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Amino-acid composition of egg proteins of different poultry kinds depending on the breed and period of egg-laying

, : Amino-acid composition of egg proteins of different poultry kinds depending on the breed and period of egg-laying. Acta Zootechnica 30: 21-29

There were differences between species in the amino acid composition, particularly S-containing acids, of eggs. The methionine content was least for duck eggs, about 1%, higher for hens eggs, 2.1% and highest for Japanese quail eggs, 3%. Variability was higher in yolk than in albumen proteins but breed differences for hens, Rhode Island White, Rhode Island Red and Arbor Acres, were generally small, although statistically significant. Time of laying had a negligible effect.


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