Description
I m venkata ramakrishna from sri indu college of enginnering doing b.tech (biotechnology)finel year student.in this topic we are conclude nutritional values from different areas eggs in rr distritcs
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
PROJECT REPORT ON COMPARISION OF NUTRITIONAL COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICTS
Submitted in Partial Fulfillment of the Requirements for the Award of the Degree of
BACHELOR OF TECHNOLOGY
In BIOTECHNOLOGY By
MUDDU VENKATA RAMAKRISHNA (08D41A2342)
MANDAPATI JAYAKRISHNA ( 08D41A2333)
Under the Guidance of
MOULALAMMA DEVI
Assistant Professor, BT
DEPARTMENT OF BIOTECHNOLOGY SRI INDU COLLEGEOF ENGINEERING AND TECHNOLOG Sheriguda vil, Ibrahimpatnam, RR Dist – 501510 ( Affiliated to J.N.T.University, Kukatpally, A.P, INDIA )
2012
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Sri Indu College Of Engineering & Technology Approved by AICTE, New Delhi Affiliated to JNTU, Hyderabad. Sponsored by New Loyola Model Education Society, Vanasthalipuram, Hyd.
AN ISO 9001-2000 CERTIFIED COLLEGE CERTIFICATE
This is to certify that the project work titled “COMPARISION OF NUTRITIONAL COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICT” By MUDDU.VENKATA RAMAKRISHNA (08D41A2342) MANDAPATI.JAYAKRISHNA (08D41A2333)
is examined and adjudged as sufficient as the partial requirement for the award of Degree of Bachelor of Technology in BIOTECHNOLOGY, Sri Indu College of Engineering and Technology, affiliated to Jawaharlal Nehru Technological University, Hyderabad and is a record of bonafide work done under my guidance and supervision.
Project Guide
Head of the Department BIOTECHNOLOGY
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
DECLARATION
The work presented in this dissertation entitled “ COMPARISION OF NUTRITIONAL
COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICT “ is original and has been carried out by me
under the super vision of MOULALAMMA DEVI ASSOCIATE PROFESSOR WORKING IN DEPT OF BIOTECHNOLOGY FOR SRI INDU COLLEGE OF ENGINEERING & TECHNOLOGY.
Also, I declare the matter embodied in this thesis has not been submitted by me in any full or any part thereof for the award of any degree /diploma of any other institution or university previously.
Place: Date: M VENKATA RAMAKRISHNA
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
DECLARATION
The work presented in this dissertation entitled “ COMPARISION OF NUTRITIONAL
COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICT “ is original and has been carried out by me
under the super vision of MOULALAMMA DEVI ASSOCIATE PROFESSOR WORKING IN DEPT OF BIOTECHNOLOGY FOR SRI INDU COLLEGE OF ENGINEERING & TECHNOLOGY.
Also, I declare the matter embodied in this thesis has not been submitted by me in any full or any part thereof for the award of any degree /diploma of any other institution or university previously.
Place: Date: M JAYAKRISHNA
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
ACKNOWLEDGMENT
Apart from the efforts of me, the success of my project depends largely on the encouragement and guidelines of many others. We take this opportunity to express my gratitude to the people who have been instrumental in the successful completion of this project.
We thank Professor Dr.B.SUNITHA, Head of Department, of BIOTECHNOLOGY for accepting my title and suggesting necessary changes for my report.
We express my sincere most gratitude to MOULALAMMA DEVI madam, my guide for his valuable guidance and encouragement in bringing this effort to the present form.
The support of my Friends in the preparation of this document is invaluable and is thankfully mentioned.
Last but not least, we thank our parents for their love and support while we decided to be a “Professional Student” for a while.
M.VENKATA RAMAKRISHNA
(08D41A2342)
M.JAYAKRISHNA
(08D41A2333)
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
ABSTRACT—
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk) contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery. The chicken or the egg causality dilemma is commonly stated as "which came first, the chicken or the egg?" To ancient philosophers, the question about the first chicken or egg also evoked the questions of how life and the universe in general began. We are discussing about the comparisons of nutritional composition in poultry eggs and country eggs in RangaReddy dist. Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production with the European Union planning to ban battery farming of chickens from 2012.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table of Contents Introduction............................................................................................................................... 1
1. Nutritional Value of Egg………………………………………………………………
1-7
1.1 Energy value of eggs………………………………………………………………… 1 1.2 Protein……………………………………………………………….. ……………….1 1.3Vitamins……………………………………………………………………………… 2 1.4 Minerals………………………………………………………………………………. 3 1.5 Fat…………………………………………………………………………………….3 1.6 Cholesterol…………………………………………………………………………..3
2.
History........................................................................................................................7-9 2.1 2.2 2.3 2.4 2.5 2.6 Variants.............................................................................................……………..8 Cooking Issues.......................................................................................................8 Type of Dishes........................................................................................................8 Flavor Variants.........................................................................................................8 Preservation................................................................................................................9 Cooking Substitutes...................................................................................9 Nutritional Food………………………………………………………………… 9-10 3.1 Nutritional Food……………………………………………………………….9
3.
4.
Anatomy and Characteristics…………………………………………………10-11
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4.1 4.2 4.3
Air cell……………………………………………………………………….10 Shell…………………………………………………………………………..11 White (Albumin)…………………………………………………………….11
5.
Composition…………………………………………………………...............11-14 5.1 5.2 5.3 5.4 5.5 5.6 Egg White Foam……………………………………………………………..12 Yolk……………………………………………………………………………12 Composition of Chicken Egg Yolk…………………………………………….13 Yolk Protein……………………………………………………………………13 Double Yolk Egg…………………………………………………………….13 Yolk Less Egg……………………………………………………….13
6.
Stabilizing Egg White Foam for Culinary Purpose…………………………….14 6.1 6.2 Copper Bowl……………………………………………………………….14 Adding an Acid……………………………………………………………...14
7. 7.1 7.2
Health Issues……………………………………………………………………..14-17 Uses……………………………………………………………………15 Type 2 Diabetes………………………………………………………16
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
7.3 7.4 7.5
Contamination……………………………………………………………16 Food Allergy……………………………………………………………17 Antibiotic Resistance……………………………………………………….17
8. 8.1
Farming Issues………………………………………………………………….…17 Farming Issues…………………………………………………………..17
9. 9.1 9.2 9.3
Gradient by Quality and Size…………………………………………………….17-20 Color of Egg Shell………………………………………………………18 Living Condition of Birds……………………………………………………19 Cultural Significance…………………………………………………20
10. 10.1 10.2 10.3 10.4 10.5
Poultry Feed……………………………………………………………………20-22 Feeding Schedules…………………………………………………21 Vitamins……………………………………………………………….21 Minerals……………………………………………………………….21 Medicated Feeds………………………………………………………22 Water………………………………………………………22
11.
Applications……………………………………………………………………22-39 11.1 Biochemical Test…………………………………………………………..….22 11.1.1 Estimation of Protein………………………………………23-26 11.1.2 Estimation of Carbohydrate…………………………………26-29
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
11.1.3 Estimation of Cholesterol…………………………………………..30-33 11.1.4 Estimation of Lipid……………………………………………….33-36 11.1.5 Estimation of Moisture…………………………………………37-39
12. Conclusions…………………………………………………………………………………39 13. References………………………………………………………………………40-44
List of Figures 4.1 Vogeleier. 4.2 Different Eggs. 4.3 Chicken Eggs without Egg Shell. 5.2 Oystercatcher eggs Norway
11.1 Estimation of Protein Test Photographs by using Country Eggs and Poultry Eggs. 11.2 Estimation of Carbohydrates Test Photographs by using Country Eggs And Poultry Eggs. 11.3 Estimation of Cholesterol Test Photographs by using Country Eggs and Poultry Eggs. 11.4 Estimation of Lipid Test Photographs by using Country Eggs and Poultry Eggs. 11.5 Estimation of Moisture Test Photographs by using Country Eggs and Poultry Eggs.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
List of Tables
7.1 Chicken Egg, Whole, Hard-Boiled. (Nutritional Value per 100g) 7.1.2 Chicken Eggs, Yolk, Raw, Fresh. (Nutritional Value per 100 g (3.5 oz)) 9.1 Feeding Schedules. 11.1.1 Estimation of Proteins. 11.1.2 Estimation of Carbohydrates. 11.1.3 Estimation of Cholesterol. 11.1.4 Estimation of Lipid. 11.1.5 Estimation of Moisture.
List of Graphs
Graphs from number ‘1’ to ‘6’showingprotein, carbohydrates, cholesterol, lipid, moisture levels in poultry egg and country egg of “Nagole”, “Uppal”, “Ibhrahimpatnam”, “Hayath Nagar”, “Rajendra Nagar”, “Malkajgiri” areas respectively.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
INTRODUCTION
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk) contained within various thin membranes. Popular choices for egg consumption are chicken, duck, roe, and caviar, but by a wide margin the egg most often humanly consumed is the chicken egg. Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies
1. NUTRITIONAL VALUE OF EGGS 1.1 Energy value of eggs A medium egg has an energy value of 78 kilocalories (324 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman. With their significant protein, vitamin and mineral content and relatively low saturated fat content, eggs are a valuable component in a healthy diet. 1.2 Protein Eggs are an important source of high quality protein. On the evaluation scale most commonly used for assessing protein, egg protein is at the highest point, 100, and is used as the reference standard against which all other foods are assessed. This is because of the essential amino acid profile and the high digestibility of egg protein. When assessed against a range of different measures of protein quality (protein digestibility corrected amino acid score; biological value; net protein utilisation; protein efficiency ratio; protein digestibilty) eggs rank consistently high, even against other high quality sources of protein such as beef and cows’ milk [1]. 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. Although protein is more concentrated around the yolk, there is in fact more protein in the albumen.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
As people age, the loss in muscle mass and strength (sarcopenia), increases in parallel to the rise in body fat. It had been argued that these changes in body composition are related to the a decline in physical activity [2], but this view has been challenged by research suggesting that poor protein intake and changes in the body’s ability to utilize amino acids with age may also contribute to sarcopenia [3, 4]. Therefore it is possible that an adequate intake of high quality protein from sources such as eggs could help to prevent the degeneration of skeletal muscle in older people. Egg protein is a rich source of the essential amino acid leucine, which is important in modulating the use of glucose by skeletal muscle and in facilitating muscle recovery after exercise. It has therefore been postulated that this would be advantageous to people undergoing endurance training [1]. In comparison with other high protein foods, eggs are a relatively inexpensive source of protein. 1.2.1 Relative cost of different protein foods [5] All chilled products Value eggs (pack of six) Value minced beef Pork loin steaks Tofu Value chicken breasts Value white fish fillets Cost per 100g Protein per 100g Cost per 45g protein £0.268 £0.303 £0.557 £0.672 £0.656 £0.373 12.5 16.6 17 12.1 17.6 12 £0.96 £0.82 £1.47 £2.50 £1.68 £1.40
Prices and nutritional information published on www.tesco.com in December 2009. 1.3Vitamins Eggs contain most of the recognised vitamins with the exception of vitamin C. The egg is a source of all the B vitamins. It is a particularly rich source of vitamins B12 and riboflavin (vitamin B2) and a useful source of folate. The egg is also a good source of the fat-soluble vitamins A and D and provides some vitamin E. 1.4 Minerals
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Eggs contain many of the minerals that the human body requires for health. In particular eggs are an excellent source of iodine, required to make the thyroid hormone, and phosphorus, required for bone health. The egg is a significant source of selenium, an important antioxidant and provides some zinc, important for wound healing, growth and fighting infection. Eggs also contain iron, the vital ingredient of red blood cells, although the availability of this iron to the body is still being investigated. 1.5 Fat 11.2% of the egg content is fat. The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen. Most of an egg’s total fatty acid composition is monounsaturated (approximately 47%). About a further 18% is polyunsaturated and only 34% is saturated. 1.6 Cholesterol Eggs also contain cholesterol and lecithin, which are fat-like substances that are essential to the structure and function of all cells in the body. However these substances are not dietary essentials, as our bodies are able to synthesise them. Cholesterol helps to maintain the flexibility and permeability of cell membranes and is also a raw material for the fatty lubricants that help to keep the skin supple. Cholesterol is essential for the production of sex hormones, cortisol, vitamin D and bile salts. 1.6 Nutritional analysis The nutritional value of eggs and the contribution that they make to the diet is illustrated by the following table. The data on the nutritional content of a single egg is based on a medium egg and all percentage composition figures relate to the contents, excluding the shell. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Department of Health Report on Health and Social Subjects 41, 1991. Assumes edible portion = 89%.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
3 Source: USDA Database for the Choline Content of Common Foods, Release 2 (2008)
No RNI for fats; dietary reference values are expressed as a percentage of daily energy intake so are not shown here. ***Beyond age 65 years Nutritional Value of Egg and Egg White Nutritional Facts and Information of Eggs: An egg is one of the most nutritious food items in our diet. It is rich in minerals, proteins, and vitamins, all of which are easily absorbed by the body. Eggs are a good source of essential minerals such as calcium, iron, phosphorus, zinc and iodine. When it comes to calories, a medium sized egg has about 75-76 kcal. The most commonly eaten eggs are that of chicken. Eggs of other birds such as duck, quail and turkey are similar in their nutritional value to eggs of chicken, with the prominent different being that the eggs of these birds have higher mineral content as well as higher cholesterol content as compared to chicken eggs. Vitamin Content of Eggs: Eggs are rich in vitamin B, especially vitamin b12, vitamin A, vitamin D, vitamin E and vitamin K. It should be noted that very few food items that contain vitamin D, egg being one of them.
