ArticleBiochemistry research international2022
Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores.
Article in Biochemistry research international, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Genetic Parameters of Egg Quality Traits and Albumen Density in White Leghorn Chickens.Animals : an open access journal from MDPI · 2026Article
- Effects of Fish Bone Meal Supplementation on Growth Performance, Blood Immunity, Intestinal Morphology, and Gut Microbiota in Laying Hens.Animals : an open access journal from MDPI · 2025Article
- Haematinic and Hepatoprotective Properties ofBiochemistry research international · 2023Article
- Tracking a Major Egg Allergen to Assess Commercial Food Label Compliance: Towards a Simple and Fast Immunosensing Device.Biosensors · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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Abstract
Objective: Food proteins provide amino acids (AAs) and serve as building blocks of all vital organs, muscles, hormones, and biological fluids such as blood. Eggs are known as a good source of protein. This study compared the protein quality of bird eggs (raw and boiled), using their AA scores since some individuals consume raw eggs for various reasons. Results: The Guinea fowl egg had the highest total amino acid score (TAAS) of 0.92. The other scores ranged as follows: 0.82 (quail) >0.81 (turkey) >0.75 (exotic chicken), and the lowest score was 0.65 (local chicken). The least scores were phenylalanine: 0.34 (exotic chicken), phenylalanine and serine: 0.36 (local chicken), leucine and aspartic acid: 0.41 (turkey), methionine: 0.31 (quail), and glutamic acid: 0.33 (guinea fowl). Also, guinea fowl egg had the highest total essential amino acid (TEAA) (49.6 g/100 g protein), i.e., % TEAA (55.1%), while exotic chicken egg had the lowest (41.1%), but the highest % NEAA (58.9%). Conclusion: Guinea fowl eggs had the highest EAA and TAA content. Its consumption should particularly be encouraged for children as this can significantly reduce the risk of protein-energy malnutrition and prevent protein deficiencies.
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