Author: Elvira Syamsir, Soewarno T. Soekarto, Sri Supraptini Mansjoer
Abstract: Quail eggs have been compared with layer eggs in regards to marketing channels and post harvest handling in Bogor area, as well as the quality characteristics and functional properties. In general, the marketing channel and post harvest handling of quality eggs, followed the existing of those layer eggs. The distribution time started from the farms to consumers need 3 - 11 days, during which no appreciable changes in the egg quality were observed. The quality atributes of quail eggs in regards to albumin index, yolk index and haugh unit were not significantly different from layer eggs. Beside much smaller in size, some observed differences of quail eggs were higher in the form index (rounder), air sac ratio and Z value but lower in foaming property than layer eggs. In spite of these relatively minor differences, quail eggs, if practically desirable, are very likely able to substitute layer eggs in Some food preperations.
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