Nutrient Benefits of Quail (Coturnix Coturnix Japonica) Eggs

Abstract

Cross-sectional study of quail eggs was conducted to evaluate the nutritional compositions of carbohydrate, fat, protein, calories, vitamin, minerals and sex hormones. The results showed that average of each whole quail egg weight was 10.67 g. Their contents of ash, carbohydrate, fat, protein and moisture were 1.06, 4.01, 9.89, 12.7 and 72.25 g 100g -1 , respectively. Total energy in calories obtained was 156.50 kcal 100g -1 whole egg. The most essential amino acid found in egg whites, was leucine and the most non-essential amino acid was aspartic acid. Egg yolks contained the highest essential fatty acid content of linoleic acid and the highest non-essential fatty acid content of oleic acid. In addition, there was high content of vitamin E in egg yolks and sex hormone progesterone in both of egg yolks and whites. The most essential and trace minerals of whole eggs were nitrogen and iron. Iron was high content in egg whites meanwhile nitrogen and zinc were found high in egg yolks. This study indicated that quail eggs contained high nutritional contents of amino acids, fatty acids, vitamin E, sex hormone P and minerals of nitrogen, iron and zinc. Quail eggs are the good source of nutrients for human health.