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

الملخص EN

Proteins are essential constituents of all organisms; both egg white proteins and egg yolk aresource of protein.

The aim of this study was conducted to perform preliminary studies toanalyses 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 withSDS-PAGE (Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis ).

18 Fresh eggs ofdifferent 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 eggproteins 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 inthe nine birds species.

The egg white proteins and yolk lipoproteins for nine species wereexamined.

It can be concluded the large differences were found in a mount of egg whiteproteins and yolk lipoproteins of the nine species of birds.