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[4-1330-D-02] Nutritional Quality of Fertilized and Salted Philippine Mallard Duck (Anas platyrhynchos L.) Eggs Consumed in Victoria, Laguna, Philippines
Keywords:Philippine Mallard Duck, Fertilized Duck Eggs, Salted Duck Eggs, Nutritional Quality
Duck industry is considered as the second largest in the Philippine poultry industry that contributes to farmer’s income through egg and meat production. Ducks are mainly raised for the production of boiled fertilized eggs known locally as balut and salted duck eggs.The recent increase in the demand and consumption of these commodities because of diet diversification and utilization, fostered the growth in the duck industry as well as assure sustainable supply of the raw materials for utilization in processing balut and salted eggs. To help establish standards for both the quality and safety of balut and salted egg, the nutritional property of these two commodities was evaluated in one of the popular towns known to produce balut and salted duck eggs. Proximate, mineral and fatty acid analyses ofbalut and salted eggs were done. Both balut and salted duck eggs were found to contain considerable amount of protein and calories at 11% and 100%, respectively. In general, the major fatty acids found in duck eggs are oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Salted eggs contained more oleic acid (52.18%) while balut has more myristic acid (26.30%). Salted eggs showed higher sodium content as affected by the clay-salt curing process. However, the level of salt still conforms within the recommended nutrient intake for sodium. This study contributes in addressing research gaps in the lack of information for standards and marketing distribution of these products as well as provide information on the nutritional comparison with similar commodities.