Bovine, porcine and avian EMP were isolated and compared for some physical and chemical properties. Some differences in the compositions of three EMPs were observed. The avian EMP contained less carbohydrate than the bovine and porcine EMPs. Some differences in the monosaccharide distributions for the three preparations were revealed. The profiles obtained by SDS-polyacrylamide gel electrophoresis of the preparation indicated a complex (and different for each preparation) nature of the component polypeptides and glycopeptides.