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|標題:||Differential expression of egg white proteins in different breeds of chickens and their association with physical characteristics of hard-boiled egg
|關鍵字:||雞蛋;雞蛋蛋白蛋白質;物理特性;chicken eggs;egg white proteins;physical characteristics||引用:||中國國家標準。1996。CNS 2100, N1033，經濟部標準檢驗局，台北市。 李里特。1996。食品物性學。中國農業出版社。北京。 李宗鴻。1988。土雞與白色來航雞及其正反雜交雞產蛋性能與蛋品質之研究。碩士論文。中興大學。台中。 吳國正。2010。台灣土雞不同週齡蛋品質之遺傳參數與蛋殼物理性狀之研究。碩士論文。中興大學。台中。 陳國旋。2013。不同加熱溫度與時間對真空烹調牛肉品質性狀之探討。碩士論文。高雄餐旅大學。高雄。 陳筱琦。2002。水煮蛋物性之測量：以萬用試驗儀比較不同雞種雞蛋品質。碩士論文。中興大學。台中。 張勝善。1999。蛋品加工學。華香園出版社。台北。 楊冷冷。1996。台灣種土雞蛋品質之遺傳研究。碩士論文。中興大學。台中。 簡豪呈。2006。添加蔬果果渣對麵包烘焙影響之探討。碩士論文。中興大學。台中。 Ahn, D. U., S. M. Kim, and H. Shu. 1997. Effect of egg size and strain and age of hens on the solids content of chicken eggs. Poult. Sci. 74:914-919. Akkouche, Z., L. Aissat, and K. Madani. 2012. Effect of heat on egg white proteins. International Conference on Applied Life Sciences, September 10-12, Turkey. pp. 406-413. Akyurek, H., and A. A. Okur. 2009. Effect of storage time, temperature, and hen age on egg quality in free-range layer hens. J. Anim. Vet. Adv. 8:1953-1958. Alamprese, C., E. Casiraghi, and M. Rossi. 2012. 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Comparative proteomic analysis of the hepatic response to heat stress in muscovy and pekin ducks: insight into thermal tolerance related to energy metabolism. PLoS ONE 8:e76917.||摘要:||
土雞蛋之蛋白彈性較一般商業產蛋雞者佳，但造成此差異的原因尚未闡明，本研究之目的在於應用蛋白質體分析來比較不同品種雞蛋蛋白之蛋白質差異表現及其與水煮蛋物理特性之相關。試驗使用31週齡之伊沙褐色蛋雞、L2品系台灣土雞與金門土雞，取當日所生之雞蛋於室溫(25-26oC)下貯存三天後進行分析，分析項目包括雞蛋一般性狀分析、水煮蛋物理特性分析(質地剖面分析、負荷鬆弛試驗、破壞試驗及穿刺試驗)及蛋白蛋白質體分析。雞蛋一般性狀分析結果顯示，伊沙褐色蛋雞之蛋重、蛋長和蛋寬都顯著高於L2品系台灣土雞和金門土雞(P < 0.05)，蛋形指數、蛋黃重、蛋白高度和豪氏單位則無顯著品種間差異；水煮蛋物理特性分析結果顯示，L2品系台灣土雞的水煮蛋之硬度、脆度、彈性、咀嚼度、穿刺值、黏彈性及韌性顯著較其他兩個品種高(P < 0.05)；蛋白質體分析結果顯示，在所定量分析的124個蛋白質點中有16個點之表現量具顯著的品種間差異(P < 0.05)，質譜分析成功鑑定其中15個蛋白質點身分，分別屬於Hep21 protein precursor、ovoinhibitor、ovalbumin related protein X、ovalbumin、ovotransferrin、serum albumin和phosphoglucomutase-1等7個不同蛋白質。L2品系台灣土雞分別有3個和1個ovotransferrin蛋白質點表現量顯著高於金門土雞與伊沙褐色蛋雞，ovotransferrin為已知在蛋白凝膠的過程中扮演著重要角色者，相關分析亦發現ovotransferrin的含量與多數的物理特性數值呈高度正相關。由本研究之結果可知，造成L2品系台灣土雞之水煮蛋物理特性較佳的原因可能為其蛋白中含有較高含量ovotransferrin。
The eggs of native chickens showed better egg white texture than those of commercial breeds. The reason why they differ remained to be elucidated. The purpose of this study was to explore the differential expression of egg white proteins in different breeds of chickens and their association with physical characteristics of hard-boiled egg. Fresh eggs collected from 31-wk-old ISA Brown, L2 strain Taiwan country chickens (L2 strain TCCs), and Quemoy chickens, were stored at room temperature (25-26oC) for 3 days before further analysis. The eggs were subjected to egg general traits measurement, physical characteristics of hard-boiled eggs evaluation, including texture profile analysis (TPA), stress relaxation, breaking test, and puncture test, and proteomic analysis of egg white. The results of egg general traits measurement showed that eggs from ISA Brown had higher egg weight, egg length, and egg width than those of L2 strain TCCs and Quemoy chickens (P < 0.05). The egg shape index, yolk weight, albumin height, and Haugh unit did not differ significantly among breeds. The physical characteristics of hard-boiled eggs in L2 strain TCCs showed higher hardness, fracturability, gumminess, chewiness, puncture value, viscoelasticity, and toughness than those of the other two breeds (P < 0.05). The levels of 16 out of 124 quantified protein spots differed significantly among the three breeds (P < 0.05). Fifteen of the differed protein spots were successfully identified by peptide mass fingerprinting and represented 7 distinct proteins, including Hep21 protein precursor, ovoinhibitor, ovalbumin related protein X, ovalbumin, ovotransferrin, serum albumin, and phosphoglucomutase-1. The levels of one and three ovotransferrin spots in L2 strain TCCs were significantly higher than those in ISA Brown and Quemoy chickens. Ovotransferrin has been reported to plays an important role in the process of egg white gelation. Pearson correlation further showed that the level of ovotransferrin was highly positive-correlated with most of the physical characteristics of hard-boiled eggs. In conclusion, the result of this study suggested that the reason why the eggs of L2 strain TCCs have better physical characteristics of hard-boiled eggs may result from the higher level of ovotransferrin in egg white.
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