ウズラ卵およびウズラ卵加工食品に含まれるビタミンB_<12>量と供給源としての評価

Abstract

The vitamin B_<12> content in quail eggs is about 5 times higher than that in chicken eggs. Eggs laid by female Japanese quail birds of different ages were obtained and weigh these egg yolks. And the vitamin B_<12> contained in the egg yolks was determinated. As a result, eggs laid by birds of approximately age of 4-6 months had significantly higher yolk weight than that of eggs laid by 2- and 10-month-old birds. The mean vitamin B_<12> content in eggs laid by 4-month-old and 6-month-old female birds were 0.47 μg / egg, and 0.61 μg / egg, respectively; intake of 5 quail eggs can exceed the amount of vitamin B_<12> (2 μg) that can be saturated with intrinsic factors when secreted to stomach by a single meal intake. The amount of vitamin B_<12> contained in quail egg-processed foods was quantified and converted to a single intake. Boiled, seasoned, and smoked quail eggs were contained 1.5, 1.1 and 1.4 μg vitamin B_<12> per single serving (50g), respectively, and these amounts can have a vitamin B_<12> supplementation effect. In addition, pudding and ice cream made by using quail eggs all contain about 2 μg of vitamin B_<12> per serving. Therefore, these sweets can be a source of vitamin B_<12> for us. Furthermore, the percentage of free vitamin B_<12> after the artificial digestion test in the stomach was 4.5 times higher for quail eggs compared to chicken eggs (36 % vs. 8%). These results suggest that quail eggs are a more useful source of vitamin B_<12> than chicken eggs for elderly people who are prone to vitamin B_<12> deficiency due to reduced digestive ability.