Caractérisation morpho-pondérale et qualité nutritionnelle des oeufs de volaille locale ; Influence du gène Na sur les profils lipidiques et protéiques

Abstract

Eggs are an important source of biologically active compounds that are beneficial to human health and are widely used by the pharmaceutical, cosmetics and food, it becomes imperative to provide good quality eggs. In order to compare between three avian population’s (naked neck chickens “NN”, normal local chickens “LC” and selected strains “SS”) this study was done. Morpho-weight parameters of eggs have shown a difference for all characters between CN and PL except for the shell’s weight and length which explains the existence of a certain genetic variability in PL. CN and SS eggs are different in the weight of albumen and yolk. PL and SS eggs are different in the total weight, albumen weight and width. Comparing the levels of total lipids (g / 100g of edible parts) showed a significant difference between CN and the other two populations (10.12 g, 9.53 g, 9.44 g for CN, PL and SS eggs respectively) while the levels of total protein (g / 100g of edible parts) have not shown a difference (13.07 g, 13.18 g and 13.73 g for CN, PL and SS eggs respectively). Finally, the SDS-PAGE electrophoresis allowed us to separate four major proteins. Ovomucin, the ovoflavoprotein, albumin, and the latter correspond to lysozyme.