Formation, Structure, Food Value and Chemical

Composition of Eggs
Formation
To handle the problems of preservation and marketing of eggs effectively, a clear-cut idea
about their formation and structural details are necessary, in fact, egg is a biological
structure, intended by nature for production of a chick. Therefore, nature has provided it all
necessary physical protection and well balanced nutrients, that is essential for development
of a chick embryo including principal food sources required during first few days of a baby
chick’s life.

Egg consists of three main parts, yolk, albumen and shell and all these portions are
manufactured in the nature’s egg factory, the reproductive system of the hen. The parts
mainly concerned in the process are ovary and oviduct. Though the hen posses both the
right and left ovary and oviduct, the former is usually dormant and the left one only
becomes functional; as the hen grows.

The ovary appears as a cluster of developing yolks (ova), each separated from the other
and enclosed in a yolk sac (follicle) situated about midway of the back bone. By the time
the chick in hatched this organ is fully developed. It consists of around 3600 to 4000
mature ova. As the bird grows and comes to sexual maturity same of these ova develop
into mature yolk follicle. Formation of yolk within the ovary develops in three phases.
First, the yolk starts developing as a single cell (female reproductive cell or germ) which is
surrounded by the vitelline membrane. This is enclosed in the yolk sac that contains a net
work of blood vessels, which transport yolk building material inside. The yolk grows
slowly upto 8 to 10 days prior to ovulation. This stage is initiated by F.S.H. (Follicle
Stimulating Hormone) of the anterior pituitary gland. The hormones secreted by the ovary
in turn stimulate the oviduct and thus it comes into activity. It has been reported that the
rate of yolk secretion of yolk increases from 0.5 gm. to 2.8 gm. per day and starts
decreasing thereafter. With the addition of yolk fluid, during the development of yolk the
germ slowly moves to the surface of the yolk, leaving aside the tubular structure, the
latebra that extends to the middle. When the mature yolk (ovum) comes to its full size it
gets released from the ovary and the process is known as ovulation. As indicated earlier,
each developing yolk is enclosed inside a yolk sac with blood vessels profusely distributed
over it. However, one particular area on it is free of blood vessels, which is known as
stigma or suture line from where the yolk gets released under the influence of L.H.
(Leutinizing Hormone). Occasionally this rupture might not take place from this particular
area. In such a situation blood spots occur in yolk. Sometimes, the blood spots get changed
into meat spots, which have an appearance of reedit brown, brown or tan colour due to
chemical reaction. Tissue sloughed from the reproductive tract of the hen also appears as
‘meat spot’ in the egg. Ovulation process recurs again after 30 minutes of the egg have
been laid. Following ovulation the yolk is discharged into the body cavity and is engulfed
by the upper end of the oviduct known as infundibulum.
The oviduct is a tube like organ around 60 to 86 cm in length, divided into five areas,
which perform the function of formation of different parts of egg. It is situated along the
backbone and attached to it loosely between the ovary and the tail. The different parts of
oviduct and their respective function in the processes of egg formation are shown in table 1

Table 1.Various portions of oviduct, their extension and function

Portion of Approximate Duration spent in Main function and formation of
oviduct length (cm) the region different portions
Picks up the yolk.
Reservoir for male sperms.
Infundibulum 9.0 18 to 13min. Fertilization.
Formation of chalaziferous layer of
albumen.
2 hrs 30 min to 2 Secretions of inner thin albumen and
Magnum 33.0
hrs 54 min middle thick albumen.
1 hr 14 min to 1 Secretion of water, mineral salts two
Isthmus 10.0
hr 30 min shell membranes.
19 hrs 42 min to Secretion of thin albumen shell matrix,
Uterus 12.0
20 hrs 40 min pigment and cuticle.
Vagina 12.0 Proteinaceous bloom over the shell

The process of egg formation is a complex hormone controlled reaction, which could be
described in short, as under.
The total time interval between the releasing of the yolk from the ovary and laying of the
egg is usually around 25 hours. However, it may vary between 23 to 30 hours. The
albumen secreted from the magnum is homogenous and gel like in structure due to its
mucin content (which is secreted as mucin fibers). Since the portion of gel adjacent to the
egg yolk undergoes liquefaction by the time it leaves the magnum and the mucin fibers get
down together as the egg posses making spiral movement during the process of its
development, it leads to the formation of the chalaziferous layer known as chalazae. The
layers that ultimately emerge out of homogenous gel of albumen secreted are (i)
chalaziferous layer in continuation to chalazae (ii) inner thin white (iii) middle thick white
and (iv) outer thin white.

Shell formation takes the longest time, in the uterus portion of the oviduct. In a recent
review, Peterson (1965) has stated that 83 per cent of the total time required for egg
formation is spent in the uterus for shell formation, although it comprises of only 8 per cent
of the entire length of the oviduct. Calcium deposition during the first four hours is hardly
at rate of 2.2 per cent which increases to 5.6 per cent per hours is hardly at the rate of 2.2
per cent which increases to 5.6 per cent during the next sixteen hours or more. The hen
utilizes both dietary and skeletal calcium available, for the formation of eggshell. Around
47 per cent of skeletal calcium is diverted for shell formation. Pores on the eggshell are
formed through the spongy layer.
When the egg is laid, normally it has no air cell. As the blunt end of the egg comes out first
where pores are comparatively more an air cell is formed between the two shell
membranes, parallel with the cooling of egg contents. The air cell at the large end (blunt
end) of the egg is a product of different rate of contraction between the shell and its
contents.

