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The amino acid profiles of the yolk and albumen of domestic duck (Anas platyrhynchos) egg consumed in Nigeria
(Elixir Food Sciences, 2012-11-06) Adeyeye, E.I; Adebayo, W.B; Ayejuyo, O.O
The amino acid composition of the yolk and albumen of the egg of domestic duck was determined on a dry weight basis. The total essential amino acid ranged from (g/100 g crude protein, cp): 40.9-41.3 or from 43.5-47.8 % respectively of the total amino acid. The amino acid scores showed lysine ranged from 1.26 -1.27 (on provisional essential amino acid scoring pattern) and 1.19-1.21 (on suggested requirement of the essential amino acid of a pre-school child). The predicted protein efficiency ratio was 2.33-2.52, the essential amino acid index range was 1.31-1.32 and the calculated isoelectric point range was 4.90-5.53. The Leu/Ile ratio range was 1.80-1.38. The correlation coefficient (rxy) was positive and significant at r = 0.05 for the amino acids, amino acid scores (on suggested requirement of the essential amino acid of a pre-school child) and the isoelectric point in the two samples. Domestic duck yolk and albumen amino acids were compared with yolk and albumen of domestic guinea fowl and domestic chicken eggs.