Effect of Chicken Strain on the Nutrient Composition of Eggs
Abstract
The study examined the effect of chicken strain (Isa brown, Lohmann brown, Isa white and Noiler) on the proximate composition of eggs laid by 22-weeks old hens. Completely Randomized Design (CRD) was used to carryout the study. The Gravimetric method, Furnace Incineration Gravimetric method, Bligh Dryer method, Kjeldahl method, AOAC 2019 method and Arithmetic Difference method were used to determine the Moisture content, Ash content, Fat content, Protein content, Crude fiber and Carbohydrate content of the egg samples, respectively. The mean values of the proximate composition of the four strains (Isa brown, Lohmann brown, Isa white and Noiler) of chicken studied are: Crude fiber-0.47%, 0.41%, 0.41%, 0.44%; Moisture content-75.08%, 75.14%, 76.06%, 76.40%; Ash content-0.16%, 0.40%, 0.49%, 0.42%; Protein content-12.56%, 12.51%, 11.74%, 11.03%; Carbohydrate content-1.72%, 0.94%, 0.57%, 1.51% and Fat content-10.01%, 10.61%, 10.74%, 10.20% respectively. The study invariably revealed that the eggs of Isa brown hens have more protein, carbohydrate and crude fiber contents. Eggs of Isa white hens contain significantly more fat and ash contents compared to those of Isa brown, Lohmann brown and Noiler hens. Noiler eggs have the highest moisture content. In conclusion, from a nutritional point of view, eggs of Isa brown strain are healthier because they contain less amount of fat and higher percentage of protein.
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Introduction
A Strain is a certain family of birds that are usually bred with a certain emphasis on specific traits (Daniels, 2015). A strain, also called a bloodline or simply a line, is a family of related chickens. They are distinctive in having been selectively bred by a single person or organization long enough for all the chickens to be uniquely uniform in some way. Commercial strains of birds (that can be hybrid birds, not just purebred birds) are usually given specific names after the producer, or after the cross, example, the Black Rock hybrid (Daniels, 2015). However, poultry farming is fast becoming an attractive business in Nigeria due to its short gestation and generation interval, prolificacy and lack of taboos to its production coupled with an increasing demand for its products by large segment of the populace especially during religious, local and national festivals. In order to meet this increasing demand, there is an urgent task of developing or procuring the fastest growing strains for new entrants and long-time poultry farmers who have resources to invest in this sub-sector which generates employment opportunities for both skilled and unskilled labour. The improvement in this sub-sector will no doubt lead to increase in protein consumption and enhance the well-being of the people in addition to promoting national growth and development. There is strong evidence that there are genetic differences ingrowth rate between strains or breeds of chickens (Deeb and Lamont, 2002; Olawumi, 2011) Nutrient composition according to Wikipedia is a detailed set of information on the nutritionally important components of foods and provides values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fiber. The nutritional value of an egg is divided between the egg white and the egg yolk. The egg white contains more than half the egg’stotal protein, while the egg yolk contains all the fat in the egg and a little less than half of the protein (The Gourmet Egg recipe book, 2021). The nutrient composition of various foods depends on several factors which include species, breeds, cultivars, ecological factors, post-harvest handling, preservation and storage techniques (FAO, 2013; Onyenweaku et al., 2018). Some foods are considered healthy depending on their nutrient content, while others are considered to be unhealthy (FAO, 2007; Onyenweaku et al., 2018). Therefore, this study is aimed at determining the effect of chicken strain on the nutrient composition of eggs and comparing them for the benefit of farmers and consumers.
Conclusion
The results obtained from the experiment show that the eggs of Isa brown strain have more protein, carbohydrate, and crude fiber contents while they are less in those of Isa white, Lohmann brown and Noiler breeds. Eggs of Isa white strain contain more fat and ash contents compared to those of Isa brown, Lohmann brown and Noiler breeds. Noiler eggs have the highest moisture content.
In conclusion, from a nutritional point of view, eggs of Isa brown strain are healthier because they contain less amount of fat and higher percentage of protein. This makes Isa brown eggs more acceptable by consumers as its consumption will help reduce the risk of high accumulation of fat in the body which when not properly burnt down can lead to obesity, heartburn and other health hazards. Again, due to its high protein content, when consumed will help in the repair of worn-out tissues in the body which will help promote good health as the immune system is strengthened in its fight against diseases.