Determination of Selected Micronutrients (zinc, Iodine and Selenium) in Three Different Egg Varieties From Sokoto, Nigeria

The aim of this study was to determine the levels of selected micronutrients (zinc, iodine and selenium) in three different egg varieties from Sokoto, Nigeria. Egg samples were bought from Gwadabawa Market, Sokoto, Nigeria and prepared according to standard preparations. Iodine was determined by Titrimetric Method, while, selenium and zinc were determined using Atomic Apsorption Spectrophotometer, Model Shimadzu AA-6800. All reagents used are of analytical grade. Selenium levels detected in the egg whites were: 28.505±1.0, 48.8912±0.02, 5.07±0.5; for duck (D), exotic chicken (EC), and local chicken (LC) respectively, while levels in yolks are: 46.3952±1.0, 41.20685±0.1, and 45.70+0.7 for duck (D), exotic chicken (EC), and local chicken (LC) respectively. Iodine levels detected in egg whites were: 1.15±0.23, 1.15±0.23, and 1.1 ±0.14 for duck (D), exotic chicken (EC), and local chicken (LC) respectively, while levels of iodine determined in yolks were: 1.95±0.1, 1.1±0.14, and 2.1±0.14 for duck(D), exotic chicken (EC), and local chicken (LC) respectively. Levels of zinc in egg whites are: 0.01335±0.0009, 0.3907±0.0005, and 0.1522±0.009 for duck (D), exotic chicken (EC), and local chicken (LC) respectively. The determined concentrations of zinc in yolks were: 0.0611±0.3, 0.257±0.003, and 0.18145±0.01 for duck (D), exotic chicken (EC), and local chicken (LC) respectively. It can be concluded that duck, exotic chicken, and local chicken contain considerable amount of iodine, selenium, and Zinc. Selenium was the most concentrated among others.