Some physical and chemical characteristics of the egg yolk lipid in the chicken, duck and turkey
1985
Sharaf, Kh.H.H. (Tehnical Institute of Agriculture, Numrod (Iraq). Department of animal health) | Kasim, M.Y.
Properties and quantities of yolk lipids in the eggs of North Iraqi hens, ducks and turkeys have been investigated. Turkey egg yolk has been found to have a higher lipid content than hen egg yolk, and the latter contains more lipids than duck egg yolk. The pH value of liquid yolk corresponds to that of their lipids. The triglyceride content in the yolk lipids of all three investigated species was higher than the content of the remaining two glycerides (di- and monoglyceride).
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