EVALUATION OF HEMIC AND NON-HEMIC Fe CONTENT IN DIFFERENT KIND OF CHICKEN EGG YOLK

The content of heme and non-heme bonded iron, existing in the protein composition of the egg yolk, was investigated by the spectrophotometric method using o-phenanthroline. Grange eggs and eggs from industrial farms source, both brown-shelled and white-shelled lots were investigated. The yolks were separated in lipidoprotein granules and serum (liquid phase) and then the Fe+2 content was measured using spectrophotemetric method with o-phenanthroline. The Fe+2 contained in the lipidoproteicgranules and serum yolk phases was compared based on the type of egg.