<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282025000100013</article-id>
<article-id pub-id-type="doi">10.19136/era.a12n1.4031</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Color de la yema y ácidos grasos del huevo de guajolote criollo y pato]]></article-title>
<article-title xml:lang="en"><![CDATA[Yolk color and fatty acids of creole turkey and duck eggs]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Guzmán]]></surname>
<given-names><![CDATA[Filogonio Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Ortega]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ronquillo de Jesús]]></surname>
<given-names><![CDATA[Elba]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza-Pedroza]]></surname>
<given-names><![CDATA[Sergio Iban]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-Méndez]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Ortega]]></surname>
<given-names><![CDATA[Leodan Tadeo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Politécnica de Francisco I. Madero  ]]></institution>
<addr-line><![CDATA[ Hidalgo]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Laboratorio de Biomateriales]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>12</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282025000100013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282025000100013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282025000100013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El huevo de guajolote y de pato juegan un papel importante en la avicultura de traspatio, debido a que son una fuente de proteína animal para las familias de escasos recursos en México. El objetivo de esta investigación fue describir las características físicas, el color de la yema y el contenido de ácidos grasos del huevo de pato y guajolote criollo. Se utilizaron huevos de pato (n = 114) y de guajolote criollo (n = 114), colectados en las unidades de traspatio del Valle del Mezquital Hidalgo, México. Las variables evaluadas fueron, peso, ancho y largo de huevo, peso relativo de la yema, clara y cascarón, color de la yema y perfil de ácidos grasos en ambos tipos de huevo. El huevo de guajolote tuvo mayor (P &lt; 0.05) peso, largo y ancho que el huevo de pato. El huevo de pato presentó menor (P &lt; 0.05) peso relativo de clara y similar (P &gt; 0.05) peso relativo del cascarón con respecto al huevo de guajolote. La yema en el huevo de guajolote tuvo mayor (P &lt; 0.05) color con respecto a la de pato. El huevo de guajolote presentó ligeramente mayor contenido de ácido docosahexaenoico (DHA). El huevo de guajolote criollo fue de mayor tamaño con respecto a los de pato. La yema en el huevo de guajolote criollo fue más colorida que la de pato. Los ácidos grasos presentes en ambos tipos de huevos son benéficos para la salud humana.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Turkey and duck eggs play an important role in backyard poultry farming, because they are a source of animal protein for low-income families in Mexico. The objective of this research was to describe the physical characteristics, yolk color and fatty acid content of duck and creole turkey eggs. Duck eggs (n = 114) and creole turkey (n = 114) eggs were collected from backyard units developed in Valle del Mezquital Hidalgo, Mexico. The variables evaluated were weight, egg width and length, relative weight of yolk, white and shell, yolk color and the fatty acid profile was determined for both types of eggs. The turkey egg had greater (P &lt; 0.05) weight, length and width than the duck egg. The duck egg had a lower (P &lt; 0.05) relative weight of the egg white and a similar (P &gt; 0.05) relative weight of the shell compared to the turkey egg. The yolk color of the turkey egg was higher (P &lt; 0.05) than that of the duck egg. The turkey egg had a slightly higher content of docosahexaenoic acid (DHA). In conclusion, the creole turkey egg was larger than the duck egg. The yolk in the creole turkey egg was more colorful than in the duck egg. The fatty acids present in both types of eggs are beneficial to human health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Color]]></kwd>
<kwd lng="es"><![CDATA[guajolote]]></kwd>
<kwd lng="es"><![CDATA[huevo]]></kwd>
<kwd lng="es"><![CDATA[lípidos]]></kwd>
<kwd lng="es"><![CDATA[pato]]></kwd>
<kwd lng="en"><![CDATA[Color]]></kwd>
<kwd lng="en"><![CDATA[turkey]]></kwd>
<kwd lng="en"><![CDATA[egg]]></kwd>
<kwd lng="en"><![CDATA[lipids]]></kwd>
<kwd lng="en"><![CDATA[duck]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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