Abstract
1. 1. The ratio of yolk-egg-white was 28:72 in terms of wet weight, 40:60 in terms of organic material and 54:46 in terms of calories. 2. 2. The differences in proportions are due to the lower level of water and inorganic material and the higher level of lipid in the yolk. 3. 3. The relative energy content of the pelican egg (149 kcal/100 g) is less than that reported for eggs of most other bird species, although the absolute energy content (127 kcal/egg) is high. 4. 4. The levels of lipid, carbohydrate and protein in the pelican egg are similar to those reported for eggs of other bird species.
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