STUDIES REGARDING THE CHEMICAL COMPOSITION OF EGGS PROVIDED BY THE GRAY GUINEA FOWL NUMIDA MELEAGRIS

Alina Teodorescu, Gabriela Atudosiei, D.C. Roşca, R.M. Radu-Rusu, M.G. Usturoi

Abstract
   Consumption of eggs and poultry is very important for the proper functioning of the body. Guinea fowl eggs are seen as a dietary product due to the high digestibility of all nutrients. Today, in order to prevent the appearance of diseases or illnesses, for the educated consumer, healthy eating appears as a problem of significant interest, both socially and economically. Therefore, the objective of the research was to evaluate the chemical composition of the guinea fowl eggs from both the extensive and intensive system. The indicators followed were represented by the water and dry matter content, the amount of protein, the lipid content, the amount of microelements and macroelements and the amount of mineral substances. Guinea fowl eggs are a complete food with high biological value, so the intensive breeding of these birds can become a significant sector in poultry practice.