Onyenweaku Eridiong O, Akah Levi U, Kesa Hema, Alawa David A, Ebai Patricia A, Kalu Ukoha U, Ajigo Ikutal, Owan Valentine J
Department of Human Nutrition & Dietetics, University of Calabar, Calabar, Nigeria.
School of Tourism & Hospitality, University of Johannesburg, Johannesburg, South Africa.
Biochem Res Int. 2022 Jul 12;2022:6536826. doi: 10.1155/2022/6536826. eCollection 2022.
Food proteins provide amino acids (AAs) and serve as building blocks of all vital organs, muscles, hormones, and biological fluids such as blood. Eggs are known as a good source of protein. This study compared the protein quality of bird eggs (raw and boiled), using their AA scores since some individuals consume raw eggs for various reasons. . Eggs studied were exotic chicken, local chicken, turkey, quail, and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. The standard AOAC method (Kjeldahl) was used to determine protein content, while the amino acid composition was measured using an AA analyzer. The total AA scores were calculated based on the whole hen's egg AA profiles. Statistical significance was accepted at < 0.05.
The Guinea fowl egg had the highest total amino acid score (TAAS) of 0.92. The other scores ranged as follows: 0.82 (quail) >0.81 (turkey) >0.75 (exotic chicken), and the lowest score was 0.65 (local chicken). The least scores were phenylalanine: 0.34 (exotic chicken), phenylalanine and serine: 0.36 (local chicken), leucine and aspartic acid: 0.41 (turkey), methionine: 0.31 (quail), and glutamic acid: 0.33 (guinea fowl). Also, guinea fowl egg had the highest total essential amino acid (TEAA) (49.6 g/100 g protein), i.e., % TEAA (55.1%), while exotic chicken egg had the lowest (41.1%), but the highest % NEAA (58.9%).
Guinea fowl eggs had the highest EAA and TAA content. Its consumption should particularly be encouraged for children as this can significantly reduce the risk of protein-energy malnutrition and prevent protein deficiencies.
食物蛋白质提供氨基酸（AA），是所有重要器官、肌肉、激素以及血液等生物体液的组成成分。鸡蛋是众所周知的优质蛋白质来源。本研究比较了禽蛋（生蛋和煮蛋）的蛋白质质量，采用氨基酸评分法，因为有些人出于各种原因食用生鸡蛋。研究的鸡蛋包括外来鸡、本地鸡、火鸡、鹌鹑和珍珠鸡蛋。将鸡蛋去壳，其内容物（煮过的和生的）进行冻干。采用标准AOAC方法（凯氏定氮法）测定蛋白质含量，同时使用氨基酸分析仪测量氨基酸组成。基于全鸡蛋的氨基酸谱计算总氨基酸评分。当P<0.05时认为具有统计学意义。
珍珠鸡蛋的总氨基酸评分（TAAS）最高，为0.92。其他评分如下：0.82（鹌鹑蛋）>0.81（火鸡蛋）>0.75（外来鸡蛋），最低分为0.65（本地鸡蛋）。最低分数的氨基酸分别为：苯丙氨酸：0.34（外来鸡蛋），苯丙氨酸和丝氨酸：0.36（本地鸡蛋），亮氨酸和天冬氨酸：0.41（火鸡蛋），蛋氨酸：0.31（鹌鹑蛋），谷氨酸：0.33（珍珠鸡蛋）。此外，珍珠鸡蛋的总必需氨基酸（TEAA）含量最高（49.6 g/100 g蛋白质），即TEAA百分比（55.1%），而外来鸡蛋的最低（41.1%），但非必需氨基酸百分比最高（58.9%）。
珍珠鸡蛋的必需氨基酸和总氨基酸含量最高。尤其应鼓励儿童食用，因为这可显著降低蛋白质 - 能量营养不良的风险并预防蛋白质缺乏。
