Table 1. Proximate composition of commercial egg (CE) and blue shelled egg (BE) egg (%)

Items	Proximate composition	CE	BE	SEM
Whole egg	Moisture	75.89^a	74.89^b	0.160
	Crude protein	11.99^a	12.05^a	0.020
	Crude fat	10.46^a	10.77^a	0.118
	Crude ash	0.78^a	0.69^a	0.060
Egg yolk	Moisture	51.30^a	51.71^a	0.208
	Crude protein	15.97^a	15.74^a	0.103
	Crude fat	29.30^a	28.93^a	0.308
	Crude ash	1.63^a	1.64^a	0.088
Egg white	Moisture	87.87^a	88.07^a	0.070
	Crude protein	10.20^a	10.26^a	0.064
	Crude fat	0.09^a	0.08^a	0.007
	Crude ash	0.44^a	0.52^a	0.122