Comparative Evaluation on Preference and Composition of Different Avian Egg Types
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- Consumer Preference, Proximate, Lipid Profile, Fatty Acid Profile, Avian Poultry Eggs
- Akinwumi, Akinyinka Olu; Atandah, Roqeeb Adedaramola; Olawuyi, Benjamin Sunday; Olagoke, Olayemi Christiana; Ojebiyi, Olusegun Ojeniyi; Odunsi, Adeyinka Adeniyi
- Eggs from seven different Avian/poultry species (Guinea fowl, Quail, local fowl, Exotic fowl (ISA-Brown), Turkey, Duck and Pigeon) were examined to determine the proximate, mineral, lipid and fatty acid composition and sensory properties. A total number of two hundred and ten (210) eggs, 30 eggs for each of the poultry type were bought from local market and Teaching and Research farm Ladoke Akintola University of Technology, Ogbomoso, Oyo state, Nigeria. The results revealed that turkey eggs have the highest (Pn poultry types compare favourably well in terms of both consumer preference and chemical composition with exotic eggs, hence, providing alternatives and option for better human nutrients.
Full text: IJRAS_805_FINAL.pdf