Physical Characteristics, Chemical Composition and Fatty Acid Profile of Ostrich Eggs

A study was conducted to assess the physical characteristics, chemical composition and fatty acid profile of ostrich eggs. Fifteen eggs were collected randomly and used for the conduct of study. Studies revealed the average size to be 1435.1 ± 20.10 g, length 151.5 ± 0.83 mm, width 113.6 ± 0.34 mm, shell thickness 2.56 ± 1.12 mm and shape index 74.2 ± 0.82. Three principal components amounted to 825.35 ±12.26 g (57.51%), 396.76 ± 12.34g (27.64 %), and 212.89 ± 11.23 g (14.83 %) respectively for albumen, yolk and egg shell. The value of yolk colour was 4.23 ± 0.24 and content of calcium was 35.22 ± 0.67 %. The proximate composition revealed the percent CP, Fat, Ash, Dry Matter and GE (Kcal/ kg) as 10.93 ± 0.42, 6.98 ± 0.35, 0.61 ± 0.02, 12. 87 ± 0.45 and 1512 ± 22.76 respectively. The fatty acid composition (%) of the yolk showed the presence of 11 fatty acids, viz; Myristic Acid (0.42 ± 0.03), Palmitic Acid (29.7 ± 0.25), Stearic Acid (1.70 ± 0.21), Oleic Acid (39.63 ± 0.99), Linoleic Acid (16.49 ± 0.49), Linolenic Acid (0.68 ± 0.04), Arachidic Acid (1.04 ± 0.10), Behenic Acid (1.88 ± 0.10), Ecosapentaenoic Acid (0.78 ± 0.07), Docosahexaenoic Acid (0.46 ± 0.05) and Palmitoleic Acid (7.22 ± 0.15). The cholesterol content was 11.36 ± 0.35 mg/g of yolk. It can be summarised that the ostrich egg has almost similar physical, chemical and biochemical properties, but a higher content of fatty acid profile and lower cholesterol content compared to chicken eggs.