[ Etude comparée de la qualité des œufs des poules de race locale et poules pondeuses élevées à Kisangani (RD Congo) ]
Volume 32, Issue 1, August 2017, Pages 45–56
Jean-Trésor K. Kwembe1, Jean-Pierre Mbula2, Jacques Tchatchambe3, and Pius T. Mpiana4
1 Département de Chimie, Faculté des Sciences, Université de Kisangani, B.P. 2012 Kisangani, RD Congo
2 Département de Chimie, Faculté des Sciences, Université de Kisangani, B.P. 2012 Kisangani, RD Congo
3 Département de Chimie, Faculté des Sciences, Université de Kisangani, B.P. 2012 Kisangani, RD Congo
4 Faculté des Sciences, Université de Kinshasa, B.P. 190 Kinshasa XI, RD Congo
Original language: French
Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study has been realized for the valuation and comparison of organoleptic, physico-chemical and nutritive parameters qualities of eggs of local hen and layer hen. So eggs of local hen and layer hens freshly raw bust are characterized both by a yellowness surrounded by the glair thick and viscous, normal odour and tang, satisfying contrary to aged eggs having notably a made flat yellowness, decomposed in the liquefied glair. But the eggs layer hens freshly boiled is typified by a white yolk or yellow pale surrounded of a tall depth of the white whilst that of eggs of natural hen is cleanly yellow bestead of a small depth of the glair. Yet both types of old boiled eggs have a glair relatively flayed (striker) when the egg is dissected and a coloured black layer on the inner of the yellowness. Measured physico-chemical parameters showed significant differences between the eggs of natural hen and the layer hens in weighty respective terms (36,95 and 50,7g), volumes (34,58 and 46,33ml), pH (7,42 and 7,56) and amounts in total ashes (4,57 and 3,68%) but no for the amount in water (71,64 and 73,29%). Furthermore for nutritive values, there is significant differences between the eggs of natural hen and the eggs layer hen comparing their respective amounts in lipid (10,11 and 6,79%), gross protein (15,28 and 12,92%), calcium (0,59 and 0,44gs/100g), magnesium (0,23 and 0,17gs/100g), iron (0,54 and 0,38mg/100g), vitamin A and carotene (0,50 and 0,30mg/100g), and in vitamin C (0,08 and 0,05mg/100g), but there is not of significant differences for the amount in phosphorus (0,21 and 0,18mg/100g) and vitamin B6 (1,15 and 0,97mg/100g). In short, the eggs of natural hen are more nutritive than that of laying hen.
Author Keywords: Eggs, Kisangani, comparison, local hen, and layer hen.
Volume 32, Issue 1, August 2017, Pages 45–56
Jean-Trésor K. Kwembe1, Jean-Pierre Mbula2, Jacques Tchatchambe3, and Pius T. Mpiana4
1 Département de Chimie, Faculté des Sciences, Université de Kisangani, B.P. 2012 Kisangani, RD Congo
2 Département de Chimie, Faculté des Sciences, Université de Kisangani, B.P. 2012 Kisangani, RD Congo
3 Département de Chimie, Faculté des Sciences, Université de Kisangani, B.P. 2012 Kisangani, RD Congo
4 Faculté des Sciences, Université de Kinshasa, B.P. 190 Kinshasa XI, RD Congo
Original language: French
Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study has been realized for the valuation and comparison of organoleptic, physico-chemical and nutritive parameters qualities of eggs of local hen and layer hen. So eggs of local hen and layer hens freshly raw bust are characterized both by a yellowness surrounded by the glair thick and viscous, normal odour and tang, satisfying contrary to aged eggs having notably a made flat yellowness, decomposed in the liquefied glair. But the eggs layer hens freshly boiled is typified by a white yolk or yellow pale surrounded of a tall depth of the white whilst that of eggs of natural hen is cleanly yellow bestead of a small depth of the glair. Yet both types of old boiled eggs have a glair relatively flayed (striker) when the egg is dissected and a coloured black layer on the inner of the yellowness. Measured physico-chemical parameters showed significant differences between the eggs of natural hen and the layer hens in weighty respective terms (36,95 and 50,7g), volumes (34,58 and 46,33ml), pH (7,42 and 7,56) and amounts in total ashes (4,57 and 3,68%) but no for the amount in water (71,64 and 73,29%). Furthermore for nutritive values, there is significant differences between the eggs of natural hen and the eggs layer hen comparing their respective amounts in lipid (10,11 and 6,79%), gross protein (15,28 and 12,92%), calcium (0,59 and 0,44gs/100g), magnesium (0,23 and 0,17gs/100g), iron (0,54 and 0,38mg/100g), vitamin A and carotene (0,50 and 0,30mg/100g), and in vitamin C (0,08 and 0,05mg/100g), but there is not of significant differences for the amount in phosphorus (0,21 and 0,18mg/100g) and vitamin B6 (1,15 and 0,97mg/100g). In short, the eggs of natural hen are more nutritive than that of laying hen.
Author Keywords: Eggs, Kisangani, comparison, local hen, and layer hen.
Abstract: (french)
Cette étude a été réalisée pour l’appréciation et la comparaison des paramètres des qualités organoleptique, physico-chimique et nutritive des œufs de poule naturelle (OPN) et pondeuse (OPP). Ainsi les OPN et OPP frais crus cassés sont tous les deux caractérisés par un jaune bombé entouré du blanc épais et visqueux, odeur normale et saveur satisfaisant contrairement aux œufs vieux ayant notamment un jaune aplati, dispersé dans le blanc liquéfié. Mais l’OPP frais bouilli est typifié par un jaune d’œuf blanc ou jaune pâle entouré d’une grande épaisseur du blanc tandis que celui d’OPN est nettement jaune environné d’une petite épaisseur du blanc. Cependant tous les deux types d’œufs vieux bouillis ont un blanc d’œuf relativement écorché (rugueux) lorsque l’œuf est décoquillé et une couche de couleur noire sur la paroi du jaune. Les paramètres physico-chimiques déterminés ont montrés des différences significatives entre l’OPN et l’OPP en termes de poids respectifs (36,95 et 50,7g), volumes (34,58 et 46,33ml), pH (7,42 et 7,56) et teneurs en cendres totales (4,57 et 3,68%) mais non pour la teneur en eau (71,64 et 73,29%). En ce qui concerne les valeurs nutritives, il y a des différences significatives entre l’OPN et l’OPP en comparant leurs teneurs respectives en lipide (10,11 et 6,79%), protéine brute (15,28 et 12,92%), calcium (0,59 et 0,44g/100g), magnésium (0,23 et 0,17g/100g), fer (0,54 et 0,38mg/100g), vitamine A et carotène (0,50 et 0,30mg/100g), et en vitamine C (0,08 et 0,05mg/100g), mais il n’y a pas de différences significatives pour la teneur en phosphore (0,21 et 0,18mg/100g) et vitamine B6 (1,15 et 0,97mg/100g). En somme l’OPN reste plus nutritif par rapport à l’OPP.
Author Keywords: œufs, Kisangani, comparaison, poule locale, poule pondeuse.
How to Cite this Article
Jean-Trésor K. Kwembe, Jean-Pierre Mbula, Jacques Tchatchambe, and Pius T. Mpiana, “Comparative study of the quality of the eggs of local breeds and laying hens raised in Kisangani (DR Congo),” International Journal of Innovation and Scientific Research, vol. 32, no. 1, pp. 45–56, August 2017.
