Key Features:
No of Pages: 63
No Chapters: 5
Abstract:
Poultry eggs are eaten in most areas of the world with fewer social taboos associated with them than pigs and cattle. The most commonly used bird eggs are those from chicken. In Nigeria, domestic foul dominates the poultry industry. Of the 120 million indigenous poultry population in Nigeria, the domestic fowl constitutes about 91 % of this. For this reason, the present work tried to evaluate the nutritional levels of the lipid composition of the free-range fertilized cooked chicken eggs. Five eggs were involved in the study and they were collected at once. The following experimental procedures were carried out on the yolk and the albumen using standard analytical methods: crude fat determination, preparation of methyl esters, and fatty acid analysis. Also determined was the quality assurance of the determinations to ensure their accuracies, calculation of uncertainty interval percentage (UIP) particularly for the fatty acid values.
Table of Content:
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 PHYSICAL AND CHEMICAL CHARACTERIZATION OF EGG 2
1.2 STRUCTURE OF EGGS 3
1.3 NEW USE OF EGGS 4
1.4 NON-FOOD USES OF EGGS 4
1.5.0 USES OF PHOSVITIN 5
1.5.1 PHOSPHOPEPTIDES 5
1.5.2 USES OF PHOSPHOPEPTIDES 5
1.5.3 AIM AND OBJECTIVE 66
CHAPTER TWO
2.0 LITERATURE REVIEW 7
2.1 ANATOMY AND CHARACTERISTICS 8
2.2 STORAGE 12
2.3 PRESERVATION 13
2.3.1 NUTRITIONAL VALUE 14
2.3.2 HEALTH EFFECTS 16
2.3.3 CHOLESTEROL AND FAT 16
2.3.4 DIABETES 17
2.3.5 CONTAMINATION 18
2.4.0 LIPIDS 19
2.4.1 BIOLOGICAL ROLES OF LIPID 21
2.4.2 CLASSIFICATION OF LIPIDS 21
2.4.3 FATTY ACIDS 23
2.4.5 CLASSIFICATION OF FATTY ACIDS 25
2.4.6 ESSENTIAL AND NON ESSENTIAL FATTY ACIDS 26
CHAPTER THREE
3.1 MATERIALS AND METHODS 277
3.2 COLLECTION AND TREATMENT OF SAMPLES 27
3.3 CRUDE FAT DETERMINATION 28#
3.4 STEROL ANALYSIS 30
3.5 PHOPHOLIPIDS 32
3.6 QUALITY ASSURANCE 34
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION 37
4.1 RESULT 37
4.2 DISCUSSION 43
CHAPTER FIVE
5.0 CONCLUSION AND RECCOMENDATION 48
5.1 CONCLUSION 48
5.2 RECCOMENDATION 48
REFRENCES 49
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