Structure
The structural arrangement of various parts inside on egg has been described in figure. It is
clear from it that main parts of it are yolk, shell membranes and shell.
(i) Yolk: Yolk constitute around 31 per cent of the total egg weight and consists of
germinal disc, latebra, concentric rings of yolk material and vitelline membrane
which surrounds it. In chicken, the diameter of yolk is around 34 mm on its
longitudinal axis and 32 mm on 9its vertical axis. The germinal disc is known as
“Nucleus of Pander” or “Nucleus cicatriculae”, which is connected with its neck to
the center of the yolk. Latebra forms 0.62 per cent of yolk. Yolk consists of
alternate layers of dark and light coloured yolk. When the rate of ovulation is low
the number of stratification layers of dark and six layers are usually narrower than
the dark layers. The thickness of it may range between 0.25 to 0.40 mm. The white
layers (excepting latebra and nucleus of Pander) form 3 to 4 per cent of the yolk.
Dark layers of yolk are around 2 mm in thickness. The vitelline membrane is a thin
pliable membrane of around 0.024 mm in thickness.

(ii) Albumen: the white or albumen portion of egg consists of four layers such as
chalaziferous layer inner thin layer, middle dense layer and outer thin layer and
constitutes about 58 to 60 per cent of egg weight. The chalaziferous layer
immediately surrounds the yolk and is continuos with the chalazae which consists
mainly of numerous fine mucin like fibers, its main function is to maintain the yolk
position at the centre. This very firm and the layer of albumen in it is 2.7 per cent
of albumen. The inner thin albumen layer surrounds the chalziferous layer and
comprises of 16.8 per cent of total albumen. The peculiarity of it is that it is totally
devoid of mucin fibers. The middle dense albumen layer is a firm and thick layer of
albumen, with numerous mucin fibers, which act as a jacket and hold the inner thin
white and yolk. It adheres to the shell membrane at each end of the egg. The
attachment area on the blunt end is around 10.2 sq. cm. The attachment area is
known as ligamentum albumen forms approximately 57.3 per cent of total albumen
with few strands of mucin fiber is viscus in nature lies just inside the shell
membrane except in areas where the thick white is attached to the shell and
accounts for around 23.2 per cent of total albumen.

(iii) Shell membranes: The next of the egg is shell membranes, inner and outer which
are tough and fibrous in nature. Both the membranes are usually unseperable. The
outer shell membrane consists of three layers and inner shell membrane of two
layers. These membranes are pliable when fresh but become brittle when dry. The
inner membrane is thinner than the outer and both together range between 0.01 to
0.02 mm in thickness. They form about 0.6 per cent of the egg weight. Thickness of
shell membranes are not uniform throughout the egg weight. It is thicker of the
blunt end and thinner of the pointed end and in between of the equitorial region of
the egg. The thickness of shell membranes vary depending on the species of the
bird.

(iv) Shell: The outer covering of the eggshell and comprises of 9 to 11 per cent of the
egg weight. It is composed of about 94 per cent calcium carbonate, 1 per cent
 calcium phosphate, 1 per cent magnesium carbonate and 4 per cent organic matter
mainly of protenicious nature. Pigment if any, is laid down in the spongy layer of
the shell surface. The shell structure may be divided into four parts; the
mammillary layer, the spongy layer, cuticle and the pores.

The shell is a hard calcareous coat, firmly attached of the outer shell membrane. It
consists of an organic matrix of delicate interoven fibers with its interstitial space
containing a mixture of organ9ic salts as indicated above. The proportion of matrix
to mineral matter varies from species to species. In chicken the organic matrix and
mineral matter from, a proportion of 1:50. The mammillary layer is the innermost
part of the shell consisting of a stratum of a roughly hemispherical, knob like
structure closely adhering to the outer surface of the shell membrane. Firmly
cemented and superimposed to it lies the spongy layer that forms two thirds of the
total shell thickness. The pores are minute opening on the shell. They vary in size
depending on the species of the bird. The pore canals extend through the shell.
These are partially sealed with protein (keratin) but permit gaseous exchange of
carbon dioxide and moisture from the egg. There are around 1700 to 17500 pores in
chicken egg having a diameter of 9 to 35 microns. The distribution of pores in
different regions of the also varies. The numbers of pores per sq. cm are more in the
blunt end and equitorial region when compared to the narrow end. The shapes of
pores vary depending on the species of the bird. In chicken, duck and turkey while
the shape of pores being oval in ostrich it is round. The shell thickness also varies
among different avian species. In chicken it is around 0.31 mm, quail 0.13 mm,
turkey

