Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Presentation on egg

egg value

  • Be the first to comment

Presentation on egg

  1. 1. PRESENTATION ON EGG Md. Atikuzzaman Atik Department of Animal Nutrition Bangladesh Agricultural University, Mymensingh 2202.
  2. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 18. THANK YOU ALL

×