Physical quality, composition and presence of off-flavour in free range duck eggs under different agro-climatic conditions and ages

Physical quality, proximate composition and presence of off-flavour in indigenous duck eggs from coastal and plain areas of Orissa reared under free range, were determined. Yolk colour score of plain eggs and shell thickness and per cent shell weight of coastal eggs were significantly (P<0.05) higher than the other. But other physical quality parameters and proximate composition did not differ significantly between them. Presence of off-flavour (fishy smell) was more intense in the raw as well as hard-cooked eggs of coastal areas than plain. However, the intensity of off-flavour was of lesser degree in cooked eggs than raw ones in both the groups.