Protein Content of Eggs: An egg is composed of about 11% proteins. Further it contains all the amino acids necessary for body metabolism. This makes eggs an essential part of the diet of those who wish to increase weight and build muscles. Most of the proteins are concentrated in the white part of the egg, known as albumin (albumen) or egg white.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Egg White and Egg Yolk: There are two essential parts of an egg; the albumen or the white part and the yolk or the yellow part. The yolk is suspended in the albumin and contains about 80% of the calories and almost all fats present in the egg. It contains vitamin A, D, E and K and minerals such as iron, calcium, and phosphorus. The egg albumen mostly contains water and proteins. Health Benefits of Eggs: The nutritional value of eggs makes it good for immunity, strong vision, treatment of macular degeneration, cataract treatment, skin care, nervous system, strong bones, and blood formation. Recent research has also shown that consuming eggs does not lead to increase in serum cholesterol levels. Nutritional Value of Food The nutritional value of food that we eat greatly governs our health and therefore most of the activities that we do in our life. Our food is the only source of energy, minerals and vitamin for our body and is responsible for the efficient metabolism of the same. In order to get different types of nutrients in the right quantities, we should eat all types of food including fruits such as apricot, banana, apple, orange, mango, pomegranate, grapes, grapefruit, pear, plum, cherry, dates, pineapple, blueberry, kiwi, lemon, strawberry, avocado, watermelon, etc., edible nuts such as almond, walnut, cashew, peanuts, peanut butter, pecans, etc., vegetables such as potato, tomato, mushroom, cucumber, beet, cabbage, radish, carrot, onion, broccoli, spinach, pumpkin, seaweed, chestnut, eggplant, turnip, sweet potato, lettuce, cauliflower, etc., cereals such as corn or maize, wheat, rice, barley, oats, sorghums, millets, rye, etc., animal products such as milk, cheese, butter, chicken, egg, egg whites, meat, beef, pork, fish, honey, shrimp, lobster, octopus, crab, etc., spices such as celery, chilies, turmeric, clove, pepper, cinnamon, cardamom, ginger, garlic, etc., oils such as mustard, flax seed, soybean, sunflower seed, coconut, olive, beverages such as wine, coffee, tea, alcohol, vodka, beer, etc. It has become mandatory in many countries to print the nutritional value of the food item on the label. This gives consumers an idea of what they are eating, which is very necessary due to the increasing intake of fast food items such as pizza, burger, chips, etc., in our diet. Given below are the nutritional value, nutrition facts and information and health benefits of some food items. Information regarding other types of food will be included soon.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Different feeds in India Almond Apple Apricot Avocado Banana Barley Beef Beer Beet Cabbage Carrot Cashew Cherry Chestnut Corn Eggandeggwhite Flaxseed Grapefruit IcebergLettuce Kiwi Lemon Mango Orange Peanut PeanutButter Pear Pineapple PlumPomegranate Pork Potato Radish Rice Spinach Strawberry Sunflower Tomato Vodka Walnut Watermelon Wheat FEED EFFECT THE NUTRITIONAL VALUES
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table of Contents 1. 2. 3. 4. EnvironmentalImportanceOf Nutritional Strategies Feed Ingredient Variability Expedient Ingredient Analysis Proven Nutritional Strategies
Environmental Importance of Nutritional Strategies Adopting nutritional strategies to minimize the environmental impact of livestock production will be most effective when the variation in nutrient content, as well as the biological availability of nutrients from individual feed ingredients, is taken into account. Livestock and poultry are raised because of their ability to convert mainly plant materials (grains and forages) into consumable commodities such as eggs, meat and milk. The conversion process is not, nor is it feasible or realistic to expect it to be, 100% efficient. Nutrients contained within the plant materials that are consumed, but not utilized by the animals for maintenance and production, are excreted in the manure. In order for livestock production to be not only environmentally sustainable but also economically sustainable, the livestock/feed industry must be able to recycle the flow of all feed nutrients, but particularly nitrogen (N) and phosphorus (P) from animal manure back to the soil where they can again be used for crop production. In fact, there is an expectation from the broader public than anything less than this should not be considered an acceptable farm practise. The challenge then, for the livestock producer and the animal nutritionist is to accurately determine for each feed ingredient; its nutrient content, the bioavailability of those nutrients to the animal and the factors that affect the bioavailability of the nutrients contained within individual feed ingredients. Once this information is known, the amount of supplemental nutrients can be carefully adjusted to balance the diet to optimize animal performance and potentially reduce the amount of nutrient excretion that needs to be managed for crop production. Feed Ingredient Variability Feed ingredients vary considerably in their nutrient content — not only across ingredients but also potentially within a single feed ingredient. For example University of Guelph research that analyzed phosphorus levels and phytate levels in a number of Ontario corn and soybean samples found significant differences. Total phosphorus content in corn ranged from a low of 0.22% to a high of 0.63%, while the phytate levels (portion of phosphorus not normally available to monogastrics) varied from 48.93%–89.5% of total phosphorus. With soybeans total phosphorus levels varied from 0.36%–0.84%, with the percent as phytate from 43.3%–70.7%. Expedient Ingredient Analysis Unfortunately, at the present time there are no commercially available methods to analyze for phytate levels. Near Infrared Reflectance Spectroscopy Analysis (NIRA) is being considered as the potential method to provide this analysis. It is known to be fast and economical and is
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
presently used by some commercial feed mills to provide proximate nutrient analysis. NIRA is also presently being field tested as a potential system to provide amino acid profiles. The variation in the nutritional content of feed ingredients is both an economic and an environmental concern. Because of this variation and without a timely nutrient analysis, formulating rations to more precisely meet the animals’ maintenance and production dietary needs becomes a challenge. Generally speaking, without complete and timely ingredient analysis, feed manufacturers tend to over-formulate to account for nutrient content variability. This not only increases ration costs and but also potentially introduces excess nutrients to the environment. Proven Nutritional Strategies Through research, several nutritional strategies have proven to be effective in reducing the levels of P and N in livestock excretions. For example, adding phytase to monogastric rations can reduce the amount of supplemental phosphorus needed, which in turn lowers P levels in the manure. Lowering the protein levels and balancing the amino acid profile in formulated rations with synthetic amino acids can reduce N output. Phase feeding — where levels of available nutrients are adjusted frequently to more closely meet the nutritional needs of the particular animals — can reduce P and N outputs. Reducing the amounts of supplemental P fed to ruminants will lower the P output. All of the nutritional strategies mentioned here can help reduce the levels of nutrients introduced to the environment in manure. However the impact of these strategies will be greatest when they are based on an accurate and timely knowledge of available nutrients contained within the feed ingredients being used. The development of methods to provide timely and accurate analysis of phytate levels and amino acid profiles in individual feeds will help to maximize the benefits of these strategies 1. HISTORY Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the middle Ages, eggs were forbidden during Lent because of their richness. The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Eggs scrambled with acidic fruit juices were popular in France in the 17th may have been the origin of lemon curd. century; this
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
The dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white
into a light-brown, meal-like substance by using a drying process. The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper. 1.1 Varieties Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England, as well as in some Scandinavian countries, particularly in Norway. In some African countries, guinea fowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly edible, but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds’ eggs are protected by laws in many countries, which prohibit collecting or selling them, or permit these only during specific periods of the year. 1.2 Cooking Issues Egg white coagulates, or solidifies, when it reaches temperatures between 144 °F and 149 °F (62.2 °C-65 °C). Egg yolk coagulates at slightly higher temperatures, between 149 °F and 158 °F (65 °C-70 °C). If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein chilling the egg for a few minutes in cold water until it is completely cooled prevents the greenish "ring” from forming on the surface of the yolk. Cooking also increases the risk of atherosclerosis due to increased oxidization of the cholesterol contained in the egg yolk. 1.3 Types of Dishes
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes. The albumen, or egg white, contains protein but little or no fat, and can be used in cooking separately from the yolk. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium. Every part of an egg is edible, although the eggshell is generally discarded. 1.4 Flavor Variations Although the ages of the egg and the conditions of its storage have a greater influence, the bird's diet does affect the flavor of the egg. For example, when a brown-egg chicken breed eats rapeseed or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg. The unpredictable diet of free-range hens will produce unpredictable eggs. Duck eggs tend to have a flavor distinct from, but still resembling, chicken eggs. 1.5 Preservation Careful preservation of edible eggs is extremely important, as an improperly handled egg can contain elevated levels of Salmonella bacteria that can cause severe food poisoning. The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth. The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after about a month, having reached osmotic equilibrium. Their yolks take on an orange-red color and solidify, but the white remains liquid. They are boiled before consumption, and are often served with rice congee. Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices, such as ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs. If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors can be seen when the eggs are sliced. If marinated for several days or more, the red color will reach the yolk. If the eggs are marinated in the mixture for several weeks or more, the vinegar will dissolve much of the
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
shell's calcium carbonates and penetrates the egg, making it acidic enough to inhibit the growth of bacteria and molds. Pickled eggs made this way will generally keep for a year or more without refrigeration. A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, creamlike substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic" version of fermentation. 1.6 Cooking Substitutes For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin. Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes. 2. NUTRIONAL FOOD Eggs add protein to a person's diet, as well as various other nutrients. Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans, and provide several vitamins and minerals, including retinol (vitamin A), riboflavin (vitamin B 2), folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also a single-food source of protein. All of the egg's vitamin A, D, and E are in the egg yolk. The egg is one of the few foods to naturally contain vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates the human body may not absorb much cholesterol from eggs.) The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein,
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development. The diet of the laying hens can greatly affect the nutritional quality of the eggs. For instance, chicken eggs that are especially high in omega 3 fatty acids are produced by feeding laying hens a diet containing polyunsaturated fats and kelp meal. Pasture-raised free-range hens which forage largely for their own food also tend to produce eggs with higher nutritional quality in
having less cholesterol and fats while being several times higher in vitamins and omega 3 fatty acids than standard factory eggs Focusing on the protein and crude fat content, a 2010 USDA study determined there were no significant differences of these two macronutrients in consumer chicken eggs. Cooked eggs are easier to digest, as well as having a lower risk of salmonellosis. 3. ANATOMY AND CHARECTERISTICS The shape of an egg resembles a prolate spheroid with one end larger than the other end. The egg has cylindrical symmetry along the long axis. An egg is surrounded by a thin, hard shell. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word khalazi, meaning hailstone or hard lump.) 3.1 Air Cell
Fig.3.1Vogeleier
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
The larger end of the egg contains the air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases, and the quality of the egg decreases, the grade moves from AA to A to B. This provides a way of testing the age of an egg: as the air cell increases in size, the
egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will actually float in the water and should not be eaten.
Fig.3.2 Chicken Egg without Egg Shell 3.2 Shell Egg shell color is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed, from the more common white or brown to pink or speckled bluegreen. In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs. Although there is no significant link between shell color and nutritional value, there is often a cultural preference for one color over another (see 'Production issues', below). 3.3 White (Albumen) Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks. It consists mainly of about 10% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins, though it contains almost no fat, unlike
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
the egg yolk, which has a high fat value. There are many culinary and nonculinary uses for egg whites, for example, mousse.
Fig.3.3 Different Eggs
4. COMPOSITION The egg white is about two-thirds of the total egg's weight out of its shell, with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose. The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium. The U.S. large egg white contains about 20 kcalories and no cholesterol. It contains approximately 40 different proteins. Below is a list of the proteins found in egg whites by percentage, along with their natural functions.
