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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

ALESSANDRI, Noelle; DURAN, Emerson  and  VALENZUELA, Carolina. Chilean tinamou eggs (nothoprocta perdicaria): a new alternative in Chile. Rev. chil. nutr. [online]. 2020, vol.47, n.1, pp.135-140. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182020000100135.

The objective of this review was to compare the nutritional characteristics and quality of tinamou eggs. Tinamou eggs have less ether extract and protein in the yolk, they also have a similar quantity of protein in the egg white than hen and quail eggs. The egg white of the tinamou egg has more iron (0,5 mg/100g) compared to hen and quail eggs (0,1-0,2 mg/100g). Oleic acid is the main fatty acid in all three types of eggs. On the other hand, the amount of cholesterol in the tinamou yolk (21,2 mg/g) is higher than the amounts described for hen eggs (10,9-16,3 mg/g) and those of quail (11,1-15,9 mg/g). In terms of the physical characteristics, the tinamou eggshell has a chocolate color, weighs an average of 35g, has a length about 50 x 36 mm and has an inferior Haugh unity than hen and quail eggs. The tinamou egg represents a high nutritive alternative with similar nutritional characteristics compared to hen and quail eggs, with the exception of cholesterol in the yolk and iron in the egg white.

Keywords : Chilean partridge; Eggs; Nutritional characteristics; Quality; Tinamou.

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