Evaluation of the quality of eggs from local and exotic turkeys (Meleagris gallopavo) raised in southern Benin

Abstract

The quality of turkey eggs is strongly influenced by genetic and environmental factors. The objective of the study was to compare the quality of eggs from local and exotic turkeys (Meleagris gallopavo) raised in southern Benin under the same conditions. Five fresh eggs were collected per day and per turkey breed over a period of eight weeks on a random basis. Data were collected on the internal and external physical parameters of these eggs, as well as on their sensory characteristics. The eggs of the exotic breed had significantly (p < 0.05) higher weight, size, edible fraction and Haugh units than those of the local breed. On the other hand, local turkey eggs were distinguished by a thicker shell and superior sensory quality, particularly in terms of odour and flavour, especially in the yolk (p < 0.05). However, there was no significant (p > 0.05) difference in shape index between the two breeds. Furthermore, no significant (p > 0.05) difference was observed in shell thickness between the two breeds. In the local breed, the egg white had a better appearance than the egg yolk, while the opposite was observed in the exotic breed (p < 0.05). In both breeds, the yolk had a stronger odour, a more intense flavour, a softer texture and a more appreciated sensory quality than the egg white. The difference between the internal and external physical qualities of local and exotic turkey eggs is an asset for the development of the poultry industry in Benin.