Nambuya, Lilian2026-05-282026-05-282023Nambuya, L. (2023). Comparative study of phospholipid content in eggs of ducks and turkeys [Undergraduate, Research Report]. Busitema University.https://bdears.busitema.ac.ug/handle/123456789/4071Background information: The aim of this research was to conduct a comparative study on the amount of egg yolk lecithin extracted from eggs of ducks and turkeys. Lecithin is an important phospholipid found in egg yolks, which has various functional and nutritional properties. Therefore, understanding the amount of lecithin present in different types of eggs can have significant implications for the food and pharmaceutical industries. Methods and materials: The research involved the collection of fresh duck and turkey eggs from local farms. The eggs were separated, and the yolk was extracted using standard techniques. The lecithin was then isolated from the yolk using a solvent extraction method, and analyzed using Fourier Transform Infrared spectroscopy. Results: the percentage yield from eggs of ducks and turkeys were 10.7 % and 8.6 % respectively. Analysis of phospholipid samples using Fourier Transform Infrared Spectrometer showed vibrational frequencies at wave numbers 3300 cm-1, 2922 cm-1 and 1733 cm-1 from which the presence of phospholipids in the samples was inferred. Conclusion: Duck egg yolks contain phospholipids with a higher concentration than turkey eggs.en-USThesis