The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total abundance of lipids and lipid categories except for bile acids, lysophosphatidylinositol, and lysophosphatidylcholine. However, of all the 767 lipids quantified, the differential abundance of 190 lipids was screened among the egg yolk samples at four heating intensities. Soft-boiling and over-boiling altered the assembly structure of the lipoproteins through thermal denaturation and affected the binding of lipids and apoproteins, resulting in an increase in low-to-medium-abundance triglycerides. The decreased phospholipid and increased lysophospholipid and free fatty acid in HEY and SEY suggests potential hydrolysis of phospholipids under relatively low-intensity heating. Results provide new insights into the effect of heating on the lipid profiles of egg yolk and would support the public's choice of cooking method for egg yolks.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301504 | PMC |
| http://dx.doi.org/10.3390/molecules28124601 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Multiprotease supplementation in laying hen diets: Impact on performance, egg quality, digestibility, gut histomorphology, and sustainability.
Poult Sci
March 2025
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, South Korea. Electronic address:
Laying hen responses to supplemental multiprotease on performance, egg quality, digestibility, gut histomorphology, nitrogen excretion, and economic performance of laying hens until 37 weeks of age were investigated. A total of 189 25-week-old Hy-Line Brown hens were housed in enriched cages (7 birds/cage) and randomly allocated to 1 of 3 diets with 9 replicates per treatment. Dietary treatments included: an adequate positive control- PC [met the breed and age standards for crude protein (CP) and amino acids (AA)]; negative control- NC (90 % CP and AA requirement); and NC supplemented with multiprotease - NCMP.
View Article and Find Full Text PDFPolyvalent immunoprotection of protein, DNA and IgY antibody vaccines of Vibrio fluvialis outer membrane protein VF08100 in fish.
Fish Shellfish Immunol
March 2025
Anhui Province Key Laboratory of Embryo Development and Reproductive Regulation, Anhui Province Key Laboratory of Environmental Hormone and Reproduction, Fuyang Normal University, Fuyang 236041, China; Anhui Provincial Key Laboratory of Molecular Enzymology and Mechanism of Major Metabolic Diseases, Auhui Provincial Engineering Research Centre for Molecular Detection and Diagnostics, College of Life Sciences, Anhui Normal University, Wuhu 241000, Anhui, China; Rural Revitalization Collaborative Technology Service Center of Anhui Province, Fuyang Normal University, Fuyang 236041, China. Electronic address:
Vaccines are of great importance to green aquaculture. In this study, the polyvalent immunoprotective activities of protein, DNA and egg yolk antibody (IgY) vaccines of Vibrio fluvialis outer membrane protein VF08100 were assessed. Carassius auratus was immunized with these three vaccines and challenged with V.
View Article and Find Full Text PDFBiodegradable and antibacterial edible films based on egg yolk granules/gelatin/CMC with e-poly-l-lysine: Application in fresh chicken meat preservation.
Food Chem
March 2025
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address:
Novel biodegradable and antibacterial edible films were fabricated by incorporating E-poly-l-lysine (EPL) into egg yolk granules, gelatin, and sodium carboxymethyl cellulose matrices. With increasing EPL concentration (0.3-0.
View Article and Find Full Text PDFAhiflower seed and its press cake as sources of nutrients for laying hens and omega-3 fatty acids in their eggs.
Poult Sci
February 2025
Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada. Electronic address:
240 64-week-old Lohman LSL-Lite laying hens were used to evaluate the effect of ahiflower seed (AS) and its press cake (APC) on egg yolk fatty acid profile, production performance, apparent total tract nutrient digestibility (ATTD), egg quality, eggshell mineral content, and fecal microbiota composition for 12 weeks in a completely randomized design, with 6 replicates of 5 birds in a cage. The diets included a control (CD), CD supplemented with 10 % flaxseed (FS), and CD supplemented with AS at 1, 5, and 10 % inclusion levels and APC at 5, 10, and 15 % inclusion levels. Diet did not affect eggshell Ca (P=0.
View Article and Find Full Text PDFApplication of ozone during incubation period: hatchability, chick quality and organ growth, bacterial load of feces, and first-week performance in broilers.
Vet Res Commun
March 2025
Department of Animal Science, Faculty of Agriculture, Bursa Uludağ University, Bursa, Türkiye.
This study was aimed to investigate the effects of ozone (O) treatment during incubation period (IP) on hatchability, hatch window, chick quality and organ growth, bacterial load of feces and first-week growth performance in broilers. A total of 240 hatching eggs were weighed and randomly divided into control group (O-IP (-)) and O treatment (O-IP (+)). A commercial O generator was placed into the setter and O treatment (at the level of 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!