Structure of Eggs in Poultry Management

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e
 
o
f
 
E
g
g
Poultry management
First  stage
Assistant Lecturer
Sara S. Mohammed
Structure
 
of
 
Egg
The
 
egg
 consists
 
of
 
:-
1)
y
o
l
k
.
2)
a
l
b
u
m
e
n
 
o
r
 
e
g
g
 
w
h
i
t
e
.
3)
s
h
e
l
l
 
m
e
m
b
r
a
n
e
.
4)
s
h
e
l
l
.
1)
 
Yolk:
A
 
r
o
u
n
d
e
d
 
y
e
l
l
o
w
i
s
h
 
c
o
l
o
r
e
d
 
m
a
t
e
r
i
a
l
 
i
s
 
p
r
e
s
e
n
t
 
a
t
 
t
h
e
 
c
e
n
t
e
r
 
o
f
 
e
g
g
,
 
i
t
 
i
s
c
a
l
l
e
d
 
e
g
g
 
y
o
l
k
 
a
n
d
 
i
s
 
e
n
c
l
o
s
e
d
 
b
y
 
a
 
t
h
i
n
 
m
e
m
b
r
a
n
e
 
c
a
l
l
e
d
 
v
i
t
e
l
l
i
n
e
m
e
m
b
r
a
n
e
 
w
h
i
c
h
 
i
s
 
c
o
l
o
r
l
e
s
s
.
It
 
accounts
 
for
 
about
 
31
 
%
 
of
 the
 
total
 
egg
 
weight.
Germinal
 
Disk:
A
 
s
m
a
l
l
,
 
c
i
r
c
u
l
a
r
,
 
w
h
i
t
e
 
s
p
o
t
 
(
3
-
4
m
m
)
 
o
n
 
t
h
e
 
s
u
r
f
a
c
e
 
o
f
 
t
h
e
 
y
o
l
k
,
 
i
t
s
 
w
h
e
r
e
 
t
h
e
s
p
e
r
m
 
e
n
t
e
r
s
 
t
h
e
 
y
o
l
k
,
 
a
n
d
 
i
t
s
 
c
a
l
l
e
d
 
b
l
a
s
t
o
d
e
r
m
 
i
n
 
f
e
r
t
i
l
e
 
e
g
g
 
a
n
d
b
l
a
s
t
o
d
i
s
c
 
i
n
 
i
n
f
e
r
t
i
l
e
 
e
g
g
.
2)
 
Albumen
 
or
 
Egg
 
White
:
The
 
albumen
 
accounts
 
for
 
about
 
58%
 
of
 
the
 
total
 
egg
 
weight.
The
 
albumen
 
consists
 
of
 
two
 
layers:
a)
o
u
t
e
r
 
t
h
i
n
 
w
h
i
t
e
.
b)
i
n
n
e
r
 
t
h
i
c
k
 
w
h
i
t
e
.
this
i
s
 
also
 
known
 
as
layer,
 
known
 
as
The
 
inn
e
r
 
t
hick
 
w
hi
t
e
 
la
y
er
 
of
 
album
e
n
(
c
h
a
l
a
z
i
f
e
r
o
u
s
 
l
a
y
e
r
)
.
Two
 
thick
 
spiral
 
band
 
are
 
emerged
 
from
c
h
a
l
a
z
a
e
.
Chal
a
zae:
T
w
o
 
t
h
i
c
k
 
s
p
i
r
a
l
 
b
a
n
d
 
a
r
e
e
m
e
r
g
e
d
 
f
r
o
m
 
c
h
a
l
a
z
i
f
e
r
o
u
s
l
a
y
e
r
.
 
