Myasnikovsky branch of the State Budgetary Institution "Rostov Regional SBBZh"
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MORPHOLOGICAL AND CHEMICAL PARAMETERS OF OSTRICH EGGS
Description
The article carries out an analysis of morpho-chemical parameters of ostrich eggs when l-carnitine is included in the diet. Studies were conducted on two groups of ostriches: I-received a standard diet, II-to the standard diet received L-carnitine at a rate of 300 mg per 1 kg of feed. From April to August we were studying the ostrich egg production, morphological composition of eggs, chemical composition of albumen and yolk, the amino acid composition of egg yolk, the level of cholesterol, fatty acids including saturated, unsaturated and polyunsaturated. It has been determined, that L-carnitine increases the egg production of ostriches by 24%. The weight of protein in the groups was 56.9-56.2%; yolk-27.6-26.7%; shell-16.4 -16.2%. The amount of cholesterol in the egg yolk of the 1st group ostriches was 12.2 mg, in the 2nd one it decreased by 7.4% (P>0.95) and amounted to 11.3 mg per gram of yolk. The level of amino acids in the egg yolk of the 1st and 2nd groups was approximately equal. The number of fatty acids in the 1st and 2nd groups was: saturated 39.5 and 39.7%, monounsaturated 49.99 and 49.80%, polyunsaturated 10.37 and 10.47% respectively. The sum of unsaturated and polyunsaturated fatty acids in ostrich eggs was 60.36 - 60.27%. The sum of ω3 and ω6 fatty acids is 10.18 and 10.25%. Ratio ω3: ω6-1: 3,3. The ratio of polyunsaturated to saturated acids was approximately 1:3, and polyunsaturated + monounsaturated to saturated-1.52 units (approximately 1.5 : 1).
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