Egg innovations and strategies for improvements / edited by Patricia Hester.

Format:

Book

Contributor:

Hester, Patricia, editor.

Language:

English

Subjects (All):

Eggs as food.

Eggs--Composition.

Eggs.

Physical Description:

1 online resource (648 pages) : illustrations, tables

Edition:

1st ed.

Place of Publication:

London, England : Academic Press, 2017.

Summary:

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.- Focuses on the production and food science aspects of eggs- Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks- Presents analytical techniques for practical application

Contents:

Cover

Title page

Copyright page

Dedication

Contents

Contributors

Section I - Introduction

Chapter 1 - Chicken Eggs

Origin of the egg producing chicken

Management systems for egg production

Global production and consumption

Egg components

Value for human nutrition and health

Manipulation of egg nutrients

Measures to ensure egg food safety

Measures to maintain egg quality

Challenges

Conclusions

References

Chapter 2 - Quail Eggs

Worldwide production and consumption

Quail species and life cycle

Egg characteristics

Egg production

Common disease and food safety issues

Enhancing production and egg composition

Strategies for improvement

Chapter 3 - Duck Eggs

Regional preferences and production statistics

Duck layer breeds

Stages of growth and egg production

Feed requirements

Duck egg physical characteristics

Nutrient composition of duck eggs

Production systems

Processed duck egg products

The regulatory environment in the United States

Disease and food safety issues

Chapter 4 - Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs

Eggs in the human diet

Guinea fowl eggs

Goose eggs

Turkey eggs

Ostrich eggs

Emu eggs

Section II - Management and Housing

Chapter 5 - Steroid Hormones and Female Energy Balance: Relation to Offspring Primary Sex Ratio

Introduction

Potential mechanisms of primary sex ratio bias in birds

The relationship of egg sex with gonadal sex steroid hormones

Relationship of egg sex with female parental stress, corticosterone, and physical parameters of the egg

Analytical methods

References.

Chapter 6 - Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling

Nutrients deposited in the chicken egg

Nutrient assimIlation into the egg by the breeder hen

Nutrient retrieval by the embryo and hatchling

Influence of breeder hen diet on nutrient availabilty to the embryo and hatchling

Influence of breeder hen condition and the embryo's metabolism on nutrient availabilty

Chapter 7 - Effect of Lighting and Photoperiod on Chicken Egg Production and Quality

The physiology: overview of the reproductive axis and its control by light

Lighting paradigms and their impact on egg laying

Light spectrum

Lighting's effect on egg weight and quality

Lighting effects on hen welfare

Analytical methods to assess light quality

Chapter 8 - Enrichments in Cages

The political environment

Europe

South and Central America and Asia

The United States

The Nest Area

Perches

Scratch Pad and Foraging Area

Nail Trimmers

How Much Space do Hens Need in Large Enriched Cages?

Do Pullets Need Enrichments too?

Strategies for Improvement

Chapter 9 - Commercial Free-Range Egg Production Practices

Defining free-range

Free-range chicken egg production methods

Free-range chicken egg characteristics

Free-range duck egg production

Assessment of free-range eggs

Chapter 10 - Organic Farming and Mineral Content of Chicken Eggs

Mineral Content of Hen's Eggs and Factors Affecting its Nutritive Value

Effect of Organic Rearing System on Egg Mineral Content.

Hazardous Heavy Metal Residues in Organic Rearing System

Chapter 11 - Controlling Feather Pecking and Cannibalism in Egg Laying Flocks

Cannibalism

Feather pecking

Impact of coping style on feather pecking behavior

The behavioral phenotypes of feather pecking

Risk factors for developing feather pecking

The importance of litter in the environment

Access to perches

Feeding and watering

Use of space

Access to outdoors and range

Lighting, temperature, and air quality

Environmental enrichment

Applicability to other commercial egg laying species

Analytical methods to assess feather pecking behavior

Section III - Food Safety

Chapter 12 - Effects of Temperature and Storage Conditions on Eggs

The aging egg

The aging hen

Storing table eggs

Storing hatching eggs

Chapter 13 - The Eggshell Microbial Activity

The eggshell and membranes

Microbial contaminants of eggshell

Microbial contamination of eggshell

Factors affecting microbial activity

Chapter 14 - Effects of Propolis on Eggshell

Description of propolis

Antimicrobial effects of propolis

Use of propolis to extend the shelf life of eggs

Chapter 15 - The Eggshell Proteome Yields Insight Into Its Antimicrobial Protection

Eggshell structure

Antimicrobial molecules and their mechanisms

Future challenges

Acknowledgments

Chapter 16 - Shell Egg Pasteurization

Egg washing

Thermal pasteurization.

Nonthermal pasteurization

Surface pasteurization of shell eggs

Rapid cooling

Chapter 17 - Effects of Gamma Radiation for Microbiological Control in Eggs

Background information on radiation

Irradiation of food

Irradiation of eggs

Other uses of gamma irradiation in food

Legislation

Consumer perception

Section IV - Composition of Eggs

Chapter 18 - Cholesterol in Chicken Eggs: Still a Dietary Concern for Some

Meta-analyses versus observational studies: groups versus individuals

Cholesterol in chicken eggs: why it should still be a target for reduction

Other evidence of Inter-individual variability in cholesterol homeostasis in humans

Cholesterol content has been decreasing in eggs from American flocks

Egg cholesterol contents: perspectives on analytical techniques and reporting data

Experimental approaches to egg cholesterol reduction

What does the future hold with regard to reducing egg cholesterol?

Phosphatidylcholine content of eggs: a new concern with regard to Cardiovascular Disease pathogenesis?

Acknowledgment

Chapter 19 - Lutein and Zeaxanthin Carotenoids in Eggs

Chicken eggs

Carotenoids in eggs and their analysis

Effect of feed composition on egg carotenoids

Carotenoids in organic eggs

Effect of cooking and processing on egg carotenoids

Egg carotenoids and human health

Chapter 20 - Vitamins in Eggs

Fat soluble vitamins

Water soluble vitamins

Vitamin levels in eggs from alternative egg production

Sensory, functional property, and toxicity.

Relative to recommended daily allowances

Section V - Use of Eggs

Chapter 21 - Economic and Cultural Aspects of the Table Egg as an Edible Commodity

Egg production trends

Egg consumption trends

Availability of eggs

Technology, innovation, and geographics

Culture, lifestyle, and food traditions

Consumer attitudes

Purchaser preferences

Consumer misconceptions

Global trade

Marketing: competition, trends, and strategies

Chapter 22 - Use of Hen Egg White Lysozyme in the Food Industry

Lysozyme extraction and purification from egg albumen

Structure and mode of action

Current research and applications in the food industry

Chapter 23 - Function and Separation of Ovotransferrin from Chicken Egg

Structure of ovotransferrin

Use of ovotransferrin and its derived peptides

Separation of ovotransferrin

Chapter 24 - The Use of Egg and Egg Products in Pasta Production

Production process of fresh and dried egg pasta

The role of eggs on pasta quality

The role of eggs in gluten-free pasta products

Use of non-chicken eggs in pasta production

Analytical techniques for the determination of egg content and quality in pasta

Chapter 25 - The Eggshell and Its Commercial and Production Importance

Role of the eggshell

Eggshell composition and structure

Eggshell formation

The mutual relationship between the organic and inorganic matrix of the eggshell

Factors influencing eggshell quality

Analytical methods for measuring shell quality.

Conclusions.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

0-12-801151-3