Nutritional characteristics of different types of eggs

Resumen

Objective: To analyze 5 types of poultry eggs (chicken, turkey, ostrich, duck and quail) to compare their nutritional characteristics and sensory properties.

Design/ Methodology/ Approach: A physical analysis was performed: weight of the entire egg (weight and proportion of the albumin, yolk and shell) length and width of the entire egg, shape index, shell color, and yolk color, nutritional (determination of raw fat, protein, dry matter and ashes) and in sensory adaptation (measured through hedonic testing of adaptability through the arrangement of nine points to an individualized quantity of 97). Different types of egg used: chicken, turkey, ostrich, duck and quail.

Results: The egg containing the most amount of protein was that of the duck (13.02 ± 0.46 %), while the sample containing the lowest result was that of the ostrich (9.47 ± 0.27 %). The type of egg that contained the fattest level was the duck (10.31 ± 0.75 %); on the other hand, the type of egg that demonstrated the least amount of fat was that of the chicken egg (8.28 ± 0.39 %).

Results/ Findings/ Conclusion: Even though some physical differences exist in all types of eggs, they are similar and there is minimal variation in terms of their nutritional value. Therefore, these different types of eggs can be applied for consumption as substitutes for chicken eggs and as an alternative source of protein.

Limitations of the study/ Implications: Lack of previous research in regard to comparisons of the types of analyzed eggs.