@article{805, author = "Akinyinka Olu Akinwumi and Roqeeb Adedaramola Atandah and Benjamin Sunday Olawuyi and Olayemi Christiana Olagoke and Olusegun Ojeniyi Ojebiyi and Adeyinka Adeniyi Odunsi", abstract = "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.", issn = "23483997", journal = "IJRAS", keywords = "Consumer Preference, Proximate, Lipid Profile, Fatty Acid Profile, Avian Poultry Eggs", month = "September", number = "5", pages = "174-182", title = "{C}omparative {E}valuation on {P}reference and {C}omposition of {D}ifferent {A}vian {E}gg {T}ypes", volume = "6", year = "2019", }