<abstract xmlns="http://www.w3.org/1999/xhtml">

The proximate composition and mineral contents of eggs from quail (<italic>Coturnix japonica)</italic> turkey (<italic>Meleagris gallopavo)</italic> commercial chicken (<italic>Gallus domesticus</italic>), local chicken (<italic>Gallus domesticus</italic>) guinea fowl, (<italic>Numida meleagris</italic>) and duck (<italic>Cairina moschata</italic>) obtained in Minna, Nigeria were studied. Standard laboratory procedures were used in determining the nutrients and mineral compositions of the egg samples. The local chicken eggs had significantly higher crude fat (11.73 ± 0.18%), ash (1.38 ± 0.01%), zinc (3.23 ± 0.11 mg/100 g), and manganese (0.44 ± 0.01 mg/100 g) contents, it also showed the lowest phosphorus (120.00 ± 3.50 mg/100 g, iron (19.70 ± 0.60 mg/100 g) and vitamin A concentration (1.62 ± 0.59 × 103 μg/L). Quail egg had the highest (<italic>p</italic> &lt; 0.05) vitamin A (4.16 ± 0.16 × 103 μg/L) and protein (13.49 ± 0.33%) contents. The moisture content was significantly higher in guinea fowl eggs (80.28 ± 0.41%) than in others. The outcome of this study indicated that some eggs which are seemingly underutilised may provide an enormous supply of nutrients needed for adequate human nutrition and health. Hence, if properly exploited they may substantially improve the quality of diet.
</abstract>

The proximate composition and mineral contents of eggs from quail (Coturnix japonica) turkey (Meleagris gallopavo) commercial chicken (Gallus domesticus), local chicken (Gallus domesticus) guinea fowl, (Numida meleagris) and duck (Cairina moschata) obtained in Minna, Nigeria were studied. Standard laboratory procedures were used in determining the nutrients and mineral compositions of the egg samples. The local chicken eggs had significantly higher crude fat (11.73 ± 0.18%), ash (1.38 ± 0.01%), zinc (3.23 ± 0.11 mg/100 g), and manganese (0.44 ± 0.01 mg/100 g) contents, it also showed the lowest phosphorus (120.00 ± 3.50 mg/100 g, iron (19.70 ± 0.60 mg/100 g) and vitamin A concentration (1.62 ± 0.59 × 103 μg/L). Quail egg had the highest (p < 0.05) vitamin A (4.16 ± 0.16 × 103 μg/L) and protein (13.49 ± 0.33%) contents. The moisture content was significantly higher in guinea fowl eggs (80.28 ± 0.41%) than in others. The outcome of this study indicated that some eggs which are seemingly underutilised may provide an enormous supply of nutrients needed for adequate human nutrition and health. Hence, if properly exploited they may substantially improve the quality of diet.

Nutrient evaluation of different avian species eggs from Minna, Niger State Nigeria

Agricultura Tropica et Subtropica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The proximate composition and mineral contents of eggs from quail (Coturnix japonica) turkey (Meleagris gallopavo) commercial chicken (Gallus domesticus),...

Nutrient evaluation of different avian species eggs from Minna, Niger State Nigeria

Publicado en línea: 11 may 2023

Páginas: 41 - 49

Recibido: 27 jul 2022

Aceptado: 02 abr 2023

DOI: https://doi.org/10.2478/ats-2023-0005

Palabras clave
Carotenoid, vitamin A, mineral contents, chicken, duck, quail, turkey, guinea fowl, human consumption

© 2023 Ifeanyi Famous Ossamulu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Nutrient evaluation of different avian species eggs from Minna, Niger State Nigeria

Publicado en línea: 11 may 2023

Páginas: 41 - 49

Recibido: 27 jul 2022

Aceptado: 02 abr 2023

DOI: https://doi.org/10.2478/ats-2023-0005

Palabras claveCarotenoid, vitamin A, mineral contents, chicken, duck, quail, turkey, guinea fowl, human consumption

© 2023 Ifeanyi Famous Ossamulu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
Carotenoid, vitamin A, mineral contents, chicken, duck, quail, turkey, guinea fowl, human consumption