Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores

Table 1

Essential amino acid composition of raw and boiled egg varieties.

Egg species	Essential amino acids (g/100 g protein)
	Protein (%)	His	Ile	Leu	Lys	Asn	Phe	Thr	Trp	Val
Raw
Exotic chicken	15.2 ± 0.07^c	1.96^d	4.06^c	5.57^c	4.14^d	1.92^d	1.74^e	3.43^d	1.45^c	6.99^a
Local chicken	12.7 ± 0.25^d	2.06^c	3.25^e	6.69^b	3.18^e	2.02^c	1.86^d	2.48^e	1.51^c	4.12^e
Turkey	11.5 ± 0.44^e	3.34^a	4.23^b	3.43^d	5.27^b	3.01^b	3.88^c	3.93^c	1.98^a	4.43^d
Quail	15.6 ± 0.10^b	2.15^c	3.86^d	7.12^b	4.71^c	0.97^e	4.08^b	4.64^b	1.23^d	6.38^b
Guinea fowl	20.3 ± 0.15^a	2.42^b	5.38^a	9.21^a	6.70^a	3.52^a	5.51^a	5.15^a	1.70^b	6.15^c
Boiled
Exotic chicken	19.3 ± 0.03^b	2.15^c	4.54^b	6.12^d	4.68^d	2.03^d	1.96^e	3.64^d	1.68^d	7.24^a
Local chicken	18.6 ± 0.38^b	2.26^c	3.75^d	6.84^c	3.39^e	2.27^c	2.08^d	2.71^e	1.92^b	4.89^d
Turkey	14.2 ± 0.20^d	3.94^a	4.61^b	3.62^e	5.54^b	3.25^b	4.11^c	3.99^c	2.07^a	4.66^e
Quail	16.1 ± 0.15^c	2.98^b	3.99^c	7.40^b	5.08^c	1.16^e	4.29^b	4.68^b	1.46^c	6.92^b
Guinea fowl	26.6 ± 0.06^a	3.07^b	5.92^a	9.39^a	6.94^a	3.96^a	6.45^a	5.29^a	1.95^b	6.38^c

Values are expressed as mean ± SEM, n = 3; note: all the SEMs were less than 0.005; hence they were rounded off; values in the same column with different superscripts are significantly different ().