Abstract
Poultry eggs are among the most important protein and nutrient sources in human diets. There are considerable differences in the evolutionary processes of different species. Therefore, we evaluated the differences and correlations among the microstructure, low-density lipoprotein (LDL) level, and high-density lipoprotein (HDL) level in duck, quail, goose, pigeon, dwarf chicken, ShanDong chicken, Rhode Island Red, and HeTian DaHei chicken eggs. The egg microstructures were polygonal, compact, and granular and showed no evidence of cross-linking. There was a significant variation among the eight poultry egg types in terms of yolk particle size (3829.34-10373.25 μm2), LDL level (0.023-0.048 mmol/l), and HDL level (3.39-7.98 mg/g). There were also significant differences among the chicken species in terms of yolk particle size (4070.87-8139.48 μm2), LDL level (0.028-0.047 mmol/l), and HDL level (3.57-7.98 mg/g). The yolk granules of local chicken breeds were smaller than those of typical egg-laying chickens. The LDL level weakly correlated with the size of egg yolk (r = 0.24)l there was a very weak correlation between HDL level and yolk particle size (r = 0.008). This study provides a theoretical basis for variations in the taste of eggs from different poultry species and sub-species.
Highlights
Poultry eggs are an important dietary component worldwide owing to their high nutritional value and ease of digestion (Réhault-Godbert et al, 2019)
Hard‐boiled eggs maintain their nutritional value and have high digestibility that allows the effective absorption of proteins (Partmann & Wedler, 1979)
The structure of the egg yolk allows a loose texture with low elasticity and adhesion (Woodward & Cotterill, 1985)
Summary
Poultry eggs are an important dietary component worldwide owing to their high nutritional value and ease of digestion (Réhault-Godbert et al, 2019). Hard‐boiled eggs maintain their nutritional value and have high digestibility that allows the effective absorption of proteins (Partmann & Wedler, 1979). Cooked egg yolks have a fragile and powdery texture (Partmann & Wedler, 1979). The protein component of the egg yolk-LDL is denatured and unfolded and the internal functional groups are exposed and rearranged through hydrophobic interactions and crosslinking, resulting in gel formation (Anton, 2013; Kiosseoglou, 2003). To date, no relationship has been reported between the LDL and HDL levels and yolk gel microstructure. The yolk microstructure and the LDL and HDL levels after boiling were investigated using eggs of duck, quail, goose, pigeon, dwarf chicken (DF), ShanDong chicken (SD), Rhode Island Reds (RIR), and HeTian DaHei chickens. Further analyses were conducted to determine the relationship between yolk particles and lipoprotein levels and provide a theoretical basis for food processing and taste
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