Author(s): Isah Musa Fakai, Ibrahim Sani and Oginni Samuel Olalekan.
The proximate composition and cholesterol contents of some egg species were determined. The proximate compositions were determined by the methods of Association of Official Analytical Chemists while cholesterol contents were determined by enzymatic method. Proximate compositions of the various egg species revealed that protein was significantly higher (P=0.05) in shika brown egg (10.31?0.04) and lower in Columbia livia (8.98?0.09). Crude lipid was significantly higher (P=0.05) in Anas platyhyncha (12.73?0.23) and lower in Corturnix ypsilophora (10.00?0.40), Columbia livia (10.40?0.35) eggs respectively. Moisture was significantly higher (P=0.05) in Columbia livia (76.00?0.50), Gallus domesticus (75.50?0.87), Corturnix ypsilophora (75.00?1.26) and lower in Anas platyhyncha (71.83?0.29), Numida melleagris (72.67?0.76) eggs. The carbohydrate composition was significantly higher in Anas platyhyncha (5.04?0.04) and lower in Gallus domesticus (2.88?1.20) eggs. The result also revealed that cholesterol was significantly higher (P=0.05) in Gallus domesticus egg (796.25?9.09) mg per dl and lower in Columbia livia (553.44?12.03), Shika brown (547.28?12.86) and Numida melleagris (548.31?23.89) mg per dl. The composition of the avian egg protein and other constituent will continue to provide sources of nutrients for human. In fact, knowledge of the nutrient content from various species of birds will also serve as nutritional guide in food composition table as well as providing valuable information on nutrient intake. The variation in the proximate composition and cholesterol of some avian eggs obtained in this study may serve as a guide of providing useful information on food composition. Key Words: Poultry; Eggs; Proximate; Cholesterol