The nutritive value and acceptance of eggs in Malaysia
1989
Seet, C.P. | Azizah Amri (MARDI, Serdang, Selangor (Malaysia). Bahagian Penyelidikan Ternakan)
A chicken egg consists of 10 percent shell, 30 percent yolk and 60 percent albumen by weight. The chemical composition of chicken, duck and quail eggs do not differ too much from each other, except that the cholesterol content of duck egg is higher (16.2 mg) per gramme of egg yolk. Eggs are rich in well-balanced protein, vitamins and easily digested fat. They are also an important source of essential minerals and low in calories. The nutritive value of the egg is, however, independent of the colour of its shell. Eggs are universally acceptable as human diet. In Malaysia, 28.8 percent of the total value of livestock production is eggs. Per capita consumption of eggs was 222 chicken eggs and 7.5 duck eggs in 1985. The household is the major egg consuming outlet. Quail eggs are normally served in food centres and restaurants.
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