T
h
e
y
 
a
r
e
 
j
o
i
n
i
n
g
 
t
h
e
 
y
o
l
k
t
o
 
t
h
e
 
e
n
d
s
 
o
f
 
t
h
e
 
s
h
e
l
l
 
t
o
 
h
o
l
d
t
h
e
 
y
o
l
k
 
i
n
 
t
h
e
 
c
e
n
t
r
e
 
o
f
 
t
h
e
e
g
g
.
Prominent
 
chalazae
 
indicate 
high
 
quality
 
egg
 
(fresher
 the 
egg).
3)
 
Shell
 
Membrane
t
w
o
s
h
e
l
l
m
e
m
b
r
a
n
e
s
o
u
t
e
r
s
h
e
l
l
m
e
m
b
r
a
n
e
 
a
n
d
 
i
n
n
e
r
 
s
h
e
l
l
 
m
e
m
b
r
a
n
e
.
They
 
f
o
rm 
 
a 
 
p
rot
e
ctive
 
b
arrier
 
a
gainst
bacteria.
and
 
shell
a
bout
 
11
 
%
membranes
of
 
t
o
tal
 
e
g
g
The
 
shell
constitute 
weight.
Air
 
Cell:
It
 
is
 
the
 
pocket
 
of
 
air
 
formed
 
at 
 
the
large end 
of the 
egg. 
This 
is 
 caused
by 
the contraction 
of the 
 
contents 
on
cooling 
after 
the 
egg 
 
is 
laid.
The
 
air
 
cell
 
increases
 
with
 
the 
 
age
 
of
the
 
egg
 
as
 
there
 
is 
 considerable
amount of 
moisture 
 loss.
4)
 
Egg
 
Shell
:
It is 
the 
outer 
covering of 
the egg 
and 
is 
composed 
of 
calcium carbonate 
CaCo3 
(94%), and (4%) 
protein 
and is covered 
with as many as 
1700-7500 
tiny pores 
on 
it which helps in 
gaseous 
exchange 
required
 
for
 
embryo
 
development.
The
 
s
h
ell
 
i
s
 
c
o
v
e
r
ed
 
by
 
a
thin
tr
a
nsp
a
rent
 
p
rotein
 
coa
t
ing,
 
called
c
u
t
i
c
l
e
,
 
I
t
 
g
i
v
e
s
 
n
a
t
u
r
a
l
 
p
r
o
t
e
c
t
i
o
n
 
t
o
 
t
h
e
shell
 
pores.
Chemical
 
Composition 
Nutritive
 
Value
 
of
 
Egg
Egg
 
contains
 
almost
 
all nutrients
 
in 
balanced
 
proportion.
Egg
 
is
 
rich
 
in 
protein
 
and
 
low
 in 
caloric
 
value.
E
g
g
 
p
r
o
t
e
i
n
 
i
s
 
a
n
 
e
x
c
e
l
l
e
n
t
 
q
u
a
l
i
t
y
 
p
r
o
t
e
i
n
 
o
f
 
h
i
g
h
 
b
i
o
l
o
g
i
c
a
l
 
v
a
l
u
e
a
n
d
 
i
t
 
i
s
 
o
f
t
e
n
 
u
s
e
d
 
a
s
 
a
 
s
t
a
n
d
a
r
d
 
f
o
r
 
m
e
a
s
u
r
i
n
g
 
t
h
e
 
q
u
a
l
i
t
y
 
o
f
 
o
t
h
e
r
f
o
o
d
 
p
r
o
t
e
i
n
s
.
B
.
V
.
 
o
f
 
e
g
g
 
p
r
o
t
e
i
n
 
i
s
 
9
5
,
 
m
i
l
k
 
p
r
o
t
e
i
n
 
8
5
 
a
n
d
 
m
e
a
t
 
p
r
o
t
e
i
n
 
7
0
.
The 
high 
biological value of 
egg protein is 
due 
to 
its amino 
acid 
makeup.
 
Most
 
of
 
the
 
essential
 
amino
 
acids
 required
 
by
 
human 
beings
 
are
 
present
 
in 
egg
 
in 
balanced
 
proportion.
Chemical
 
Composition 
Nutritive
 
Value
 
of
 
Egg
Almost
 
all
 
vitamins
 
are
 
present
 
in
 eggs
 
excepting
 
vitamin
 
C.
The
 
fat
 
soluble
 
vitamins(like
 
A,
 
D,
 
E)
 
