A material used in the experiment consisted of 9 emu eggs taken at the beginning of the laying period of the first reproduction season. The tests included an assessment of an egg weight, shell thickness, morphology, and specific weight. The following egg constituents and parameters were chemically analysed: egg yolk and white, dry matter content, protein, lipids and ash, cholesterol content in the yolk, and percentage of fatty acids. The average weight of the egg (361,6 g) was below the standards as for this bird species. This was attributed to the fact the eggs under investigation were taken from the beginning phase of the first reproduction season. The contents of the egg white, yolk, and shell were respectively: 50,9; 33,2; and 15,9%. The egg white/egg rate of 1,53 : 1 was considered favourable. The yolks contained a high amount of lipids (33,7%) and ash (1,8%). The egg whites contained less protein than those of other birds, the protein content was only 9,5%. The cholesterol content as calculated in relation to 1 g yolk was 15,2 mg. The total contents of monounsaturated, polyunsaturated and saturated fatty acids in the yolk lipids were respectively: 54,3; 7,7; and 37,3%.
emu, egg quality, cholesterol, fatty acids