Internal and External Quality Characteristics of Masai Ostrich Eggs

DOI

10.2991/978-94-6239-666-1_64How to use a DOI?

Keywords

Ostrich Egg; Internal Quality; External Quality

Abstract

The internal and external characteristics of eggs are crucial for consumer preferences regarding table eggs, hatchability performance, chick quality, and the performance of breeding eggs. High-quality eggs have a larger share in the table egg market, while lower-quality eggs are often valued at lower prices in other markets. Therefore, the quality of an egg produced is vital for the profitability of the business. Among poultry eggs, ostrich eggs, which have high table value, although being an important protein source that could be utilized in situations such as an increasing population and drought caused by climate change, have not received the recognition they deserve. This study aims to draw attention to the ostrich eggs, and internal and external quality characteristics of Masai ostrich eggs (Stuthio camelus massicus) were investigated in Turkey. In the study, a total of 18 Masai ostrich eggs were used. The study’s findings revealed that the average egg weight was detected 1237.56 g, the ratio of albumen was 52.98%, yolk 28.58%, shell 18.44%, and shell thickness 2.02 mm. From the features of egg quality, the egg shape, yolk and albumen index, and Hough unit were calculated to be 87.71, 0.17, 18.08, and 124.77, respectively. The values for the egg yolk color of L, a*, and b* were found to be 57.63, 7.26, and 57.20, respectively. Considering climate change, increased ostrich egg production and consumption in Türkiye should be encouraged.

Copyright

© 2026 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Fatma Yenilmez
PY  - 2026
DA  - 2026/05/07
TI  - Internal and External Quality Characteristics of Masai Ostrich Eggs
BT  - Proceedings of the 5th International Conference on Research of Agricultural and Food Technologies (I-CRAFT 2025)
PB  - Atlantis Press
SP  - 704
EP  - 709
SN  - 3005-155X
UR  - https://doi.org/10.2991/978-94-6239-666-1_64
DO  - 10.2991/978-94-6239-666-1_64
ID  - Yenilmez2026
ER  -