Year: 2025
Type: article
Abstract: The Creole turkey is a source of meat and eggs for low-income families in Mexico, moreover, the sale of eggs and live birds provide an economic resource, however, the increase in urban areas has reduced its production and development, currently they are on the verge of disappearing. The objective of this work is to describe the physical characteristics of the egg and its protein content, omega 3 and yolk colour. The turkey egg has a protein content similar to that of chicken (11.4 vs 11.7%), lutein and zeaxanthin are the xanthophylls responsible for the yellow color of the yolk, the DSM colorimetric range is an economical, practical and effective instrument, the breast contains approximately 10 to 16% crude protein, the omega 3 content in raw breast is around 0.58 ± 0.16% and boiled 0.48 ± 0.23%. In conclusion: the Creole turkey egg is an excellent source of protein, omega-3 fatty acids, and a pigment with antioxidant effects. The egg is larger than a chicken egg. It is necessary to promote its production to prevent its extinction. Keywords: Egg, color, protein
Language: Spanish
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7216536765