? ? ? ? ? ? ? ? ? ? ? ? ? ?
54% Ovalbumin - Nourishment; blocks digestive enzymes 12% Ovotransferrin - Binds iron 11% Ovomucoid - Blocks digestive enzymes 4% Ovoglobulin G2 4% Ovoglobulin G3 3.5% Ovomucin 3.4% Lysozyme 1.5% Ovoinhibitor 1% Ovoglycoprotein 0.8% Flavoprotein 0.5% Ovomacroglobulin 0.05% Avidin 0.05% Cystatin (Total listed 95.8%)
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4.1 Egg White Foam The physical stress of beating egg white can create foam. There are two types of physical stress caused by the beating them with a whisk, the first being that the whisk drags the liquid through itself, creating a force that unfolds the protein molecules. This process is called denaturation. The second stress comes from the mixing of air into the whites, which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins, and thus become foam, holding the incorporated air in place. This is because the proteins consist of amino acids; some are hydrophilic (attracted to water) and some are hydrophobic (repelled by water). This process is called coagulation, because it is like blood clotting. When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Overbeaten eggs take on a dry appearance, and will eventually collapse. Egg whites will not beat up correctly if they are exposed to any form of fat, such as cooking oil or the fat contained in egg yolk. 4.2 Yolk The yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape. Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. Lutein is the most
abundant pigment in egg yolk. A colorless diet can produce an almost colorless yolk. Yolk color is, for example, enhanced if the diet includes products such as yellow corn and marigold petals. In the US, the use of artificial color additives is forbidden. An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white (known alternatively as albumen or glair/glaire) by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-fifth of the protein. If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
omelets and scrambled eggs. In England a fried egg is a popular dish, sometimes served with chips.
Fig.4.2 Oystercatcher eggs Norway
4.3 Composition of Chicken Egg Yolk The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, three times the caloric content of the egg white. The yolk of one large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database) All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:
?
?
Unsaturated fatty acids: o Oleic acid, 47% o Linoleic acid, 16% o Palmitoleic acid, 5% o Linolenic acid, 2% Saturated fatty acids: o Palmitic acid, 23% o Stearic acid, 4% o Myristic acid, 1%
Egg yolk is a source of lecithin. The yellow color is due to lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4.4 Yolk Proteins The different yolk proteins have distinct roles. Phosvitins are important in sequestering calcium, iron and other cations for the developing embryo. Phosvitins are one of the most phosphorylated (10%) proteins in nature, the high concentration of phosphate groups providing efficient metal-binding sites in
clusters. Lipovitellins are involved in lipid and metal storage, and contain a heterogeneous mixture of about 16% (w/w) noncovalently bound lipid, most being phospholipid. Lipovitellin-1 contains two chains, LV1N and LV1C. 4.5 Double-Yolk Eggs Double-yolk eggs occur when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. These eggs may be the result of a young hen's productive cycle not yet being synchronized. Some hybrid breeds of hens also produce double yolk eggs by default. Such eggs are produced in West Bengal, India and in particular by Arambagh Hatcheries in Arambagh. Some hens will rarely lay double-yolked eggs as the result of unsynchronized production cycles. Although heredity causes some hens to have a higher propensity to lay double-yolked eggs, these occur more frequently as occasional abnormalities in young hens beginning to lay. Usually a double-yolked egg will be longer and thinner than an ordinary single-yolk egg. Double-yolked eggs usually only lead to observed successful hatchlings under human intervention, as the chickens interfere with each other's hatching process and die. 4.6 Yolkless Eggs Eggs without yolk are called "dwarf" or "wind" eggs. Such an egg is most often a pullet's first effort, produced before her laying mechanism is fully ready. In a mature hen, a wind egg is unlikely, but can occur if a bit of reproductive tissue breaks away, stimulating the egg producing glands to treat it like a yolk and wrap it in albumen, membranes and a shell as it travels through the egg tube. This has occurred if, instead of a yolk, the egg contains a small particle of grayish tissue. An archaic term for a
no yolk egg is a "cock" egg. Since they contained no yolk and therefore can't hatch, it was traditionally believed that these eggs were laid by roosters. ] This type of egg occurs in many varieties of fowl. They have been found in chickens, both standard and bantams, guineas and coturnix quail. See Cock egg.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
5. STABILISING EGG WHITE FORM FOR CULINARY PURPOSES 5.1Copper Bowl Copper bowls have been used in France since the 18th century to stabilize egg foams. The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites. The bond created is so tight that the sulfurs are prevented from reacting with any other material. A silver plated bowl will have the same result as the copper bowl or a pinch of powdered copper supplement from a health store used in a glass bowl will yield the same result as well. Drawbacks of the copper bowl include the expense of the bowl itself, as well as the fact that the bowls are difficult to keep clean. Copper contamination from the bowl is minimal, as a cup of foam will contain a tenth of one's daily normal intake level. 5.2 Adding an Acid Cream of tartar (potassium bitartrate) is an acidic salt that can be used to change the pH of the egg white to an acidic range. This has the effect of stabilizing the foam, and is therefore an alternative to using a copper bowl. About 1/8 teaspoon or 0.5g of cream of tartar should be used per one egg white to create this effect. One-half teaspoon (2ml) of lemon juice can also be used to create the same results.
6. HEALTH ISSUES
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them. Egg allergy is more common among infants than adults, and most children will outgrow it by the age of five. Allergic reactions against egg white are more common than reactions against egg yolks. In addition to true allergic reactions, some people experience food intolerance to egg whites. Chicken egg, whole, hard-boiled Nutritional value per 100 g (3.5 oz) Energy 647 kJ (155 kcal) Carbohydrates 1.12 g Fat 10.6 g Protein 12.6 g Tryptophan 0.153 g Threonine 0.604 g Isoleucine 0.686 g
Eggs are susceptible to salmonella contamination. Thorough cooking eliminates the direct threat [i.e., avoid runny fried eggs], but the threat of cross-contamination remains if people handle contaminated eggs and then touch other foods or items in the kitchen, thus spreading the bacteria. In August, 2010, the FDA ordered the recall of 380 million eggs because of possible salmonella contamination.http://articles.latimes.com/2010/aug/20/busi ness/la-fi-eggs-qa-20100820 "With 380 million eggs under recall, consumers may be anxious about eating any egg or food product containing eggs. Here's the upshot: Thoroughly cooked eggs are safe, but cross-contamination could be a problem. Here's more about the recall and
food safety." 6.1 Uses
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
? It is sometimes separated from the egg whites and used in cooking (for mayonnaise, custard, hollandaise sauce, and crème brûlée, avgolemono, and ovos moles). ? It is used in painting as a component of traditional egg-tempera. ? It is used in the production of egg-yolk agar plate medium, useful in testing for the presence of Clostridium perfringens. ? An egg yolk also contains an antibody called antiglobulin (IgY). The antibody transfers from the laying hen to the egg yolk by passive immunity to protect both embryo and hatchling from microorganism invasion. ? Egg yolk can be used to make liqueurs such as Advocaat, or eggnog.
Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Water Vitamin A equiv. Thiamine (Vit. B1) Riboflavin (Vit. B2) Pantothenic acid (B5) Folate (Vit. B9) Calcium Iron Magnesium Phosphorus Potassium Zinc Choline Cholesterol
1.075 g 0.904 g 0.392 g 0.292 g 0.668 g 0.513 g 0.767 g 0.755 g 0.298 g 0.700 g 1.264 g 1.644 g 0.423 g 0.501 g 0.936 g 75 g 140 ?g (16%) 0.066 mg (5%) 0.5 mg (33%) 1.4 mg (28%) 44 ?g (11%) 50 mg (5%) 1.2 mg (10%) 10 mg (3%) 172 mg (25%) 126 mg (3%) 1.0 mg (10%) 225 mg 424 mg
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table 6.2
Chicken egg, yolk, raw, fresh Nutritional value per 100 g (3.5 oz) Energy 1,325 kJ (317 kcal) Carbohydrates 3.59 g Fat 26.54 g Protein 15.86 g Tryptophan 0.177 g Threonine 0.687 g Isoleucine 0.866 g Leucine 1.399 g Lysine 1.217 g Methionine 0.378 g Cystine 0.264 g Phenylalanine 0.681 g Tyrosine 0.678 g Valine 0.949 g Arginine 1.099 g Histidine 0.416 g Alanine 0.836 g Aspartic acid 1.550 g Glutamic acid 1.970 g Glycine 0.488 g Proline 0.646 g Serine 1.326 g Water 52.31 g Vitamin A equiv. 381 ?g (42%) Thiamine (Vit. B1) 0.176 mg (14%) Riboflavin (Vit. 0.528 mg B2) (35%) Pantothenic acid 2.990 mg (B5) (60%) Folate (Vit. B9) 146 ?g (37%) Calcium 129 mg (13%) Iron 2.73 mg (22%) Magnesium 5 mg (1%) Phosphorus 390 mg (56%) Potassium 109 mg (2%) Zinc 2.30 mg (23%)
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
6.3 Type 2 Diabetes Consumption of eggs has been linked to an increased risk of type 2 diabetes in both men and women. A 2008 study using data on over 50,000 individuals collected by the Physicians' Health Study I (1982–2007) and the Women's Health Study (1992–2007) determined the “data suggest that high levels of egg consumption (daily) are associated with an increased risk of type 2 diabetes.” However, a study published in 2010 found no link between egg consumption and type 2 diabetes. 6.4 Contamination A health issue associated with eggs is contamination by pathogenic bacteria, such as Salmonella enteritidis. Contamination of eggs exiting a female bird via the cloaca may also occur with other members of the Salmonella genus, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter. In commercial practice, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Health experts advise people to refrigerate eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.
A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) suggests the problem is not as prevalent as once thought. It showed that of the 69 billion eggs produced annually, only 2.3 million are contaminated with Salmonella—equivalent to just one in every 30,000 eggs—thus showing Salmonella infection is quite rarely induced by eggs. However, this has not been the case in other countries, where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumptions are major concerns. Egg shells act as hermetic seals that guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK, the British Egg Industry Council awards the lions stamp to eggs that, among other things, comes from hens that have been vaccinated against Salmonella. 6.5 Food AllergyOne of the most common food allergies in infants is eggs. Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized. Allergic reactions against egg white are more common than reactions against egg yolks. In addition to true allergic reactions, some people experience food intolerance to egg whites.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Food labeling practices in most developed countries now include eggs, egg products and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labeling. 6.6 Antibiotic Resistance Information obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPARS) “strongly indicates that cephalosporin resistance in humans is moving in lockstep with use of the drug in poultry production.” According to the Canadian Medical Association Journal, the unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to be directly related to the antibiotic's use in eggs. 7. FARMING ISSUES Most commercially farmed chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters. Fertile eggs can be eaten, with little nutritional difference to the unfertilized. Fertile eggs will not contain a developed embryo, as refrigeration temperatures inhibit cellular growth for an extended time. Sometimes an embryo is allowed to develop but eaten before hatching as with balut 8. GRADING BY QUALITY AND SIZE The US Department of Agriculture grades eggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).
?
U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.
U.S. Grade A eggs have characteristics of Grade AA eggs except the whites are "reasonably" firm. This is the quality most often sold in stores.
?
U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products.
