Shell Eggs and Their Nutritional Value

Zeidler, Gideon

doi:10.1007/978-1-4615-0811-3_57

Cited by 10 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Time, temperature, humidity, air movement and handling are major factors related with the levels of quality maintenance and loss. By sustaining storage temperature near the freezing point, interior quality deterioration of eggs can be delayed considerably (Zeidler ). However, for certain developing countries of the world where eggs storage in refrigeration is rarely adapted for the preservation of the eggs interior value and to inhibit bacterial impurity edible films as coating materials are effective methods.…”

Section: Introductionmentioning

confidence: 99%

Influence of Edible Coating Techniques on Quality Characteristics of Eggs

Saeed

Javaid

Ahmed

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The core objective of current research work is to observe the effects of different edible coatings on eggs for enhancing shelf life. For the purpose, brown and white eggs were procured from different local farms. After application of edible coatings i.e. shellac and chitosan, the quality characteristics i.e. haugh unit, yolk index, yolk color, albumin pH and shell color were observed. The maximum yolk index occur in noncoated eggs that is 0.42 for desi and 0.43 for farmi to 0.26 for desi and 0.23 for farmi whereas among shellac treatments minimum yolk index observed in T2. Edible coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss than those observed for noncoated eggs. Conclusively, the coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life. Practical Applications The current manuscript has innovative data for enhancing the shelflife of eggs regarding summer season. Edible coatings increased the shelflife of eggs that is beneficial for industrial point of view

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of Edible Coating Techniques on Quality Characteristics of Eggs

Saeed

Javaid

Ahmed

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…From 31 until 43 weeks, under variable environmental conditions, the yolk percentage linearly increased and the albumen percentage linearly decreased in all genotypes, whereas the eggshell percentage showed a cubic trend in ER, RM and HW and a linear decrease in HB [ 19 ]. The albumen composition is critical for the survival of the chicken embryo, by a wide defense activity, but it is important also for the food industry and the consumer which exploit and use many proteins for their technical and nutritional properties [ 35 , 36 ]. The albumen contains nearly 148 proteins: the main is ovoalbumin, a structural protein (about 54% of the total albumen protein), followed by conalbumin, ovomucoid, ovomucin, lysozyme, and others.…”

Section: Resultsmentioning

confidence: 99%

Albumen Quality of Fresh and Stored Table Eggs: Hen Genotype as a Further Chance for Consumer Choice

Rizzi

2021

Animals

View full text Add to dashboard Cite

The quality of fresh (1 d) and stored (7–14–21 d, 21 °C) eggs was studied in Italian dual-purpose breeds (Ermellinata di Rovigo (ER), Robusta maculata (RM)) and hybrids (Hy-Line Brown (HB), Hy-Line White36 (HW)), reared outdoors (4 m2/bird) and fed commercial feed. The eggs were analyzed at 4 ages, throughout different seasonal environmental conditions, from summer (31, 35 weeks; 25 °C) until autumn (39, 43 weeks, 15 °C). Each genotype showed significant (p < 0.01) changes in egg quality. In 1 d eggs, the eggshell thickness changed in RM and HW (quadratic), decreased linearly in ER; Haugh Units (HU) changed (ER–cubic) and decreased (hybrids-linear). In 7 d and 14 d eggs, HU linearly (p < 0.01) decreased, except in RM. In 21 d eggs, HU (ER linear decrease; HB, HW quadratic) changed. Significant negative correlations between albumen pH and height were seen in ER (at 1 d, 14 d, 21 d) and HW (at each storage time) eggs, and in RM and HB only in 1 d eggs. RM showed a quite stable albumen quality and a lower total egg mass than ER which showed a more variable albumen quality, due also to a lower eggshell thickness and shape index. The hybrids produced a higher total egg mass than the purebreds and showed an intermediate variation of the egg quality, with an albumen quality higher than those of ER and RM only in 1 d egg, as a result of a higher albumen weight.

show abstract

“…Chicken eggs are one of the main consumed foods. Although chicken eggs are an excellent source of protein, unsaturated fat, vitamins and minerals, some peoples donot prefer egg consumption because of their high cholesterol content (Zeidler, 2002). Zeisel et al (2003) reported that egg has high choline content and it is an important source of lecithin, the latter is valuable for biological membrane structure.…”

Section: Introductionmentioning

confidence: 99%

Effect of Natural Antioxidants Supplementation as Feed Ingredients in Laying Hen Diet

Edrees

Serag

El-Gogary

et al. 2017

Journal of Animal and Poultry Production

View full text Add to dashboard Cite

This study was conducted to elucidate the effect of two types of antioxidants containing compounds on some physiological components of laying hens for 8 weeks as well as egg quality with special reference to egg yolk cholesterol concentration. Ninety six adult Shaver White laying hens were randomly divided into six groups ,each contained sixteen birds , control group, two garlic groups (fed on basal diet plus 1g or 3g/kg), two yeast groups (fed on basal diet plus 2g or 4g /kg), and the last group received basal diet plus a mixture of 3g garlic and 4g yeast /kg. Feed intake significantly increased in groups received garlic (3g/kg) and that received garlic and yeast together, while egg weight , Haugh unit and egg mass, were not significantly affected but egg production percent significantly improved. Egg yolk cholesterol significantly declined in all treated groups, especially in that given both garlic and yeast. serum total lipids, triglycerides, cholesterol as well as LDL-C significantly declined in most treated groups while serum HDL-C significantly increased in the groups receiving garlic (3g/kg) or both garlic and yeast. Also serum total protein and albumin levels increased in the group supplemented with both garlic and yeast. Serum levels of estrogen and progesterone significantly increased in the group receiving both garlic and yeast. In conclusion dietary garlic and yeast powder can be used for laying hens to increase egg quality , since, they have a cholesterol-lowering effect.

show abstract

Shell Eggs and Their Nutritional Value

Cited by 10 publications

References 0 publications

Influence of Edible Coating Techniques on Quality Characteristics of Eggs

Influence of Edible Coating Techniques on Quality Characteristics of Eggs

Albumen Quality of Fresh and Stored Table Eggs: Hen Genotype as a Further Chance for Consumer Choice

Effect of Natural Antioxidants Supplementation as Feed Ingredients in Laying Hen Diet

Contact Info

Product

Resources

About