The analysis and evaluation of nutrients of sansui’s characteristic sheldrake duck eggs

Authors

SHEN Changxuan, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
WANG Xiujun, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
HUANG Shan, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China

Abstract

The eggs of Sansui’s characteristic sheldrake duck were researched to enrich its foundation and deepen the objective evaluation. Moisture content, crude protein content, amino acid composition and its content, crude fat content, composition and content of fatty acids, cholesterol content and the content of calcium, zinc, magnesium, iron, copper, manganese, lead and selenium of 3 kinds of egg samples in Guizhou were determined by the methods of China national standard, chromatography of gases, Inductively coupled plasma atomic emission spectrometry and spectrofluorimetry. Amino acid and fatty acids were scientifically evaluated by the method WHO/FAO Amino Acid Scoring Model, the chemical score and the Thrombus index used internationally. The results showed that the contents of protein, fat, cholesterin, and Ca, were 11.97%, 12.81%, 498.55 mg/100 g, and 504.17 mg/kg, respectively. Moreover, the score of amino acids was above 100, and the AI and TI values were 0.36 and 0.79 respectively. The results showed that the eggs of Sansui’s characteristic sheldrake duck had the property of higher amino acid and fatty acid value, and content of mineral, and lower incidence of atherosclerosis and thrombus were found in them.

Publication Date

12-28-2017

First Page

55

Last Page

60

DOI

10.13652/j.issn.1003-5788.2017.12.011

Recommended Citation

Changxuan, SHEN; Xiujun, WANG; and Shan, HUANG (2017) "The analysis and evaluation of nutrients of sansui’s characteristic sheldrake duck eggs," Food and Machinery: Vol. 33: Iss. 12, Article 11.
DOI: 10.13652/j.issn.1003-5788.2017.12.011
Available at: https://www.ifoodmm.cn/journal/vol33/iss12/11

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