In Australia and the European Union, eggs are graded by the hen farming method, free range, battery caged, etc. Chicken eggs are also graded by size for the purpose of sales.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
8.1 Color of Egg shell Although egg color is a largely cosmetic issue, with no effect on egg quality or taste, it is a major issue in production due to regional and national preferences for specific colors, and the results of such preferences on demand. For example, in most regions of the United States, chicken eggs are generally white. In some parts of the northeast of that country, particularly New England, where a television jingle for years proclaimed "brown eggs are local eggs, and local eggs are fresh!", brown eggs are more common. Local chicken breeds, including the Rhode Island Red, lay brown eggs. Brown eggs are also preferred in countries as diverse as Costa Rica, Ireland and the United Kingdom. In Brazil and Poland, white chicken eggs are generally regarded as industrial, and brown or reddish ones are preferred. Small farms and smallholdings, particularly in economically advanced nations, may sell eggs of widely varying colors and sizes, with combinations of white, brown, speckled (red), green, and blue eggs in the same box or carton, while the supermarkets at the same time sell mostly eggs from the larger producers, of the color preferred in that nation or region. These cultural trends have been observed for many years. The New York Times reported during the Second World War that housewives in Boston preferred brown eggs and those in New York preferred white eggs. In February 1976, the British New Scientist magazine, in discussing issues of chicken egg color, stated "Housewives are particularly fussy about the color of their eggs, preferring even to pay more for brown eggs although white eggs are just as good". As a result of these trends, brown eggs are usually more expensive to purchase in regions where white eggs are considered 'normal', due to lower production. In the United Kingdom it is very difficult to buy white eggs, with most supermarkets supplying only the more popular brown eggs. By direct contrast, in Egypt it is very hard to source brown eggs, as demand is almost entirely for white ones. Research conducted in France in the 1970s demonstrated blue chicken eggs (as laid by certain breeds, including araucanas, heritage skyline, and cream legbar) can be stronger and more resilient to breakage, yet an article in New Scientist magazine (contemporary with that research) stated there was little to no demand for blue-colored eggs from housewives, despite the clear advantages. Research at Nihon University, Japan in 1990 revealed a number of different issues were important to Japanese housewives when deciding which eggs to buy; however, color was a distinct factor, with most Japanese housewives preferring the white color. Egg producers carefully consider cultural issues, as well as commercial ones, when selecting the breed or breeds of chicken used for production, as egg color varies between breeds.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Among producers and breeders, brown eggs are often referred to as 'tinted', while the speckled eggs preferred by some consumers are often referred to as being 'red' in color 8.2 Living Conditions of Birds Commercial factory farming operations often involve raising the hens in small, crowded cages, preventing the chickens from engaging in natural behaviors, such as wing-flapping, dust-bathing, scratching, pecking, perching and nest-building. Such restrictions can lead to pacing and escape behavior. Many hens confined to battery cages, and some raised in cage-free conditions, are debeaked to prevent harming each other and cannibalism. According to critics of the practice, this can cause hen’s severe pain to the point where some may refuse to eat and starve to death. Some hens may be force molted to increase egg quality and production level after the molting. Molting can be induced by extended feed withdrawal, water withdrawal or controlled lighting programs. Laying hens are often slaughtered between 100 and 130 weeks of age, when their egg productivity starts to decline. Due to modern selective breeding, laying hen strains differ from meat production strains. As male birds of the laying strain do not lay eggs and are not suitable for meat production, they are generally culled en mass after hatching. Free-range eggs are considered by some advocates to be an acceptable substitute to factoryfarmed eggs. Free-range laying hens are given outdoor access instead of being contained in crowded cages. Questions on the actual living conditions of free-range hens have been raised in the United States of America, as there is no legal definition or regulations for eggs labeled as free-range in that country. In the United States, increased public concern for animal welfare has pushed various egg producers to promote eggs under a variety of standards. The most widespread standard in use is determined by United Egg Producers through their voluntary program of certification. The United Egg Producers program includes guidelines regarding housing, food, water, air, living space, beak trimming, molting, handling, and transportation, however, opponents such as The Humane Society have alleged UEP Certification is misleading and allows a significant amount of unchecked animal cruelty. Other standards include "Cage Free", "Natural", "Certified Humane", and "Certified Organic". Of these standards, "Certified Humane", which carries requirements for stocking density and cage-free keeping and so on, and "Certified Organic", which requires hens to have outdoor access and be fed only organic vegetarian feed and so on, are the most stringent. The European Union will shortly introduce a ban of conventional battery cages for egg-laying hens. This ban is expected to come into effect from 1 January 2012, as outlined in EU Directive 1999/74/EC. The EU will permit the use of "enriched" cages that must meet certain space and amenity requirements. Egg producers in many member states have objected to the new quality standards.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
8.3 Cultural Significance A popular Easter tradition in some parts of the world is the decoration of hard-boiled eggs (usually by dyeing, but often by spray-painting). Adults often hide the eggs for children to find, an activity known as an Easter egg hunt. A similar tradition of egg painting exists in areas of the world influenced by the culture of Persia. Before the spring equinox in the Persian New Year tradition (called Norouz), each family member decorates a hard-boiled egg and sets them together in a bowl. The tradition of a dancing egg is held during the feast of Corpus Christi in Barcelona and other Catalan cities since the 16th century. It consists of an emptied egg, positioned over the water jet from a fountain, which starts turning without falling. Although a food item, eggs are sometimes thrown at houses, cars, or people. This act, known commonly as "egging" in the various English-speaking countries, is a minor form of vandalism and, therefore, usually a criminal offense and is capable of damaging property (egg whites can degrade certain types of vehicle paint) as well as causing serious eye injury. On Halloween, for example, have been known to throw eggs (and sometimes flour) at property or people from whom they received nothing. Eggs are also often thrown in protests, as they are inexpensive and nonlethal, yet very messy when broken. 9. POULTRY FEED Poultry feeds are referred to as "complete" feeds, because they are designed to contain all the protein, energy, vitamins, minerals, and other nutrients necessary for proper growth, egg production, and health of the birds. Feeding any
other ingredients, mixed with the feed or fed separately, upsets the balance of nutrients in the "complete" feed. Feeding additional grain or supplement with the complete poultry feed is not recommended. Young chickens or broilers kept for meat production are fed differently from pullets saved for egg production. Broilers have larger bodies and gain weight more rapidly than do the egg producing types of chickens. Therefore, these birds are fed diets with higher protein and energy levels. If saved for egg production, broiler hens make poor egg producers. Then consume more feed than leghorn-type hens and produce fewer eggs.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table 9.1 Feeding Schedules Minimal Protein Calcium Phosphorus Requirements % % %
Broilers Starter (0-6 weeks)
23
0.9
0.5
10 Finisher (6 weeks mkt) 20 Pullets Starter (0-8 weeks) 14 Developer (8-20 weeks) 16 Laying Hens Layer
0.8
0.5
0.9
0.5
0.8
0.5
3.0
0.5
Feed chicks a "starter" diet soon after they hatch. Continue feeding the starter feed until they reach 6 or 8 weeks of age. The starter diet has the highest level of protein a chicken receives during its lifetime. As the chick matures, it requires a lower percentage of dietary protein and a higher level of energy. After the chicks reach 6 or 8 weeks of age, feed them a "finisher"
diet (to broilers) or a "developer" diet (to pullets or cockerels saved for breeding purposes). Feed broilers a finisher diet until they reach slaughter
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
size. Feed the pullets and cockerels a developer until they are at least 20 weeks of age. When egg production starts, feed them a "layer" ration until egg production ends. The minimum requirements for protein, calcium, and phosphorus in poultry feeds are shown. Remember, chickens saved for egg production are fed pullet-type diets, not broiler diets, regardless of being from broiler or egg-type stock. 9.2 Vitamins Vitamins are always added to poultry feeds in higher amounts than are needed. This insures that chickens eat plenty of vitamins for proper health. Higher levels usually are not harmful, but extra vitamins are unnecessary and expensive.
9.3 Minerals Layer feeds are fed only to laying hens, and laying hens are fed only layer feed. Hens require higher levels of minerals (calcium for eggshell formation) than chicks. Layer feed fed to chicks will reduce growth and place unnecessary stress on chicks. 9.4 Medicated Feeds Poultry feeds are available with several types of medications for preventing or treating diseases. Coccidiostats and/or antibiotics are the two most common medications added to feeds. Coccidiosis is hard to control by sanitation practices alone. It is best prevented by feeding acoccidiostat, or drug added to feed at low levels and fed continuously to prevent coccidiosis. Feed broilers a ration containing a coccidiostat until the last week before slaughtering. Feed un medicated feed during this final week. Mature chickens develop a resistance to coccidiosis if allowed to contract a mild infection of the disease. Birds raised for placement in the laying flocks are fed a coccidiostat containing feed until about 16 weeks of age. The medicated feed is then replaced with a non medicated feed. Spotty out breaks of the disease are controlled by treating in the water with an appropriate coccidiostat. Examples of coccidiostats added to the ration include Monensin sodium, Lasalocid, Amprolium, and Salinomycin.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Antibiotics may also be added to some poultry feeds. Antibiotics aid broiler performance and maintain healthy birds. They are usually added at low (prophylactic) levels to prevent minor diseases and produce faster, more efficient growth. Higher (therapeutic) levels are usually given in water or injected into the bird. Examples of antibiotics fed in the feed are Penicillin, Bacitracin, Chlortetracycline, and Oxytetracycline. Follow the recommended medication withdrawal periods before eating meat or eggs from the treated birds. Follow all warning instructions listed on the feed label. 9.5 Water Many people overlook the importance of providing clean, fresh water to their flocks. Water, though not often considered a nutrient, is the most important nutrient for animals. Chickens, as all farm animals, need clean water
at all times. Drinking water must not get too hot or cold, or chickens will not drink it. Clean the water troughs and replace with fresh water at least once daily. Keep water and feed troughs clean of droppings, litter, soil, and other contaminants. Keep feed troughs clean and dry. Empty feed troughs at least two or three times weekly (daily if necessary) and refill with dry, fresh feed. Do not wash feed troughs unless they are contaminated with harmful residues or unless the feed gets wet. Do not let the feed become moldy. Moldy feed can kill chickens. 10.1 Biochemical Methods ? ? ? ? ? Estimation of Moisture Estimation of Protein Estimation of Carbohydrates Estimation of Cholesterol Estimation of Lipid
METHODS AND ESTIMATIONS: 10.1.1 ESTIMATION OF PROTIENS: AIM: To estimate the proteins contents in country eggs and poultry eggs samples by using LOWRY’S method.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
PRINCIPLE: The peptide bond of protein reacts with alkaline reagent containing alkaline copper sulphate. Cupric hydroxide chelates with peptide linkages to give blue color. This has absorption maxima at 660nm. REAGENTS: Sodium carbonate (NA2CO3) (2% w/v) in 0.1N sodium hydroxide solution (Reagent A): To prepare 1ltr of the reagent, dissolve 20g of sodium carbonate and 4g of sodium hydroxide in distilled water and make up the volume to 1ltr using volumetric flask. 1. Copper sulphate (CuSO4.5H2O) (1% W/V) (REAGENT B): Dissolve 1g of copper sulphate in distilled water and make up the volume to 100ml. 2. Sodium potassium tartrate solution (2% w/v) (Reagent C): Dissolve 2g of the salt in distilled water and make up the volume to 100ml. 3. Alkaline copper solution (Reagent D): To 100ml of reagent A, add 2ml of reagent B & C (mix 1ml each of B &C in glass test tube and vortex) and use it for analysis. This reagent should be prepared freshly. 4. Folic–Ciocalteas Reagent: Reflux gently for 10 hours a mixture consisting of 100 g sodium tungstate (Na2WoO4.2H2O), 25g sodium molybdate (Na2MoO4.2H2O), 700ml water, 50 ml of 85% phosphoric acid, and 100ml of concentrated hydrochloric acid (HCL) in a 1l flask. Add 150g lithium sulfate, 50ml water and few drops of bromine water. Boil the mixture for 15min without condenser to remove excess bromine. Cool, dilute to 1l and filter. The reagent should have no greenish tint. 5. Protein solution (stock standard): Weigh accurately 50 mg of bovine serum albumin (fraction V) and dissolve in distilled water and make up to 100ml in a standard flask. PROCEDURE:1) Pipette out 0.2, 0.4, 0.6, 0.8 to 1 mL of the working standard into a series of test tube. 2) Make up the volume to 1 mL in all test tubes. A tube with 1 mL of distilled water as the blank. 3) Add 5 mL of alkaline solution to each tube including the blank. Mix well and allow to stands for 10 minutes.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4) Then add 0.5 mL of the Folin reagent, mix well and incubate at room temperature in the dark for 30 minutes. A blue color is developed. 5) Take the readings at 600nm. 6) Draw a standard graph by plotting concentration of the standard on x-axis versus absorbance on the y-axis. 7) From the graph calculate the amount of protein present in the sample tube.
