IntroductionEggs of most bird speci

Introduction
Eggs of most bird species may have similarities in nutritional composition and
potential food usage. However, information on egg quality characteristics and
utilisation of egg for food and other purposes has been limited mostly to chicken eggs.
Recently, Japanese quail (Conturnix coturnix japonica) has been important as a
laboratory animal, due to its easy maintenance, early sexual maturity, shorter
generation interval, high rate of egg production, but Japanese quail is also becoming
more popular as a source of meat and eggs (Punya Kumari, 2008). Chicken egg has
been very well studied for its quality as well as for its composition; however such
information is not so abundantly documented in other poultry species (Dudusola,
2010). Among many quality characteristics, external factors such as cleanliness,
freshness, egg weight and shell quality are important for consumer´s acceptability of
shell eggs, and interior characteristics such as yolk index, albumen index, proportions
of egg components and chemical composition are also important for egg production
industry (Song, 2000). Information on egg quality characteristics has been limited
mostly to chicken eggs.

Hasil (Bahasa Indonesia) 2:

Pengenalan
Telur sebagian besar spesies burung mungkin memiliki kesamaan dalam komposisi gizi dan
potensi penggunaan makanan. Namun, informasi tentang karakteristik kualitas telur dan
pemanfaatan telur untuk keperluan makanan dan lainnya telah sebagian besar terbatas pada telur ayam.
Baru-baru ini, puyuh Jepang (Conturnix coturnix japonica) telah penting sebagai
hewan laboratorium, karena pemeliharaan yang mudah, kematangan seksual dini , pendek
selang generasi, tingginya tingkat produksi telur, tetapi puyuh Jepang juga menjadi
lebih populer sebagai sumber daging dan telur (Punya Kumari, 2008). Telur ayam telah
diteliti dengan baik untuk kualitas serta komposisinya; Namun seperti
informasi tidak begitu berlimpah didokumentasikan dalam spesies unggas lainnya (Dudusola,
2010). Di antara banyak karakteristik kualitas, faktor eksternal seperti kebersihan,
kesegaran, berat telur dan kualitas kulit yang penting bagi consumer's penerimaan
telur shell, dan karakteristik interior seperti indeks kuning, indeks albumen, proporsi
komponen telur dan komposisi kimia juga penting untuk produksi telur
industri (Song 2000). Informasi tentang karakteristik kualitas telur telah dibatasi
terutama untuk telur ayam.