Comparative Evaluation of Cholesterol Content and Storage Quality of Chicken and Quail Eggs

Adeniyi P.O.^1, , Obatolu V.A.¹ and Farinde E.O.¹

¹Product Development Programme, Institute of Agricultural Research and Training, Apata, Ibadan, Nigeria

Cite this paper:
Adeniyi P.O., Obatolu V.A. and Farinde E.O.. Comparative Evaluation of Cholesterol Content and Storage Quality of Chicken and Quail Eggs. World Journal of Nutrition and Health. 2016; 4(1):5-9. doi: 10.12691/jnh-4-1-2

Abstract

In recent times, the consumption of quail egg has become a food fad, with little knowledgeable input, owing to the claim that it is lower in cholesterol than chicken egg, hence, there is need for more scientific basis to certify the preferred consumption of quail egg over chicken egg as a food fad which should be encouraged or a food fallacy that needs to be corrected. This study was therefore designed to determine the storage quality and cholesterol content of chicken and quail eggs during the two commonly used storage methods. Eggs of 53 weeks old chicken (ISA-Brown) and 9 weeks old quail (Japanese Breed) were analyzed for pH, microbial count and cholesterol content on the day of lay and weekly during cold (4°C) and room temperature (27°C) storage for 5 weeks using appropriate analytical kits. Data were analyzed using means, standard deviation and ANOVA. The pH of chicken egg albumin (CA) and chicken egg yolk (CY) at the day of lay (R0) were 7.48 and 5.65 respectively and these significantly increased to 12.31(CA); 9.56 (CY) and 8.94 (CA); 6.85(CY) at 5 weeks’ room temperature (R5) and cold (C5) storage respectively. The pH of quail egg albumin (QA) significantly increased from 8.67 at R0 to 12.99 at R5 and 9.83 at C5 while that of quail egg yolk (QY) increased from 5.92 at R0 to 10.00(R5) and 6.86(C5). Both eggs were sterile throughout the experimentation period. At R0, cholesterol content (mg/g) of CA, CY, QA and QY were 22.67, 33.67, 34.33 and 46.83 respectively; at R5 these significantly increased to 62.67(CA), 96.00(CY), 49.33(QA), 68.67(QY) and at C5 the values were 54.17(CA), 78.17(CY), 51.17(QA) and 68.00(QY). The reduced quality of the eggs with storage was not as a result of microbial invasion but of deteriorative reactions within the eggs. Though the cholesterol content of chicken egg was lower than that of quail egg at the day of lay it was significantly higher in chicken egg by the end of the 5 weeks storage period. However, fractionation of the cholesterol into the different types is recommended for a better understanding of the nutritional significance.