Estimation of protein table:
S.NO
Standar d Solutio n (mL)
Distille d Water (mL)
Alkal ine Reag ent (mL)
In c u b at io n F o r 1 o m in ut es at r o o m T e m p
Folin reage nt (mL)
Nagole
Uppal
Ibhrahimpat nam Con c. ?g 200 400 600 800 100 0 160 O.D valu es (680 nm) 0.28 0.40 0.38 0.48 0.51 0.21
Rajendra nagar Con c. ?g 200 400 600 800 100 0 200 OD valu es (680 nm) 0.25 0.37 0.32 0.45 0.49 0.25
Hayath nagar Con c. ?g 200 400 600 800 100 0 170 O.D valu es (680 nm) 0.38 0.40 0.55 0.55 0.80 0.34
Malkajgiri
Conc . ?g 200 I N C U B A T I O N for 400 600 800 100 0 180
1 2 3 4 5 Blank Country white C O U N T R Y E G G P O U L T R Y E G G
0.2 0.4 0.6 0.8 1 1
0.8 0.6 0.4 0.2 1 -
5 5 5 5 5 5 5
0.5 0.5 0.5 0.5 0.5 0.5 0.5
O.D value s (680 nm) 0.39 0.41 0.56 0.54 0.83 0.35
Con c. ?g 200 400 600 800 100 0 180
OD valu es (680 nm) 0.38 0.51 0.46 0.46 0.61 0.33
Con c. ?g 200 400 600 800 100 0 180
O.D valu es (680 nm) 0.37 0.52 0.44 0.45 0.49 0.32
Country yolk country white & yolk
1
-
5
0.5
30 min At room Temp.
160
0.31
110
0.21
210
0.29
250
0.31
150
0.30
110
0.20
1
-
5
0.5
200
0.40
240
0.45
250
0.34
340
0.41
220
0.42
240
0.44
Poultry white Poultry yolk Poultry white & yolk
1
-
5
0.5
130
0.25
150
0.29
240
0.33
220
0.27
120
0.23
160
0.30
1
-
5
0.5
170
0.32
170
0.31
180
0.24
260
0.32
150
0.30
180
0.32
1
-
5
0.5
310
0.60
360
0.68
360
0.50
540
0.65
300
0.59
360
0.67
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGLOE:
0.9
UPPAL:
scale: x-axis:1 unit=100 y-axis:1 unit=0.1
0.65
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.8
0.60
0.7
0.55
O.D Value
O.D Value
200 400 600 800 1000
0.6
0.50
0.45
0.5
0.40
0.4
0.35 200 400 600 800 1000
Concentration
Concentration
IBHRAHIMPATNAM:
0.55
RAJENDRA NAGAR:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.50
0.50
0.45
0.45
O.D Value
0.40
0.35
O.D Value
200 400 600 800 1000
0.40
0.35
0.30
0.30
0.25
0.25
200 400 600 800 1000
Concentration
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
HAYATH NAGAR:
0.54 0.52 0.50 0.48
MALKAJGIRI:
scale: x-axis:1 unit=100 y-axis:1 unit=0.02
0.8
scale: x-axis:1 unit=100 y-axis:1 unit=0.1
0.7
O.D Value
0.46 0.44 0.42 0.40 0.38 0.36 200 400 600 800 1000
0.3 200 400 600 800 1000 0.4
O.D Value
Concentration
0.6
0.5
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Protein concentration
540 600 500 400 300 200 100 0 Poultry egg Country egg 200 240 240 250 220 310 360 360 360
300
340
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Estimation of protein test photographic by using country eggs and poultry eggs: Poultry Egg:
Country Egg
RESULT: The amount of protein present in the given country egg and poultry egg in higher level of protein present in the country eggs. DISCUSSION: We are taking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of protein in the formation of protein.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
10.1.2 ESTIMATION OF CARBOHYDRATES: AIM: To estimate the total carbohydrates for country and poultry eggs samples by using ANTHRON method. PRINCIPLE: Carbohydrates are the important components of storage and structural in the plants. They exist as free sugars and polysaccharides. The basic units of carbohydrates are the monosaccharide’s which cannot be split by hydrolysis into simpler sugars. The carbohydrate content can be measured by hydrolysis the polysaccharides into simple sugars by acid hydrolysis and estimating the resulting monosaccharide’s.
REAGENTS: 1. 2.5N HCl 2. Anthrone Reagent: Dissolve 200mg anthrone in 100ml of ice cold 95% H 2SO4 prepare freshly before use. 3. Standard Glucose Stock: Dissolve 100mg in 100ml water. 4. Working Starch Solution: 10ml of stock dilute o 100ml with distilled water. Store refrigerated after adding a few drops of toluene. PROCEDURE: 1) Weigh 100mg of the sample into a boiling tube. 2) Hydrolyze by keeping it in a boiling water bath for three hours with 5mL of 2.5N HCL and cool to room temperature. 3) Neutralize it with solid sodium carbonate until the effervescence ceases. 4) Make up the volume to 100mL and centrifuge. 5) Collect the supernatant and take 0.5 to 1mL aliquots for analysis. 6) Prepare the standard by taking 0.2, 0.4, 0.6, 0.8, 1mL of the working standard. A tube with 1 mL of distilled water as the blank.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
7) Pipette out 1 mL of all equal unknown samples of country and poultry (white, yolk, and white and yolk) eggs. 8) Make up the volume to 1mL in all the tubes including the sample tubes by adding distilled water. 9) Then add 10 mL of anthrone reagent. 10) Heat the solution for 10 minutes in the boiling water bath. 11) Cool rapidly and read the green to dark green color at 630nm. 12) Draw a standard graph by plotting concentration of the standard on the x-axis versus absorbance on the y-axis. 13) From the graph calculate the amount of carbohydrate present in the sample tube.
Estimation of carbohydrates table:
S.NO
Stand ard Soluti on (mL)
Distill ed Wate r (mL)
Anthro ne Reage nt (mL)
Nagol e Co nc. ?g O.D valu es (680 nm) 0.05 0.05 0.11 0.14 0.26 0.21 Co nc. ?g
Uppal
Hayath nagar Co nc. ?g O.D valu es (680 nm) 0.09 0.12 0.22 0.26 0.39 0.22
Ibhrahimpat nam Co nc. ?g O.D valu es (680 nm) 0.07 0.15 0.20 0.22 0.35 0.17
Rajendra nagar Co nc. ?g O.D valu es (680 nm) 0.06 0.16 0.19 0.24 0.34 0.19 Co nc. ?g
Malkajgiri
O.D valu es (680 nm) 0.10 0.11 0.21 0.25 0.37 0.23
O.D values (680n m) 0.11 0.13 0.23 0.27 0.40 0.20
1 2 3 4 5 Blank C count O ry U white N Coun T try R yolk Y E G G P O U L T R Y E G G Coun try white & yolk Poult ry white Poult ry yolk Poult ry white & yolk
0.2 0.4 0.6 0.8 1 1
0.8 0.6 0.4 0.2 1 -
10 10 10 10 10 10 10 Incubat ion at 750c For 8 minutes
20 0 40 0 60 0 80 0 10 00 80 0 90 0 87 0
20 0 40 0 60 0 80 0 10 00 45 0 64 0 72 0
20 0 40 0 60 0 80 0 10 00 49 0 77 0 89 0
20 0 40 0 60 0 80 0 10 00 50 0 60 0 89 0
20 0 40 0 60 0 80 0 10 00 60 0 73 0 96 0
20 0 40 0 60 0 80 0 10 00 60 0 72 0 10 00
1
-
10
0.24
0.33
0.31
0.21
0.23
0.32
1
-
10
0.23
0.37
0.39
0.29
0.30
0.35
1
-
10
99 0 80 0 90
0.26
92 0 84 0 76 0
0.47
11 10 84 0 93 0
0.49
10 00 92 0 71 0
0.35
11 70 98 0 86 0
0.37
10 50 13 60 11 50
0.49
1
-
10
0.21
0.43
0.37
0.32
0.31
0.40
1
-
10
0.09 5
0.39
0.41
0.25
0.27
0.37
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGOLE:
0.30
UPPAL:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.40
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.25
0.35
0.30
O.D value
0.20
O.D Value
200 400 600 800 1000
0.25
0.15
0.20
0.10
0.15
0.05
0.10 200 400 600 800 1000
Concentration
Concentration
IBHRAHIMPATNAM:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05 0.35
RAJENDRA NAGAR:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.35
0.30
0.30
0.25
0.25
O.D value
O.D Value
0.20
0.20
0.15
0.15
0.10
0.10
0.05 200 400 600 800 1000
0.05 200 400 600 800 1000
Concentration
Concentration
HAYATHNAGAR
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.40
MALKAJGIRI:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.40
0.35
0.35
0.30
0.30
O.D Value
O.D Value
0.25
0.25
0.20
0.20
0.15
0.15
0.10
0.10
0.05
200
400
600
800
1000
200
400
600
800
1000
Concentration
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
CARBOHYDRATES CONCENTRATION
1150 1200 1000 800 600 400 200 0 Poultry egg 870 760 610 720 890 930 890 710 960 860
1000
Country egg
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Estimation of carbohydrate test photographic by using country eggs and poultry eggs: Poultry Egg
Country Egg
RESULT: The amount of carbohydrates present in the given country egg and poultry egg in higher level of carbohydrates present in the country eggs. DISCUSSION: We are taking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of carbohydrates in the formation of carbohydrates.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
10.1.3ESTIMATIONOF CHOLESTROL: AIM: To prepare standard graph to estimate the amount of cholesterol present in blood/serum. PRINCIPLE: Acetic anhydride reacts with cholesterol in chloroform solution to produce a characteristics blue green color. The exact nature of chromophome to the hydroxyl group in the 3rd protein as well as other rearrangements in the molecule. Blood or serum: Is extracted with alcohol- acetone mixture, when removes cholesterol and other lipids and precipitates protein. The organic solvent is removed by evaporation on a boiling water bath and the drug resistance is dissolved in chloroform. The cholesterol is determined calorimetrically using Liebermann burchard reaction. Free cholesterol is equally distributed between cells and plasma while the esterified form occurs only in plasma.
REAGENTS: 1) Alcohol-Acetone mixture (1:1) 2) Chloroform 3) Acetic Anhydrate – H2SO4 (30:1 min just before use) 4) Stock Cholesterol Solution (2mg/ml in chloroform) 5) Working Cholesterol Solution (4mg/10ml) or (40mg/100ml) (Dilute above solution 1 in fine with chloroform to give a solution of 0.4 mg/ml). PROCEDURE: 1) Pipette out different aliquots 1oo-1000microgram cholesterol in different test tubes makes the volume to 1mg with chloroform. 2) Add 5mL of acetic anhydride-H2SO4 to each tube, min well and leave in dark for 15minutes.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
3) Measure the absorbance at 680nm, against blank. ESTIMATION: 1) Place 10mL of alcohol-acetone solvent in centrifuge tube and add 0.2mg of egg (blood/serum). 2) Immerse the tube in a boiling water bath with shaking until solvent being to boil 3) Remove the tube and continue shaking the mixture for further 5minutes, cool to room temperature and centrifuge. 4) Decant the supernatant into a test tube and evaporate to dryness on a boiling water bath.
Cool and dissolve the residue in 2ml of chloroform. 5) Add 2ml of acetic anhydride H2SO4 mixture to all tubes and thoroughly mix. 6) Prepare a blank by taking distilled water instead blood (egg).7) leave the tube in dark at room temperature, read the O.D values at 680nm against blank. NOTE: Use absolutely dry glassware for this experiment.
Estimation of cholesterol table:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGOLE:
0.22 0.20
0.22
UPPAL:
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.02
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.02
0.18
0.20
0.16
0.18
0.14
0.16
O.D Value
0.10 0.08 0.06 0.04 0.02 200 400 600 800 1000
O.D Value
0.12
0.14 0.12 0.10 0.08 0.06 0.04 0.02 200 400 600 800 1000
Concentration
Concentration
S.No
sam ple (mL )
Chloro form (mL)
Acetic anhy dride H2SO4 (mL) 5 5 5 5 5 5 5 Incbati on For
Nago le Co nc. ?g 20 0 40 0 60 0 80 0 10 00 61 0 47 0 29 0 O.D val ues 0.0 3 0.0 5 0.1 0 0.1 5 0.2 0 0.0 8 0.0 6 0.0 4 Uppal Con c. ?g 200 400 600 800 100 0 350 O.D valu es 0.04 0.07 0.11 0.17 0.21 0.07
Hayath nagar Conc. ?g 200 400 600 800 1000 400 O.D valu es 0.02 0.03 0.07 0.10 0.15 0.05
Malkajgiri Conc. ?g 200 400 600 800 1000 420 O.D valu es 0.05 0.09 0.12 0.15 0.19 0.09 Ibhrahimpat nam Conc O.D . valu ?g es 200 0.01 400 600 800 100 0 30 0.03 0.12 0.18 0.29 0.01
Rajendra nagar Con c. ?g 200 400 600 800 100 0 100 O.D values 0.01 0.04 0.11 0.20 0.27 0.03
1 2 3 4 5 Blank Cou ntry C whi O te U Cou N ntry T yolk R Y Cou ntry E whi G te & G yolk P O U L T R Y E G G Pou ltry whi te Pou ltry yolk Pou ltry whi te & yolk
0.2 0.4 0.6 0.8 1 0.5
0.8 0.6 0.4 0.2 1 0.5
15 mins At
0.5 0.5
0.5 0.5
5 5
Room Temp.
