Evaluation of Quality Characteristics of Eggs from Local and Improved Guinea Fowls Raised under Semi-intensive Management System

This study was conducted to evaluate the quality characteristics of eggs using 160 eggs from local and improved guinea fowls raised under semi-intensive management systems in Wammako Local Government Area of Sokoto State, Nigeria. The two selected guinea fowl flocks were regarded as the treatments, represented as T1 and T2 respectively. Each treatment was replicated 10 times. The local and improved Guinea fowl were sourced from local Guinea fowl producers in Villages of Wammako Local Government Area of Sokoto, Sokoto State, Nigeria. External and internal egg quality parameters from the two flocks were evaluated. Data generated from the study was subjected to analysis. The results showed that there were significant differences (p < 0.05) between the treatments in all the external egg quality and internal quality of eggs measured except yolk colour (p > 0.05). The study concluded that improved guinea fowl possessed good egg quality characteristics compared to local guinea fowl. It is therefore recommended that consumers and food processing industries should utilize eggs from improved guinea fowl which is considered superior in terms of quality compared to local guinea fowl.