dc.creator | Alessandri, Noelle | |
dc.creator | Durán, Emerson | |
dc.creator | Valenzuela, Carolina | |
dc.date.accessioned | 2020-05-07T00:08:03Z | |
dc.date.available | 2020-05-07T00:08:03Z | |
dc.date.created | 2020-05-07T00:08:03Z | |
dc.date.issued | 2020 | |
dc.identifier | Rev Chil Nutr 2020; 47(1): 135-140 | |
dc.identifier | 10.4067/S0717-75182020000100135 | |
dc.identifier | https://repositorio.uchile.cl/handle/2250/174497 | |
dc.description.abstract | The objective of this review was to compare the nutritional characteristics and quality of tinamou eggs. Tinamou eggs have less ether extract and protein in the yolk, they also have a similar quantity of protein in the egg white than hen and quail eggs. The egg white of the tinamou egg has more iron (0,5 mg/100g) compared to hen and quail eggs (0, 1-0,2 mg/100g). Oleic acid is the main fatty acid in all three types of eggs. On the other hand, the amount of cholesterol in the tinamou yolk (21,2 mg/g) is higher than the amounts described for hen eggs (10,9-16,3 mg/g) and those of quail (11,1-15,9 mg/g). In terms of the physical characteristics, the tinamou eggshell has a chocolate color, weighs an average of 35g, has a length about 50 x 36 mm and has an inferior Haugh unity than hen and quail eggs. The tinamou egg represents a high nutritive alternative similar nutritional characteristics compared to hen and quail eggs, with the exception of cholesterol in the yolk and iron in the egg white. | |
dc.language | es | |
dc.publisher | Soc Chilena Nutrición | |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Chile | |
dc.source | Revista Chilena de Nutrición | |
dc.subject | Chilean partridge | |
dc.subject | Eggs | |
dc.subject | Nutritional characteristics | |
dc.subject | Quality | |
dc.subject | Tinamou | |
dc.title | Huevos de tinamou (nothoprocta perdicaria): una nueva alternativa en Chile | |
dc.type | Artículo de revista | |