Comparison of the Nutritional Value of Egg Yolk and Egg Albumin from Domestic Chicken, Guinea Fowl and Hybrid Chicken

Abstract

The present study was conducted to compare the nutritional and physical quality of egg yolk and egg white of birds from three different genotypes (domestic chicken, hybrid chicken and guinea fowl). The egg yolk and white from each of the bird were separated and analyzed for proximate, vitamins and minerals using standard analytical methods. The eggs of the 3 bird species showed similar conical shape, however, weight of whole egg, egg white and yolk of hybrid chicken was much higher than that of domestic and guinea fowl. The moisture (60.45+0.14%) and vitamin C (121.50+0.14mg/100g) contents of egg yolk were significantly higher in hybrid chicken than in domestic chicken and guinea fowl while the protein (5.47+0.88%), ash (1.32+0.03%) and vitamin C (68.50+0.70mg/100g) contents of egg white was higher in hybrid chicken than domestic chicken and guinea fowl. However, moisture contents (87.45+0.71%) of egg white from guinea fowl was significantly (p<0.05) higher than hybrid chicken. All elements considered in this study had higher concentrations (mg/100g) in egg yolk than white except for Na whose concentrations were higher in egg white than yolk. The concentration of K+ (321.50+7.62 and 119.50+2.6.2), Fe2+ (12.45+0.09 and 4.45+0.0.8) and Ca2+ (26.60+0.63 and 9.23+0.22) for egg yolk and white respectively was significantly (p<0.05) higher in guinea fowl than domestic and hybrid chicken. However, Na contents in hybrid chicken (850.00+22.40 and 975.00+09.00) for egg yolk and white respectively was significantly (p<0.05) higher than that of guinea fowl and domestic chicken. It is concluded that egg yolk and white of hybrid chicken were riches in moisture, protein, ash, vitamin C and sodium than guinea fowl and domestic chicken. While egg yolk and white of guinea fowl were rich in K+, Fe2+ and Ca2+ than the eggs of domestic and hybrid chicken.