Comparative evaluation of the nutrient content of table eggs of chicken, guinea fowl and quail

Abstract

Major nutrient levels in the table eggs of exotic chicken (Gallus domestica), guinea fowl (Numida meleagris) and quail (Coturnix cortunix), was compared to serve as a guide to literate and health conscious consumers. A total of 90 layers comprising of 30 for each of the three species of birds were purchased at age near point-of-lay, and were raised under the same condition and fed similar layer feed until they began to lay eggs. Two months after assumption of lay 30 eggs composed of 10 from each of the three species were randomly selected for analyses. Yolk and egg white levels of total cholesterol, triglycerides, glucose, potassium and proteins were analyzed following standard procedures. Results showed that the yolk total cholesterol and triglycerides of guinea fowls was significantly higher (p=0.000) than those of chicken and quails. The yolk glucose levels of quail eggs was significantly (p=0.000) higher than that of the chicken and guinea fowl eggs. Yolk potassium levels in quail eggs was significantly (p=0.000) higher than the potassium levels in the yolk of chicken and guinea fowl eggs. Yolk total protein of chicken eggs was significantly (p=0.010) lower than that of quail eggs. Potassium levels in egg white were highest in guinea fowl eggs which was significantly higher (p=0.000) than that recorded for chicken and quail egg white. There were no significant variations (p>0.05) between the egg white glucose and protein levels of the three species. It was concluded that there are significant differences in the levels of some of the major nutrients of the eggs of chicken, guinea fowl and quail.