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July 25, 2025British Poultry Science

Eggshell colour affecting the safety and quality of Japanese quail eggs ( Coturnix coturnix japonica )

M. Ludoški Nevena Grković Branko Suvajdžić Ivan Vičić Ivana Branković Lazić Tatjana Baltić Nikola Čobanović

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Abstract

-6/n-3 ratio and PUFA/SFA ratio. Contrarily, brown-spotted quail eggs had higher content of moisture, palmitic acid, palmitoleic acid, stearic acid, elaidic acid and saturated fatty acids (SFAs), as well as higher atherogenic and thrombogenic index.5. In conclusion, brown-spotted quail eggs are safer for consumption and have higher internal and external quality characteristics, whereas blue quail eggs have more favourable chemical composition, fatty acid profile and lipid indexes.

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Cite This Study

Ludoški et al. (2025) studied this question.

synapsesocial.com/papers/6a1d9a0e750575be8d2fa727 https://doi.org/10.1080/00071668.2025.2527225

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