INVESTIGATIONS ON THE STRUCTURE, CHEMICAL COMPOSITION AND CALORICITY OF THE QUAIL EGGS, DEPOSITED AT THE PLATEAU PHASE OF THE LAYING PERIOD
Anca Prelipcean (Teuşan), A.A. Prelipcean, V. Teuşan
From domestic quails, aged 105-112 days and body weight 130-145 grams, which were in the plateau of the laying period, were collected 130 eggs, which were studied in terms of weight and their structure, determining the primary chemical composition and the caloricity of the three components (mineral shell, albumen, yolk) and of the whole eggs. As working methods were used that classical methods of analysis: the oven drying method, calcination method, the Soxhlet - Velp method, Kjeldahl - Velp method, La Roche method; Single Factor ANOVA analisys method . The following results were obtained: The average weight of quail eggs produced in the plateau period of laying was 11.17 ± 010 grams, from which, the mineral shell was 32.94% (3.68 ± 0.04 g). The mineral shell contains 1.32% water 89.75% minerals, 8.64% protein and 0.29% carbohydrates. Albumens of the eggs contains: 87.48% water, 0.82% minerals, 9.91% protein, 0.32% fat and 1.744% carbohydrates. Yolk contains: 49.79% water, 2.16% minerals, 16.64% protein, 29.45% fat and 1.96% carbohydrates. For whole eggs the following containing was found: 68.27% water, 8.27% minerals, 12.03% proteins, 9.72% fats, 1.70% carbohydrates and 46.89 mg carotene. These eggs have a caloricity of 18.772 kcal or 78.596 KJ brute energy (BE).
Key words: caloricity, eggs, quail, chemical composition