Abstract
Proteins are essential constituents of all organisms; both egg white proteins and egg yolk are source of protein. The aim of this study was conducted to perform preliminary studies to analyses and compare egg white proteins and yolk proteins from different avian species (guineafowl, dwarf hens, local hen, Shami, turkey, duck, geese, partridge and quail) via or with SDS-PAGE (Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis ). 18 Fresh eggs of different poultry species (guineafowl, dwarf hens, local hen, Shami, turkey, duck, geese, partridge and quail) were collected from various farms in the Sulaimani province. Data on egg proteins were analyzed using Statistical Xlstate used for dendrogram construction and PCA. The main egg white proteins were Ovomicin, Ovotransferrin, Ovalbumin, Flavoprotein, α- chymotrypsinogen, and Trypsin inhibitor. The main lipoproteins were Apovitellenin VI, Apovitellenin Vb, Apovitellenin V, Apovitellenin IIIa, Apovitellenin III, Apovitellin 7, B-Livetin, Apovitellenin IIa, Apovitellenin II, and Apovitellenin I. All these lipoproteins were observed in the nine birds species. The egg white proteins and yolk lipoproteins for nine species were examined. It can be concluded the large differences were found in a mount of egg white proteins and yolk lipoproteins of the nine species of birds.
Highlights
Proteins are essential constituents of all organisms; both egg white proteins and egg yolk are source of protein (Desert, 2001)
Egg white proteins is the common name for the clear liquid contained within an egg Albumin, which have been investigated by many workers for existence of genetic variants detected by electrophoresis (Obeidah et al, 1977)
Protein and lipoproteins identified in egg yolk Apovitellenin VIa, γLivetin + Apovitellenin VI, Apovitellenin Va, Apovitellin 3 + 4, Apovitellenin Vb, Apovitellenin V, Apovitellin 5+6, α-Livetin, Apovitellenin IV, Apovitellenin IIIa, Phosvitin, α-Livetin/Apovitellenin III, Apovitellin 7, β-Livetin, Apovitellin, Apovitellenin IIa, Apovitellenin II, Apovitellenin I, Apolipoprotein II
Summary
Proteins are essential constituents of all organisms; both egg white proteins and egg yolk are source of protein (Desert, 2001). Egg white proteins is the common name for the clear liquid contained within an egg Albumin, which have been investigated by many workers for existence of genetic variants detected by electrophoresis (Obeidah et al, 1977). The main protein fractions of egg white proteins are like: Ovalbumin, Ovotransferrin, Ovomucoid, Ovomucin, Ovogobulin G1, Ovogobulin G2, Ovogobulin G3, Flavoprotein, Ovoglycoprotein, Ovomacroglobulin, Ovoinhibitor, Avidin, and Cystatin (Wetter, et al, 1953). Protein and lipoproteins identified in egg yolk Apovitellenin VIa, γLivetin + Apovitellenin VI, Apovitellenin Va, Apovitellin 3 + 4, Apovitellenin Vb, Apovitellenin V, Apovitellin 5+6, α-Livetin, Apovitellenin IV, Apovitellenin IIIa, Phosvitin, α-Livetin/Apovitellenin III, Apovitellin 7, β-Livetin, Apovitellin, Apovitellenin IIa, Apovitellenin II, Apovitellenin I, Apolipoprotein II
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