Analysis of egg quality and nutritional components of Sizhou chicken.

【Objective】The present experiment was aimed to evaluate egg quality and nutritional value of Sizhou chicken to provide scientific information for its exploitation. 【Method】A total of 30 eggs of Sizhou chicken randomly selected from the same grazing conditions were used to test egg quality and nutritional components. 【Result 】The average eggweight, egg shape index, egg shell thickness, eggshell strength, egg specific gravity and Haugh Unit of Sizhou chicken were 50.49 g, 1.35, 0.38 mm, 3.75 kg/cm2, 1.08 g/cm3and 72.75, respectively. There was appropriate proportion of egg yolk, eggwhite and eggshell. The contents of crude protein, crude fat and water were 14.10% , 14.16% and 72.85% , respectively.Calcium, iron, zinc and selenium contents were 66.68 mg/100 g, 2.85 mg/100 g, 2.26 mg/100 g and 0.008 mg/100 g,respectively. The content of unsaturated fatty acid was 63.21%. Total amino acid, essential amino acid and delicious amino acid contents were 14.26, 6.02 and 4.53 g/100 g, respectively. 【Conclusion】There is a bright future for high-quality and nutritious eggs of Sizhou chicken.