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The study compared the nutritional and physical quality of whole raw and cooked eggs of birds collected from three different genotypes as well as environments,namely (Broiler chicken (Gallus gallus), quail (Coturnix coturnix japonica ) and Local chicken or indigenous (Gallus gallus domesticus). The eggs were divided into two portions one portion was cooked for 30 minutes. Furthermore the whole boiled and cooked of these eggs were characterized with respect to their vitamins and amino acids and the oils extracted from them were analyzed for individual fatty acid and sterols. Among all the vitamins analyzed for vitamin B5 that was highest and ranged 1.409mg/l00g in raw boiler eggs to I .529mg/100g in boiled quail eggs. Amino acid profile compared well among all the eggs analyzed for with minimal differences in their concentrations. However, among all the amino acid, glutamate had highest concentration ranged 13.8114.94g/100g protein and the least concentrated was tryptophan and ranged 0.66-0.82g/100g protein. The saturated fatty acids (SFA) were (in % of total fatty acid) had the best level 46.888mg/l00g in raw quail egg and the lowest level of 4 l.8l3mg/l00g was found in raw broiler egg. MUFA was highest in raw local chicken egg 43.267g/.The range in PUFA, AA/DGLA, EPA/PHA LA/ALA, n-6/n-3, PUFA/SFA MUFA/SFA and EPSI were 12.03420.474, 0.219-0.506; 0.0150.615; 2436.4-9683.0; 7.670-14.574; 0.883 0.993 and 0.2910.0.552g/l00g respectively. The only sterol of significance was cholesterol with a range of 269.9 -357.2mg/l00g.The study indicated that the thre different eggs analyzed contained high nutritional contents of vitamins, amino acids, fatty acids and sterols irrespective of the environment however, heat had effect on the nutrients especially the vitamins.

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes