Comparative study on the characteristics of egg shells of some bird species

Egg shells of francolin, duck and turkey were compared for their physical and chemical characteristics. The range of weight of eggs and shells, respectively, were 25.2−74.9 and 5.23−9.40 g. Protein content was between 65.2−73.1 g/100 g; crude fat ranged from 2.54−8.54 g/100 g; crude fibre was low wi...

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Bibliographic Details
Published inBulletin of the Chemical Society of Ethiopia Vol. 23; no. 2; pp. 159 - 166
Main Author Adeyeye, EI
Format Journal Article
LanguageEnglish
Published Chemical Society of Ethiopia 01.08.2009
Subjects
Bird species
Chemical composition
Egg shell samples
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Summary:Egg shells of francolin, duck and turkey were compared for their physical and chemical characteristics. The range of weight of eggs and shells, respectively, were 25.2−74.9 and 5.23−9.40 g. Protein content was between 65.2−73.1 g/100 g; crude fat ranged from 2.54−8.54 g/100 g; crude fibre was low with value range of 0.04−1.14 g/100 g; ash content range was 3.44−7.56 g/100 g. Total and essential amino acids, respectively, were between 189-353 and 98.1−188 mg/g and threonine was limiting. Gross energy ranged from 1556−1687 kJ/100 g. High concentrations of minerals were detected.
ISSN:1011-3924
1011-3924
1726-801X
DOI:10.4314/bcse.v23i2.44957