초록

AI-Helper

본 조사연구는 계란의 중량등급별 영양가를 조사하고 적정가격을 검토하기 위하여 600개의 계란을 공시하여 계란의 중량등급별 평균란중, 란황과 란백 및 란각의 구성비, 란황과 란백의 영양성분 분석, 계란의 단백질과 지방함량 조사를 실시하고, 계란의 란중과 단백질함량 및 단백질＋지방함량을 기준으로 하는 적정가격을 검토하였는 바 얻어진 결과는 다음과 같다. 1. 평균란중(X, g/10개)의 증가에 따라 란황의 비율(Y, %)은 Y=44.34-0.02X로 감소하고, 란백의 비율(Y, %)은 Y=40.136＋0.026X로 증가하였으며, 란각의 비율(Y, %)은 Y=15.358-0.006X로 감소하였다. 2. 란황과 란백의 영양분석은 계란의 중량에 따라 큰 차이나 일정한 경향을 보이지 않았다. 3. 평균란중(X, g/10개)의 증가에 따라 전란의 단백질함량(Y, %)은 Y=11.943-0.00032X로 감소하고, 지방함량(Y, %)은 Y=13.996-0.00614X로 역시 감소하였으며, 단백질＋지방함량(Y, %)는 Y=25.939-0.00646X로 감소하였다. 4. 평균란중을 기준으로 하는 적정가는 단백질함량을 기준으로 하는 적정가와 비슷한 경향을 보였으며, 이들 적정가는 단백질＋지방함량을 기준으로 하는 적정가보다 특란과 왕란에서는 높게 그리고 경란-중란에서는 낮게 평가되었으며, 시가와 비교할 때 단백질＋지방함량기준 적정가가 가장 비슷한 경향을 보였다.

Abstract ▼ AI-Helper

These studies were conducted to compare the nutritive values and optimum prices of eggs among 6 groups of different egg Weight. With the total of 100 eggs of each weight group, after the weight percentage of egg yolk, albumen and shell in the whole egg were investigated, protein and fat contents of ...

These studies were conducted to compare the nutritive values and optimum prices of eggs among 6 groups of different egg Weight. With the total of 100 eggs of each weight group, after the weight percentage of egg yolk, albumen and shell in the whole egg were investigated, protein and fat contents of e99 yolk and albumen were analyzed. and then protein and fat contents in the whole eggs were calculated. Finally, the optimum prices of eggs in relation to the egg weight were studied on the basis of egg weight, protein content and protein plus fat contents of eggs, respectively. The results obtained are summarized as follows; 1. As the egg weight (X, g/10 eggs) increased, egg yolk (Y$_1$, %) and shell(Y$_2$, %) percentages tended to decrease, but egg albumen(Y$_3$, %) percentage increased lineally; Y$_1$=44.34-0.02X, Y$_2$=15.358-0.006 X, and Y$_3$=40.136＋0.026 X. 2. There were no significant differences in protein and fat contents of eggs among 6 different groups of egg weight. 3. Protein (Y$_1$, %), fat (Y$_2$, %) and protein plus fat (Y$_3$, %) contents in the whole eggs declined progressively as the egg weight (X, g/10 eggs) increased ; Y$_1$=11.943-0.00032X, Y$_2$=13.996-0.00614X, and Y$_3$=25.939-0.00646X. 4. Similar results were obtained whether the optimum prices of eggs were estimated on the basis of egg weight or protein content of eggs, and they were higher in the large size eggs and lower in the small size eggs than the optimum prices of eggs estimated on the basis of protein plus fat content of eggs.