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

• Published in: Bulletin of the Chemical Society of Ethiopia Vol. 23; no. 2; pp. 159 - 166
• Main Author: Adeyeye, EI
• Format: Journal Article
• Language: English
• Published: Chemical Society of Ethiopia 01.08.2009
• Subjects: Bird species; Chemical composition; Egg shell samples

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...