Asian Food Science Journal

Aims: To determine the cholesterol and fatty acid profile of five bird egg varieties and the possible health implications of their consumption.

Study Design:  Experimental design.

Place and Duration of Study: Department of Biochemistry, University of Calabar, Calabar, and Department of Pharmacology, University of Nigeria, Nsukka, February to July 2017.

Methodology: Five bird egg varieties studied in the raw and boiled forms were: Exotic chicken, local chicken, turkey, quail and guinea fowl eggs. Freshly-laid eggs were purchased from poultries, cleaned and divided into two- raw and boiled. After boiling, both groups of eggs were freeze-dried and milled before analyses. Standard AOAC method of Gas chromatography was used for cholesterol and fatty acid determination.

Results: The cholesterol content varied significantly (P = .05) among the raw egg varieties with values ranging from 435 mg/100 (quail egg) to 851 mg/100 (turkey egg). Similarly, among the boiled egg samples, quail egg had the lowest cholesterol content (455.4 ± mg/100) and turkey had the highest (1164 ± 1.33 mg/100). For the fatty acid composition, 3 saturated, 4 monounsaturated and 6 polyunsaturated fatty acids were reported in significant quantities. Palmitic acid was the most predominant saturated fatty acid with guinea fowl egg having significantly (P = .05) higher concentration and exotic chicken having significantly (P = .05) lower concentration. Oleic acid was the most predominant unsaturated fatty acid with boiled quail egg having significantly (P = .05) higher concentration (0.96 ± 0.001 g/100 g).

Conclusion: Quail egg was found to have relatively safer content of cholesterol and also had higher concentration of unsaturated fatty acids. Consequently, they are better recommended for consumption by individuals with dyslipidemia and diabetes. Consumption of turkey eggs should be moderate due to their exceptionally high cholesterol content.