This work aims to contribute more information on tinamou eggs by performing an exploratory and descriptive study of some of their nutritional and quality characteristics. The chemical composition of tinamou egg showed a high protein content in white (85% dry basis) and high lipid concentration in yolk (52% db). The iron (Fe) content in white was higher than hen egg (0.47 mg/100 g) and this could be associated with the observed pinkish color of the white. As in the hen egg, the major fatty acids in tinamou yolk were: oleic (39%), linoleic (23%) and palmitic (20%). The cholesterol content of tinamou was 21.2 mg/g of yolk, and 100 g of whole egg provides 589 mg of cholesterol. As in the hen egg, tinamou egg white showed high levels of lysine, sulfur-containing amino acids, threonine and valine with respect to the recommended allowance for an adult man. All essential amino acids with the exception of histidine cover the adult requirements. The shell inorganic composition of these eggs is calcium carbonate and the morphology was similar to other avian eggs. Tinamou egg is small and elongated, with a dark brown color. The eggshell is thinner and experiences more deformation but less breaking strength than hen eggshell.

中文翻译：

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探索性和描述性研究智利part（Nothoprocta perdicaria）鸡蛋的营养特性和质量。

这项工作旨在通过对一些南纳木鸡蛋的营养和品质特征进行探索性和描述性研究，以提供更多信息。Tinamou鸡蛋的化学成分显示出白色的高蛋白质含量（干基为85％）和蛋黄的脂质高浓度（52％db）。白色中的铁（Fe）含量高于鸡蛋（0.47 mg / 100 g），这可能与观察到的白色粉红色有关。像鸡蛋中一样，丁南蛋黄中的主要脂肪酸为：油酸（39％），亚油酸（23％）和棕榈酸（20％）。Tinamou的胆固醇含量为21.2毫克/克蛋黄，而100克全蛋可提供589毫克胆固醇。与母鸡的蛋一样，锡纳木蛋清显示出高水平的赖氨酸，含硫氨基酸，苏氨酸和缬氨酸对成年男子的建议津贴。除组氨酸外，所有必需氨基酸均可满足成人的需求。这些卵的壳无机成分是碳酸钙，其形态与其他禽卵相似。Tinamou卵小而细长，呈深棕色。与蛋壳相比，蛋壳更薄，变形更大，但断裂强度更低。