duck eggs and the quality of duck eggs products, Arch. Gelflügel. 1998 nr 62, s. 72-82.
• Powrie W.D., Nakai S.: Egg Science and Technology, [w:] The Avian Egg, W.J Stadelman, O.J. Cotterill (eds.), Macmillan, London 1986, s. 61-90.
• Prescha A., Świędrych A., Biernat J., Szopa J.: Increase in lipid in Potato Tubers by 14-3-3 gene overexpression, J. Agric. Food Chem. 2001 nr 49, s. 3638-3643.
• Rizzi L., Simioli M., Bochicchio D., Parazza P.: The effects of omega-3 fatty acids, iodine and selenium supplementation of laying hen feed on the egg quality, Mat. Xth Europ. Symp. on the Quality of Egg and Egg Products 2003, s. 290-296.
• Statistica StatSoft, Inc.: Statistica data analysis software system., 2005, version 7,0.
• Szymczak J.: Uproszczona metoda przygotowania estrów metylowych kwasów tłuszczowych z osocza krwi do chromatografii gazowej, Diagn. Lab. 1979 nr 15, s. 221-226.
• Washburn K., Nix D.: A rapid technique for extraction of yolk cholesterol, Poult. Sci. 1974 nr 53,s. 1118-1122.
• World Watch List for Domestic Animal Diversity, FAO UNDP, 3rd ed., 2000 nr 3(73), s. 351.