Studi Komparatif Sifat Mutu dan Fungsional Telur Puyuh dan Telur Ayam Ras

Abstract

Quail cggs have been ampared with layer eggs in ngards to marketing channeh and post hamst handling in Bogor area, a well as the quality dmactrristics andjbctional properties. In general, the marketing channel and post harvest handling of@ eggs, f o l l o d tlrc &sting of those layer eggs. The distribution time startedfrom the farms to consumers need 3 - 1 1 @s, dunq which no appnciabli changes in the eg quality were obsmd. The quality atributes of quail egs in regards to albumin in& yolk i n k and haugh unit nwv not significantly di$mtfrom layer eggs. Beside much smaller in size, some observed difmnan of quail eggs nwv higher in the fonn i n k (rounder), air sac ratio and Z value but l o w in f oaming p f ~ p n t yth an layer eggs. In spite of these relatively minor differences,quail eggs, if practically desirable, practically likely able to substitute layer eggs in some food preperations.