This document discusses the nutritional values of poultry meat and eggs and their importance for human health. It begins by outlining the nutritional composition of eggs, including proteins, fats, vitamins, and minerals. Next, it examines the nutritional composition and health benefits of poultry meat, such as being high in protein and low in fat. It then compares the nutritional profiles of eggs and poultry meat. In conclusion, the document emphasizes that poultry products like eggs and meat are significant sources of nutrition for humans.

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Nutritional Values of Poultry Meat and
Eggs and Its Role in Human Health
by-
Maria Tayyab Vayani
Class: MSc (final)
Unit: Poultry Physiology
Seat no: P19241013
Date:15-june-2021
Course incharge: Dr. Zulfiqar

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Table of Contents:
1: The Nutritive values of egg and nutritional composition.
2: Importance of egg in human health.
3: How egg powers your body.
4: The Nutritive values of poultry meat.
5: Nutritional composition of meat.
6: Importance of poultry meat in human health.
7: How poultry powers your body.
8: Comparison of Poultry egg and meat.
9: Conclusion.

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The
Nutritive
value of
the Eggs
▪ The egg is one of the most complete and
versatile foods items. It consists of
approximately 10% shell, 58% white and
32% yolk. The color of shell and yolk never
affects the egg’s nutritive value. The
average egg provides approximately 313
kilojoules of energy, of which 80% comes
from the yolk.
▪ The nutritive content of an average large
egg (containing 50 g of edible egg)
includes:
o 6.3 g protein
o 0.6 g carbohydrates
o 5.0 g fat (this includes 0.21 g cholesterol).

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Egg protein is of high quality and is easily digestible. Almost all
of the fat in the egg is found in the yolk and is easily digested.
Vitamins Eggs contain every vitamin except vitamin C. They
are particularly high in vitamins A, D, and B12, and also contain B1
and riboflavin. Provided that laying hens are supplemented
according to the Optimum Vitamin Nutrition concept (see chapter
‘Optimum vitamin nutrition of laying hens’), eggs are an important
vehicle to complement the essential vitamin supply to the human
population.
Minerals Eggs are a good source of iron and phosphorus and
also supply calcium, copper, iodine, magnesium, manganese,
potassium, sodium, zinc, chloride and sulphur. All these minerals are
present as organic chelates, highly bioavailable, in the edible part of
the egg.
Structure of Egg

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Nutritional Composition of an Eggs

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▪ Its major parts for human consumption are albumin and yolk.
▪ Albumen also known as egg white, Albumen accounts for most of
an egg's liquid weight, about 67%.
▪ Albumen comprises more than half the egg's total protein, niacin,
riboflavin, chlorine, magnesium, potassium, sodium and sulfur.
▪ The albumen encompasses four alternating layers of thick and thin
consistencies.
▪ From the yolk to external, they are designated as the inner thick or
chalaziferous white, the inner thin white, the outer thick white and
the outer thin white.
▪ Egg white tends to thin out as an egg ages because its protein
changes in character.
▪ Yolk or yellow portion makes up about 33% of the liquid weight of
the egg.
▪ It contains all of the fat in the egg and a little less than half of the
protein.
▪ With the exception of riboflavin and niacin, the yolk contains a
higher proportion of the egg's vitamins than the white.
▪ All of the egg's vitamins A, D and E are in the yolk.
▪ Egg yolks are one of the few foods naturally containing vitamin D.
▪ The yolk also contains more phosphorus, manganese, iron, iodine,
copper, and calcium than the white, and it contains all of the zinc.
▪ The yolk of a large egg contains about 59 calories.
▪ Yolk fatty acids have a central role in egg nutritional properties
evaluation.
▪ The yolk weight of a typical chicken 60g egg is 20g, of which 50% is
solid matter and 50% is water; it contains 6g of lipids and 3g of
proteins.
▪ Egg lipid classes are: Triacylglycerol’s (65%), Phospholipids (28.3%),
Free Cholesterol (5.2%), Cholesterol ester and free fatty acids.

