Republic of the Philippines

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 Local 101

Comparative Evaluation of Lipid and Protein Proportion of

Quail (Coturnix coturnix) and Muscovy duck (Cairina moschata) yolk

Romano, Anline Jeredeze S.

College of Veterinary Medicine
Central Bicol State University of Agriculture
(April 5, 2019)

Abstract This study was performed to investigate the proportion and compare the
lipid and protein content of Quail and Muscovy duck yolk. A simple quantity test of
the two egg yolk was done. Three samples of egg yolks for each Quail and Muscovy
duck where centrifuged to separate the lipid and protein composition of the yolk.
The Muscovy duck egg has a big yolk which has 8.0 ml volume on the first sample
(CM 1). The second sample of Muscovy duck yolk (CM 2) has 7.0 ml and the third
(CM3) have 8.0 ml. Compared to quail yolk the first sample (CC 1) has the volume
of 2.0 ml, the second (CC 2) has 2.5 ml and the third (CC3) has 2.0 ml. After the
centrifugation; the lipid and the protein content were separated. The proportion of
the lipid and the protein in the yolk of the Muscovy duck were 12.5% protein and
87.5% lipid content, all the Muscovy duck yolk sample have the same result. The
Quail yolk, having the samples CC 1 and CC 3 quail yolk sample have 25% of
protein and 75% lipid. The protein content of the CC 2 has higher protein than the
other two. It has 45% of the protein in the yolk. The lipid content of the Muscovy
duck yolk was greater than the Quail yolk but in the protein level the quail yolk
have the higher volume.

Keywords: Lipid, Egg yolk, Quail, Protein, Muscovy duck

Introduction
Eggs are highly favored in the food industry as an excellent source of some nutrients and
for their valuable functional properties (Cook and Briggs 1977, Zhang, et al, 1998). Eggs are
also known as one of most important components of human diet (Polat, et al, 2013). The
quality of food today has been increasingly criticized by people over the years. Due to the
increase in demand for products that is low in fat and cholesterol, studies have been focusing
on determining fat of food in animal products specially yolks of eggs. Egg yolk is an aqueous
fluid in which float yolk spheres (also known as globules or yolk droplets) and lipid droplets
(known also as yolk granules). The yolk of an egg makes up about 34% of the liquid weight
of the egg. It contains all of the fat in the egg and a little less than half of the protein. The
yolk of a large egg contains about 55 calories (NC egg association, 2019). Only slightly more
than half of the protein in an egg is stored in the egg white, while slightly less than half is in
the yolk (Halse, 2019). On each chicken egg yolk from a large egg contains about 4.5 grams