Comparison of the Nutritional Value of Eggs from Imported and Native Chickens (Protein, Carbohydrate and Fat) Sold in the Markets of the City of Mbujimayi

Objective To compare the nutritional value of the eggs of imported and indigenous hens in order to guide the consumer in the choice, helping him to consume what can be useful to him. Material and Method This was a cross-sectional descriptive study. We have opted for the prospective survey method supported by experimental analysis. The study is carried out on the samples of eggs paid at the Bakuadianga market in the commune of Dibindi for a period from 27 April to 26 May, i.e., one month. In this study, we opted for the non-probabilistic sampling technique. The parameters of interest below are the subject of our study: Physics: size, weight, color; Biochemicals: proteins, fat (cholesterol), carbohydrate. Conclusion Mean protein; Carbohydrates; Of eggs from native chickens is higher than that of eggs from imported chickens, on the other hand the weight and size of imported chicken eggs are higher than those of native chickens. Laboratory testing clearly demonstrates that locally produced native chicken eggs are nutritionally rich than those imported in protein, carbohydrate and fat. On this, the population has the real pleasure to privilege what is produced locally in their consumption.