Abstract:Poultry eggs are among the most important protein and nutrient sources in human diets. There are considerable differences in the evolutionary processes of different species. Therefore, we evaluated the differences and correlations among the microstructure, low-density lipoprotein (LDL) level, and high-density lipoprotein (HDL) level in duck, quail, goose, pigeon, dwarf chicken, ShanDong chicken, Rhode Island Red, and HeTian DaHei chicken eggs. The egg microstructures were polygonal, compact, and granular and s… Show more
“…Birds of different species exhibit the biological phenomenon of oviparity, wherein females produce and lay eggs. Poultry eggs are well recognized as an essential component of diet globally, owing to their significant nutraceutical content and feasibility of digestion (Zhang et al, 2022(Zhang et al, & 2011. It comprises lipids, vital fatty acids, proteins, and carbs.…”
The marketing of eggs must follow a standard that will check production and storage against the expiration date. There is a need to evaluate the storage period and the health nature of the eggs of domestic birds from different poultry farms in Bayelsa State, Nigeria. A total of 135 eggs were collected aseptically, 3 each from 5 domestic birds in 3 different poultry farms. These eggs were collected on different storage days (1–7, 8–14, and 15–21) and weighed to ensure their healthy nature. The weight of the different eggs was weighed with an electronic weighing balance and compared among storage days. The result showed that the weight of eggs collected from days 1–7 recorded a mean value, ranging from 54.5±1.0-70.6±0.7g for whole egg, 27.0±0.6-37.5±0.9g for Albumin, 20.1±1.2- 24.7±0.3g for egg York and 5.4±0.3-11.2±0.9g for egg shell. For days 8-14, the weight ranging from 48.8±0.4-64.1±0.4g for whole egg, 24.4±0.1-33.0±1.1g for Albumin, 18.2±0.5-24.3±0.3g for egg York and 6.0±0.2-9.5±0.4g for egg shell. The weight of egg recorded for days 15-21, ranges from 43.5±0.6- 60.6±0.9g for whole egg, 20.8±0.6-30.5±0.8g for Albumin, 16.3±0.6-23.6±0.7g for egg yolk and 5.3±0.1-8.9±0.1g for egg shell. The effects of egg weight and qualities do not significantly decrease within days 1–7, but dramatically decrease from days 8–14 and days 15–21 of storage. The weight of eggs increases with egg size and decreases with an increase in storage period
“…Birds of different species exhibit the biological phenomenon of oviparity, wherein females produce and lay eggs. Poultry eggs are well recognized as an essential component of diet globally, owing to their significant nutraceutical content and feasibility of digestion (Zhang et al, 2022(Zhang et al, & 2011. It comprises lipids, vital fatty acids, proteins, and carbs.…”
The marketing of eggs must follow a standard that will check production and storage against the expiration date. There is a need to evaluate the storage period and the health nature of the eggs of domestic birds from different poultry farms in Bayelsa State, Nigeria. A total of 135 eggs were collected aseptically, 3 each from 5 domestic birds in 3 different poultry farms. These eggs were collected on different storage days (1–7, 8–14, and 15–21) and weighed to ensure their healthy nature. The weight of the different eggs was weighed with an electronic weighing balance and compared among storage days. The result showed that the weight of eggs collected from days 1–7 recorded a mean value, ranging from 54.5±1.0-70.6±0.7g for whole egg, 27.0±0.6-37.5±0.9g for Albumin, 20.1±1.2- 24.7±0.3g for egg York and 5.4±0.3-11.2±0.9g for egg shell. For days 8-14, the weight ranging from 48.8±0.4-64.1±0.4g for whole egg, 24.4±0.1-33.0±1.1g for Albumin, 18.2±0.5-24.3±0.3g for egg York and 6.0±0.2-9.5±0.4g for egg shell. The weight of egg recorded for days 15-21, ranges from 43.5±0.6- 60.6±0.9g for whole egg, 20.8±0.6-30.5±0.8g for Albumin, 16.3±0.6-23.6±0.7g for egg yolk and 5.3±0.1-8.9±0.1g for egg shell. The effects of egg weight and qualities do not significantly decrease within days 1–7, but dramatically decrease from days 8–14 and days 15–21 of storage. The weight of eggs increases with egg size and decreases with an increase in storage period
“…Eggs are important in human nutrition because of their nutrient value and low cost.Poultry eggs are an important dietary component worldwide owing to their high nutritional value and ease of digestio (Zhang et al, 2022) . It contains proteins, carbohydrates, lipids and essential fatty acids.…”
This study aimed to investigate the vitamin D levels and some quality features of eggs. A total of 150 eggs (75 conventional and 75 free-range) were selected for the study. The levels of 25-OH vitamin D were determined by liquid chromatography with tandem mass spectrometry (LC-MS/MS) in egg yolks. Furthermore, we evaluated the weights of egg, yolk, albumen, and yolk color as well as shape index, shell thickness, and percentages of albumen, yolk, and shell. The 25-OH vitamin D levels were significantly higher (P < 0.01) in the conventional than in the free-range eggs. Furthermore, the weights of egg, albumen, yolk, percentage of yolk and yolk color were significantly higher (P < 0.01) in the conventional than in the free-range eggs. However, the shape index, percentage of albumen, percentage of shell and shell thickness were significantly higher (P < 0.01) in the freerange than the conventional eggs. It can be concluded that vitamin D levels in eggs can be related to yolk color. However, egg quality characteristics can also be influenced by various environmental factors.
“…This protein is composed of 68% low-density lipoproteins (LDLs), 16% high-density lipoproteins (HDLs), 10% globular proteins (livetins), 4% phosphoprotein (phosvitin), and 2% other minor proteins [ 6 ]. LDLs are the most abundant protein in egg yolk, providing egg yolk with emulsifying properties; however, HDLs, a macromolecular complex of proteins (75–80%) and lipids (20–25%) [ 7 ], have attracted broader attention, because they influence gel formation in egg yolks and can counterattack arteriosclerosis [ 8 ]. Egg yolks can be easily separated by centrifugation into a supernatant (80% water-soluble plasma fraction) and 20% insoluble pellets called granules [ 3 , 6 ].…”
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction’s separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors.
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