Chapter 4 - Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs

Abstract

Bird eggs from a variety of different species have been a major component of the human diet since ancient times. However, in modern times, shelled eggs from laying strains of chickens are used almost exclusively for human consumption. Egg consumption from other poultry species is minor representing a niche market, and these eggs are mainly used for hatching. In recent years, consumers have shown a growing interest in using eggs from other species of poultry. As an example, guinea fowl in western Africa is the second source of poultry meat and eggs after chickens. Reproductive traits, including egg quality characteristics of eggs from guinea fowl, geese, turkeys, ostriches, and emus, are discussed. The physical composition of eggs, their basic chemical composition, and the content of fatty acids, essential amino acids, vitamins, and some minerals in eggs from guinea fowl, geese, turkeys, ostriches, and emus are presented and compared.