Protein and Amino Acid Content in Four Brands of Commercial Table Eggs in Retail Markets in Relation to Human Requirements.

Autor: Attia YA; Arid Land Agriculture Department, Faculty of Meteorology, Environment, and Arid Land Agriculture, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Al-Harthi MA; Arid Land Agriculture Department, Faculty of Meteorology, Environment, and Arid Land Agriculture, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Korish MA; Arid Land Agriculture Department, Faculty of Meteorology, Environment, and Arid Land Agriculture, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Shiboob MH; Environmental Department, Faculty of Meteorology, Environment and Arid land Agriculture, King Abdulaziz University, P.O. Box 80208, Jeddah 21589, Saudi Arabia.
Jazyk: angličtina
Zdroj: Animals : an open access journal from MDPI [Animals (Basel)] 2020 Mar 01; Vol. 10 (3). Date of Electronic Publication: 2020 Mar 01.
DOI: 10.3390/ani10030406
Abstrakt: Considering the common believe that all eggs in the retail market are nutritionally similar, four different commercial sources of eggs (A, B, C, and D) available in a retail market were collected to investigate the crude protein and amino acid content, as well as the protein quality in the whole edible part of eggs (albumen + yolk), egg albumen, and egg yolk, separately. Five egg samples per source were collected four times during the experimental period, which resulted in a total number of 20 samples that were pooled to finally present five samples per source of eggs. The results show that crude protein in albumen was significantly higher in A and B than that of C and D, but the difference was found among edible parts of eggs such as yolk > whole edible part > albumen. Essential amino acids (arginine, histidine, isoleucine, lysine, methionine, methionine + cysteine, phenylalanine, phenylalanine + tyrosine, threonine, and valine) of eggs significantly differed according to the source of eggs, but eggs from different sources could provide from 17.4-26.7% of recommended daily allowance (RDA) of amino acids for adults. Essential amino acids (EAAs) were higher ( p ≤ 0.05) in eggs from sources A and B than in source D, while source C exhibited intermediate values. Source B had greater ( p ≤ 0.05) non-essential amino acids (NEAAs) than did sources C and D in whole edible egg, while source A displayed intermediate values. The phenylalanine + tyrosine, histidine, and lysine were the 1 st , 2 nd , and 3 rd limiting amino acids in all sources of eggs. In conclusion, the investigated eggs showed different EAAs/NEAAs ratio and antioxidant amino acids, indicating a potential for enhancing nutritional values and extending the shelf life of eggs by different nutritional additions.
Databáze: MEDLINE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje