The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Réhault-Godbert, Sophie; Guyot, Nicolas; Nys, Yves

doi:10.3390/nu11030684

Cited by 289 publications

(210 citation statements)

References 199 publications

(227 reference statements)

Supporting

Mentioning

197

Contrasting

Unclassified

Order By: Relevance

“…The source of eggs markedly affects eggs' Zn content; the values ranged from 58.6 to 68.3 ppm with 14.2% difference. In literature, Zn levels found in egg albumen (1.97-2.05 ppm) and yolk (39.9-40.4 ppm) were similar in different districts of Pakistan; however, yolk had a higher Zn content than the albumen, according to Guyot and Nys [121], which indicates that egg yolk is the major contributor to iron and zinc supply. The Zn residual in eggs was in the range of 1-1.13 ppm in commercial tables eggs in Saudi Arabia [69].…”

Section: Essential Elements and Heavy Metals In Eggsmentioning

confidence: 91%

Evaluation of Heavy Metal Content in Feed, Litter, Meat, Meat Products, Liver, and Table Eggs of Chickens

Korish

Attia

2020

Animals

View full text Add to dashboard Cite

We assessed the concentrations of Fe, Cu, Zn, Mn, Se, Co, Cr, Pb, Cd, and Ni in chicken meat and meat products, feed, and litter, as well as laying hens’ eggs, feed and litter to monitor the quality of products on the market and their safety for human consumption as judged by recommended daily allowance (RDA) and tolerable upper levels. Samples were chosen as the most popular poultry products in Saudi Arabia. A total of 45 broiler samples of frozen or fresh meat, liver, burger, or frankfurter were chosen from the same brand. Additionally, 60 table eggs from four commercial brands were collected, and the edible parts of these were used to determine levels of minerals and toxic elements. Furthermore, 30 feed and litter samples were collected from the starter, grower, and layer diets of broilers and laying hens. The results indicated that there were significant levels of most of the trace elements and heavy metals in the different meat sources. Furthermore, the liver contained the highest levels of elements, except for Cr, Co, and Ni. The highest Cr level was detected in the fresh meat, followed by frozen meat. Trace elements (Mn and Co) and heavy metals (Ni and Pb) were not detected in either the frozen or the fresh meat. The chicken burger and the frankfurter exhibited similar trace-element and heavy-metal contents, except for Zn and Mn, as the frankfurter showed higher concentrations than the burger. Differences in most of the trace and toxic elements among the different sources of eggs were not found to be significant, except for Zn. Differences between the broiler meat and table eggs were only substantial for Fe and Zn. Fe was significantly higher in meat than in eggs, and the opposite trend was found for Zn. The liver contained higher heavy metals than the eggs, except for Cr. In addition, the burger had higher concentrations of essential (Cu and Co) and heavy metals (Pb and Ni) than the eggs but had lower levels of Zn and Cr. The frankfurter exhibited significantly higher levels of Fe, Cu, Mn, Co, Pb, and Ni than the eggs but lower levels of Zn and Cr. To summarize, Cd, Pb, As, and Se were not detected in the broiler meat or eggs, indicating no risks from these toxic elements. Conversely, the liver exhibited the highest content of heavy metals, except for Cr, indicating that the intake of Pb and Cd was above the recommended daily allowance (RDA) for adults. The meat products exhibited higher Pb, Cd, and Ni levels than the broiler meat and the table eggs, suggesting that they posed a health threat to humans, and the intake of Pb in the meat products was higher than the RDA. Thus, chicken meat and table eggs, which are primary protein sources, are safe sources of human nutrition, while liver and meat products may present potential health hazards through the food chain.

show abstract

Section: Essential Elements and Heavy Metals In Eggsmentioning

confidence: 91%

Evaluation of Heavy Metal Content in Feed, Litter, Meat, Meat Products, Liver, and Table Eggs of Chickens

Korish

Attia

2020

Animals

View full text Add to dashboard Cite

show abstract

“…There is an unsubstantiated notion that the cholesterol and fat content of egg yolk dramatically increases the risk of dyslipidaemia and CVD (12) . However, the egg yolk contains approximately 40 % of the total protein contained in WE (13) . Accordingly, the removal of yolk would greatly decrease the protein content of the egg, and either fails to provide a sufficient amino acid stimulus or requires a greater quantity of eggs to be consumed per sitting, especially in RT populations (14) .…”

mentioning

confidence: 99%

Comparison of whole egg v. egg white ingestion during 12 weeks of resistance training on skeletal muscle regulatory markers in resistance-trained men

