This document provides an overview of eggs and their nutritional value. It discusses: - Eggs being a complete food containing nutrients needed for embryonic development. - The current status of egg production in Bangladesh, noting production is below demand. - The many health benefits of eggs, such as raising HDL cholesterol and containing important nutrients like choline. - A comparison of the nutrient contents of different types of eggs, such as chicken, duck, and quail eggs. - The fate of nutrients during embryonic development in fertile eggs. - Misconceptions about eggs raising heart disease risk, noting research shows eggs can help with weight loss and reduce disease risk. - Boiled eggs being

1. PRESENTATION ON
EGG
Md. Atikuzzaman Atik
Department of Animal Nutrition
Bangladesh Agricultural University, Mymensingh 2202.

2. Outlines…
 Introduction
 Backdrop circumstances of poultry
 Present status of egg production
 Prospect
 Comparative study of nutritive value
 Special health benefits eggs
 Fate of nutrients during embryonic development
 Misconception & truth about eggs
 Boiled egg & omelet nutrient comparison
 Boiled egg is best for us

3. Introduction
 Eggs are among the few foods that known as
“natures complete food"
 They are loaded with nutrients, some of which are
rare in the modern diet.
 A whole egg contains all the nutrients required to
turn a single cell into a baby chicken.
 Eggs are the perfect food on the planet, they
contain a little bit of almost every nutrient we need.

4. Backdrop Circumstances of Poultry
 Poultry plays a vital role in Bangladesh &
involves 85% of rural people.
 Six poultry farms were set up in 1947 at different
locations of the country, ‘Eggs and Hens’ in 1964.
 Biman poultry complex started its operation, after
liberation.
 BRAC developed “Rural Poultry Model” in 1983.

5. Continued…
 In early nineties, private parent stock farm started.
 Large scale eggs and meat production have increased
production from last 20 years in this country.
 C.P. Bangladesh Co. Ltd. started its operation as a lone
foreign company in Bangladesh poultry industry in 1999.
 C. P. Started to Marketing Cooked chicken items in 2008.

6. Present Status of Egg Production in BD
Products Demand* Production Availability Deficiency
Meat 70.52 Lakh (MT)
(120
gm/day/head)
61.52 Lakh
(MT)
106.21
(gm/day/head)
9.00 Lakh
(MT)
Egg 1674.40 Crore
(104
eggs/year/head)
1191.24 Crore 75.06
(eggs/year/head)
483.16
Crore
* Estimated population of the country: 16 crore 10 lakhs
(As on July, 2016)
Demand, Production, Availability, Deficiency of meat & eggs
(DLS 2015-16)

7. Prospect
Considering the growth of population, increase in
income, changes in food habit, and a little
awareness about health a bright prospect could be
expected for poultry sector.
There is a huge gap in demand for eggs and meat
and their supply.
In this context, poultry is the most nearest and
cheaper alternative to meet the increasing demand
for meat & eggs.

8. Types
of eggs
Energy
(kcal)
Pro
tein
(g)
Fat
(g)
CHO
(g)
Ca
(mg)
P
(mg)
Fe
(mg)
Vit
A
(μg)
Thia
min
(mg)
Ribof
lavin
(mg)
Nia
cin
(mg)
Vit
C
(mg)
Chicken
egg (1
pc=58
g)
77 5.9 5.3 1.3 36 86 1.3 145 0.03 0.19 2.3 0
Duck
egg (1
pc =54
g)
96 6.3 6.8 2.2 38 94 1.5 267 0.15 0.3 3.2 Tr
Quail
egg (1
pc = 10
g)
12 0.9 0.8 0.2 6 18 0.2 26 0.01 0.03 0.01 0
Comparative Study of Nutritive Value of
Different Types of Eggs
SOURCE: Journal of Nutrition & Food Science

9. Special Health Benefits of Eating Eggs
 Eggs are incredibly nutritious
 High in cholesterol, but don't affect blood
cholesterol
 Raise HDL (the "Good") cholesterol
 Contain choline — an important nutrient that
most people don't get enough of
 Reduced risk of heart disease

10. Continued…
 In the case of Omega-3 or Pastured eggs, they lower
triglycerides
 Contain Lutein and Zeaxanthin, antioxidants that
have major benefits for eye health
 High in quality protein, with all essential amino
acids in the right ratios
Help the hair, liver, and skin

11. Continued…
 Eggs Do NOT raise the risk of heart disease and
may reduce the risk of stroke
 Highly fulfilling and tend to make you eat fewer
calories, helping you lose weight
 Slow up the aging process
 Slow up the risk of birth abnormalities
 Keep your bones healthy and balanced

12.  Glucose initiates incubation until Oxygen used for
fatty acid oxidation
 Albumen (protein) absorbes in small intestine
helping blood glucose reserve, contains digestive
enzymes, utilizes lipid with amnion
 Egg protein turns into beak, feather, toes formation
 Fat (cholesterol) deposits in liver for cell membrane
expansion & development
 Ca develops skeletal system
 Ca, P, Mg, Cu, Zn, helps in metabolism
Fate of nutrients of fertile egg during
embryonic development:

13.  Brown eggs are more nutritious laid by
only brown hens than white eggs.
Nutrients are same in both eggs
Shell color depends on: Breed & earlobe
color
 Hens need cocks to lay their eggs
Hens start laying at 18-20 weeks age
naturally
 Farm eggs more nutritious than
commercial eggs
Both are equally nutritious as well
Misconception & Truth about Eggs

14.  Fertile eggs are unfit for consumption
Can be eaten without hesitation
 Egg causes hypertension, cardiac disease by
increasing blood cholesterol
 Egg cholesterol is not bound to blood but
utilized in body
 5g fat in egg: 2 g saturated used for
testosterone production, muscle build &
repair; 3g is unsaturated fat
 Researches showed that:
Adam Bornstein(Livestrong.com)
ate 3 eggs in a day for 3 months than 1
egg a day & observed:
Continued…

15. Lowered LDL
Increased HDL
Lowered body fat (upto 12-13%)
Lost body wt.
American Health Research found lower obesity rate,
cardiac risk, vision problem towards people ate egg daily
compared to non egg eaters & created egg consumption chart
for all ages:
Age Egg consumption
8 months- 23 years 1 egg/day
23-35 years 4 eggs/week
36- upto years 3 eggs/week
Heart & diabetic patient 2 eggs/week

16. Nutrients Unit Boiled egg Omelet/Fried
Energy calories 78 90
Fat Gram 5.3; 1.6 gm
saturated
6.83; 2 gm
saturated
Protein Gram 6.3 6-6.3
Vitamins Microgram
Vit A 74 none
Vit D 15 11
Vit 12 0.56 0.50
Vit B 2 15 11
Mineral %
P 9 10
Ca 2-3 2-3
Se 22 22
Boiled egg & Omelet Nutrient Comparison

17.  Contains less saturated fat, higher unsaturated fat,
protein, Vit-A, D, B-12, riboflavin (from comparison
table)
 Low in calories & fat without added oil for cooking
 Easy to cook (within 7 minutes) in short time.
 Longtime heat destroys vit-A (17-20%), vit-D (61%)
antioxidant in omelet.
 Cholesterol does not oxidized to oxysterol causing
hypertension, cardiac disease.
 Protein structure is not denatured & utilized properly in
body
Boiled egg is best for us because…

18. THANK YOU ALL