The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria
amino acids profiles, whole eggs, duck, francolin, turkey
Abstract
The amino acids profiles were determined in the whole eggs of duck, francolin and turkey consumed in Nigeria on a dry weight basis. The protein content (g/100 g) had the trend: francolin (80.1) > turkey (77.6) > duck (67.9). The highest concentrated amino acid in the three eggs was glutamic acid with values of (g/100 g): duck (13.1) > francolin (13.0) > turkey (12.1); with total amino acid following similar trend as duck (82.4) > francolin (80.8) > turkey (79.9). The essential amino acids had a trend of (g/100 g): duck (39.5) > turkey (37.0) > francolin (36.0); others like this trend were basic amino acids, sulphur amino acids and essential amino acid index. Aromatic amino acid had a trend of (g/100 g): duck (10.2) > francolin (9.96) > turkey (9.26) and the predicted protein efficiency ratio also followed a similar trend. On scores based on whole hen’s egg, serine was the limiting amino acid in all the samples having values of 0.48 (duck), 0.38 (francolin) and 0.37 (turkey). Scores based on pre-school children requirements, leucine (0.99) was limiting in duck, lysine (0.95) in francolin and leucine (0.90) in turkey. However, valine was limiting under the provisional amino acid scoring pattern: duck (0.80), francolin (0.77)
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