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VOL. 5, ISSUE 5 (2020)
Biochemical characterization of egg components from different Poultry species
Authors
Shreya R Patil
Abstract
Poultry eggs represent an important and affordable source of
high-quality nutrients essential for human health. Although broiler hen eggs
are most commonly consumed, eggs from indigenous (desi) hens and ducks are also
widely available and nutritionally significant. The present study was
undertaken to comparatively evaluate the nutritional composition of three
varieties of poultry eggs—broiler hen egg, desi hen egg, and duck egg—with
special emphasis on egg weight distribution, albumin protein content, yolk lipid
and cholesterol levels, and calcium carbonate content of eggshells. Freshly
laid eggs of the three avian species were analyzed for total protein in albumin
(Lowry method), total lipids in yolk (Bligh and Dyer method), yolk cholesterol
(Bair and Marion method), and calcium carbonate content of eggshells using
titrimetric analysis. All estimations were performed in quadruplicate and
results were expressed as mean ± standard deviation. The results revealed that
duck eggs possessed the highest total egg weight and yolk proportion, while
poultry eggs contained the highest amount of albumin. Protein concentration in
albumin was found to be comparable among all egg varieties, with desi eggs
showing slightly higher protein density. Poultry eggs exhibited higher lipid
and cholesterol content in yolk, whereas duck eggshells showed the highest
calcium carbonate content. The study concludes that desi hen eggs offer
superior protein quality, poultry eggs are richer in lipids and cholesterol,
and duck eggs provide a valuable source of calcium carbonate through their
shells. These findings highlight the nutritional diversity among poultry eggs
and their potential applications in human nutrition and animal feed
supplementation.
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Pages:29-31
How to cite this article:
Shreya R Patil "Biochemical characterization of egg components from different Poultry species". International Journal of Zoology Studies, Vol 5, Issue 5, 2020, Pages 29-31
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