introduction to egg industry

1. EGG INDUSTRY,
NUTRITIVE VALUE
OF EGG & EGG
PROCESSING

2. EGG INDUSTRY-OVERVIEW
According to FAO, India is the third largest producer of eggs.
The recent data states that the egg production in India is 83 billion.
Among Indian states, Andhra Pradesh stands as the highest egg
producer.
India's poultry product exports are mainly confined to eggs and egg
powder.
Growing due to cost competitiveness and logistical advantages.
There are no restrictions on exports of poultry and poultry products.
The government provides some transportation subsidies (Rs 3-15 per
kg) for its exports.

3. CONTRIBUTION OF BROILER

4. INTRODUCTION
• Egg is a biological structure .
• It provides a complete diet and serves as principal source of
food for the first few days of the chick's life.
• Egg is also one of the most nutritious and versatile of human
foods.
• Eggs are especially valuable as a
source of protein.
• Eggs we consumed are
unfertilized.

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8. Chemical composition
Components Whole egg Albumin Yolk Shell
Total(%) 100 58 31 11
Water (%) 65 88.0 48.0 94
Calcium
carbonate
Protein (%) 11.8 11.0 17.5 1
Calcium
phosphate
Fat (%) 11.8 0.2 32.5 1
Magnesium
carbonate
Ash (%) 11.7 0.8 2.0 4

9. .
Proteins of egg white
Protein functions
Ovalbumin
Conalbumin Binds metal ions
Ovomucoid Proteinase inhibitor
Lysozyme Lyses some bacteria
Ovoglobulin G2 Foam builders
Ovoglobulin G3 Foam builders
Ovomucin Inhibits viral
haemagglutination

10. Cont……
Protein % of
total
protein
Denaturation
temp.(°C)
Mol.wt.
(Kdal)
Isoelectric
point (pH)
functions
Flavoprotein 0.8 - 32 4.0 Binds
riboflavin
Ovoglycopro
tein
1.0 - 24 3.9
Ovomacrogl
obulin
0.5 - 760-900 4.5
Ovoinhibitor 0.1 - 49 5.1 Proteinase
inhibitor
Avidin 0.05 - 68.3 9.5 Binds biotin
Ficin
inhibitor
0.05 - 12.7 5.1 Inhibits
cysteine
peptidases.

11. Nutritive value
Component Whole Fresh raw egg
Albumen
Yolk
Weight (g) 50 33 17
Water (%) 73.7 87.6 51.1
Food energy (cal) 81.5 16.83 59.16
Protein (g) 6.45 3.60 2.72
Carbohydrate (g) 0.36 0.264 0.1
Fibre (g) 0 0 0
Ash (g) 0.5 0.231 0.2890

12. Cont……
Cholesterol (mg) 2.30 - 2.30
Calcium (mg) 27.0 2.97 23.97
Iron (mg) 1.15 0.033 1.117
Magnesium (mg) 5.5 2.97 2.72
Phosphorus (mg) 102.5 4.95 96.73
Potassium (mg) 64.5 45.87 8.84
Sodium (mg) 61.0 48.18 8.84
Vitamin (IU) 590 0 590

13. Cont……
Choline (mg) 253.0 0.4 253.0
Inositol (mg) 16.5 - -
Niacin (mg) 0.05 0.033 0.017
Riboflavin (mg) 0.15 0.089 0.076
Thiamine(mg) 0.055 - 0.037
Ascorbic acid(mg) 0 0 0
Fat (total lipids g)
Total saturated
FA(g)
Total unsaturated
FA(g)
Oleic(g)
5.75
1.65
3.30
2.2
0.5
Trace
-
-
-
-
1.65
1.65
3.30
2.2
0.5

14. PROCESSING

15. This is a view of the inside of a layer facility. Hens are housed on slanted wire-mesh
floors. Nipple waterers (“A”) serve as the hen’s source of water and the feed is
transported through the house via an auger system in feeders (“B”).
B
B
B
A
B

16. This is another view of the egg transporting mechanisms within a layer house. The use of
advanced mechanical engineering has greatly reduced the occurrence of human egg handling
to the point that eggs are rarely touched by human hands.

17. As the eggs reach the end of each level, automatic collectors place the eggs into plastic egg
handlers (“D”). Plastic egg handlers carry the eggs directly to the egg processing facility via
a large overhead belt.
D D D

18. EGG CLEANING:
• Cleanliness of shell is the first step to assure the
quality of an egg:-
 Collection 2-3 times a day.
 Shifting to holding room having temperature of
about 15 ºC .
 Rapid movement through the marketing channel

19. Cleaning
1. DRY CLEANING:
Egg is rubbed with clean,
sterile dry sand and
brush
2. WET CLEANING:
Washing is done with
warm water to
remove dirt. Should
be dried immediately.

20. Cont….
3. USE OF
CHEMICALS:
• 1 hypochlorite
solution
• 1-3 acetic acid is
used at temperature
ranging from
32-600
C.
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