{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T04:57:50Z","timestamp":1785214670794,"version":"3.55.0"},"reference-count":74,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2024,10,18]],"date-time":"2024-10-18T00:00:00Z","timestamp":1729209600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Taihe County Taihe Black-Boned Silky Fowl Industrial Development Center (Jian, China) and the Zhejiang University Taihe Black-Boned Silky Fowl Industrial Technology Joint Research Center (Hangzhou, China)","award":["2021-KYY-517102-0023"],"award-info":[{"award-number":["2021-KYY-517102-0023"]}]},{"name":"Taihe County Taihe Black-Boned Silky Fowl Industrial Development Center (Jian, China) and the Zhejiang University Taihe Black-Boned Silky Fowl Industrial Technology Joint Research Center (Hangzhou, China)","award":["202003A02"],"award-info":[{"award-number":["202003A02"]}]},{"name":"Taihe County Taihe Black-Boned Silky Fowl Industrial Development Center (Jian, China) and the Zhejiang University Taihe Black-Boned Silky Fowl Industrial Technology Joint Research Center (Hangzhou, China)","award":["RSPD2024R731"],"award-info":[{"award-number":["RSPD2024R731"]}]},{"name":"Science and Technology Development Project of Hangzhou","award":["2021-KYY-517102-0023"],"award-info":[{"award-number":["2021-KYY-517102-0023"]}]},{"name":"Science and Technology Development Project of Hangzhou","award":["202003A02"],"award-info":[{"award-number":["202003A02"]}]},{"name":"Science and Technology Development Project of Hangzhou","award":["RSPD2024R731"],"award-info":[{"award-number":["RSPD2024R731"]}]},{"name":"King Saud University (Riyadh, Saudi Arabia)","award":["2021-KYY-517102-0023"],"award-info":[{"award-number":["2021-KYY-517102-0023"]}]},{"name":"King Saud University (Riyadh, Saudi Arabia)","award":["202003A02"],"award-info":[{"award-number":["202003A02"]}]},{"name":"King Saud University (Riyadh, Saudi Arabia)","award":["RSPD2024R731"],"award-info":[{"award-number":["RSPD2024R731"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Taihe black-boned silky fowl (TS) is a native chicken breed in China with more than 2000 years of history. The present study aimed to characterize and evaluate the physical, nutritional, and flavor properties of TS eggs with a comparison to two other commercial breeds. Eggs from TS (n = 60) crossbred black-boned silky fowl (CB, n = 60) and Hy-line Brown (HL, n = 60) were used for physicochemical analysis. The evaluation system was divided into four parts based on nutrient and flavor profiles: protein and amino acids, lipids and fatty acids, mineral elements, and flavor-related amino acids and volatile compounds. Results showed that TS eggs were typically associated with the lowest egg weight and the highest yolk color, as compared with CB and HL eggs. No differences were found in crude protein, crude fat, triglycerides, and cholesterol content between eggs from the different breeds, but these eggs were distinct in terms of the amino acid, fatty acid, and volatile flavor compound profiles. Moreover, the differences in amino acid and fatty acid profiles might contribute to the specific flavor of TS eggs. Evaluation results indicated that TS egg whites may be suitable as a protein source for premature infants and young children under three years old and TS egg yolks could be considered a beneficial dietary lipid source due to their potential anti-cardiovascular properties. Additionally, TS whole eggs could serve as a valuable source of selenium (Se), molybdenum (Mo), zinc (Zn), and phosphorus (P) for adults aged 18 to 65. However, TS and CB eggs showed inferior Haugh units, eggshell quality, and essential amino acid compositions for older children, adolescents, and adults. These findings provide a better insight into the health benefits of TS eggs and contribute to the breeding and nutrition regulation of TS breeds.<\/jats:p>","DOI":"10.3390\/foods13203308","type":"journal-article","created":{"date-parts":[[2024,10,18]],"date-time":"2024-10-18T06:46:52Z","timestamp":1729234012000},"page":"3308","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Characterization and Evaluation of Taihe Black-Boned Silky Fowl Eggs Based on Physical Properties, Nutritive Values, and Flavor Profiles"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8824-7865","authenticated-orcid":false,"given":"Libo","family":"Zhang","sequence":"first","affiliation":[{"name":"Key Laboratory for Molecular Animal Nutrition of Ministry of Education, College of Animal Sciences, Zhejiang University (Zijingang Campus), Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengru","family":"Xu","sequence":"additional","affiliation":[{"name":"Key Laboratory for Molecular Animal Nutrition of Ministry of Education, College of Animal Sciences, Zhejiang University (Zijingang Campus), Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fang","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory for Molecular Animal Nutrition of Ministry of Education, College of Animal Sciences, Zhejiang University (Zijingang Campus), Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ru","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory for Molecular Animal Nutrition of Ministry of Education, College of Animal Sciences, Zhejiang University (Zijingang Campus), Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9736-5468","authenticated-orcid":false,"given":"Mahmoud M.","family":"Azzam","sequence":"additional","affiliation":[{"name":"Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0006-7999","authenticated-orcid":false,"given":"Xinyang","family":"Dong","sequence":"additional","affiliation":[{"name":"Key Laboratory for Molecular Animal Nutrition of Ministry of Education, College of Animal Sciences, Zhejiang University (Zijingang Campus), Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodchem.2015.07.116","article-title":"Effects of storage and cooking on the antioxidant capacity of laying hen eggs","volume":"194","author":"Nimalaratne","year":"2016","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Gao, L.B., Obianwuna, U.E., Zhang, H.J., Qiu, K., Wu, S.G., Qi, G.H., and Wang, J. 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