260 40
0.05 0.01
570 310
0.07 0.04
250 140
0.05 0.03
80 30
0.02 0.01
150 60
0.04 0.02
0.5
0.5
5
0
0
0
0
0
0
0
0
0
0
0
0
0.5 0.5
0.5 0.5
5 5
40 0 20 0
0.0 5 0.0 2
200 150
0.04 0.03
140 310
0.02 0.04
190 20
0.04 0.01
360 130
0.07 0.03
230 150
0.06 0.04
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
IBHRAHIMPATNAM
HAYATH NAGAR:
0.30
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.30
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.25
0.20
O.D Value
0.25
0.15
0.20
O.D Value
0.15
0.10
0.10
0.05
0.05
0.00
0.00
200
200 400 600 800 1000
400
600
800
1000
Concentration
Concentration
RAJENDRA NAGAR:
MALKAJGIRI:
scale: x-axis:1 unit=100 y-axis:1 unit=0.02
0.20
scale: x-axis:1 unit=100 y-axis:1 unit=0.02
0.18 0.16
0.20 0.18 0.16
0.14
o.d value
0.14
0.12 0.10 0.08 0.06
o.d value
0.12 0.10 0.08 0.06
0.04
0.04 200 400 600 800 1000
200
400
600
800
1000
concentration
concentration
CHOLESTROL CONCENTRATION
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
460 500 450 400 350 300 250 200 150 100 50 0
430 360 270 220 250 170 75 Country egg Poultry egg
200 123 150
130
Estimation of cholesterol test photographic byusingcountryeggs andpoultryeggs Country Egg
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Poultry Egg
RESULT: The amount of cholesterol present in the given country egg and poultry egg in higher level of cholesterol present in the country eggs. DISCUSSION: We are taking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of cholesterol in the formation of cholesterol.
10.1.4 ESTIMATION OF LIPID:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
AIM: To estimate the concentration of lipid present in the sample using CALORIMERIC METHOD using reagents. REAGENTS: 1. LIPID ESTIMATION REAGENT: All reagents and solvents well of analytical grade and well used without further purification. 2. CHROMOSOME SOLUTION: This is a modification of the spray reagent described by vaslcovsley and kostetsky. 16gm of ammonium molibdate is dissolved in 120mL of concentrated HCL and 10mL of mercury and shaken with 80mL of solution 1 for 30mm to give, after filtration solution 11.2mL of concentrated H2SO4 is added carefully to the reminder of solution 1. To resistant solution is added solution 2 to give solution 3. 45mL of methanol, 5mL of chloroforms and 20mL of water are added to 25mL of solution 3 to give chromogenic solution, which is suitable for at least three months when stored at 50c. PROCEDURE: RECOMMENDED COLORIMETRIC METHOD: 1) The lipid sample (1-10pg P) in chloroform is added to a 15*125mm Cerring test tube and the solvent is evaporated. 2) Add 0.4mL of chloroform and 0.1mL of chromogenic solution. Prepare a blank with 0.4mL of chloroform and 0.1ml of chromogenic solution. 3) Place the tubes in a boiling water bath for 1-1.5minutes. Strand for 5minutes and then add 5mL of chloroform and shake gently. 4) Transfer the contents of each tube to a small seperatory funnel (15ml capacity). Allow to strands for 30minutes and remove the lower chloroform layer. 5) Read the absorbance at 710nm against a blank. 6) The complex is stable for at least 3hours. Generally the upper aqueous layer is quote small (consistory of see drops) and by carefully manufacturing the test tube, it is possible to remove the lower chloroform layer without having to use a seperatory funnel.
ESTIMATION OF LIPID TABLE
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
S.no
Stand ard Soluti on (Lipid ) 1 2 3 4 5 (mL) 0.1 0.2 0.3 0.4 0.5 -
Chlorof orm (mL)
Chromo genic solution (mL)
Inc uba tion at
Chlorof orm (mL)
0.5 0.4 0.3 0.2 0.1 0.4 0.2
0.4 0.4 0.4 0.4 0.4 0.4 0.4
750 c For 11.5 min s
5 5 5 5 5 5 5
Inc uba tion For 30 min s in sep erat ory fun nel
e Conc . ?g
Nagol O.D value s (680 nm) 0.19 0.24 0.29 0.32 0.39 0.21 Con c. ?g
Uppal O.D value s (680 nm) 0.19 0.22 0.9 0.35 0.40 0.22
Ibhrahimpatn m Con c. ?g O.D value s (680 nm) 0.11 0.18 0.24 0.32 0.36 0.25
Rajendra nagar Con c. ?g O.D value s (680 nm) 0.11 0.18 0.24 0.29 0.35 0.20
Hayath nagar Con c. ?g O.D value s (680 nm) 0.14 0.19 0.24 0.31 0.41 0.23
Malkajgiri Con c. ?g O.D value s (680n m) 0.21 0.23 0.28 0.33 0.37 0.20
200 400 600 800 100 0 510
200 400 600 800 100 0 400
200 400 600 800 100 0 620
200 400 600 800 100 0 350
200 400 600 800 100 0 590
200 400 600 800 100 0 460
Blank C O U N T R Y E G G Cou ntry whit e Cou ntry yolk Cou ntry whit e& yolk Poul try whit e Poul try yolk Poul try whit e& yolk 0.4 0.2 0.4 0.4
0.4
0.2
0.4
5
740
0.29
520
0.29
640
0.26
470
0.27
700
0.28
600
0.25
5
840
0.34
620
0.35
720
0.29
540
0.31
630
0.36
750
0.32
P O U L T R Y E G G
0.4
0.2
0.4
5
520
0.22
340
0.19
440
0.18
260
0.15
510
0.20
660
0.27
0.4
0.2
0.4
5
500
0.20
270
0.15
170
0.07
170
0.10
480
0.17
360
0.16
0.4
0.2
0.4
5
560
0.29
450
0.25
460
0.19
370
0.22
700
0.26
550
0.24
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGOLE:
0.40 Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.35
O.D Value
0.30
0.25
0.20
0.15 200 400 600 800 1000
Concentration
UPPAL:
1.0 0.9 0.8 0.7
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.1
O.D Value
0.6 0.5 0.4 0.3 0.2 0.1 200 400 600 800 1000
Concentration
IBHRAHIMPATNAM:
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.40
0.35
0.30
O.D Value
0.25
0.20
0.15
0.10 200 400 600 800 1000
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
HAYATH NAGAR:
0.45
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.40
0.35
O.D Value
0.30
0.25
0.20
0.15
0.10 200 400 600 800 1000
Concentration
RAJENDRA NAGAR:
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05 0.35
0.30
O.D Value
0.25
0.20
0.15
0.10
200
400
600
800
1000
Concentration
MALKAJGIRI:
0.38 0.36 0.34 0.32 Scale: X-axis:1 unit=100 Y-axis:1 unit=0.02
O.D Value
0.30 0.28 0.26 0.24 0.22 0.20 200 400 600 800 1000
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
LIPID CONCENTRATION
700 600 500 400 300 200 100 0
660 513 323 453 266
640 560 353
696 526 600 490
Poultry egg Country egg
Estimation of lipid test photographic by using country eggs and poultry eggs:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Country Egg
Poultry Egg
RESULT: The amount of lipid present in the given country egg and poultry egg in higher level of lipid present in the country eggs. DISCUSSION: We are talking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of lipid in the formation of fat.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
10.1.5 ESTIMATION OF MOISTURE: AIM: To estimate the moisture content in country and poultry eggs samples. PRINCIPLE: Moisture analysis covers a variety of methods for measuring moisture content in both high level and trace amounts in solids, liquids, or gases. Moisture in percentage amounts is monitored as a specification in commercial food production. There are many applications where trace moisture measurements are necessary for manufacturing and process quality assurance. Trace moisture in solids must be controlled for plastics, pharmaceuticals and heat treatment processes. Loss on Drying (LOD): The classic laboratory method of measuring high level moisture in solid or semi-solid materials is loss on drying (LOD). In this technique a sample of material is weighed, heated in an oven for an appropriate period, cooled in the dry atmosphere of desiccators, and then reweighed. If the volatile content of the solid is primarily water, the LOD technique gives a good measure of moisture content. Because the manual laboratory method is relatively slow, automated moisture analyzers have been developed that can reduce the time necessary for a test from a couple hours to just a few minutes. These analyzers incorporate an electronic balance with a sample tray and surrounding heating element. Under microprocessor control the sample can be heated rapidly and a result computed prior to the completion of the process, based on the moisture loss rate, known as a drying curve.
PROCEDURE: 1. Take different areas of poultry and country eggs weight in with shell (grams). 2. Measure the country eggs and poultry eggs weights without shell (grams). 3. Dehydration of water in country and poultry eggs (grams). 4. Take dry weights of country and poultry eggs. 5. Measure the moisture content in the present country eggs and poultry eggs.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Estimation of moisture table:
AREA’S EGG TYPES WHOLE EGG WEIGHT WITH SHELL (w/g) 44.076 49.002 46.973 52.009 48.805 52.009 45.130 51.275 47.375 47.213 47.737 50.235 WHOLE EGG WEIGHT WITHOUT SHEL (w/gram) 38.421 43.03 42.850 48.001 42.80 44.85 44.273 49.757 41.715 39.560 45.582 48.780 Dehydration of water in country eggs and poultry eggs DRY WEIGHT OF EGG’S (w/gram ) MOISTURE CONTENT=(WHOLE EGG WEIGHT CONTENT) – (DRY WEIGHT OF EGG CONTENT) (w/gram) 44.076 – 35.141= 8.935 49.002 – 39.964= 9.038 46.973 – 41.505 = 5.468 52.009 – 46.970 = 5.039 48.805 – 39.805 = 9.000 52.130 – 42.052 = 10.078 45.470 – 43.635 = 1.835 51.275 – 48.475 = 2.800 47.375 – 39.165 = 8.210 47.213 – 37.95 = 9.263 47.737 – 44.530 = 3.207 50.235 – 46.175 = 4.060
Nagole
Country egg Poultry egg Country egg
35.141 39.964 41.505 46.970 39.805 42.052 43.635 48.475 39.165 37.95 44.530 46.175
Uppal
Poultry egg Country egg Poultry egg Country egg Poultry egg Country egg Poultry egg Country egg Poultry egg
Ibhrahimpatnam
Hayath Nagar
Rejendra Nagar
Malkajgiri
MOISTURE CONCENTRATION
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
9.038 12 10 8 6 4 2 0 8.935 5.468 9 5.039
10.078 8.21 2.8 1.835
9.263
4.06 3.207 poultry egg country egg
RESULT: Moisture content is high in poultry egg when compared to country egg. DISCUSSION: From the above experimental calculations of six different eggs from six different areas gives six distinct values respectively. Thus overall calculations depicts that moisture content is rich in poultry egg when compared to country egg showing it hashigh water and less mineral quantity than in country eggs.
SUMMARY & CONCLUSION
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
From the above measurements and calculations regarding the determination of nutritional composition of poultry egg, poultry feed and country egg by comparing the poultry and country eggs of different regions in and around RANGA REDDY DISTRICT gave us important information showing the domination of country eggs in having nutritional values and high information showing the domination of country eggs in having higher nutritional values and high minerals when compared with the poultry eggs. Also it indicates the cost management of country eggs is higher cost effective by providing the hens good and effective feed for good egg production and for growing hens to meet large meat quantities in the commercial markets.
Reference:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Agricultural Marketing Service. "How to Buy Eggs". Home and Garden Bulletin (United States Department of Agriculture (USDA)) (264): 1 Howe, Juliette C.; Williams, Juhi R.; Holden, Joanne M. (March 2004). USDA Database for the Choline Content of Common Foods. United States Department of Agriculture (USDA). p. 10.http://www.nal.usda.gov/fnic/foodcomp/Dat a/Choline/Choline.pdf McGee, Harold (2004). McGee on Food and Cooking. Hodder and Stoughton. p. 70. ISBN 0340831499. Brothwell, Don R.; Patricia Brothwell (1997). Food in Antiquity: A Survey of the Diet of Early
Roux, Michel; Martin Brigdale (2006). Eggs. Wiley. p. 8. ISBN 0471769134. Stadelman, William (1995). Egg Science and Technology. Haworth Press. p. 1. ISBN 1560228547. Frequently Asked Questions About Egg Food Safety". Egg Safety Center, Alpharetta, GA. Archived from the original on 2008-08-22.http://web.archive.org/web/2008082203511 6/http://www.eggsafety.org/f_a_q.htm. USA (2009-10-16). "The role of eggs, margarines and fish oils in the nutritional management of coronary artery disease and strokes". Ncbi.nlm.nih.gov.http://www.ncbi.nlm.nih.gov/pubmed/15477 726?dopt=citation. Retrieved 2010-01-10. Evenepoel, P., Geypens, B., Luypaerts, A., Hiele, M., Ghoos, Y., & Rutgeerts, P.
