Cholesterol content, nutrients and fatty acid profiles of ostrich (Struthio camelus) eggs

Cholesterol content, fatty acid profiles, and nutrients of nine ostrich eggs from different german breeding farms were investigated. Data were presented together with some weights and measurements and compared to such of different poultry eggs. Ostrich eggs were characterised by increased shell and decreased yolk portions. Cholesterol contents in ostrich yolks were in the upper area described for chicken yolks. Fatty acid profiles lay between those described for guinea fowl and other poultry'. Compared to the chicken egg, ostrich yolks had reduced portions of monounsaturated fatty acids and increased portions of saturated as well as polyunsaturated fatty acids. Nutrients were comparable to those of poultry eggs