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Physical and biochemical characteristics of Japanese quail (Coturnix japonica) eggs based on shell color

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cris.virtual.author-orcid0000-0002-2572-0202
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cris.virtualsource.author-orcid9107a3d6-a60a-4353-ad9c-465de2211a83
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cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
cris.virtualsource.author-orcidbc235846-e970-4e78-8686-9de6ac41765e
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dc.abstract.enTen percent of the world’s total edible eggs come from Japanese quail. The popularity of quail eggs is attributed to their high yolk content and hypoallergenic properties. This study aimed to analyze the physical characteristics and selected biochemical parameters of Japanese quail eggs based on shell color (dotted - D group, spotted - S group, and hazy - H group). The heaviest and most elongated eggs were found in the group H. The yolk index was significantly higher in dotted eggs, which also exhibited the highest lysozyme content and activity. The thickest shell (p≤0.05) with the lowest elasticity was observed in hazy eggs. However, no differences were found between eggshell colors concerning their breaking strength. The highest Ca content in the shell was found in the spotted group (S), while hazy eggs exhibited the lowest (p≤0.05) Ca and Mg content, despite having the thickest shells. Hazy eggs were also characterized by the highest crude protein content and the smallest proportion of crude fat and ash. The dotted eggs had the highest (p≤0.05) proportions of C16:1 and C18:2 fatty acids and a higher PUFA content (p≤0.05). Nutritionally, the dotted eggs performed best in terms of fatty acid profile and were also characterized by higher Mg, Ca, Cu, Mn, K, and Na content compared to the other groups. In summary, dotted eggs may be more appealing to consumers due to their advantageous physical and biochemical characteristics.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Chemii
dc.affiliation.instituteKatedra Żywienia Zwierząt
dc.contributor.authorNowaczewski, Sebastian
dc.contributor.authorGrzegrzółka, Beata
dc.contributor.authorGruszczyńska, Joanna
dc.contributor.authorSzablewski, Tomasz
dc.contributor.authorStuper-Szablewska, Kinga
dc.contributor.authorCegielska-Radziejewska, Renata
dc.contributor.authorTomczyk, Łukasz
dc.contributor.authorBiadała, Agata
dc.contributor.authorLewko, Lidia
dc.contributor.authorSzulc, Karolina
dc.contributor.authorKaczmarek, Sebastian
dc.contributor.authorRacewicz, Przemysław Łukasz
dc.contributor.authorJarosz, Łukasz
dc.contributor.authorHejdysz, Marcin
dc.date.access2025-07-07
dc.date.accessioned2025-07-11T11:29:56Z
dc.date.available2025-07-11T11:29:56Z
dc.date.copyright2025-07-03
dc.date.issued2025
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>Ten percent of the world’s total edible eggs come from Japanese quail. The popularity of quail eggs is attributed to their high yolk content and hypoallergenic properties. This study aimed to analyze the physical characteristics and selected biochemical parameters of Japanese quail eggs based on shell color (dotted - D group, spotted - S group, and hazy - H group). The heaviest and most elongated eggs were found in the group H. The yolk index was significantly higher in dotted eggs, which also exhibited the highest lysozyme content and activity. The thickest shell (p≤0.05) with the lowest elasticity was observed in hazy eggs. However, no differences were found between eggshell colors concerning their breaking strength. The highest Ca content in the shell was found in the spotted group (S), while hazy eggs exhibited the lowest (p≤0.05) Ca and Mg content, despite having the thickest shells. Hazy eggs were also characterized by the highest crude protein content and the smallest proportion of crude fat and ash. The dotted eggs had the highest (p≤0.05) proportions of C16:1 and C18:2 fatty acids and a higher PUFA content (p≤0.05). Nutritionally, the dotted eggs performed best in terms of fatty acid profile and were also characterized by higher Mg, Ca, Cu, Mn, K, and Na content compared to the other groups. In summary, dotted eggs may be more appealing to consumers due to their advantageous physical and biochemical characteristics.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,1
dc.description.number2
dc.description.points100
dc.description.versionfinal_published
dc.description.volume43
dc.identifier.doi10.2478/aspr-2025-0014
dc.identifier.eissn2300-8342
dc.identifier.issn0860-4037
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/3856
dc.identifier.weblinkhttps://sciendo.com/article/10.2478/aspr-2025-0014
dc.languageen
dc.relation.ispartofAnimal Science Papers and Reports
dc.relation.pages203-214
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enJapanese quail
dc.subject.eneggshell color
dc.subject.enegg physical and biochemical feature
dc.titlePhysical and biochemical characteristics of Japanese quail (Coturnix japonica) eggs based on shell color
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume43