A STUDY OF TURKEY EGG YOLK 1. COMPOSITION AND ELECTROPHORETIC SEPARATION OF COMPONENTS
- 1 July 1978
- journal article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 2 (3) , 251-257
- https://doi.org/10.1111/j.1745-4514.1978.tb00620.x
Abstract
Yolks from fresh eggs produced by Broad Breasted White turkeys were blended and analyzed. Proximate composition was determined and components were separated in 7% polyacrylamide gel. Turkey egg yolk was compared with chicken egg yolk. Turkey egg yolk contained a higher percentage of solids, fat, and protein than chicken egg yolk. When separated electrophoretically, components of chicken egg yolk migrated faster than those in turkey egg yolk. Turkey yolks could be resolved into 10 or 11 distinct components; chicken yolk, into 11 or 12 components, depending on electrophoretic technique.Keywords
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