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L’evaluation de la qualite physico-chimique et nutritionnelle des oeufs issus de poule locale et de race amelioree consommes a Ouagadougou au Burkina Faso a porte sur deux cent oeufs repartis en deux lots respectifs de 100 oeufs de race locale et 100 oeufs de race amelioree. Les valeurs des parametres physiques ont montre une difference entre les types d’oeufs dans la mesure ou les oeufs de souche amelioree ont eu un poids total, un indice de forme et un poids moyen de coquille superieurs aux oeufs de poules locales. Par contre, les pourcentages massiques du vitellus et de la matiere comestible des oeufs de race locale ont ete superieurs a ceux des oeufs de race amelioree. La majorite des oeufs avait une forme ovale (83% et 92%). Les oeufs de race amelioree ont presente une forte diversite de couleurs (7) alors que les oeufs de race locale etaient de couleur blanche ou blanc sale. Une forte correlation (r= 0,85 et r= 0,92 avec P<0.05) entre le poids des oeufs et la largeur a ete observee chez les deux genotypes. Les pH du vitellus et celui de l’albumen des oeufs des deux races sont similaires avec des valeurs respectives de 5 a 6 et de 8 a 9. Les teneurs en glucides (1,55 g), lipides (11,61 g), cendres (2,75 g) et matiere seche (28,68 g) des oeufs de race locale ont ete legerement superieures a celles des pondeuses. La poursuite de ces travaux preliminaires, tout en prenant en compte l’evaluation de la qualite sanitaire, permettraient de fournir de plus amples donnees qualitatives sur les oeufs consommes par les populations au Burkina Faso. © 2016 International Formulae Group. All rights reserved. Mots cles: Oeuf, poule locale, race amelioree, Burkina Faso English Title: Physico-chemical and nutritional quality of eggs from local chicken and of improved race consumed in Ouagadougou, Burkina Faso English Abstract The evaluation of the physico-chemical quality and nutritional of eggs from local chicken and improved race consumed in Ouagadougou, Burkina Faso involved two hundred eggs divided into two respective batches  of 100 eggs of hen local breed and 100 eggs of hen improved race. The values of the physical parameters showed a difference between the types of eggs to the extent of eggs laying hens had a total weight, an index of form and an average weight of upper shell from the eggs local chickens. As against the percentages of yolk and the edible material of local breed eggs were higher than those of eggs of hen laying. The majority of eggs had an oval form (83% and 92%). Eggs of laying hen have presented a great diversity of colors (7) while the local breed eggs were white or dirty-white. A strong correlation (r = 0.85 and r = 0.92 with P <0.05) between the weight of eggs and the width was observed in both genotypes. The pH of the yolk and the albumen of eggs of the two races are similar with respective values of 5 to 6 and from 8 to 9. The contents of carbohydrates (1.55 g), lipids (11.61 g), ash (2.75 g) and dry matter (28.68 g) local breed eggs were slightly higher than those of eggs of laying hen. The continuation of this preliminary work, taking into account the assessment of the health quality, would provide more qualitative data on the eggs consumed by people in Burkina Faso. © 2016 International Formulae Group. All rights reserved. Keywords: Eggs, local chicken, laying hen, Burkina Faso

Qualité physico-chimique et nutritionnelle des oeufs de poule locale et de race améliorée consommés à Ouagadougou au Burkina Faso