Research of Fatty Acid Profile and Flavor Characteristics of Beijing You Chicken and Dwarf Beijing You Chicken Eggs

 Recently, the Monogastric Animal Feed Innovation Team of the Institute of Feed Research of the Chinese Academy of Agricultural Sciences has found the differentiation of the fatty acid profile and volatile compounds of egg yolks from Beijing You Chicken and Dwarf Beijing You Chicken. It provided theoretical support for evaluating egg nutrition and distinguishing avian eggs. The results were published online in Food Science of Animal Resources.

Chief Researcher Wu Shugeng said fatty acid profile and flavor characteristics of Beijing You Chicken and Dwarf Beijing You Chicken eggs were discriminated to protect the geographical indication product. Gas chromatography-mass spectrometry and electronic nose were adopted to analyze fatty acids and volatile compounds. Four classification algorithms were used to build classification models. There are significant differences in arachidic acid, oleic acid, eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds. Beijing You Chicken and Dwarf Beijing You Chicken eggs could be discriminated based on electronic nose with k-nearest neighbor, linear discriminant analysis, support vector machine and decision tree.

 

The research was supported by the Beijing Innovation Team Project of the Poultry Industry Technology System. 

Original link: https://doi.org/10.5851/kosfa.2021.e47