Ianni Andrea, Bartolini Dayana, Bennato Francesca, Martino Giuseppe
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo (TE), Italy.
Animals (Basel). 2021 Jan 20;11(2):257. doi: 10.3390/ani11020257.
The selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant ( = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these "niche" products over those obtained from commercial hybrids.
在家禽养殖领域，能够生产更多肉和蛋的杂交品种的选育和推广，随着时间的推移导致了遗传资源的流失。为了遏制这种现象，可以采用的一种策略是提高本土家禽品种所产肉或蛋等动物产品的价值。因此，本研究的目的是对阿布鲁佐地区特有的意大利本土蛋鸡内拉阿特里亚纳母鸡所产鸡蛋的品质特性进行表征，并与在相同环境下饲养且采用相同饲养方案的商业杂交品种进行直接比较。试验为期5个月（从2019年3月至7月），期间进行了6次鸡蛋采样（开始时1次，之后每月1次）；每次采样每组动物收集15枚鸡蛋，每种基因型共90枚鸡蛋。对鸡蛋专门进行了物理参数评估，包括蛋黄颜色，并进行了旨在测定总脂质、胆固醇和β - 胡萝卜素含量的分析。除此之外，还对蛋黄的脂肪酸谱和球蛋白的电泳图谱进行了表征。杂交母鸡所产鸡蛋的特点是总重量更高，特别是蛋白和蛋黄重量以及蛋白百分比的值显著更高。而在本地母鸡所产鸡蛋中，蛋壳和蛋黄的相对比例更高；此外，在相同样本中观察到蛋黄红色度更高，胆固醇浓度虽有降低趋势但不显著（P = 0.0521），饱和脂肪酸含量更高，这可以解释经热处理加工后的食品对氧化过程的敏感性较低。关于脂肪酸组成，具体观察到棕榈酸（C16:0）和棕榈油酸（C16:1顺 - 9）在本地品种鸡蛋中的相对百分比更高，而油酸（C18:1顺 - 9）在商业母鸡所产鸡蛋中含量更高。总之，初步突出了一些有趣的营养特性，这可能会使消费者更喜欢这些 “小众” 产品，而非商业杂交品种所产的产品。
