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Egg shells of francolin, duck and turkey were compared for their physical and chemical characteristics. The range of weight of eggs and shells, respectively, were 25.2-74.9 and 5.23-9.40 g. Protein content was between 65.2-73.1 g/100 g; crude fat ranged from 2.54-8.54 g/100 g; crude fibre was low with value range of 0.04-1.14 g/100 g; ash content range was 3.44-7.56 g/100 g. Total and essential amino acids, respectively, were between 189-353 and 98.1-188 mg/g and threonine was limiting. Gross energy ranged from 1556-1687 kJ/100 g. High concentrations of minerals were detected.

Comparative study on the characteristics of egg shells of some bird species