Yumurta kolesterolünün kolorimetrik ve enzimatik yöntemle belirlenmesi
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Tarih
1998
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırma Hisex Brown ırkı ticari yumurtacı melez tavukların yumurta sarılarında kolesterol değerlerinin belirlenmesi amacıyla yapıldı. Çalışmada 57 haftalık yumurtacı tavukların yumurtaları kullanıldı. Toplam 30 adet yumurta 5 dakika kaynatıldıktan sonra sarıları ayrıldı. Her bir yumurta sarısından birer gram tartıldıktan sonra homojenize edildi ve özütleri çıkarıldı. Bu özütlerin kolorimetrik ve enzimatik yöntemle kolesterol değerleri belirlendi. Kolorimetrik yöntemle ölçülen yumurta sarısının kolesterol değeri (16.51 2.54 mg/g), enzimatik yöntemle ölçülen kolesterol değerinden (14.64 2.92 mg) biraz yüksek bulundu (p0.001). Her iki yöntemle aynı özütlerden belirlenen kolesterol değerleri arasında korelasyon (r 0.7965) bulundu (p0.001).
This study was carried out to determine the cholesterol values in egg-yolk of commercial Hisex-Brown chicken. In this study the eggs taken from 57 weeks of chicken were used. The egg yolks were separated after boiling the total of 30 eggs for 5 min. The each of egg yolk was weighed as one gram and than they were homogenized and extracted. The cholesterol values of extractions were determined by colorimetric and enzymatic methods. The cholesterol values of egg yolk measured with colorimetric method (16.51 ± 2.54 mg/g) were slightly higher than the values, measured with enzymatic method (14.64 2.92 mg/g). The correlation (r 0.7965) was found between the each of two methods in cholesterol values determined from the same extracts (p<0.001).
This study was carried out to determine the cholesterol values in egg-yolk of commercial Hisex-Brown chicken. In this study the eggs taken from 57 weeks of chicken were used. The egg yolks were separated after boiling the total of 30 eggs for 5 min. The each of egg yolk was weighed as one gram and than they were homogenized and extracted. The cholesterol values of extractions were determined by colorimetric and enzymatic methods. The cholesterol values of egg yolk measured with colorimetric method (16.51 ± 2.54 mg/g) were slightly higher than the values, measured with enzymatic method (14.64 2.92 mg/g). The correlation (r 0.7965) was found between the each of two methods in cholesterol values determined from the same extracts (p<0.001).
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Ankara Üniversitesi Veteriner Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
45
Sayı
2-3
Künye
Yiğit, A. A., Şireli, M., Çavuş, T., Emre, B. (1998). Yumurta kolesterolünün kolorimetrik ve enzimatik yöntemle belirlenmesi. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 45(2-3), 215 - 219.
