Comparative Nutritional and Mineral Analysis of Raw and Processed Eggs from Local and Genetically Modified Birds in Plateau State, Nigeria.

ABSTRACT This study investigates the nutritional composition of eggs from local and genetically modified birds, focusing on moisture, protein, fiber, fat, ash, carbohydrate, and mineral content in raw and boiled samples. Findings reveal notable variations between local and genetically modified bird eggs, with local bird eggs showing superior crude protein and fiber levels, while genetically modified eggs exhibited higher moisture, calcium, and zinc levels. Specifically, raw local bird eggs had lower moisture (71.51±0.08) but higher protein (15.98±0.06) compared to genetically modified eggs, aligning with prior research. Conversely, boiled genetically modified eggs contained the most moisture (78.30±0.05), suggesting heat-resistant moisture retention. Mineral analysis showed genetically modified eggs with higher calcium, zinc, and magnesium levels, essential for eggshell strength and hormone regulation, whereas local eggs contained greater iron, beneficial for immunity. These findings highlight nutritional disparities between local and genetically modified eggs, informing dietary choices based on specific nutrient needs.