Quality evaluation of Girirani poultry eggs in comparison to local and BV-300 varieties

Girirani is a new scavenging backyard poultry breed for high productivity. Objective of the study was to evaluate the physico-chemical, functional and organoleptic characteristics of eggs of Girirani in comparison ot farm and local poultry birds. Girirani eggs were brown in colour; the edible portion and the internal quality parameters were better compared to others. Eggs of Girirani had high crude fat (11.44%) and total minerals (0.99%) whereas BV 300 eggs had moisture and carbohydrates 75.78 and 3.73 per cent respectively. Functional parameters of eggs did not vary significantly. The sponge cake of the whole eggs of BV 300 had better cake volume. Hard cooked egg revealed better taste and flavour characteristics for Girirani and local eggs.