Study On The Changes Of Nutrition During Incubation Of Quail Embryo Eggs And Development Of Related Products

Quail embryo is fertilized chicken egg which hatches under certain temperatureconditions, the embryo continue growth and form a new life, but the egg has notbroken shell. It is often referred to as "ginseng in animals" and "eggs in the market",often as a tonic food therapy. In order to discuss the changes of main nutrition in thequail embryo during incubation of quail embryo egg and develop nutrient-rich andcomprehensive effectiveness cans based on the changes of nutrient, changes of severalmajor nutrients such as Moisture, ash, fat, cholesterol, protein, sugar, calcium, iron,zinc, phosphorus, vitamin A, vitamin E and taurine were studied. The results were asfollows:1. The changes of major nutrients in quail embryo egg with the increase in thedays of incubation were as follows: The content of moisture, total sugar, fat,cholesterol were gradually reduce. The content of moisture decreased by almost9.2%,total sugar reduced by54.5%, fat reduced by29.6%, cholesterol reduced about24.8%.2. The changes of major nutrients in quail embryo egg with the increase in thedays of incubation were as follows: The content of ash, calcuim, iron, zinc, phosphorus,protein, vitamin A, vitamin E and taurine were gradually increase. The content of ashincreased by almost9.2%, calcuim increased by almost267.5%, iron increased byalmost116.9%, zinc increased about57.6%, phosphorus increased about56.4%,protein increased about24.8%, vitamin A increased about602.8%, vitamin Eincreased about301.5%, taurine increased about957.6%.3. According to the changes of nutrition and health components in the quailembryo incubation, appropriate-age quail embryo was used to process quail embryoegg cans by canned production process technology. The advantage of this methodproduction is nutritional care less loss. The canned quail embryos eggs has thefollowing characteristics: contains less fat and cholesterol, rich in protein, vitamin A, vitamin E and taurine, care ingredients such as iron, zinc, calcium, and delicious taste,convenient carrying and storage. It is a very suitable for the consumption of purenatural green food.4. According to the changes of nutrition and health components in the quailembryo incubation, appropriate-age quail embryo was used to smash quail embryoseggs shell, add lobster sauce and other auxiliary materials made from high calciumquail embryos egg sauce, including quail embryos egg and quality of tempeh ratio of2:1. Lobster sauce can give the quail embryos eggs delicious taste, it can retain thecalcium of quail embryos egg shell. This lobster of quail embryos egg sauce containshigh protein, vitamins, minerals, taurine, lower fat and cholesterol content. Lobsterquail embryos egg sauce with rich calcium, high nutritional value, delicious taste,convenient carrying and storage.