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▪ The term “cholesterol” refers to a group of chemicals containing
both protein and fat components (lipoproteins) that are present
in every living cell and perform following functions:
o Aids in hormone production.
o Essential for brain and nerve development.
o Starting material from which, the liver produces bile acids,
necessary for digestion of fats.
o Key substances in the wall of every cell.
o Precursor for production of steroid hormones by the adrenal
glands and gonads.
▪ There are two types of cholesterol,
i. Low density lipoproteins (LDL) and
ii. High-density lipoproteins (HDL)
Low density lipoproteins:
▪ LDL is also called bad cholesterol carry most of the
cholesterol in the blood.
▪ The cholesterol and fat from the LDLs are the chief source
of dangerous build up and obstruction in the arteries.
▪ Thus, the more LDL cholesterol in the blood causes the
greater chance of heart diseases.
High-density lipoproteins:
▪ Nature has provided good cholesterol (HDL) in the egg
yolk; it is in very small quantity but very effective.
▪ High density lipoproteins also named as good cholesterol.
▪ This cholesterol goes back to liver, which leads to its
removal from the body.
▪ HDLs help to keep cholesterol from building up in the
walls of arteries, if level of good cholesterol is low, risk of
heart diseases is greater.

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▪ Egg yolk consist of 68 percent LDL and 16 percent HDL.
▪ In conclusion eggs do not have any side effect on heart, blood
pressure and serum cholesterol; and are safe in every aspect.
▪ Different vitamins and minerals play a very important role in the
body which are as follows
a. Riboflavin: Helps to produce energy in all the cells of the body.
b. Pantothenic Acid: Helps to breakdown food and assists body
cells in producing energy.
c. Phosphorus: Essential for healthy bones, teeth and cell
membranes. Phosphorus is also required for energy production
in the body. It is also essential for healthy bones, teeth and cell
membranes.
d. Vitamin D: Works with calcium to strengthen bones and teeth.
e. Calcium: Helps to build and maintain strong bones and teeth.
This mineral also plays an important role in nerve function,
muscle contraction and blood clotting.
chicken is only an egg’s way for making another egg.

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▪
Importance of Eggs
▪ Hen eggs are an important source of nutrients and a major source
of active molecules.
▪ Modification of the nutrient content of the egg by modifying the
diet of the hen has led to “designer eggs” that serve as functional
foods and nutraceuticals.
▪ With a hen laying more than 300 eggs per year, and with the vast
infrastructure of the layer industry housing more than 100,000
hens.
▪ Eggs from all species of poultry consist of 52 – 58% albumen, 32
– 35% yolk, and 9 – 14% shell and its supporting membranes.
▪ The egg contains all the essential components, such as proteins,
lipids, vitamins, minerals, carbohydrates, and growth factors
required by the developing embryo.
▪ Egg components have been attributed diverse biological
activities, including antimicrobial and antiviral activity, protease
inhibitory action, vitamin - binding properties, anticancer
activity, and immunomodulatory activity.
▪ Proteins in the egg white occur both as free and conjugated forms.
▪ The protein is modified by prosthetic groups such as lipids and
carbohydrates to yield lipoproteins and glycoproteins.
▪ The major egg white proteins include ovalbumin, ovotransferrin
(conalbumin), ovomucoid, and ovomucin.
▪ Other egg white proteins include lysozyme, ovoinhibitor,
ovomacroglobulin (ovostatin), cystatin, and avidin.

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How Egg Powers Your Body

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Introduction of Chicken meat:
▪ Chicken has always been a dish of choice in Pakistan.
▪ Before the start of commercial poultry, chicken was cooked at home
to serve very special guests or when a person would fall Sick.
▪ Development of poultry has made it possible for common man to
include chicken in his Menu.
▪ People of Pakistan are deficient in animal protein (12%) and poultry
meat is bridging this gap.
ASIAN CHIKEN MEAT PRODUCTION:
▪ More than 60% of world’s population lives in ASIA, this region is
accounting for increasing share of global chicken meat output.
▪ In Asia chicken meat production represents around 35%. (29
MILLION TONNES).

