El-Shawaf, A., El-Zainy, A., El–Dosouky, R. (2011). CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG. Journal of Productivity and Development, 16(1), 121-134. doi: 10.21608/jpd.2011.42433
Abd el gwad El-Shawaf; Ashraf El-Zainy; Reham El–Dosouky. "CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG". Journal of Productivity and Development, 16, 1, 2011, 121-134. doi: 10.21608/jpd.2011.42433
El-Shawaf, A., El-Zainy, A., El–Dosouky, R. (2011). 'CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG', Journal of Productivity and Development, 16(1), pp. 121-134. doi: 10.21608/jpd.2011.42433
El-Shawaf, A., El-Zainy, A., El–Dosouky, R. CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG. Journal of Productivity and Development, 2011; 16(1): 121-134. doi: 10.21608/jpd.2011.42433
CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG
1Food and Dairy Technology Department, Efficient Productivity Institute, Zagazig University, Zagazig, Egypt.
2Home Economic Department, Faculty of Specific Education, Mansoura University, Mansoura, Egypt.
Abstract
Ostrich eggs (5 eggs) were evaluated for their egg weight and egg components, chemical composition, nutritional value and microbiological evaluation compared to hen's egg (120 eggs). Results indicated that, the ostrich egg had highest significantly (P> 0.01) egg weight (g), and so had highest percent of shell, while hen's egg showed highest significantly (P> 0.01)percent of yolk and albumen. Data indicated that Ostrich eggs are a good source of protein (44.59%), total lipids (37%), ash (3.97%), and carbohydrate (14.44%). These values were significant (P > 0.01). Nutritional values were, total saturated fatty acids (66.554%), total un saturated fatty acids (33.445%), total fatty acids (94.257), total cholesterol(25.83mg/100/g on dry weight), High Density Lipoprotein cholesterol (HDL-c) (9.94 mg/100/g on dry weight), Low Density Lipoprotein cholesterol (LDL-c) (14.87 mg/100/g on dry weight), total essential amino acids (71.854%) by HPLC, vitamin E (1843.97mg/100mg), vitamin A (37004.14 IU/100 gm), zinc (Zn) 1.64 ppm, copper (Cu) 5.62 ppm, iron (Fe) 4.43 ppm, manganese (Mn) 1.79 ppm, magnesium (Mg) 0.61ppm, and selenium (Se) 1.09 mg. Microbial evaluation data showed that total count in egg shell (3.5x101 cfu/g), total count in egg yolk and egg white are zero counts, Spore - forming bacteria was zero count for egg shell, egg white, egg yolk and mix of white and yolk, Coli form group count in egg shell (1.3x101 cfu/g), Coli form group count zero count in egg shell, egg white, egg yolk and mix of white and yolk, Salmonella ssp. and L. monocytogenes of Ostrich egg shell were detected and Salmonella ssp. and L. monocytogenes were not found in egg white, egg yolk, mix of white and yolk, Conclusively, Ostrich eggs had high chemical content than hen's egg in almost parameters. Also microbial examination and detection of some pathogenic were safety level. So, Ostrich eggs are able to use as functional foods.
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