Abstract: The purpose of this study was to compare the morphological characteristics and chemical composition of eggs of six species of birds (hen, goose, japanese quail, turkey, duck and partridge). Egg of the 6 species had a similar oval conical shape with blunt and pointed ends, showing the shape indices of the range 69.8 - 78.26. The heaviest in goose (193.6 g) and the turkey (84.6 g), ducks (79.2 g), hen (57.1 g), partridge (18.6 g) and quail (11.86 g) are located (p<0.05). Proportion of yolk to total egg weight was highest in partridge (33.81 %) following by goose (33.39 %), quail (33.38 %), duck (32.44 %), turkey (32.15 %) and hen (30.6 %) (p<0.05). Albumen content was highest in hen (60.56) and duck, partridge, quail, goose and turkey in the range between 53.85 to 55.55 are located (p<0.05). The ratio yolk to albumen (Y/A) were highest in goose, quail and partridge (0.61), following by turkey (0.59), duck (0.58) and hen (0.5) (p<0.05). The portion of shell to total egg weight was highest in turkey (13.94 %), goose (12.39 %), quail (12.05 %), duck (11.99 %), partridge (11.27 %) and hen (9.17 %) (p<0.05). The shell thickness of the eggs was thickest in goose (709.5 μm) following by turkey (663.8 μm), hen (519.6 μm), duck (445.3 μm), partridge (280.6 μm) and quail (206.7 μm) (p<0.05). The Haugh unit of the eggs were in ranges 54.45 to 85.20 (p<0.05). The contents of dry matter, crude protein, fat and ash of egg yolk were in the ranges 50.9 - 54%, 15.67 - 17.6%, 31.5 – 33.18% and 1.03 - 2.3% and in albumen were in ranges 11.5 - 14.3%, 9.62 - 13.2%, 0.2 – 0.8% and 0.5 - 0.9% respectively (p<0.05)
