<b>Comparative study on the characteristics of egg shells of some bird species</b>
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 wi...
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| Format: | Article |
| Language: | English |
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Chemical Society of Ethiopia
2009-08-01
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| Series: | Bulletin of the Chemical Society of Ethiopia |
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| Online Access: | http://www.ajol.info/index.php/bcse/article/view/44957 |
| Summary: | 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. |
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| ISSN: | 1011-3924 1726-801X |