Composition of chicken and quail eggs.

Qualified food composition data on lipids composition are needed to evaluat e intakes as a risk factor in the development of heart disease. Proximal co mposition, cholesterol and fatty acid content of chicken and quail eggs, us ually consumed or traded, were analysed. Proximal composition were determin ed using AOAC (1984) specific techniques; lipids were extracted by a Folch' s modified technique and cholesterol and fatty acids were determined by gas chromatography. Results corroborate the stability of eggs composition. Cho lesterol content of quail eggs is similar to chicken eggs, but it is almost the half content of data registered in Handbook 8. Differences may be attr ibuted to the analytical methodology used to obtain them. This study provid es data obtained with up-date analytical techniques and accessory informati on useful for food composition tables.