INVESTIGATIONS ON THE STRUCTURE, CHEMICAL COMPOSITION AND CALORICITY OF THE QUAIL EGGS, DEPOSITED AT THE PLATEAU PHASE OF THE LAYING PERIOD
Anca Prelipcean (Teuşan), A.A. Prelipcean, V. Teuşan
Abstract
From domestic quails, aged 105-112 days and body weight 130-145 grams, which were in the plateau of the laying period, were collected 130 eggs, which were studied in terms of weight and their structure, determining the primary chemical composition and the caloricity of the three components (mineral shell, albumen, yolk) and of the whole eggs. As working methods were used that classical methods of analysis: the oven drying method, calcination method, the Soxhlet - Velp method, Kjeldahl - Velp method, La Roche method; Single Factor ANOVA analisys method [5]. The following results were obtained: The average weight of quail eggs produced in the plateau period of laying was 11.17 ± 010 grams, from which, the mineral shell was 32.94% (3.68 ± 0.04 g). The mineral shell contains 1.32% water 89.75% minerals, 8.64% protein and 0.29% carbohydrates. Albumens of the eggs contains: 87.48% water, 0.82% minerals, 9.91% protein, 0.32% fat and 1.744% carbohydrates. Yolk contains: 49.79% water, 2.16% minerals, 16.64% protein, 29.45% fat and 1.96% carbohydrates. For whole eggs the following containing was found: 68.27% water, 8.27% minerals, 12.03% proteins, 9.72% fats, 1.70% carbohydrates and 46.89 mg carotene. These eggs have a caloricity of 18.772 kcal or 78.596 KJ brute energy (BE).
Key words: caloricity, eggs, quail, chemical composition
CERCETĂRI PRIVIND STRUCTURA, COMPOZIŢIA CHIMICĂ ŞI CALORICITATEA OUĂLOR DE PREPELIŢĂ (COTURNIX COTURNIX JAPONICA), PRODUSE ÎN FAZA DE PLATOU A PERIOADEI DE OUAT
Anca Prelipcean (Teuşan), A.A. Prelipcean, V. Teuşan
Rezumat
De la prepeliţe domestice, în vârstă de 105 - 112 zile şi cu o greutate corporală de 130 - 145 grame, care se aflau în faza de platou a perioadei de ouat, s-au recoltat 130 de ouă, care au fost studiate sub aspectul greutăţii şi structurii lor, ulterior determinându-se compoziţia chimică primară şi caloricitatea celor trei componente (coaja minerală, albuşul, gălbenuşul) şi a ouălor întregi. Ca metode de lucru s-au folosit metodele clasice de analiză respectiv: metoda uscării la etuvă; metoda calcinării; metoda "Soxlet - Velp"; "Kjeldahl - Velp"; "La Roche" şi metoda "Anova Single Factor"[5]. S-au obţinut următoarele rezultate: greutatea medie a ouălor de prepeliţă produse în faza de platou a perioadei de ouat a fost de 11,17 ± 010 grame, din care coaja minerală a reprezentat 32,94% (3,68 ± 0,04 grame). Coaja minerală conţine 1,32% apă; 89,75% substanţe minerale; 8,64% proteine şi 0,29% glucide. Albuşul acestor ouă conţine: 87,48% apă; 0,82% substanţe minerale; 9,91% proteine; 0,32% lipide şi 1,744% glucide. Gălbenuşul conţine: 49,79% apă; 2,16% substanţe minerale; 16,64% proteine; 29,45% lipide şi 1,96% glucide. Pentru ouăle întregi s-a găsit un conţinut de: 68,27% apă; 8,27% substanţe minerale; 12,03% proteine; 9,72% grăsimi; 1,70% glucide şi 46,89 mg caroten. Aceste ouă au o caloricitate de 18,772 kcal sau 78,596 KJ energie brută (EB).
