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

  • EI Adeyeye
Keywords: Bird species, Egg shell samples, Chemical composition


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.

Journal Identifiers

eISSN: 1726-801X
print ISSN: 1011-3924