Notes - The Incredible Edible Egg
Notes - The Incredible Edible Egg ANIMSCI 2100
Popular in Appreciation of Companion and Production Animals
Popular in Animal Science and Zoology
ANIMSCI 2200.01 - 0010
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This 10 page Bundle was uploaded by katie Notetaker on Wednesday September 23, 2015. The Bundle belongs to ANIMSCI 2100 at Ohio State University taught by Ana Hill,Michael Cressman in Fall 2015. Since its upload, it has received 142 views. For similar materials see Appreciation of Companion and Production Animals in Animal Science and Zoology at Ohio State University.
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Date Created: 09/23/15
The Incredible Edible Egg What breed is most common for broiler production 0 Cornish x Plymouth white rock What breed is most common for egg production layers 0 White single comb leghorn One average 260 eggs per person are eaten a year Air Cel Shell Chalaza Latebra Germin r Chalaziferous al Disk Thin Ulilhlllm Hm lilmhram Thick Chalaz Egg Structure Yolk 0 Yellow portion of the egg 0 Accounts for 30 to 33 of total liquid weight 0 Major source of egg vitamins minerals and fat all of the cholestrol Surrounded by a clear sealmembrane Vitelline membrane Runnier yolk is more digestible Where does the yolk come from 0 From the ovary Attached to the ovary in different stages Surrounded by the follicle once large enough follicle breaks and the yolk is released into the overduct Blood in the yolk is caused by a ruptured follicle Lala bra Enricen int Circles Blasterderm Fertile Blastodisc lnfertile Fertila at 4 s Head eye brain Egg Structure Albumin The Albumin whiteclear portion consists of 4 layers 39u39iHiTE IllL llli EH ELF magma Eemiil ial dis lEImiH il f LatinPI Lilj l l from llag39ar r Marla gull law iI39all E39Iuliilailllli39l I mamas HJ EHEHEHE iii can utnl EHquot minim ll il lil39 2min l39l llhl39inl CEHELL Chalaziferous layer 3 Inner thin albumin 17 0 Contains chalazae Chalazae Anchor Cell Keeps germinal disk facing upright is important for growth Thick albumin 57 0 Major source of egg ribo avin and protein Outer thin albumin 23 Where does the albumin come from Magnum Egg Structure Shell membranes 0 Two shell membranes 0 Inner membrane thicker than outer combined 0024 inches thick Keratin protein Separation of layers causes air sockets When laid hot and lled with liquid but as cools lls with air because liquid decreases good indication of freshness Egg Structure Shell Accounts for 12 of egg weight May be white or brown pigment derived from blood ooporphins Three layers 0 Mammillary Layer Spongy layer Cuticle Mammillary amp Spongy layers o Bioceramic interwoven protein bers amp mineral crystals 0 94 calcium carbonate 0 7000 to 17000 pores Cuticle 0 Protective covering Foamy liquid protein 0 Added as egg passes through the vagina cloaca and vent Egg Structure Yolk ln ndibulum 15min Albumin Magnum 3hrs Shell membrane Isthmus 1hr 15min Outer thin and shell Uterus 21 hrs Cuticle Total about 25 hrs About 30 min later hen ovulates again Egg Abnormalities Blood spot Meat spot Slots off overduct lining Double yolk No yolk Slots off chunk of tissue Floating air cell 0 Two inside membranes cause air socket Whole Egg Composition Typical Large Size Egg Weight 5063 grams Egg Shell 912 Egg White 6063 Egg Yolk 3033 Approximately 75 water 1214 protein 1012 lipids 1 minerals 1 CHOs Egg White Albumen Composition 59 Mostly water approx 90 Approximately 10 protein Contains only a trace amount of fat A good source of ribo avin Contains most of the protein niacin ribo avin choline magnesium potassium sodium and sulfur found in an egg Contains carbohydrates 1 g Yolk Composition Approximately 50 water 17 protein 33 lipids 0 mainly triglycerides lecithin phospholipids and cholesterol Minerals iron phosphorus calcium manganese iodine copper and Zinc Vitamins A and D 812 E biotin choline folic acid inositol pantothenic acid pyridoxine and thiamin Xanthophyll main yellow pigment Egg Nutrients LiquidFrozen LiiqiiIiiidli39Frooen WITlule per 1 till E il olk White PrliEain 9 1195 155 93 Moisture g TEEE 562 EBB55 Fat Total Lipid g 12 235 El Ash g iii95 155 EllE oridhalo r3 g 15 115 1135 Calories oval HE EDS iii Cholesterol mg alias 1 TE El Egg White Proteins rutlir Functile Dualurnin Principle retain Elnalbumin Binds metal ions uomumid Twpsin inhibitor Dvomucin Think white slmnclure L