The document provides detailed information about eggs, including their nutritional value, composition, and parts. It also discusses common abnormalities in egg formation and potential solutions to ensure optimal egg quality. Additionally, it classifies various market forms of eggs such as fresh, frozen, and dried eggs.

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WMSU
EGGS

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Eggs
• are poultry products from chicken, duck
and quail that are eaten as food.
• Chicken egg is a main component of the
human diet serving as a dietary source of
protein, fat, and other nutrients.
• The chicken egg is made up of
approximately two-thirds white and one-
third yolk

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B. COMPOSITION
AND NUTRITIONAL
VALUE EGGS

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B. COMPOSITION AND
NUTRITIONAL VALUE EGGS
• are important protein foods comparable to
red meats, fish and poultry
• all the vitamins except ascorbic acid
(vitamin C)
• iron, phosphorus and trace minerals

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B. COMPOSITION AND
NUTRITIONAL VALUE EGGS
• The yolk is particularly an important
source of iron and it also contributes
vitamin A to the diet.
• Among foods, egg yolk is the richest
source of cholesterol which is the lipid
related to heart disease.

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B. COMPOSITION AND
NUTRITIONAL VALUE EGGS
• Chicken egg white contains significant
quantity of riboflavin.
• Duck egg white has a lower riboflavin
content as indicated by its lack of a
greenish tinge.

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B. COMPOSITION AND
NUTRITIONAL VALUE EGGS

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C. PARTS OF AN
EGG

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C. PARTS OF AN EGG

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C. PARTS OF AN EGG
• Shell: This is the outer layer of
the egg which is made up of
Calcium Carbonate. The shell
contains between 7,000 to
17,000 tiny pores which allow
moisture to pass through. The
Bloom or Cuticle, which is the
outermost coating of the shell
prevents bacteria and dust from
entering into the egg

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C. PARTS OF AN EGG
Yolk: The yolk contains the
most minerals and vitamins
in the egg. It contains
calcium, iron, phosphorus,
thiamine, riboflavin, Vitamin
A, and Vitamin D. The yolk is
made up of more protein
than the egg white and also
contains less water.

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C. PARTS OF AN EGG
Vitelline Membrane:
This is the clear casing
that encloses the yolk

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C. PARTS OF AN EGG
Air Cell: The air cell can
be found between the
inner and outer
membranes of the egg’s
largest end.
After an egg is laid the
air space develops while
the egg is cooling and
contracting

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C. PARTS OF AN EGG
Chalazae: Serves as the
yolk’s anchor making
sure the yolk stays in the
center of the egg. When
the Chalazae is very
prominent, your eggs are
fresher

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C. PARTS OF AN EGG
Albumen: This is also
known as the Egg White.
The albumen consists of
four different layers that
alternate between thick
and thin, consisting of 40
different proteins. The
egg white is the main
component of the egg in
addition to water.

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C. PARTS OF AN EGG
Inner and Outer
Membrane: These
strong membranes are
made partly of keratin
and are found
lying between the
eggshell and eggwhite.
They fight off any
bacteria trying to enter
the egg.

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D. FORMATION AND
EGG ABNORMALITIES

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D. FORMATION AND EGG
ABNORMALITIES
1. Too light or heavy; check the amount
and type of laying hen feed. Ensure point of
lay pullet weight is optimal. Check
recommended lighting program was
followed at point of lay – too early or too
late.

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• Too light of dark yolk
colour; Modify the
amount of red and
yellow colour additives
in the feed. Check the
amount and type of
laying hen feed. Check
birds general and
gastrointestinal health..
D. FORMATION AND EGG
ABNORMALITIES

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• Weak shell; Check
the amount and type
of laying hen feed,
especially calcium
level. Seek technical
guidance. Change
choice of strain.Check
house temperature as
high temperatures can
influence feed intake.
D. FORMATION AND EGG
ABNORMALITIES

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• Thick albumen too
low; Change the
quality of protein in the
feed. Ensure the flock
has IB protection.
Check the general
health of the flock.
Remedy excessively
high storage
temperatures..
D. FORMATION AND EGG
ABNORMALITIES

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• Shell colour too
pale; Change the
choice of strain.
Reduce birds
exposure to influence
from sunlight. Check
for use of medications
that effect shell colour
(e.g. nicarbazin).
D. FORMATION AND EGG
ABNORMALITIES

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• Dirt on eggs;
Ensure nest boxes
are clean and not
worn-down. Check
the amount and
type of laying hen
feed. Check hen
health.
D. FORMATION AND EGG
ABNORMALITIES

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• Too many
cracked eggs;
Check the farm’s
egg collection
system or remedy
low breaking
strength
D. FORMATION AND EGG
ABNORMALITIES

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E. CLASSIFICATION/MARKET
FORMS OF EGGS

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• Fresh Eggs or Shell
Eggs - These eggs
can be purchased
individually, by dozen,
or in trays.
• These can be boiled,
poached, fried, and
scrambled.
E. CLASSIFICATION/MARKET FORMS
OF EGGS

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• Frozen Eggs - These
are made of high-quality
fresh eggs and come in
the form of whole eggs
and with extra yolk and
white. These are
pasteurized and thawed
before use. They are
used in preparations
such as salad dressings,
eggnog, or desserts.
E. CLASSIFICATION/MARKET FORMS
OF EGGS

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• Dried Eggs - These
eggs are seldom used.
They are being used for
some baked products
and the white of these
eggs are used for
meringue. These are
primarily used as
ingredients in food
industry and not
commonly sold directly
E. CLASSIFICATION/MARKET FORMS
OF EGGS