Abstract:The contents of 16 amino acids in egg white and egg yolk from four types of poultry eggs were determined using an automatic amino acid analyzer.The amino acid levels and composition of the four poultry egg types were compared and analyzed to evaluate the nutritional value of the eggs.Quail eggs displayed the highest total amino acid content，followed by chicken eggs and duck eggs.Goose eggs displayed the lowest amino acid content.Comparison of the egg white and egg yolk from the same eggs consistently revealed a higher amino acid content in the yolk for all poultry.All eggs met the ideal requirements for high-quality proteins.Further comparison found that essential amino acids comprised close to 40% of the total amino acids for every egg yolk，indicating the superiority of egg yolk protein to egg white protein.Compared with the standard pattern spectrum recommended by Food and Agriculture Organization of the United Nations/World Health Organization（FAO/WHO），the mass fraction of methionine in the total egg（3.09）was lower than the recommended value（3.5）.The ratios of the other amino acids besides methionine were higher or closer to the recommended values.The data indicated that the four types of poultry eggs have an optimal amino acid composition and high nutritional value，making them an ideal source of dietary protein.