Poultry eggs are an important source of nutrition and functional food， and the differences in the nutrition and functions of their digested products have not yet been systematically studied. In this experiment， four kinds of poultry egg whites (eggs， pigeon eggs， quail eggs and duck eggs) were subjected to an in vitro simulated digestion experiment for the first time， and the nutrition (small molecule peptides and amino acids) and antioxidant properties of the digestive juice were evaluated. The experimental results showed that the poultry egg whites were significantly degraded after gastrointestinal simulated digestion. The degree of hydrolysis varied from 6.23% to 28.42%. The digestibility of egg whites was the highest (28.42±1.03)%， followed by pigeon eggs (22.11±0.51)% and quail eggs (21.93±0.84)%， the lowest was duck eggs (6.23±0.71)%. SDS-PAGE measurement results showed that， except for duck eggs， the main proteins in other poultry eggs were degraded into free amino acids and small molecule peptides. Among the four kinds of poultry egg digestive juices， the total free amino acid content was 7.94-21.28 g/100 g， the proportion of essential amino acids was 3.83-9.60 g/100 g， and the proportion of 1 ku oligopeptides was about 13.3%-14.9%. Among them， the content of essential amino acids， arginine and proline and <1 ku oligopeptides of pigeon eggs were the highest among the four poultry eggs， which were 9.60， 2.0， 3.58 g/100 g and 14.9%， respectively. The four poultry egg gastrointestinal simulated digestive juices all had antioxidant effects， and their hydroxyl radical scavenging ability， DPPH free radical scavenging ability， superoxide anion reducing ability， iron ion reducing ability， etc. range from 86.89% to 96.06%， 66.10% to 90.09%， 35.89% to 88.38%， 0.370 to 0.736. Among them， pigeon eggs had the highest hydroxyl radical scavenging ability， DPPH free radical scavenging ability， and superoxide anion reduction ability， followed by eggs and quail eggs， and duck eggs had the worst effect. The above results showed that pigeon eggs had higher nutritional value and antioxidant effect than the other four pigeon eggs.