Peoples. Johns Hopkins University Press. pp. 54–55. ISBN 0801857406. Montagne, Prosper (2001). Larousse Gastronomique. Clarkson Potter. pp. 447– 448. ISBN 0609609718. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 87. ISBN 0-68480001-2. Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 221– 223. ISBN 1560228547. Easterday, Jim (April 21, 2005). "The Coyle Egg-Safety Carton". Hiway16 Magazine.http://www.bcnorth.ca/magazine/pages/Jim/ egg/egg1.htm. Retrieved 2008-04-21.
(1998). Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable
Isotope Techniques. The Journal Nutrition, 128 (10), 1716-1722. abstract
of
Anne Schaafsma, Gerard M Beelen (1999). "Eggshell powder, a comparable or better source of calcium than purified calcium carbonate: piglet studies". Journal of the Science of Food and Agriculture 79 (12): 1596–1600. doi:10.1002/(SICI)10970010(199909)79:123.0.CO;2-A.http://www3.interscience.wiley.com/cgibin/abstract/63003036/ABSTRACT.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 116. ISBN 0-68480001-2. Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 479– 480. ISBN 1560228547. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 117. ISBN 0-68480001-2. "Food and Agriculture Organization article on eggs". Fao.org.http://www.fao.org/AG/againfo/subjects/en/ eggs.html. Retrieved 2010-01-10. Vitamin A, RAE Content of Selected Foods per Common Measure, sorted by nutrient content. United States Department of Agriculture (USDA). 2005. p. 4.http://www.nal.usda.gov/fnic/foodcomp/Dat a/SR18/nutrlist/sr18w320.pdf "University Science article on eggs and cholesterol". Unisci.com. 2001-10-29.http://unisci.com/stories/20014/1029013.htm . Retrieved 2010-01-10. "Eggs and fetal brain development". Pdrhealth.com.http://www.pdrhealth.com/drug_info/nmdru gprofiles/nutsupdrugs/cho_0283.shtml. Retrieved 2010-01-10.[dead link] Long, Cheryl; Alterman, Tabitha (October/November 2007). Meet Real FreeRange Eggs. Mother Earth News.http://www.motherearthnews.com/RealFood/2007-10-01/Tests-Reveal-HealthierEggs.aspx
Jones, Deana; Musgrove, Michael (2010). "Physical quality and composition of retail shell eggs". Poultry Science: 582–587 Evenepoel, P; Geypens B, Luypaerts A et al. (October 1998). "Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques". The Journal of Nutrition 128 (10): 1716–1722. PMID 9772141.http://jn.nutrition.org/content/128/10/171 6.full. Eggs -- No Yolking Matter." Nutrition Action Health Letter, July/August 1997. "Information on chicken breeds" (PDF).http://www.ces.purdue.edu/extmedia/AS /AS-518.pdf. Retrieved 2010-01-10. F. Karadas et al., Effects of carotenoids from lucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition. Br Poult Sci. 2006 Oct; 47(5):561-6. Karadas, F.; Grammenidis, E.; Surai, P. F.; Acamovic, T.; Sparks, N. H. C. (2006). "Effects of carotenoids from lucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition". British Poultry Science 47 (5): 561–566. doi:10.1080/00071660600962976. PMID 17050099. edit Shell eggs from farm to table. USDA Food Safety and Inspection Service (2008). U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Weggemans RM, Zock PL, Katan MB (2001). "Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis". Am. J. Clin. Nutr. 73 (5): 885–91. PMID 11333841. Hu FB, Stampfer MJ, Rimm EB, et al. (1999). "A prospective study of egg consumption and risk of cardiovascular disease in men and women". JAMA 281 (15): 1387–94. doi:10.1001/jama.281.15.1387. PMID 10217054. Qureshi AI, Suri FK, Ahmed S, Nasar A, Divani AA, Kirmani JF (2007). "Regular egg consumption does not increase the risk of stroke and cardiovascular diseases". Med. Sci. Monit. 13 (1): CR1–8. PMID 17179903. Schärer M, Schulthess G (2005). "[Egg intake and cardiovascular risk]" (in German). Ther Umsch 62 (9): 611–3. PMID 16218496. Egg Consumption and Cardiovascular Disease and Mortality The Physicians' Health Study "Egg Consumption and Risk of Type 2 Diabetes in Men and Women". Biowizard.com.http://www.ncbi.nlm.nih.gov/pmc/articles/P MC2628696/. Retrieved 2010-01-10. "Egg consumption and risk of type 2 diabetes in older adults". American Society for Nutrition.http://www.ajcn.org/content/early/2010/06/0 9/ajcn.2010.29406.abstract. Retrieved 201012-12.
Kimura, Akiko C. et al.; Reddy, V; Marcus, R; Cieslak, PR; Mohle-Boetani, JC; Kassenborg, HD; Segler, SD; Hardnett, FP et al. (2004). "Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A CaseControl Study in FoodNet Sites". Clinical Infectious Diseases 38: S244–S252. doi:10.1086/381576. PMID 15095196. Little, C.L et al.; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK et al. (2007). "Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002-2004". Letters in Applied Microbiology (Blackwell Publishing) 44 (6): 595–601. doi:10.1111/j.1472765X.2007.02131.x. PMID 17576219. Stephens, N. et al.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C (2007). "Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania". Communicable diseases intelligence (Blackwell Publishing) 31 (1): 118–24. PMID 17503652.
Knowledge Guide, British Egg Information Service. Retrieved 26 February 2010. Lion Code of Practice. Retrieved 26 February 2010. Farming UK news article. Retrieved 26 February 2010. Egg Allergy Brochure, distributed by Royal Prince Alfred Hospital
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
“Egg Allergy Facts” Asthma and Allergy Foundation of America Arnaldo Cantani (2008). Pediatric Allergy, Asthma and Immunology. Berlin: Springer. pp. 710–713. ISBN 3-540-20768-6. Gulli, Cathy (June 17, 2009). "Playing chicken with antibiotics Antibiotics injected into chicken eggs is making Canadians resistant to meds". Macleans Magazine.http://www2.macleans.ca/2009/06/17/playin g-chicken-with-antibiotics/. Retrieved 200906-24. "Requirements for the Egg Industry in the 2001 Welfare Code".http://www.poultryhub.org/eggindust...elfarecode/#Free_range_systems_.28non_cage_sy stems.29. Retrieved 23 January 2011. See New York Times historical archive for details - link opens on correct page. A Blue Story. New Scientist. 1976-02-26.http://books.google.co.uk/books?id=AhC9t3 Q3YMcC&pg=PA449&lpg=PA449&dq=ho usewife+prefers+brown+egg&source=bl&ot s=vHgeM5eJF0&sig=AgoFl7jHmHQB4D7j XJIC_WQVZk&hl=en&ei=NzCcTaqDC4KnhA elpNzOBg&sa=X&oi=book_result&ct=resu lt&resnum=6&ved=0CDUQ6AEwBQ#v=on epage&q&f=false. Retrieved 2011-04-06. Evidence cited here [1]. Blue eggs, sometimes thought a joke, are a reality, as reported here [2], for example. Results of the study are published here.
Virtually any on-line chicken supply company will state the egg colour of each breed supplied. This is one example. See the egg color chart of the Marans Club Marans is a chicken breed. "Scientists and Experts on Battery Cages and Laying Hen Welfare". Hsus.org. Archived from the original on 2008-05-01.http://web.archive.org/web/2008050109134 0/http://www.hsus.org/farm/resources/resear ch/welfare/scientists_and_experts_on_batter y_cages.html. Retrieved 2010-01-10. "Eggs and force-moulting". Ianrpubs.unl.edu.http://replay.waybackmachine.org/20081019 165352/http://ianrpubs.unl.edu/poultry/mp7 0/mp70-15.htm. Retrieved 2010-01-10. "Commercial Egg Production and Processing". Ag.ansc.purdue.edu.http://ag.ansc.purdue.edu/poultry/publicatio n/commegg/. Retrieved 2010-01-10. "Egg laying and male birds". Vegsoc.org.http://replay.waybackmachine.org/20090222 091817/http://www.vegsoc.org/info/laying.h tml#male. Retrieved 2010-01-10. "Free-range eggs". Cok.net.http://www.cok.net/lit/freerange.php. Retrieved 2010-01-10. United Egg Producers Certified Program "Wondering What The "UEP Certified" Logo Means?". Hsus.org. Archived from the original on 2008-05-18.http://web.archive.org/web/2008051809 4024/http://www.hsus.org/farm/resource s/pubsuep_certified_logo.html. Retrieved 2010-01-10.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
"Egg Labels". EggIndustry.com.http://www.eggindustry.com/cfi/faq/. Retrieved 2010-01-10. The Humane Society of the United States. "A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare". Hsus.org. Archived from the original on 2008-05-18.http://web.archive.org/web/2008051813494 1/http://www.hsus.org/farm/resources/pubs/ animal_welfare_claims_on_egg_cartons.htm l. Retrieved 2010-01-10. "EUR-Lex - 31999L0074 - EN". Eurlex.europa.eu.http://eurlex.europa.eu/LexUriServ/LexUriServ.do?ur i=CELEX:31999L0074:EN:HTML. Retrieved 2010-01-10. Stewart RM. Durnian JM. Briggs MC. "Here's egg in your eye": a prospective study of blunt ocular trauma resulting from thrown eggs. Emergency Medicine Journal. 23(10):756-8, 2006 Oct. Solomon, S.E. (1987). Egg shell pigmentation. In Egg Quality: Current Problems and Recent Advances (eds R.G. Wells & C.G. Belyarin). Butterworths, London, pp. 147–157. Gosler, Andrew G.; James P. Higham and S. James Reynolds (2005). "Why are birds’ eggs speckled?". Ecology Letters 8: 1105– 1113. doi:10.1111/j.14610248.2005.00816.x. Romer, A. S. & Parsons, T. S. (1985): The Vertebrate Body. (6th ed.) Saunders, Philadelphia. Reitzel, A.M.; Sullivan, J.C and Finnery, J.R (2006). "Qualitative shift to indirect
development in the parasitic sea anemone Edwardsiella lineata". Integrative and Comparative Biology 46 (6): 827–837. doi:10.1093/icb/icl032.http://icb.oxfordjournals.org/content/46/6/82 7.full. Barns, R.D. (1968): Invertebrate Zoology. W. B. Saunders Company, Philadelphia. 743 pages Hildebrand, M. & Gonslow, G. (2001): Analysis of Vertebrate Structure. 5th edition. John Wiley & Sons, Inc. New York Gorbman, A. (June 1997). "Hagfish development". Zoological journal 14 (3): 375–390. doi:10.2108/zsj.14.375. Nixon, M. & Messenger, J.B (eds) (1977): The Biology of Cephalopods. Symposium of the Zoological Society of London, pp 38615 Stewart J. R. (1997): Morphology and evolution of the egg of oviparous amniotes. In: S. Sumida and K. Martin (ed.) Amniote Origins-Completing the Transition to Land (1): 291-326. London: Academic Press. Fricke, H.W. & Frahm, J. (1992): Evidence for lecithotrophic viviparity in the living coelacanth. Naturwissenschaften no 79: pp 476-479 Colbert, H.E & Morales, M. (1991): Evolution of the Vertebrates - A History of Backboned Animals Through Time. 4. Utgave. John Wiely & sons Inc, New York. 470 pages ISBN 0-471-85074-8 Hardisty, M. W., and Potter, I. C. (1971). The Biology of Lampreys 1st ed. (Academic Press Inc.).