Keywords:
chicken egg quail egg cholesterol storage quality

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Olugbemi T.S., Sule A., Orunmuyi M., Daudu O.M. and Olusola O.O.(2013). Chemical analysis and consumer preference of selected poultry egg types in Zaria, Nigeria. Nigerian Journal of Animal Sciences;15: www.ajol.info/index.php/tjas/article/view/94048.
[2]	Bragagnolo N. and Rodriguez-Amaya D.B. (2013). Comparison of the cholesterol content of Brazilian chicken and quail eggs. Journal of Food Composition and Analysis; 16(2): 147-153.
[3]	Naviglio D., Gallo M., Le Grottaglie L., Scala C., Ferrara L. and Santini A. (2012). Determination of cholesterol in Italian chicken eggs. Food Chemistry; 132(2):701-708.
[4]	Sinanoglou V.J., Strati I.F. and Miniadis-Meimaroglou S. (2011). Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study. Food Chemistry; 124(3): 971-977.
[5]	Varbo A., Benn M., Tybjaerg-Hansen A. and Nordestgaard B.G. (2013). Elevated remnant cholesterol causes Ischemic heart disease without inflammation. Circulation; 128: 1298-1309.
[6]	The BIP Study Group (2000). Secondary Prevention by raising HDL cholesterol and reducing triglyceride in patients with coronary artery disease. The Bezafibrate Infaction Prevention (BIP) Study. Circulation; 102: 21-27.
[7]	Burillo E., Martin-Fuentes P., Mateo-Gallego R., Baila-Rueda L., Cenarro A., Ros E. and Civeira F. (2012). Omega-3-fatty acids and HDL. How do they work in the prevention of cardiovascular diseases? Current Vascular Pharmacology; 10(4): 432-441.
[8]	US Department of Health and Human Services (2005). National Institutes of Health, National Heart, Lung and Blood Institute (NIH Publication number 05-3290). www.nhlbi.nih.gov/health/resorces/heart.
[9]	Scott T.A. and Silversides F.G. (2000). The effect of storage and strain of hen on egg quality. Poultry Science: 79(12): 1725-1729.
[10]	De Reu K., Grijspeerdt K., Heyndrickx M., Uyttendaele M. and Herman L. (2005). The use of total aerobic and gram negative flora for quality assurance in the production chain of consumption eggs. Food Control: 16(2): 147-155.
[11]	Monira K.N., Salahuddin M. and Miah G. (2003). Effect of breed and holding period on egg quality characteristics of chicken. International Journal of Poultry Science; 2(4): 261-263.
[12]	Oke O.E., Ladokun A.O. and Onagbesan O.M. (2014). Quality parameters of eggs from chickens reared in deep litter system with or without access to grass or legume pasture. Livestock Research for Rural Development; 26(11):www.lrrd26/11/oke26201.htm
[13]	Sanda M.E. (2015). Evaluation of quality and cholesterol level of eggs of laying hens placed on drinking water fortified with waterleaf (Talinum triangutare) mucilage. American Scientific Research Journal of Engineering, Technology and Sciences; 13(1): www.asrjetsjournal.org.
[14]	Singh V., Tyagi P.K., Mandal A.B. and Singh S. (2013). Reducing egg cholesterol through dietary addition of ginger and garlic in quails. Indian Journal of Poultry Science; 48(3): 306-312.
[15]	Kumar S., Tyagi P.K.,Prasad Y., Shrivastav A.K., Shrivastava H.P. Mandal A.B., Tyagi P.K., Deo C. and Singh R. (2012). Effect of dietary addition of pharmacological drugs on the production performance and plasma lipid profile and egg cholesterol content of laying hens. Indian Journal of Poultry Science; 47(2): 158-163.
[16]	Salma U., Miah A.G., Tsuji H., Schellander K and Sudekum K-H. (2011). Effect of dietary Rhodobacter capsulatus on lipid fractions and egg yolk fatty acid composition in laying hens. Journal of Animal Physiology and Animal Nutrition; 96(6): 1091-1100.
[17]	Vidal T.F., Pereira A.L.F., Abreu V.K., Frietas E.D. Neto MAS and Zapata J.F.F. (2013). Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal. Food Science and Technology; 33(1).
[18]	Cayan H. and Erener G. (2015). Effect of olive leaf (Olea europaea) powder on laying hens performance, egg quality and egg yolk cholesterol levels. Asian-Australas Journal of Animal Science; 28(4): 538-543.
[19]	Kaya H. and Macit M. (2012). Effect of inclusion of garlic (Allium sativum) powder at different levels and copper into diets of hens on performance, egg quality traits and yolk cholesterol content. International Journal of Poultry Science; 11(2): 114-119.
[20]	Shi S.R., Lu J., Tong H.B., Zou J.M. and Wang K.H. (2012). Effect of graded replacement soybean meal by sunflower seed meal in laying hens diet on hen performance, egg quality, egg fatty acid composition and cholesterol content. Journal of Applied Poultry research; 21(2): 367-374.
[21]	Mikulski D., Jankowski J., Naczmanski J., Mikulska M. and Demey V. (2012). Effects of dietary probiotic (Pediococcus acidilactici) supplementation on performance, nutrient digestibility, egg traits, egg yolk cholesterol and fatty acid profile in laying hens. Poultry Science; 91(10): 2691-2700.
[22]	Wang C-L, Chiang C-J., Chao Y-P., Yu B. and Lee T-T (2015). Effects of Cordyceps militaris waster medium on production performance, egg traits and egg yolk cholesterol of laying hens. The Journal of Poultry Science.
[23]	Duru M. (2013). Effects of dietary strawberry (Fragaviax ananassa Duch.) leaf powder on egg yield, quality and egg yolk cholesterol in laying hens. Journal of Food and Agriculture and Environment; 11(2): 477-480.
[24]	Laudadio V., Ceci E., Lastella N.M.B and Tufarelli V. (2014). Dietary high polyphenols extra virgin olive oil is effective in reducing cholesterol content in eggs. Lipids in Health and Disease; 14:5.
[25]	Lokhande A., Ingale S.L., Lee S.H., Sen S., Khong C., Chae B.J. and Kwon I.K. (2014). Effects of dietary supplementation with Gynura procumbens Merr. On egg yolk cholesterol, excreta microflora and laying hen performance. British Poultry Science; 55(4): 524-531.
[26]	Laudadio V., Ceci E., Lastella N.M.B. and Tufarelli V. (2015). Effect of feeding low-fiber fraction of air-classified sunflower (Helianthus annus L.) meal on laying hen productive performance and egg yolk cholesterol. Poultry Science; 93(11): 2864-2869.
[27]	Saleh A.A. (2013). Effects fish oil on the production performances, polyunsaturated fatty acids and cholesterol levels of yolk in hens. Emirates Journal of Food and Agriculture; 25(8): 605-612.
[28]	Harrigan W.F and McCance M.E. (1976). Laboratory methods in food and dairy microbiology, Academic Press, London.
[29]	Silversides F.G. and Budgell K. (2004). The relationship among measures of egg albumen height, pH and whipping volume. Poultry Science; 83(10): 1619-1623.
[30]	Aziz Z., Cyriac S., Beena V. and Philomina P.T. (2012). Comparison of cholesterol content in chicken, duck and quail eggs. Journal of Vet. Animals Science; 43: 64-66.
[31]	Sujatha T., Kumar V. and Rajini R.A. (2014). Seasonal variation in egg quality and yolk cholesterol in backyard rearing and cage rearing chicken. South Asian Journal of Life Sciences;2(1): 1-3.
[32]	Exler J., Phillips K.M., Patterson K.Y. and Holden J.M.(2013). Cholesterol and vitamin D content of eggs in the U.S. retail market. Journal of Food Composition and Analysis: 29(2): 110-116.
[33]	Bair C.W. and Marion W.W. (1978). Yolk cholesterol in eggs from various avian species. Poultry Science; 57(5): 1260-1265
[34]	Staji H., Ghazvinian K., Vayeghan A.J., Salimi M and Mahdavi A. (2012). Prevalence of Salmonella spp in the quail egg interior content: A provincial study. Iranian Journal of Veterinary Medicine; 6(3): 191-196.
[35]	Katayama ERi, Donato T.C., Silva A.P., Mazola R.P., Garcia E.A., Okamoto A.S. and Andreatti F.R.L. (2013). Salmonella enteritidis in the eggs of Japanese quail fed diets with different calcium and phosphate levels. Revista Brasileira de Cencia Avicola; 15(1).