CHEMICAL ANALYSIS OF TWO SPECIES OF AFRICAN OSTRICH EGGS (STRUTHIO CAMELUS MASSAICUS) AND EUROPEAN OSTRICHES BRED IN IRAQ

This research was conducted in the poultry Laboratory of the Department of animal production at the Faculty of Agriculture, University of Basra, for the period from 1/11 to 1/12/2019 and used 100 eggs of ostriches of two different breeds (African, European), dividing the eggs into two groups, each group included 50 eggs. The research aimed to find out the chemical analysis of the basic composition of the egg (yolk and albumin) and made a comparison between their chemical components, which is a recent study in the region. The results of the study indicated that there are significant differences (p-0.05) between the average qualities studied, where the chemical analysis of the egg components in African ostrich eggs was significantly superior (P-0.05) compared to the specifications of European ostrich eggs in terms of the yolk and albumin content of some minerals and amino acids, vitamins, and fatty acids, These values can be adopted as a standard indicator of the components of African and European domesticated ostrich eggs in the region.