Concentração de proteínas (fosvitina e lipovitelina) em gemas de ovos de galinhas (Gallus gallus) nos diferentes ciclos de postura e sua interferência na disponibilidade do ferro / Protein concentration (phosvitin and lipovitelin) in egg yolks of hens (Gallus gallus) in the different cycles of position and its interference in the availability of the iron

AUTOR(ES)

Erika Vidal Sartori

DATA DE PUBLICAÇÃO

2007

RESUMO

The egg is the product of efficient biological transformation made by the hens of position, with high nutricional quality for the human consumption. In the egg yolk of the egg it meets phosvitin called protein, the same one acts as hauled of the iron if binding it. The iron deficiency normally occurs due to the insufficient food consumption iron sources or low the bioavailability. The objective of this research was to verify the protein concentration, in special the present phosvitin/lipovitelin in egg yolks of raw eggs and stews in the different cycles of position (initial, intermediate, end) and to evaluate the interference of this protein in the availability of the micronutrient iron. The treatments had been carried through in different periods and had used raw eggs and cooked, being raw egg yolks of hens in initial, intermediate and end of position and egg yolks boil in the three cycles of position. The analyses of proximal composition had been carried through, concentration of total and availability iron, protein concentration in egg yolks and electrophoresis in poliacrilamide (SDS-PAGE) were carried. It had difference in the protein concentration and different levels of iron availability in the three cycles of position, however in raw and boiled egg yolks. With passing of the cycles (initial, intermediate, end), the hens oldest, had more presented egg yolks with a raised amount of available iron, however special amount of proteins in the fosvitina/lipovitelina, comparing themselves with the cycles initial and intermediate. The iron availability more was raised in egg yolks that had passed for cooking process, however in hens of final position.

ASSUNTO(S)

hens galinhas poedeiras egg proteins proteínas do ovo ferro – disponibilidade iron – availability

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