y39EDE il I39I39llE Lyraes sum bacteria Elnbulins Important in foaming ve ampm ein Hinds riofla39uin EFEIiiE il39ll Pmleagsea inhibitr uidin intis biotin Principle protein is the most abundant Bacterial Inhibitors Egg White Fmtailn Flllll i tii Ennallziumiri insz iron Lysniyme Lyme bacteria unmucni Trypsin inhibitor viin inds bin n uoillavnprntein inds liltm a39uin Antioxidants From Eggs Conalhwmin linl metal ions F h svitin Protective barriers Cuticle lls pores O 0 Shell and yolk membranes 0 Contains alkaline antibacterial compound Albumin layers 0 Alkaline 0 Little available water thick Egg Chemistry Liquid Egi Fwd Llilzii Liquid WhiitE 1111111 iLiq uid Liquid Whaling Eligs H121 F m lgin Lipids FIFEE Giugsaiii ash Mgistura 1 1 45 quot33 155 El 3513 34 33 IDLE 1 quotE 3353 quotE 3115 1 1 35 iii 3 i135 3535 LiiquiiidEiF mien per 133g Ii iik Hian mg Ribn auin mg 12 Ir39ngg F anigiiil lianit ci mg 1ii i iamir39l iii iiJ Thiamin mg F39yiir39ig xii39lra 551 1mg ngig Add mtg i135 i133 1 33 333 141i 31 35 1 13 Egg Minerals LiquidFrozen Emma Haaaamh San15m USDA iEEHi Ligiui iiiszien per Ii iigll algiLum mg irrri mg Magnesium mg F hg ghglrug mg Putaggsium mg Endium mg Einc mg Eggger 111g iiinga ase 1111 Whale E 59 1 35 11 Iiu llii 1 33 E iii 3 1 1 3 3 333 2 i1 WhiitE F 5 1 1 1 1 as 1 53 2 111 111 Egg Amino Acids Dried 133 Egg Wh ll Aiming g 2154 1 41535 Argiriima g 234 441 153311i31 13id g 15 125 Egr ina g 11 1amp1 21 Glul311391i3 Amid g 11 9 4311 1amp1 Glycine g 159 1 lHlstiiilrm g 111 2 1133 1351 lsahm m g 253 1 353 11311113 g 45 51111 134 ngr31111111 E 4 RTE 31311113111331 g 1313 1135 13913 F Imnyllalmmlm g 252 1 dif Pmiir13 g 139 143 315 33333 g 333 333 353 Thmannlrninquot 6 g E 2 132 39ll39ii39gliliig39311111l13111in g 1153 114 1 T39g39r33in3 g 193 152 315 Wilma g 239 191 5131 Red highlighted are essential amino acids Egg Lipids LiquidFrozen 33 gm 33 33 33 333 Liquldl39Fnz Izm Whale 7 31333 7 33i3111 7 7 11131133 Egg 11311 113111 1131 11111331 F331 33133 3 Triglytmri g 133 1 313 131 133 1 murmur Tmlr g 11 133 331 133 l 133 1313311 1133 1133 13 1111 u 13121 333111 333 5 33 33139 31 r 133 3113311 g1 3 33 13 133 r H mmmme39Tmh g 1 a 13 331 33 11 33311113313 1133 33 1133 113139 m 131 3133 1133 111 1113 313 3111 g 11113 113 1113 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against Salmonella organisms at highest possible safe temperatures Whole Eggs 140 F 60 C 35 minutes Whites 134 F 567 C 4 minutes 125 F 517 C 35 minutes with addition of hydrogen peroxide 0 The main concern is exterior Salmonella contamination FUNCTIONS COAGULATION 0 Proteins denture and stack on top of each other and become denser EMULSIFICATION o Caused by lecithin phosolipid Keeps oil suspended in water 0 Common in salad dressing FOAMING o Traps air to create foam 0 Caused by whipping eggs 0 Ex Angel food cake RETARD CRYSTALLIZATION 0 Ex Ice Cream Other Egg Uses Cosmetics 0 Egg white is a popular ingredient for facial masks The yolk is used in shampoos and conditioners Science 0 Both yolk and white are excellent culture media for laboratory growth of microorganisms and celllines Animal Feed 0 Yolks and whites are used in pet foods Ground dried shells are fed to laying hens as a source of calcium and protein Egg is used to feed laboratory animals when a protein reference is required 0 Egg Proteins o Lysozyme is an excellent antibacterial agent in all foods Avidinbiotin technology is used in medical diagnostic applications like immunology gene probes and histopathology Vaccine Manufacture 0 Eggs provide an excellent medium for the growth of viruses for making vaccines Egg Labels Cage Free 0 Hens allowed to roost and socialize freely in a room or open space 0 Free Range 0 Raised cage free and have access to the outdoors Pasture Raised o Hens spend some time of the day outdoors Vegetarian 0 Hens not fed animal byproducts No hormones o Hens fed a diet with no hormones o It is illegal to feed hormones to hens Organic 0 Birds raised according to USDA National Organic Program o All Natural o No arti cial colors or avor added 0 Omega 3 o Fed diet rich in omega 3 fatty acids 0 American Humane Certi ed 0 Approved by American Humane cage free hens fed antibiotic free diet 0 American Welfare Approved 0 Cage free free ranged fed antibiotic diet Both American Humane certi ed and American Welfare Approved stipulate no beak trimming
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