Hostname: page-component-7dd5485656-npwhs Total loading time: 0 Render date: 2025-10-31T03:31:02.016Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparative physical and nutritive characteristics of ostrich eggs

Published online by Cambridge University Press:  18 September 2007

J. Sales ,
D.G. Poggenpoel  and
S.C. Cilliers
J. Sales
Affiliation:
Department of Animal Science, University of Stellenbosch, Stellenbosch 7600, South Africa
D.G. Poggenpoel
Affiliation:
Department of Animal Science, University of Stellenbosch, Stellenbosch 7600, South Africa
S.C. Cilliers
Affiliation:
Department of Animal Science, University of Stellenbosch, Stellenbosch 7600, South Africa
Get access

Abstract

The physical characteristics and chemical composition of ostrich eggs are reviewed in the process of investigating their suitability for table consumption. Some comparisons are made between ostrich eggs and those of other avian species, and it is concluded that their physical appearance may make them attractive to consumers. The extremely strong shells of ostrich eggs make them very resistant to breakage during handling and transportation, while also serving as a basis for the making of curios. The limited data available indicate that the contents of ostrich eggs is similar to that of other avian species in terms of the proportion of main components and chemical composition. Although the production of fresh ostrich eggs for consumption is currently not seen as having great potential, there appears to be no reason why those not used as hatching eggs should not be utilized for table consumption.

