Department of Livestock Production and Management, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar - 263145, (Uttarakhand).
*Corresponding author: E-mail: shivekumar197@rediffmail.com
This investigation was undertaken on 60 eggs collected from two strains of local hill fowl i.e., feathered shank (S1) and clean shank with bunch of feathers on head (S2) and a commercial layer birds (S3). The dry matter and protein contents were 26.055±0.386, 24.477±0.236, 24.603±0.507 and 47.430±0.963, 60.13±1.05, 48.899±0.908, respectively. The fat contents in corresponding groups were 47.675±0.814, 34.870±0.974 and 46.830±0.642, respectively. The chemical composition of egg in the strains differs significantly in respect of protein, ether extract and total ash. The protein was highest in clean shank strain (S2) and fat was highest in feathered shank (S1) strain which shows their suitability to eradicate the problem of malnutrition in hilly region and enhance the food security.
Local hill fowl, chemical composition, egg
