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The Avian Egg

Explore the composition, functional properties, and significance of eggs as a highly nutritious food source rich in proteins, essential minerals, and antimicrobial substances. Learn about various egg products and their functional components. Discover the diverse uses of eggs in different industries and as a carrier of beneficial health compounds.

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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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