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

Table 2

Nonessential amino acid composition of raw and boiled egg varieties.

Egg species	Nonessential amino acids (g/100 g protein)
	Tyr	Ala	Arg	Asp	Cys	Glu	Gly	Pro	Ser
Raw
Exotic chicken	2.19^e	4.14^b	3.62^d	8.85^c	2.52^b	11.23^a	2.50^c	2.66^d	7.10^a
Local chicken	2.37^d	2.26^d	3.83^c	7.88^d	2.43^b	9.00^b	1.51^e	2.82^c	2.82^e
Turkey	3.07^b	2.95^c	4.85^b	4.39^e	2.66^a	7.44^d	1.92^d	3.63^b	6.87^b
Quail	2.76^c	4.10^b	4.94^b	11.45^a	2.23^c	8.40^c	2.75^b	2.38^e	6.72^c
Guinea fowl	4.16^a	4.91^a	6.04^a	9.10^b	0.90^d	3.96^e	4.20^a	3.76^a	3.40^d
Boiled
Exotic chicken	2.38^e	4.52^b	3.91^d	9.14^c	2.75^b	11.50^a	2.73^c	2.77^c	7.70^a
Local chicken	2.76^d	2.71^d	3.97^d	8.24^d	2.61^b	9.85^b	1.82^e	2.98^b	3.17^e
Turkey	3.48^b	2.34^e	5.12^c	4.76^e	2.97^a	7.46^d	1.96^d	3.91^a	7.50^b
Quail	2.94^c	4.44^c	5.23^b	11.96^a	2.38^c	8.74^c	2.92^b	2.56^d	6.98^c
Guinea fowl	4.45^a	5.05^a	6.29^a	9.35^b	1.12^d	4.18^e	4.46^a	3.94^a	3.55^d

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