Bagheri

Moghadam

et al. 2020

Br J Nutr

View full text Add to dashboard Cite

Eggs are considered a high-quality protein source for its complete amino acid profile and digestibility. Therefore, this study aimed to compare the effects of the whole egg (WE) vs. egg white (EW) ingestion during 12 weeks of resistance training (RT) on skeletal muscle regulatory markers and body composition in resistance-trained men. Thirty resistance-trained men (24.6 ± 2.7 years) were randomly assigned into a WE + RT (WER; n=15) or EW + RT (EWR; n=15) groups. The WER group ingested three WE while the EWR group ingested an isonitrogenous quantity of six EW per day immediately after the RT session. Serum concentrations of regulatory markers and body composition were measured at baseline and after 12 weeks. Significant main effects of time were observed for bodyweight [WER = 1.7 kg and EWR= 1.8 kg], skeletal muscle mass [WER = 2.9 kg and EWR= 2.7 kg], Fibroblast growth factor 2 [WER = 116.1 pg.ml and EWR= 83.2 pg.ml], and follistatin [WER = 0.05 ng.ml and EWR= 0.04 ng.ml], which significantly increased (p ˂ 0.05); and for fat mass [WER = -1.9 kg and EWR= -1.1 kg], Transforming growth factor-β1 [WER = -0.5 ng.ml and EWR= -0.1 ng.ml], Activin A [WER = -6.2 pg.ml and EWR= -4.5 pg.ml], and myostatin [WER = -0.1 ng.ml and EWR= -0.06 ng.ml], which significantly decreased (p ˂ 0.05) in both the WER and EWR groups. Consumption of eggs absent of yolk during chronic RT results in similar body composition and functional outcomes as WE of equal protein value. EW or WE may be used interchangeably for the dietary support of RT-induced muscular hypertrophy when protein intake is maintained.

show abstract

“…Consumption of chicken meat is growing faster than any other type of meat and is seen as a cheaper, healthier, lowcarbon alternative to meat from mammalian livestock [2,3]. Chicken eggs remain a nutritious, affordable food across the globe [4].…”

Section: Introductionmentioning

confidence: 99%

A Genomic Blueprint of the Chicken Gut Microbiome

Gilroy¹,

Ray²,

Getino³

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: The chicken is the most abundant food animal in the world. However, despite its importance, the chicken gut microbiome remains largely undefined. Here, we exploit culture-independent and culture-dependent approaches to deliver a genomic blueprint of this complex microbial community. Results: We performed metagenomic sequencing of fifty chicken faecal samples from two breeds and analysed these, alongside all (n=582) relevant publicly available chicken metagenomes, to cluster over 20 million non-redundant genes and to construct over 5,500 metagenome-assembled bacterial genomes. In addition, we recovered nearly 600 bacteriophage genomes This represents the most comprehensive view of the chicken gut associated microbiome to date, encompassing dozens of novel candidate bacterial genera and hundreds of novel candidate species. Keen to provide a stable, clear and memorable nomenclature for novel species, we devised a scalable combinatorial system for the creation of hundreds of well-formed Latin binomials. We cultured bacterial isolates from faeces to deliver 282 whole genome sequences, incorporating thirty novel species, together with three species from the genus Escherichia, including the newly named species Escherichia whittamii.Conclusions: Our metagenomic and culture-based analyses provide new insights into the bacterial, archaeal and bacteriophage components of the chicken gut microbiome. The resulting datasets expand the known diversity of the chicken gut microbiome and provides a key resource for future high-resolution taxonomic and functional studies on the chicken gut microbiome.

show abstract

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Cited by 289 publications

References 199 publications

Evaluation of Heavy Metal Content in Feed, Litter, Meat, Meat Products, Liver, and Table Eggs of Chickens

Evaluation of Heavy Metal Content in Feed, Litter, Meat, Meat Products, Liver, and Table Eggs of Chickens

Comparison of whole egg v. egg white ingestion during 12 weeks of resistance training on skeletal muscle regulatory markers in resistance-trained men

A Genomic Blueprint of the Chicken Gut Microbiome

Contact Info

Product

Resources

About