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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF


Vol. 5, Issue 5, Part D (2019)

Nutritional analysis of some common avian edible eggs of district Anantnag (Jammu and Kashmir)

Nutritional analysis of some common avian edible eggs of district Anantnag (Jammu and Kashmir)

Ashaq Hussain Bhat and Samiea Hussein
It is a well-established fact that apart from topography, there are some other variables (e.g., Size and weight) which determine the nutritional values of an egg. It is an established and well proven fact that, the age of a hen is directly proportional to the increase in the size of eggs. Furthermore, the size of an egg is inversely proportional to the amount of yolk present in an egg i.e. smaller the size of an egg larger the amount of yolk and larger the size of an egg, smaller the amount of yolk. With increase in age of hens, there is subsequent decrease in the egg shape index. With interaction of breed with age, the traits of egg shell may be affected.
Materials and Methods: Different types of avian edible eggs as unfertile, white double yolked, desi and organic eggs were obtained from local poultry farm from District Anantnag Jammu and Kashmir. These eggs were subjected to different types of analyses and experimentation. Invitro digestion was done and then they were freeze dried at -70°C till further experimentation. Protein estimation was done by Hatree - Lowry method (1951), Cholesterol test was done by Liebermann-Burchard method, sodium and potassium were determined by flame photometer, Free radical scavenging activity was determined by DPPH based on the method given by Brand Williams 1995 and ABTS by Re,1999. Zinc (Zn) Iron (Fe) and Calcium (Ca) were determined by Atomic Ab sorption Spectroscopy (AAS).
Results: After lab. Experimentation it was proven that, double yolked eggs have highest weight of average 68.02 gms followed by organic eggs 60.58 gms, desi eggs, 60.30 gms and Unfertilized eggs 55.05gms respectively. Double yolked egg was found with highest protein content of 10.5 mg/ml followed by organic Eggs with 8.05mg/ml, unfertilised eggs with 7.87mg/ml and desi eggs with 7.67 mg/ml respectively. Highest amount of cholesterol was found in double yolked eggs with 8.01 ± 0.005 mg/ ml. Highest amount of zinc and calcium 0.17 mg/l and 3.03mg/l respectively was found in unfertilised eggs. Strong antioxidant activity and scavenging activity was found in desi eggs with 13.09µmol/l and 62.11µmol/l respectively.
Conclusion: After our experimentation it can be concluded that eggs are rich in nutrients, Minerals and are loaded with high scavenging and antioxidant properties. Eggs can be used as supplement food stuffs, Therapative foods and can be used by different food industries in different aspects to explore many more things.
Pages: 304-306  |  438 Views  64 Downloads

International Journal of Applied Research
How to cite this article:
Ashaq Hussain Bhat, Samiea Hussein. Nutritional analysis of some common avian edible eggs of district Anantnag (Jammu and Kashmir). Int J Appl Res 2019;5(5):304-306.
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