Variation of egg proteins between bird varieties by using SDS-PAGE

Amin, Questan Ali; Zhahir, Hemn Ghazi; Shaker, Ahmed Sami

	Variation of egg proteins between bird varieties by using SDS-PAGE
Al-Anbar Journal of Veterinary Sciences
Volume 12, Issue 1, August 2019, Pages 68-73 PDF (860.42 K)
Document Type: Research Paper
Authors
Questan Ali Amin^* ¹; Hemn Ghazi Zhahir¹; Ahmed Sami Shaker²
¹Department of Animal Science, College of Agricultural Engineering Sciences, Sulaimani University, Iraq
²Department of Animal Production, Directorate of Agricultural Research, Sulaimani, Iraq
Abstract
Proteins are essential constituents of all organisms; both egg white proteins and egg yolk are source of protein. The aim of this study was conducted to perform preliminary studies to analyses and compare egg white proteins and yolk proteins from different avian species (guineafowl, dwarf hens, local hen, Shami, turkey, duck, geese, partridge and quail) via or with SDS-PAGE (Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis ). 18 Fresh eggs of different poultry species (guineafowl, dwarf hens, local hen, Shami, turkey, duck, geese, partridge and quail) were collected from various farms in the Sulaimani province. Data on egg proteins were analyzed using Statistical Xlstate used for dendrogram construction and PCA. The main egg white proteins were Ovomicin, Ovotransferrin, Ovalbumin, Flavoprotein, α- chymotrypsinogen, and Trypsin inhibitor. The main lipoproteins were Apovitellenin VI, Apovitellenin Vb, Apovitellenin V, Apovitellenin IIIa, Apovitellenin III, Apovitellin 7, B-Livetin, Apovitellenin IIa, Apovitellenin II, and Apovitellenin I. All these lipoproteins were observed in the nine birds species. The egg white proteins and yolk lipoproteins for nine species were examined. It can be concluded the large differences were found in a mount of egg white proteins and yolk lipoproteins of the nine species of birds.
Keywords
albumin; yolk; SDS-PAGE; protein

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