ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of hen age, strain and dietary amino acid intake on the egg albumen gel textural properties was studied in two experiments by textural profile analysis (TPA) and uniaxial compression (UC) tests. In experiment 1, eggs from 4 different hen flocks were heat processed industrially. Egg rejection due to poor albumen gelling was correlated to hen age (r = 0.502), albumen dry matter (r =−0.632), gel hardness of 1st compression (r =−0.765), and gel work of 1st compression (r =−0.740) in TPA. In experiment 2 two hen strains, representing two levels of egg production, were fed diets with supplementation of L-lysine, methionine or both amino acids compared to a control diet. The lysine intake ranged from 818–1272 mg/hen/day and methionine intake from 377–575 mg/hen/day among hen groups, but without significant effect on the albumen gel texture parameters. The hen strains differed significantly in egg production (P〈0.001), physical (P〈0.001), chemical (P〈0.05) and gel textural parameters of egg albumen (P〈0.01). Hen age was essential, and correlated to the industrial egg rejection (r = 0.729), albumen dry matter (r =−0.902) and gel stress at fracture (r =−0.884). Albumen gels with high fracture stress values were found to contain a modified form of ovofransferrin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.2001.tb01037.x
