Characteristics of reared game pheasant (Phasianus colchicus)’s egg
2010
Luigi Guidobono Cavalchini | Mariagrazia Giuliani | Stefano Paolo Marelli | Guglielmo Scandolara | Maria Grazia Mangiagalli
Chemical and physical characteristics of game pheasant (Phasianus colchicus)’s egg were studied and compared with domestic<br />fowl (Gallus gallus domesticus)’s egg. The birds were housed in individual cages in a environmentally controlled room<br />(T=18÷20°C; 16L:8D) and fed ad libitum standard breeder diet. A sample of thirty eggs was analysed for each phase of the<br />laying period (beginning, peak and end). The following chemico-physical parameters: egg, albumen, yolk and shell weight;<br />yolk colour; egg and shell dry matter (DM); shell thickness (blunt end, pointed end and middle part) were measured. The<br />protein, lipid, and cholesterol content was evaluated; the fatty acid (FA) profile analysed. We observed: egg weight average<br />of 34.5g ; a high proportion of yolk (37%) in the whole egg (Y/E), consequently, a high lipid content of 13.9%; a protein content<br />DM of 44.3%; the fatty acid composition was similar to that of chicken egg and the oleic acid (36.4%) was the major<br />proportion of the total fatty acids, as in the domestic fowl. The rearing pheasant’s egg has a high nutritive concentration, due<br />to high ratio yolk/whole egg, with biological and nutritional characteristics similar to domestic fowl’s egg.
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