PHYSICAL CHARACTERISTICS OF QUAIL EGGS

(4-5 standard quail egg     1 standard chicken egg)

                          Quail Eggs         Chicken Eggs

Egg Weight (gr.)    19.30        56.74

Albumen (%)           56.54        57.06

VolkCk)                 32.58        31.06

Shell (%)                10.74

APPROXIMATE COMPOSITION OF QUAIL EGGS

                        Quail Eggs  Chicken Eggs

Calcium (mg)          59             35.5

Phosphorus (mg)     220         237.9

Iron (mg)                 3.8          2,25

Vitamin A (mg)       300            221

Thiamine (mg)        0.12         0.089

Riboflavin (mg)      0.85         0.32

Niacin (rng)            0.10         0.089

Energy (Kcal)         158       183

CHOLESTEROL CONTENT OF EGG YOLK

        Quail

                          Albumen   Yolk     Whole

Moisture (%)           87.34       48.2       73.80

Protein(%)              11.10        19.3       13.23

Fat (%)                      0.00     30.00    10.83

Total Ash (%)         0.79          1.80       1.13

Carbohydrate (%)    0.67          0.70       1.03

        Chicken

                          Albumen    Yolk     Whole

Moisture (%)          89.28     49.22     74.7

Protein(%)              9.41        16.16     12.3

Fat(%)                     0.00       34.1        12.3

Total Ash(%)         .69          1.65      0.98

Carbohydrate (%)

CONSTITUENTS OF EGGS (per l00gr whole liquid egg)

Cholesterol content of egg yolk (rng/g yolk)

Quail       11.36

Chicken   14.18

Turkey    15.67

Reference:     World's Poultry Science Journal, Vol 46. November 1990