EJPAU 2010. Szczerbińska D. , Wiercińska M. COMPARISON OF THE MORPHOLOGICAL STRUCTURE AND CHEMICAL COMPOSITION OF EGGS IN RATITES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2010
Volume 13
Issue 4/volume13

Topic:

Animal Husbandry

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Szczerbińska D. , Wiercińska M. 2010. COMPARISON OF THE MORPHOLOGICAL STRUCTURE AND CHEMICAL COMPOSITION OF EGGS IN RATITES, EJPAU 13(4/volume13), #17.
Available Online: http://www.ejpau.media.pl/volume13/issue4/volume13/abs-17.html

COMPARISON OF THE MORPHOLOGICAL STRUCTURE AND CHEMICAL COMPOSITION OF EGGS IN RATITES

Danuta Szczerbińska, Monika Wiercińska
Department of Poultry and Ornamental Brids Breeding, West Pomeranian University of Technology in Szczecin, Poland

ABSTRACT

The study aimed at comparative analysis of the morphological structure and chemical composition of eggs in ostrich, emu and rhea. Examinations were carried out on 30 eggs, 10 eggs per each species. Eggs were from the peri-peak egg laying period. Based on the carried out analyses, both significant species differences and common features were found referring to the morphological and chemical composition of eggs. It was demonstrated that the largest yolk quantity occurred in emu eggs, while the least in ostrich ones (38 and 22%, respectively). Relative albumen weight in ostrich and rhea eggs was similar (59%), whereas significantly smaller in emu eggs (by about 12%). The largest participation of egg shell (19%) was found in ostrich eggs, whereas the least in rhea ones (12%). Chemical analysis of the egg content showed a larger content of dry matter and total protein in ostrich eggs, both in albumen and yolk. It was found that the quantity of fat in ostrich and emu eggs was similar (35–36%), whereas significantly smaller in the yolk of rhea eggs. It was demonstrated that the albumen of emu eggs was characterised by the smallest quantity of mineral elements. Only the ash content in yolk was similar and very high (1.4–1.5%), irrespective of the evaluated bird species. The content of most chemical elements building the egg shell, except calcium, phosphorus and sodium, was similar in respective bird species under examination.

Key words: ostrich, emu, rhea, egg quality.

Danuta Szczerbińska
Department of Poultry and Ornamental Brids Breeding,
West Pomeranian University of Technology in Szczecin, Poland
20 Doktora Judyma St.
71-466 Szczecin, Poland

Monika Wiercińska
Department of Poultry and Ornamental Brids Breeding,
West Pomeranian University of Technology in Szczecin, Poland
Doktora Judyma 24, 71-466 Szczecin, Poland
email: m.wiercinska@interia.pl

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