Cross
-
sectional study of quail eggs was conducted to
evaluate the nutritional compositions of carbohydrate, fat,
protein, calories, vitamin, minerals and sex hormones.
The
results
showed that average of each whole quail egg weight was
10.67 g. Their contents of ash, carbohydrate, fat, protein and
moisture were 1.06, 4.01, 9.89, 12.7 and 72.25 g 100g
-
1
,
respectively. Total energy in calories obtained was 156.50 kcal
100g
-
1
whole egg
. The most essential amino acid found in egg
whites, was leucine and the most non
essential amino acid was
aspartic acid. Egg yolks contained the highest essential fatty acid
content of linoleic acid and the highest non
essential fatty acid
content of olei
c acid. In addition, there was high content of
vitamin E in egg yolks and sex hormone progesterone in both of
egg yolks and whites. The most essential and trace minerals of
whole eggs were nitrogen and iron. Iron was high content in egg
whites meanwhile ni
trogen and zinc were found high in egg
yolks. This study indicated that quail eggs contained high
nutritional contents of amino acids, fatty acids, vitamin E, sex
hormone P and minerals of nitrogen, iron and zinc. Quail eggs
are the good source of nutrient
s for human health.
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