(v) Air cell: There is no air cell in a fresh egg at the moment it is laid. The moment the
contents of the egg contract following cooling a slight vacuum is created drawing
air through its pores and giving rise to an air cell in between the two shell
membranes. No doubt, we always find the formation of the air cell at the blunt end
due to presentation of this end first to the atmosphere during laying with greater
cell porosity in this area; it may also occur elsewhere depending on the area where
the shell membranes could separate easily. Air cell height in a fresh chicken egg is
around 1.5 cm or less it slowly increases depending on the storage temperature and
humidity including shell thickness and porosity. Duration of holding also plays an
important role in altering the air cell size. In freshly laid chicken egg the air cell
size which is hardly 1.5 cm shifts to 2.5 cm by the end of 2 hours. Species of the
bird also influences its air cell size. In chicken the air cell size is 1.5 cm while in
Ostrich it is 4.0 cm even in a freshly laid eggs.

Chemical composition
 Egg consists of 11 per cent shell, 3.1 per cent yolk and 58 per cent albumen.
 Egg acts as an important source of protein, fat and minerals, by providing a
well-balanced source of nutrients for persons of all ages.
  It has unique combination of nutrients, on one hand it is rich in protein and on
the other hand low in caloric value, mostly sought for, in this modern era to
curb obesity and other health problems.
 Acts as a good source of iron and phosphorus though they contain to a lesser
extent different other minerals such as calcium, sodium, chlorine, potassium,
sulphur, magnesium, zinc, copper and iodine.
 Eggs are also known for their vitamin content. With regard to fat soluble
vitamins like A, D, and E these are mainly concentrated in the yolk portion.
 As natural source of vitamin D, eggs rank second only to fish liver oil.
 The water-soluble vitamins are widely distributed both in the yolk and
albumen.
 Egg contains almost all vitamins excepting vitamin C.
 With regard to water-soluble vitamins it is a good source of riboflavin,
pantothenic acid, niacin, B6 and B12.

Factors influencing composition of eggs

1. Species: The percentage compositions of egg contents vary depending on the species
of bird.
2. Diet: The diet supplied to the bird influence the composition of an egg.
3. Age of bird: The age of the birds showed a highly significant effect on the phosphorus,
chlorine and protein content, lesser effect on the calcium and no effect on the sodium
and potassium content.
4. Season: Season has a significant effect on the sodium, calcium and chlorine content of
the eggs but little or no effect on the potassium, phosphorus and protein content of
eggs.
5. Storage and processing: Eggs when stored at about 200C for a duration 87 days
showed a decline in their threonine content. At 12 months, when held at 00C the
vitamin A content lower by 10 percent of it’s original value.
Food value
Food is comprised of all those substances, which are taken by a living organism to
derive energy, building body tissues and regular life processes without causing any harm to
the organism concerned. Out of this substances required for repair of wastage tissue and
promote growth are of paramount importance especially in the childhood.

Food

Inorganic Organic

Water Minerals Protein Fat Carbohydrate Vitamine

 Sometimes the food item contains all these substances in adequate amounts
required for the life activities, of an individual. Therefore, the value of food lies in the
following:
 The quality of energy it supplies.
 It's utility for building body tissues.
 Amount of body tissues it can build or replace
 The easiness with which it is absorbed and assimilated in the system
Side by side, its palatability is also importance. Generally, energy is supplied by
carbohydrate and fat. Though, protein can also do the above job, but it would work out
extremely expensive and puts additional strain on system. The chief role of protein is tissue
building. Water, minerals, vitamins perform certain regulatory functions essential for
normal body operations such as movement of fluids, control of acid and base balance,
blood coagulation, enzyme activity and maintenance of body temperature along with other
nutrients mentioned above. The energy content of a food item is measured by its calorific
value. Calculating calorific values of foodstuff, the following factors are usually employed:
protein4; carbohydrate 4; and fat9. The amounts of protein carbohydrate and fats necessary
for supplying calories in the daily diet are proportioned differently by different experts, but
as good average it can be taken as 1:1:4-5 for protein, and fat carbohydrates respectively,
assuming the protein to be around 100gm.
The protein are usually obtained from animal and vegetable sources, but the quality
of available protein absorbed in the human body system is much higher for those of animal
origin when compared to the other. Animal origin proteins have a high biological value
and higher absorption rate (97%) than vegetable protein (84%). Egg milk and meat rank
high in this regard as they contain the correct amino acids that are necessary in building up
tissues.
Fats of animal origin fat absorbed much faster than those of vegetable ones, the
ratio being 95 % to 90 %. Fat has twice the energy concentration than carbohydrates. In
addition, fat supply the much needed essential fatty acids and act as carriers of vitamins
like A, D, E and K all being fat soluble vitamins. Egg can act as good source of protein,
vitamin A, vitamin D, riboflavin, folic acid, and vitamin B12 with reference to dietary
requirement. It is also an excellent source of various essential amino acids such as
threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine and tryptophan.
Two medium sized eggs can meat up to 50 to 100 per cent dietary requirement of these
amino acids and also fulfil around 10 percent daily requirement of calcium and iron.
Concerning price, at the existing situation, egg can be considered as the cheapest source of
pure quality protein available in the market, worth the food value it contains.