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The
Nutritive
value of
the Poultry
Meat
▪ Poultry meat is highly nutritious food for
human beings, similar to eggs poultry meat
is also a low-calorie food.
▪ A concentrated food highly suitable for all
age groups and for all season.
▪ The poultry meat is not only tasteful, easy
to prepare and appropriate for different
food combinations, but also a natural
source of:
• vitamins, • minerals, • proteins, and
• healthy fats
Proteins and Amino acids:
▪ Poultry meat contains more protein as well
as more amino acids than other meats
▪ Poultry meat proteins are of high BV
(Biological value)
▪ The biological value of poultry meat varies
inversely with its collagen content.
▪ Meat from Older birds is of low biological
value than from younger birds.
▪ BV Value of poultry birds varies from 65-
85.
Lipids:
▪ Lipid content is the most variable in the
poultry meat.
▪ The fat of poultry meat is mainly
subcutaneous.
▪ The cholesterol content of poultry meat is
quite low.

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▪ Chicken breast meat contains 79 mg; drumstick
meat has 91 mg.
▪ Chicken fat has 65 mg per 100g.
Composition of Meat- Lipids
Fatty acid composition of diff species of poultry

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z
Minerals and vitamins
▪ Poultry meat are an excellent source of minerals and vitamins.
▪ It supplies good amount of phosphorous and iron.
▪ Iron in meat is not only highly available, but also increases the
availability of Iron from other sources.
▪ Meat being predominantly skeletal muscle, is very rich in
potassium (intercellular ion).
▪ Meat is the best source of niacin and is a good source of
riboflavin.
▪ The organic meat (Liver) is an excellent source of Vitamin A, B2,
and Niacin
Composition of Meat- Minerals

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Importance of Poultry Meat
▪ It is the rich source of poly unsaturated fatty acid.
▪ Chicken is a very good source of lean, high quality protein.
▪ Protein is an essential nutrient for growth and development.
▪ It plays an important role in assisting overweight and obese
people in losing weight fast
▪ In older people, the proteins present in chicken also help against
bone loss.
▪ Chicken is a rich source of niacin, a B-vitamin that protects the
body against cancer.
▪ A deficiency of niacin can be directly associated with genetic
(DNA) damage.
▪ Around 72% of the daily niacin requirement of the body can be
fulfilled by a four-ounce serving of chicken.
▪ The trace mineral selenium is found in good quantities in chicken.
▪ It is an essential component required by many major metabolic
pathways, which includes: thyroid hormone metabolism, anti-
oxidant defense systems, immune function of the body.
▪ Vitamin B6, present in chicken, plays a crucial role as a methyl
donor in the basic cellular process of transferring methyl groups
from one molecule to another, leading to the formation of a wide
range of important active molecules.
▪ Vitamin B6, along with niacin, makes chicken a favorable food in
supporting the energy metabolism of the body.
▪ Phosphorus maintains the health of teeth and bones and ensures
healthy functioning of the kidneys, liver and the central nervous
system.

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HOW ARE EGG AND CHICKEN MEAT DIFFERENT?
▪ Egg has more Copper, Choline, Vitamin B12, Vitamin B2, Vitamin
D, Selenium and Vitamin A, however Chicken meat is richer in
Vitamin B3 and Vitamin B6.
▪ Egg covers your daily need of Copper 215% more than Chicken
meat.
▪ Egg has 44 times more Vitamin D than Chicken meat. Egg has 87IU
of Vitamin D, while Chicken meat has 2IU.
▪ Chicken meat contains less Cholesterol

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VITAMIN COMPARISON
VITAMIN AND MINERAL SUMMARY SCORES

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MACRONUTRIENTS COMPARISON
COMPARISON SUMMARY TABLE

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How Chicken Powers Your Body

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Dear Poultry
Thank you for Existing!
Conclusion
▪ Poultry products – meat and eggs are significant in
human nutrition.
▪ They have high nutritive value, contain significant
proteins, vitamins, as well as macro and
microelements.
▪ They are also suitable for the enrichment with
functional nutrients.