Loading...
Please wait, while we are loading the content...
Similar Documents
EVALUATION OF DIFFERENT CHEMICAL COMPOSITIONS IN EGGS OF THE HERMANN’S TORTOISE (Testudo hermanni)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Stvarnik, Mateja Bajc, Zlatka Gačnik, Kenija Šinigoj Dovč, Alenka |
| Copyright Year | 2017 |
| Abstract | In this study, Hermann’s tortoise ( Testudo hermanni boettgeri) eggs were studied. The aim was to evaluate the basic composition, amino and fatty acid profiles, as well as the presence of certain trace elements in the eggs. The average size of THB eggs was 29.9 × 39.5 mm and weight 20.7 g. The shell accounted for 12.5%, albumen 46.9% and yolk 40.6% of the entire THB egg. The refractive index was 1.3341 in the albumen and 1.5120 in the yolk. Albumen contained 98.2% water, 0.9% proteins, 0.7% ash and traces of fat. Yolk contained 60.6% water, 21.0% protein, 14.2% fat and 4.0 % ash. The pH of albumen was 8.8. The fatty acid composition was measured in egg yolk; oleic acid, palmitic acid, palmitoleic acid and vaccenic acid were the most abundant. The amino acid composition was measured in egg albumen, and 18 amino acids were detected. The major amino acids present in albumen were glutamic acid, aspartic acid, leucine, phenylalanine, lysine, glycine, serine, threonine and alanine. Concentrations of the trace elements, in descending order were in the shell: iron (Fe), nickel (Ni), copper (Cu), manganese (Mn), cobalt (Co), zinc (Zn), chromium (Cr), arsenic (As) and selenium (Se); in the albumen: Fe, Cu, Cr, Se; and in the yolk: Fe, Zn, Cu, Mn, Se, Cr, Ni, Pb, Co. Key words: Testudo hermann i; eggs; chemical composition; fatty acids; amino acids; trace elements DOLOCANJE RAZLICNIH KEMICNIH SESTAVIN V JAJCIH GRSKE KORNJACE ( Testudo hermanni ) Namen raziskave je bil prouciti sestavo jajc grske kornjace ( Testudo hermanni boettgeri), vsebnost aminokislin in mascobnih kisli, kot tudi vsebnost nekaterih elementov v sledovih. Povprecna velikost jajc THB je bila 29,9 × 39,5 mm, masa pa 20,7 g. Celotno jajce je bilo sestavljeno iz 12,5 % lupine, 46,9 % beljaka in 40,6 % rumenjaka. Indeks refrakcije beljaka je znasal 1,3341 in rumenjaka 1,5120. Beljak je vseboval 98,2 % vode, 0,9 % beljakovin, 0,7 % pepela in sledove mascobe. Rumenjak je vseboval 60,6 % vode, 21,0 % beljakovin, 14,2 % mascob in 4,0 % pepela. Vrednost pH beljaka je bila 8,8. Najvisji delež mascobnih kislin v rumenjaku so predstavljale oleinska kislina, palmitinska kislina, palmitooleinska kislina in vakcenska kislina. V beljaku smo potrdili 18 razlicnih aminokislin. Najvisji delež le-teh so predstavljale glutaminska kislina, asparginska kislina, levcin, fenilalanin, lizin, glicin, serin, treonin in alanin. Koncentracije elementov v sledovih v lupini so bile v naslednjem padajocem zaporedju: železo (Fe), nikelj (Ni), baker (Cu), mangan (Mn), kobalt (Co), cink (Zn), krom (Cr), arzen (As), selen (Se); v beljaku: Fe, Cu, Cr, Se, v rumenjaku pa: Fe, Zn, Cu, Mn, Se, Cr, Ni, Pb, Co. Kljucne besede: Testudo hermanni ; jajca; kemicna sestava; mascobne kisline; aminokisline; elementi v sledovih |
| File Format | PDF HTM / HTML |
| Volume Number | 54 |
| Alternate Webpage(s) | https://www.slovetres.si/index.php/SVR/article/download/142/60 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
