Content of Proteins, Lipids and Saccharides in Egg Yolk and Albumen of Different Hen Breeds

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910192" target="_blank" >RIV/62156489:43210/16:43910192 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Content of Proteins, Lipids and Saccharides in Egg Yolk and Albumen of Different Hen Breeds

Popis výsledku v původním jazyce

The first aim of this study was to determine the amount of proteins, lipids and saccharides in the hen egg yolk and albumen of different hen breeds. The second aim was to determine the correlation between amount of analysed components (proteins, saccharides and lipid) in hen albumen and amount of analysed components (proteins, saccharides and lipid) in hen yolk, during storage time. Hen eggs were stored at 6 oC for 57 days and were sampled in two periods (29 June 2015, 23 February 2016). Two different breeds were used for this study - Hybrid Isa Brown (36rd week of lay) for first period and Hybrid Hisex Brown (13rd week of lay) for second period. Total of 180 eggs were analysed. Biuret agent was used for determine of proteins in hen yolk and albumen. Concentrated sulfuric acid and 5% phenol were used for determination of saccharides in hen yolk and albumen. The amount of proteins and saccharides was determined by the UV-VIS absorption spectrometer (Helios Epsilon, Thermo Scientific). For determination of lipids saponification value was used. The differences in amounts of proteins, lipids and saccharides were not found between Hybrid Isa Brown and Hybrid Hisex Brown. Correlation was not found between amounts of proteins, lipids and saccharides in hen yolk and hen albumen for storage time.

Název v anglickém jazyce

Content of Proteins, Lipids and Saccharides in Egg Yolk and Albumen of Different Hen Breeds

Popis výsledku anglicky

The first aim of this study was to determine the amount of proteins, lipids and saccharides in the hen egg yolk and albumen of different hen breeds. The second aim was to determine the correlation between amount of analysed components (proteins, saccharides and lipid) in hen albumen and amount of analysed components (proteins, saccharides and lipid) in hen yolk, during storage time. Hen eggs were stored at 6 oC for 57 days and were sampled in two periods (29 June 2015, 23 February 2016). Two different breeds were used for this study - Hybrid Isa Brown (36rd week of lay) for first period and Hybrid Hisex Brown (13rd week of lay) for second period. Total of 180 eggs were analysed. Biuret agent was used for determine of proteins in hen yolk and albumen. Concentrated sulfuric acid and 5% phenol were used for determination of saccharides in hen yolk and albumen. The amount of proteins and saccharides was determined by the UV-VIS absorption spectrometer (Helios Epsilon, Thermo Scientific). For determination of lipids saponification value was used. The differences in amounts of proteins, lipids and saccharides were not found between Hybrid Isa Brown and Hybrid Hisex Brown. Correlation was not found between amounts of proteins, lipids and saccharides in hen yolk and hen albumen for storage time.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

681-686

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500121