WORLD EGG DAY 2020,IMPORTANT POINTS RELATED TO EGGS.

 Dear Readers,

                   Welcome to my Blog "Vetcapsule". Today is the second Friday of October, World Egg day. On the occasion of this day, I’m sharing some important knowledge related to Eggs. I believe that this blog is very helpful for you guys to know more detail about Egg.

WORLD EGG DAY

  IMPORTANT POINTS RELATED TO EGGS ARE:

1.   THEME OF WORLD EGG DAY 2020 IS “EAT YOUR EGG TODAY AND EVERY DAY”. EVERY YEAR WORLD EGG DAY CELEBRATED ON SECOND FRIDAY OF OCTOBER. 

2.   INTERNATIONAL EGG COUNCIL (ICE) WAS ESTABLISHED IN 1996 AT “VIENNA”.

3.   PURPOSE OF IEC – ‘EGG CONSUMPTION AWARENESS’.

4.   RUBBERY EGG - DUE TO STORAGE OF EGG IN UNFAVORABLE CONDITION.

5.   EGG STORAGE :

●        TEMPERATURE  -2⁰C / -1.8⁰C

●         RELATIVE HUMIDITY 85%

●        DURATION UPTO 8 MONTH

●        NUTRITIVE VALUE IS SIMILAR TO FRESH EGG.

●        NORMAL CRITERIA 13–18⁰C TEMPERATURE &75% RELATIVE HUMIDITY.

6.   COLOUR OF EGG EITHER BROWN OR WHITE DOES NOT HAVE ANY IMPORTANT EFFECT ON ITS NUTRITIVE VALUE BUT THAT SHOWS THE BREED OR STRAIN CHARACTER OF BIRDS.

PIGMENTS i.e. BILLIVERDINE OR PROPHYRIN , DERIVATIVES OF HAEMOGLOBIN OR BILE SALT RESPONSIBLE FOR EGG COLOR.

7.   THE RESIDUE OF CHEMICALS IS NOT PRESENT IN THE ORGANIC EGG.

8.   IF THE EGG IS YELLOW (XANTHOPHYLL) IN COLOR, THERE WILL BE NO EFFECT ON ITS NUTRITIVE VALUE.

9.      100gm OF EGG HAVE,75gm CHICK & 25 gm. (11.5 -11.7gm EGG SHELL & 0.5gm WATER EVAPORATED EVERY DAY i.e. 0.5gm X 21day =11.5gm)

10.  NO ADULTERATION IS POSSIBLE IN EGG DUE TO CHANCES OF RUPTURE OF EGG.

11.  THE EGG IS CHEAP & THE BEST ECONOMICAL PRODUCT.

12.  EGG IS TAKEN AS REFERENCE PROTEIN THROUGHOUT WORLD.

ESSENTIAL AMINO ACID ARE –LEUCINE FOLLOWED BY LYSINE.

13.  THE TURKEY EGG IS FERTILE AT 35⁰C DUE TO PARTHENOGENESIS.

14.  THE LIFE OF FERTILE EGG IS LOWER THAN INFERTILE EGG.

15.  ALBUMIN IS TOTALLY FREE FROM FAT (0.5 -0.7 % DUE TO VITELLINE MEMBRANE) WHILE YOLK CONTAINS FAT.

16.  CHOLESTEROL IN EGG = 230mg /EGG

RECOMMENDED =230 -300 mg

17.  HMG Co-A IS RESPONSIBLE FOR BLOCKING OF ENZYME WHICH IS RESPONSIBLE TO SYNTHESIZE CHOLESTEROL.

HMG Co-A IS USED TO REDUCE BLOOD PRESSURE IN HUMAN BEING.

18.  COMPOSITION OF EGG :

▪          WATER - 64.5%

▪          PROTEIN – 12.5%

▪          FAT – 11.5%

▪          ASH – 11.7 %

▪          ENERGY :

    §  88 CALORIE /EGG (LAYER EGG)

§  160CAL/ 100gm (LAYER EGG)

§  150CAL/100gm (BROILER EGG)

19.  BIOLOGICAL VALUE – EGG - 96%, MILK- 85%, MEAT – 80%.

20.  NUTRITIVE VALUE :

21.  EGG REFERENCE PROTEIN :

·         SIMPLE PROTEIN               75%

·         GLOBULAR PROTEIN       25%

·         TYPES OF PROTEIN = 40

·         SEPARATION OF PROTEIN IS DONE BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY OR THIN LAYER CHROMATOGRAPHY. 

22.     EVERY EGG HAS APPROX 8000 PORE IN NUMBER AT THE BROAD END.

23.     CLEANING CONCEPT IS ACCEPTED IN AMERICA WHEREAS IN EUROPEAN COUNTRIES IT IS NOT PRACTICED.

24.     EGGS ARE WASHED TO REMOVE DUST OR SOIL WHILE EGG WASHING IS NORMALLY PRACTICED IN HILLY AREAS TO PROVIDE SUFFICIENT OXYGEN TO EGG.

(IN HILLY REGION OXYGEN TENSION IS LOW)

25.     ALBUMIN DIVIDED INTO 4 PARTS :

        THICK ALBUMEN 60%

·         OUTER THICK ALBUMIN 57%

·         CHALAGIFERROUS LAYER 2.7%

        THIN ALBUMEN 40%

·         OUTER 23%

·         INNER 17%

26.     EGG YOLK: ONE-THIRD EDIBLE PORTION OF EGG.

·         ENERGY - 50%

·         PROTEIN - 80%

EGG YOLK FAT CONTAINS:

·         TRIGLYCERIDE 70%

·         PHOSPHOLIPID 30%

·         CHOLESTEROL 5%

27.     CONDITIONS WHICH ARE DEVELOPED DUE TO PROTEIN, CALORIE MALNUTRITION ARE MARASMUS, KWASHIORKOR, AND ANAEMIA. THESE CONDITIONS ARE PREVENT TO DEVELOP IN HUMAN BY INCORPORATING THE EGG IN DAILY DIET.

@COMPILED AND PREPARED  BY TEKESHWER, YOGENDRA KUMAR SINHA 

 (B.V.Sc. & A.H., FINAL YEAR)