Comparative Evaluation on Preference and Composition of Different Avian Egg Types

Select Volume / Issue:

• Volume 6,Issue 5, Sept. 2019

Year:

2019

Type of Publication:

Article

Keywords:

Consumer Preference, Proximate, Lipid Profile, Fatty Acid Profile, Avian Poultry Eggs

Authors:

Akinwumi, Akinyinka Olu; Atandah, Roqeeb Adedaramola; Olawuyi, Benjamin Sunday; Olagoke, Olayemi Christiana; Ojebiyi, Olusegun Ojeniyi; Odunsi, Adeyinka Adeniyi

Journal:

IJRAS

Volume:

6

Number:

5

Pages:

174-182

Month:

September

ISSN:

2348-3997

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.

Full text: IJRAS_805_FINAL.pdf