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Md. Atikuzzaman Atik
Department of Animal Nutrition
Bangladesh Agricultural University, Mymensingh 2202.
Backdrop circumstances of poultry
Present status of egg production
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
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.
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
BRAC developed “Rural Poultry Model” in 1983.
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.
Present Status of Egg Production in BD
Products Demand* Production Availability Deficiency
Meat 70.52 Lakh (MT)
Egg 1674.40 Crore
1191.24 Crore 75.06
* Estimated population of the country: 16 crore 10 lakhs
(As on July, 2016)
Demand, Production, Availability, Deficiency of meat & eggs
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.
77 5.9 5.3 1.3 36 86 1.3 145 0.03 0.19 2.3 0
96 6.3 6.8 2.2 38 94 1.5 267 0.15 0.3 3.2 Tr
pc = 10
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
Special Health Benefits of Eating Eggs
Eggs are incredibly nutritious
High in cholesterol, but don't affect blood
Raise HDL (the "Good") cholesterol
Contain choline — an important nutrient that
most people don't get enough of
Reduced risk of heart disease
In the case of Omega-3 or Pastured eggs, they lower
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
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
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
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
Hens need cocks to lay their eggs
Hens start laying at 18-20 weeks age
Farm eggs more nutritious than
Both are equally nutritious as well
Misconception & Truth about Eggs
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:
ate 3 eggs in a day for 3 months than 1
egg a day & observed:
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
Nutrients Unit Boiled egg Omelet/Fried
Energy calories 78 90
Fat Gram 5.3; 1.6 gm
6.83; 2 gm
Protein Gram 6.3 6-6.3
Vit A 74 none
Vit D 15 11
Vit 12 0.56 0.50
Vit B 2 15 11
P 9 10
Ca 2-3 2-3
Se 22 22
Boiled egg & Omelet Nutrient Comparison
Contains less saturated fat, higher unsaturated fat,
protein, Vit-A, D, B-12, riboflavin (from comparison
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
Boiled egg is best for us because…
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