The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria
Keywords:
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)
Downloads
- BIB Kaleidoscope* (Beta by AI)
- LaTeX Kaleidoscope* (Beta by AI)
- Article PDF
- TEI XML Kaleidoscope (download in zip)* (Beta by AI)
- Lens* NISO JATS XML (Beta by AI)
- HTML Kaleidoscope* (Beta by AI)
- DBK XML Kaleidoscope (download in zip)* (Beta by AI)
- LaTeX pdf Kaleidoscope* (Beta by AI)
- EPUB Kaleidoscope* (Beta by AI)
- MD Kaleidoscope* (Beta by AI)
- FO Kaleidoscope* (Beta by AI)
How to Cite
Published
2013-01-15
Issue
Section
License
Copyright (c) 2013 Authors and Global Journals Private Limited
This work is licensed under a Creative Commons Attribution 4.0 International License.