are
 
mainly
 
concentrated
 
in
 
the 
yolk
 
part.
water
 
soluble
 
vitamins
 
(mainly
 
B2,B6,
 
BI2
 
,
 
pantothenic
 
acid,
 
niacin)
are
 
present
 
both
 
in 
the
 
albumen
 
and
 
yolk
 
parts
 
of
 
egg.
Egg
 
is
 
very
 
rich
 
in 
vitamin
 
D
 
content.
Chemical
 
Composition 
Nutritive
 
Value
 
of
 
Egg
minerals
 
like
 
calcium,
 
magnesium,
 
potassium,
 
sodium,
 chlorine, 
sulphur,
 
zinc,
 
copper
 
and
 
iodine 
are
 
present
 
in 
lesser
 
extent.
Egg 
is 
also known 
for its 
fatty 
acids. 
The saturated and unsaturated 
fatty 
acids 
and 
cholesterol are mainly present 
in 
the yolk 
portion 
of 
the
 
egg.
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Eggs in poultry management consist of the yolk, albumen, shell membrane, and shell. The yolk is the yellow center surrounded by the vitelline membrane. The albumen makes up most of the egg and has two layers - outer thin white and inner thick white with chalazae. The shell membrane and shell protect the egg, while the air cell forms at the large end. The egg shell is composed mainly of calcium carbonate with tiny pores for gas exchange.

  • Poultry
  • Eggs
  • Poultry Management
  • Egg Structure
  • Farming

Uploaded on Sep 24, 2024 | 0 Views


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  1. Poultry management First stage Structure of Egg Assistant Lecturer Sara S. Mohammed

  2. Structure of Egg The egg consists of :- 1) yolk. 2) albumen or egg white. 3) shell membrane. 4) shell.

  3. 1)Yolk: A rounded yellowish colored material is present at the center of egg, it is called egg yolk and is enclosed by a thin membrane called vitelline membrane which is colorless. It accounts for about 31 % of the total egg weight.

  4. GerminalDisk: A small, circular, white spot (3-4mm) on the surface of the yolk, it s where the sperm enters the yolk, and it s called blastoderm in fertile egg and blastodisc in infertile egg.

  5. 2) Albumen or Egg White: The albumen accounts for about 58% of the total egg weight. The albumen consists of two layers: a) outer thin white. b) inner thick white. The inner thick white layer (chalaziferous layer). Two thick spiral band are emerged from chalazae. of albumen is also known as this layer, known as

  6. Chalazae: Two emerged from chalaziferous layer. They are joining the yolk to the ends of the shell to hold the yolk in the centre of the egg. Prominent chalazae high quality egg (fresher the egg). thick spiral band are indicate

  7. 3) Shell Membrane shell membranes membrane and inner shell membrane. They form a protective barrier against bacteria. and about 11 % constitute weight. two outer shell The shell shell membranes of total egg

  8. AirCell: It is the pocket of air formed at the large end of the egg. This is caused by the contraction of the contents on cooling after the egg is laid. The air cell increases with the age of the egg as there is amount of moisture loss. considerable

  9. 4) Egg Shell: It is the outer covering of the egg and is composed of calcium carbonate CaCo3 (94%), and (4%) protein and is covered with as many as 1700-7500 tiny pores on it which helps in gaseous exchange required for embryo development. The shell is covered transparent protein cuticle, It gives natural protection to the shell pores. by a thin called coating,

  10. Chemical Composition Nutritive Value of Egg Egg contains almost all nutrients in balanced proportion. Egg is rich in protein and low in caloric value. Egg protein is an excellent quality protein of high biological value and it is often used as a standard for measuring the quality of other food proteins. B.V. of egg protein is 95, milk protein 85 and meat protein 70. The high biological value of egg protein is due to its amino acid makeup. Most of the essential amino acids required by human beings are present in egg in balanced proportion.

  11. Chemical Composition Nutritive Value of Egg Almost all vitamins are present in eggs excepting vitamin C. The fat soluble vitamins(like A, D, E) are mainly concentrated in the yolk part. water soluble vitamins (mainly B2,B6, BI2 , pantothenic acid, niacin) are present both in the albumen and yolk parts of egg. Egg is very rich in vitamin D content.

  12. Chemical Composition Nutritive Value of Egg minerals like calcium, magnesium, potassium, sodium, chlorine, sulphur, zinc, copper and iodine are present in lesser extent. Egg is also known for its fatty acids. The saturated and unsaturated fatty acids and cholesterol are mainly present in the yolk portion of the egg.

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