Keywords

Nutritive characteristicseggsostrichphysical characteristics

Information

Type
Research Article
Information
World's Poultry Science Journal , Volume 52 , Issue 1 , March 1996 , pp. 45 - 52
Copyright
Copyright © Cambridge University Press 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Angel, C.R. (1993) Nutrient profiles of ostrich and emu eggs as indicators of nutritional status of the hen and chick. Proceedings of the Meeting of the Australian Ostrich Association Inc. (Vic)23 July 1993Postgraduate Committee in Veterinary Science, University of Sydney, pp. 138–140Google Scholar
Asmundson, V.S. and Baker, G.A. (1940) Percentage shell as a function of shell thickness, egg volume, and egg shape. Poultry Science 19: 227–232CrossRefGoogle Scholar
Belyavin, C.G., Boorman, K.N. and Volynchook, J. (1987) Egg quality in individual birds. In: Egg Quality – Current Problems and Recent Advances (Eds Wells, R.G. and Belyavin, C.G.), Butterworths, London, pp. 105–121Google Scholar
Bitman, J. and Wood, D.L. (1980) Cholesterol and cholesterol esters of eggs from various avian species. Poultry Science 59: 2014–2023CrossRefGoogle Scholar
Candlish, J.K. (1972) The role of the shell membranes in the functional integrity of the egg. In: Egg Formation and Production (Eds Freeman, B.M. and Lake, P.E.), British Poultry Science Ltd, pp. 87–105Google Scholar
Christensen, V.L. (1983) Distribution of pores on hatching and nonhatching turkey eggs. Poultry Science 62: 1312–1316CrossRefGoogle Scholar
Cilliers, S.C. and Van Schalkwyk, S.J. (1994) Volstruisproduksie [Ostrich Production]. Technical booklet. Little Karoo Agricultural Development Center, Oudtshoorn Experimental Farm, P.O. Box 313, Oudtshoorn, 6620, South AfricaGoogle Scholar
Cook, F. and Briggs, G.M. (1977) Nutritive value of eggs. In: Egg Science and Technology, 2nd edn (Eds Stadelman, W.J. and Cotterill, O.J.), AVI Publishing Company Inc., Westport, Connnecticut, pp. 92–108Google Scholar
Cotterill, O.J., Marion, W.W. and Naber, E.C. (1977) A nutrient re-evaluation of shell eggs. Poultry Science 56: 1927–1934CrossRefGoogle ScholarPubMed
Deeming, D.C., Ayres, L. and Ayres, F.J. (1993) Observations on the commercial production of ostrich (Struthio camelus) in the United Kingdom: incubation. Veterinary Record 132: 602–607CrossRefGoogle ScholarPubMed
De Villiers, S.J.A. (1981) Cook and Enjoy South African Cookery Manual, Human & Rosseau, Cape Town, p. 46Google Scholar
Du Preez, J.J. (1991) Ostrich nutrition and management. In: Recent Advances in Animal Nutrition in Australia (Ed Farrell, D.J.), University of New England, Armidale, Australia, p. 279Google Scholar
Gonzáles, M., Roca, P., Sáinz, F. and Alemany, M. (1982) A comparison between egg surface and volumes of several avian species. Comparative Biochemistry and Physiology 73A: 301–302CrossRefGoogle Scholar
Grow, O. (1972) Modern Waterfowl Management and Breeding Guide, American Bantam Association, USA, p. 324Google Scholar
Hamilton, R.M.G. (1982) Methods and factors that affect the measurement of egg shell quality. Poultry Science 61: 2022–2039CrossRefGoogle Scholar
Keffen, R.H. and Jarvis, M.J.F. (1984) Some measurements relating to ostrich eggs. Ostrich 55: 182–187CrossRefGoogle Scholar
Keshavarz, K. (1985) Factors influencing shell quality. Poultry Digest, July 1985, pp. 294–302Google Scholar
Marsden, S.J. and Martin, J.H. (1945) Turkey Management, 3rd edn, The Interstate, Danville, Illinois, USAGoogle Scholar
Nathusius, W. Von (1868) Ueber die Hüllen, welche den Dotter des Vogeleies umgeben. Zeitschrift für Wissensschaftliche Zoologie 18: 225–270Google Scholar
Nordstrom, J.O. and Ousterhout, L.E. (1982) Estimation of shell weight and shell thickness from egg specific gravity and egg weight. Poultry Science 61: 1991–1995CrossRefGoogle Scholar
Panda, B. and Singh, R.P. (1990) Developments in processing quail meat and eggs. World's Poultry Science Journal 46: 219–234CrossRefGoogle Scholar
Panda, P., Mishra, M. and Sahoo, G. (1984) Study of egg quality in Khaki Campbell ducks. Indian Journal of Poultry Science 19: 57–59Google Scholar
Panda, B., Singh, R.P. and Shrivasta, A.K. (1979) Processing and preservation of quail products. Poultry Guide 16: 85–97Google Scholar
Potts, P.L. and Washburn, K.W. (1974) Shell evaluation of white and brown egg strains by deformation, breaking strength, shell thickness and specific gravity. Poultry Science 53: 1123–1128CrossRefGoogle Scholar
Powrie, W.D. (1977) Chemistry of eggs and egg products. In: Egg Science and Technology, 2nd edn (Eds Stadelman, W.J. and Cotterill, O.J.), AVI Publishing Company Inc, Westport, Connecticut, pp. 65–91Google Scholar
Romanoff, A.L. and Romanoff, A.J. (1949) The Avian Egg. John Wiley & Sons Inc, New York.Google Scholar
Shrimpton, D.H. (1987) The nutritive value of eggs and their dietary significance. In: Egg Quality – Current Problems and Recent Advances (Eds Wells, R.G. and Belyavin, C.G.), Butterworths, London, pp. 11–25Google Scholar
Singh, R.P. and Panda, B. (1987) Effect of seasons on physical quality and component yields of eggs from different lines of quail. Indian Journal of Animal Sciences 57: 50–55Google Scholar
Soliman, F.N.K., Rizk, R.E. and Brake, J. (1994) Relationship between shell porosity, shell thickness, egg weight loss, and embryonic development in Japanese quail eggs. Poultry Science 73: 1607–1611CrossRefGoogle ScholarPubMed
Stadelman, W.J., Olson, V.M., Shemwell, G.A. and Pasch, S. (1988) Egg and Poultry-Meat Processing, Ellis Horwood, Chichester, UK, pp. 20–39Google Scholar
Tyler, C. (1956) Studies on egg shells. vvi. Some aspects of structure as shown by plastic models. Journal of the Science of Food and Agriculture 7: 483–493CrossRefGoogle Scholar
Tyler, C. (1961) Studies on egg shells. xvi. Variations in shell thickness over different parts of the same shell. Journal of the Science of Food and Agriculture 12: 459–470CrossRefGoogle Scholar
Tyler, C. and Simkins, K. (1959) A study of the egg shells of ratite birds. Proceedings of the Zoological Society of London 133: 201–243CrossRefGoogle Scholar
Van Schalkwyk, S.J. (1994) Kunsmatige broei van volstruiseiers [Artificial Hatching of Ostrich Eggs]. Technical pamphlet. Little Karoo Agricultural Development Center, Oudtshoorn Experimental Farm, P.O. Box 313, Oudtshoorn, 6620, South AfricaGoogle Scholar
Voisey, P.W. and Hunt, J.R. (1974) Measurement of eggshell strength. Journal of Texture Studies 5: 135–182CrossRefGoogle Scholar
Webb, K.J. (1987) Egg quiality – in production, marketing and consumption. In: Egg Quality – Current Problems and Recent Advances (Eds Wells, R.G. and Belyavin, C.G.), Butterworths, London, pp. 3–8Google Scholar
Wells, R.G. (1968) The measurement of certain egg quality characteristics: A review. In: Egg Quality: A Study of the Hen's Egg (Ed. Carter, T.C.), Oliver & Boyd, Edinburgh, pp. 207–250Google Scholar