Survey of the Animal

Industry

Chapter 4
Poultry and Egg Products
 Eggs
 Structure
 Is diagramed on page 79 figure 4.1
 Shell
 94% calcium carbonate
 Contains 7000 to 17,000 pore spaces for the
exchange of moisture and carbon dioxide
 Take a fresh egg and hold it in front of a bright light
and you can see the pore spaces
 Surrounded by the cuticle
 preserves freshness and blocks micro organisms
entry into the egg
 Two membranes are just inside the shell
 Attached to the shell
 Other encloses the eggs contents
Eggs
 Egg White (albumen)
 Has Four Distinct layers
 Chalaziferous layer -- surrounds the yolk and
keeps it centered in the egg
 Twisted and squeezes out the thin
albumen
 Chalazae
 Thick Albumen
 Thin Albumen
 Highest protein content in the egg
Eggs

 Structure
 Yolk
 Yellowish center of the egg
 Surrounded by the vitelline membrane- a thin,
transparent covering
 Relatively high fat and protein content
Egg Weight

 Average is 2 oz. With a range of 1.5 to

2.5 oz.
 Parts that make up the weight
 Shell and membranes 11%
 Albumen 58%
 Yolk 31%
Poultry Products

 Meat
 More than 60% of all broilers leave the processing
plant as cut-up chicken or selected parts
 1 out of every 8 lb. are processed now and larger
amounts are expected in the future
 Consumers respond to value added products that
cut down on the amount of preparation time need
to make a meal
 50% of broilers, fowl(mature chickens) and turkeys
are process beyond the parts or ready to cook
stage
Eggs

 Eggs come naturally prepackaged for

sale
 Further processing of shell eggs produce
 Pasteurized liquid eggs
 Powdered eggs
 This processing allows for:
 easier transportation of eggs
 longer shelf life

 Increased food safety

Eggs

 Shell color
 Some lay white
 Some lay brown
 Color
comes from ooporphyrin – reddish-
brown pigment of the blood
 There is no significant difference between
the eggs in nutritional value
Feathers and down

 Down -- small soft feather found under the out

feathers of ducks and geese
 Older birds produce the best down
 Takes 4 ducks or 3 geese to make 1 lb. of feather
and down mix of which 15-25% is down
 Used in the manufacturing of many things
 90% of the feathers and down used in this
country are imported
Nutritional considerations
 Nutritional value of meat
 Protein
 White meat is 33% protein
 Dark meat is 28% protein

 Is easily digested and contains all of the essential

amino acids
 Fat
 Poultry is lower in fat than a lot of meats – if eaten
with out the skin
 Vitamins
 Excellent source of vitamin A
 Thiamin
 Riboflavin
 Niacin
Nutritional Value of eggs
 High nutrient density
 Excellent source of
 Protein
 highin readily digestible proteins
 Large amount of amino acids
 Eggs are a least cost source of protein

 Vitamins A, D, E, Folic Acid, Riboflavin,

B12 and Pantothenic Acid
 Minerals -- Phosphorus, Iodine, Iron and
Zinc
Nutritional Value of Eggs

 One egg supplies a high amount of the

Nutritional requirements for a day
 Eggs are High in Cholesterol and fat
 Most of the fat and cholesterol are
concentrated in the Yolk
 Ideas for reducing intake of fat and
cholesterol from eggs
 Limityolk consumption to 1 serving
 Replace the yolk by adding 2 egg whites
instead
Consumption
 Meat
 Chicken
 Highest per capita consumption is in Antigua
 United States has a high per capita consumption
 It is approximately 90 lb. or ½ of the total meat
consumption
 Kentucky Fried Chicken (KFC) and other fast food
restaurants have increase the speed of preparing
and their consumption
 Heavy hens account for 10% of the poultry meat
consumed by Americans
Consumption

 Eggs
 Consumption is 235 eggs per year and is
down
 85% consumed as shell eggs
 Per capita consumption is near the
production of one hen a year which is 254