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The Avian Egg

The Avian Egg. AGRL 201 September 29, 2016 N. Daghir. Characteristics of Eggs. Highly nutritious food - most complete High quality proteins 2 to 1 ratio of unsaturated to saturated fats Excellent source of iron, phosphorous and other minerals Contains all vitamins except vitamin C

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The Avian Egg

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  1. The Avian Egg AGRL 201 September 29, 2016 N. Daghir

  2. Characteristics of Eggs • Highly nutritious food - most complete • High quality proteins • 2 to 1 ratio of unsaturated to saturated fats • Excellent source of iron, phosphorous and other minerals • Contains all vitamins except vitamin C • Contains antibacterial substances

  3. Composition of a Large Egg

  4. Composition of a Large Egg

  5. Composition of a Large Egg

  6. Composition of a Large Egg

  7. The parts of the newly laid egg

  8. Factors Affecting Nutrient Composition of Eggs • Diet fed to the hen • Breed or strain of hen • Age of the hen • Egg storage • Processing and cooling methods

  9. Further Processed Egg Products • Liquid egg products • Frozen egg products • Dehydrated egg products • Manufactured egg products

  10. Functional Properties of Eggs Function Components providing function • Coagulation Egg white proteins • Foaming Ovomucin, conalbumin, globulins • Emulsification Proteins, Lipoproteins, Lecithoprotein • Crystallization control Egg white proteins • Color Xanthophylls

  11. Chemical & Physical Barriers for Protection of the Egg • Intact shell eggs are free of bacteria – shell & membranes provide barrier • Cracked eggs or excreta contamination on shell • SE can infect ovaries of hens and produce salmonella infected eggs

  12. Antimicrobial Proteins in Egg Albumen Protein Significance Lysozyme Effective against gram + organisms Ovotransferrin Effective against spoilage bacteria Avidin Depends on bacterial requirement for biotin

  13. Eggs as vehicle to provide beneficial health compounds • Omega-3 fatty acids • Carotenoids • Flavanoids • Trace minerals • Vitamins • Herbal antioxidants • Lutein

  14. Egg Uses in Non-Food Sector • Cosmetics industry(shampoo, lipsticks, moisture regulating creams) • Biotechnology industry(egg albumen as carrier material for immobilized bacteria and drug yeast for new drugs) • Flavor and leather industries

  15. Antibodies (IgY) in chicken Eggs • Against Streptococcus mutans to prevent dental caries. • Treat intestinal infections • Treat mastitis in dairy cows • Treat acquired immunodeficiency syndrome (AIDS)

  16. Development of Global Egg and Meat Production between 2000 and 2009 (in 1000 tons) Source: FAO Database

  17. Development of hen egg production in developed and developing countries between 1970 and 2005; data in 1000 metric tons (Windhorst, 2006)

  18. Hen egg production and consumption

  19. Hen Egg Production and Consumption . *Production Figures taken from FAO “Poultry Sector Country Review” for 2007. **Calculated from egg production figures and population estimates.

  20. Changing contribution of the continents to global hen egg production between 1970 and 2005; data in % (Windhorst, 2006)

  21. Hen Egg Production and Consumption

  22. BON APPETIT!!

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