COMPARATIVE STUDY ON THE CHARACTERISTICS OF EGG SHELLS OF SOME BIRD SPECIES

被引：0
|
作者：
Adeyeye, E. I. [1 ]
机构：
[1] Univ Ado Ekiti, Dept Chem, Ado Ekiti, Nigeria
来源：
BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA | 2009年 / 23卷 / 02期
关键词：
Bird species; Egg shell samples; Chemical composition; CRAB SUDANANAUTES-AFRICANUS; ACID; ABSORPTION;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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.
引用
收藏
页码：159 / 166
页数：8
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