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Leonard J. V. Compagno (1984). Sharks of the World: An annotated and illustrated catalogue of shark species known to date. Food and Agriculture Organization of the United Nations. ISBN 92-5-104543-7. OCLC 156157504. Peter Scott: Livebearing Fishes, p. 13. Tetra Press 1997. ISBN 1-56465-193-2
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
doc_468104423.pdf
I m venkata ramakrishna from sri indu college of enginnering doing b.tech (biotechnology)finel year student.in this topic we are conclude nutritional values from different areas eggs in rr distritcs
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
PROJECT REPORT ON COMPARISION OF NUTRITIONAL COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICTS
Submitted in Partial Fulfillment of the Requirements for the Award of the Degree of
BACHELOR OF TECHNOLOGY
In BIOTECHNOLOGY By
MUDDU VENKATA RAMAKRISHNA (08D41A2342)
MANDAPATI JAYAKRISHNA ( 08D41A2333)
Under the Guidance of
MOULALAMMA DEVI
Assistant Professor, BT
DEPARTMENT OF BIOTECHNOLOGY SRI INDU COLLEGEOF ENGINEERING AND TECHNOLOG Sheriguda vil, Ibrahimpatnam, RR Dist – 501510 ( Affiliated to J.N.T.University, Kukatpally, A.P, INDIA )
2012
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Sri Indu College Of Engineering & Technology Approved by AICTE, New Delhi Affiliated to JNTU, Hyderabad. Sponsored by New Loyola Model Education Society, Vanasthalipuram, Hyd.
AN ISO 9001-2000 CERTIFIED COLLEGE CERTIFICATE
This is to certify that the project work titled “COMPARISION OF NUTRITIONAL COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICT” By MUDDU.VENKATA RAMAKRISHNA (08D41A2342) MANDAPATI.JAYAKRISHNA (08D41A2333)
is examined and adjudged as sufficient as the partial requirement for the award of Degree of Bachelor of Technology in BIOTECHNOLOGY, Sri Indu College of Engineering and Technology, affiliated to Jawaharlal Nehru Technological University, Hyderabad and is a record of bonafide work done under my guidance and supervision.
Project Guide
Head of the Department BIOTECHNOLOGY
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
DECLARATION
The work presented in this dissertation entitled “ COMPARISION OF NUTRITIONAL
COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICT “ is original and has been carried out by me
under the super vision of MOULALAMMA DEVI ASSOCIATE PROFESSOR WORKING IN DEPT OF BIOTECHNOLOGY FOR SRI INDU COLLEGE OF ENGINEERING & TECHNOLOGY.
Also, I declare the matter embodied in this thesis has not been submitted by me in any full or any part thereof for the award of any degree /diploma of any other institution or university previously.
Place: Date: M VENKATA RAMAKRISHNA
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
DECLARATION
The work presented in this dissertation entitled “ COMPARISION OF NUTRITIONAL
COMPOSITION OF POULTRY EGG, POULTRY FEED AND COUNTRY EGG IN AND AROUND RANGAREDDY DISTRICT “ is original and has been carried out by me
under the super vision of MOULALAMMA DEVI ASSOCIATE PROFESSOR WORKING IN DEPT OF BIOTECHNOLOGY FOR SRI INDU COLLEGE OF ENGINEERING & TECHNOLOGY.
Also, I declare the matter embodied in this thesis has not been submitted by me in any full or any part thereof for the award of any degree /diploma of any other institution or university previously.
Place: Date: M JAYAKRISHNA
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
ACKNOWLEDGMENT
Apart from the efforts of me, the success of my project depends largely on the encouragement and guidelines of many others. We take this opportunity to express my gratitude to the people who have been instrumental in the successful completion of this project.
We thank Professor Dr.B.SUNITHA, Head of Department, of BIOTECHNOLOGY for accepting my title and suggesting necessary changes for my report.
We express my sincere most gratitude to MOULALAMMA DEVI madam, my guide for his valuable guidance and encouragement in bringing this effort to the present form.
The support of my Friends in the preparation of this document is invaluable and is thankfully mentioned.
Last but not least, we thank our parents for their love and support while we decided to be a “Professional Student” for a while.
M.VENKATA RAMAKRISHNA
(08D41A2342)
M.JAYAKRISHNA
(08D41A2333)
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
ABSTRACT—
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk) contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery. The chicken or the egg causality dilemma is commonly stated as "which came first, the chicken or the egg?" To ancient philosophers, the question about the first chicken or egg also evoked the questions of how life and the universe in general began. We are discussing about the comparisons of nutritional composition in poultry eggs and country eggs in RangaReddy dist. Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production with the European Union planning to ban battery farming of chickens from 2012.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table of Contents Introduction............................................................................................................................... 1
1. Nutritional Value of Egg………………………………………………………………
1-7
1.1 Energy value of eggs………………………………………………………………… 1 1.2 Protein……………………………………………………………….. ……………….1 1.3Vitamins……………………………………………………………………………… 2 1.4 Minerals………………………………………………………………………………. 3 1.5 Fat…………………………………………………………………………………….3 1.6 Cholesterol…………………………………………………………………………..3
2.
History........................................................................................................................7-9 2.1 2.2 2.3 2.4 2.5 2.6 Variants.............................................................................................……………..8 Cooking Issues.......................................................................................................8 Type of Dishes........................................................................................................8 Flavor Variants.........................................................................................................8 Preservation................................................................................................................9 Cooking Substitutes...................................................................................9 Nutritional Food………………………………………………………………… 9-10 3.1 Nutritional Food……………………………………………………………….9
3.
4.
Anatomy and Characteristics…………………………………………………10-11
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4.1 4.2 4.3
Air cell……………………………………………………………………….10 Shell…………………………………………………………………………..11 White (Albumin)…………………………………………………………….11
5.
Composition…………………………………………………………...............11-14 5.1 5.2 5.3 5.4 5.5 5.6 Egg White Foam……………………………………………………………..12 Yolk……………………………………………………………………………12 Composition of Chicken Egg Yolk…………………………………………….13 Yolk Protein……………………………………………………………………13 Double Yolk Egg…………………………………………………………….13 Yolk Less Egg……………………………………………………….13
6.
Stabilizing Egg White Foam for Culinary Purpose…………………………….14 6.1 6.2 Copper Bowl……………………………………………………………….14 Adding an Acid……………………………………………………………...14
7. 7.1 7.2
Health Issues……………………………………………………………………..14-17 Uses……………………………………………………………………15 Type 2 Diabetes………………………………………………………16
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
7.3 7.4 7.5
Contamination……………………………………………………………16 Food Allergy……………………………………………………………17 Antibiotic Resistance……………………………………………………….17
8. 8.1
Farming Issues………………………………………………………………….…17 Farming Issues…………………………………………………………..17
9. 9.1 9.2 9.3
Gradient by Quality and Size…………………………………………………….17-20 Color of Egg Shell………………………………………………………18 Living Condition of Birds……………………………………………………19 Cultural Significance…………………………………………………20
10. 10.1 10.2 10.3 10.4 10.5
Poultry Feed……………………………………………………………………20-22 Feeding Schedules…………………………………………………21 Vitamins……………………………………………………………….21 Minerals……………………………………………………………….21 Medicated Feeds………………………………………………………22 Water………………………………………………………22
11.
Applications……………………………………………………………………22-39 11.1 Biochemical Test…………………………………………………………..….22 11.1.1 Estimation of Protein………………………………………23-26 11.1.2 Estimation of Carbohydrate…………………………………26-29
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
11.1.3 Estimation of Cholesterol…………………………………………..30-33 11.1.4 Estimation of Lipid……………………………………………….33-36 11.1.5 Estimation of Moisture…………………………………………37-39
12. Conclusions…………………………………………………………………………………39 13. References………………………………………………………………………40-44
List of Figures 4.1 Vogeleier. 4.2 Different Eggs. 4.3 Chicken Eggs without Egg Shell. 5.2 Oystercatcher eggs Norway
11.1 Estimation of Protein Test Photographs by using Country Eggs and Poultry Eggs. 11.2 Estimation of Carbohydrates Test Photographs by using Country Eggs And Poultry Eggs. 11.3 Estimation of Cholesterol Test Photographs by using Country Eggs and Poultry Eggs. 11.4 Estimation of Lipid Test Photographs by using Country Eggs and Poultry Eggs. 11.5 Estimation of Moisture Test Photographs by using Country Eggs and Poultry Eggs.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
List of Tables
7.1 Chicken Egg, Whole, Hard-Boiled. (Nutritional Value per 100g) 7.1.2 Chicken Eggs, Yolk, Raw, Fresh. (Nutritional Value per 100 g (3.5 oz)) 9.1 Feeding Schedules. 11.1.1 Estimation of Proteins. 11.1.2 Estimation of Carbohydrates. 11.1.3 Estimation of Cholesterol. 11.1.4 Estimation of Lipid. 11.1.5 Estimation of Moisture.
List of Graphs
Graphs from number ‘1’ to ‘6’showingprotein, carbohydrates, cholesterol, lipid, moisture levels in poultry egg and country egg of “Nagole”, “Uppal”, “Ibhrahimpatnam”, “Hayath Nagar”, “Rajendra Nagar”, “Malkajgiri” areas respectively.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
INTRODUCTION
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk) contained within various thin membranes. Popular choices for egg consumption are chicken, duck, roe, and caviar, but by a wide margin the egg most often humanly consumed is the chicken egg. Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies
1. NUTRITIONAL VALUE OF EGGS 1.1 Energy value of eggs A medium egg has an energy value of 78 kilocalories (324 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman. With their significant protein, vitamin and mineral content and relatively low saturated fat content, eggs are a valuable component in a healthy diet. 1.2 Protein Eggs are an important source of high quality protein. On the evaluation scale most commonly used for assessing protein, egg protein is at the highest point, 100, and is used as the reference standard against which all other foods are assessed. This is because of the essential amino acid profile and the high digestibility of egg protein. When assessed against a range of different measures of protein quality (protein digestibility corrected amino acid score; biological value; net protein utilisation; protein efficiency ratio; protein digestibilty) eggs rank consistently high, even against other high quality sources of protein such as beef and cows’ milk [1]. 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. Although protein is more concentrated around the yolk, there is in fact more protein in the albumen.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
As people age, the loss in muscle mass and strength (sarcopenia), increases in parallel to the rise in body fat. It had been argued that these changes in body composition are related to the a decline in physical activity [2], but this view has been challenged by research suggesting that poor protein intake and changes in the body’s ability to utilize amino acids with age may also contribute to sarcopenia [3, 4]. Therefore it is possible that an adequate intake of high quality protein from sources such as eggs could help to prevent the degeneration of skeletal muscle in older people. Egg protein is a rich source of the essential amino acid leucine, which is important in modulating the use of glucose by skeletal muscle and in facilitating muscle recovery after exercise. It has therefore been postulated that this would be advantageous to people undergoing endurance training [1]. In comparison with other high protein foods, eggs are a relatively inexpensive source of protein. 1.2.1 Relative cost of different protein foods [5] All chilled products Value eggs (pack of six) Value minced beef Pork loin steaks Tofu Value chicken breasts Value white fish fillets Cost per 100g Protein per 100g Cost per 45g protein £0.268 £0.303 £0.557 £0.672 £0.656 £0.373 12.5 16.6 17 12.1 17.6 12 £0.96 £0.82 £1.47 £2.50 £1.68 £1.40
Prices and nutritional information published on www.tesco.com in December 2009. 1.3Vitamins Eggs contain most of the recognised vitamins with the exception of vitamin C. The egg is a source of all the B vitamins. It is a particularly rich source of vitamins B12 and riboflavin (vitamin B2) and a useful source of folate. The egg is also a good source of the fat-soluble vitamins A and D and provides some vitamin E. 1.4 Minerals
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Eggs contain many of the minerals that the human body requires for health. In particular eggs are an excellent source of iodine, required to make the thyroid hormone, and phosphorus, required for bone health. The egg is a significant source of selenium, an important antioxidant and provides some zinc, important for wound healing, growth and fighting infection. Eggs also contain iron, the vital ingredient of red blood cells, although the availability of this iron to the body is still being investigated. 1.5 Fat 11.2% of the egg content is fat. The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen. Most of an egg’s total fatty acid composition is monounsaturated (approximately 47%). About a further 18% is polyunsaturated and only 34% is saturated. 1.6 Cholesterol Eggs also contain cholesterol and lecithin, which are fat-like substances that are essential to the structure and function of all cells in the body. However these substances are not dietary essentials, as our bodies are able to synthesise them. Cholesterol helps to maintain the flexibility and permeability of cell membranes and is also a raw material for the fatty lubricants that help to keep the skin supple. Cholesterol is essential for the production of sex hormones, cortisol, vitamin D and bile salts. 1.6 Nutritional analysis The nutritional value of eggs and the contribution that they make to the diet is illustrated by the following table. The data on the nutritional content of a single egg is based on a medium egg and all percentage composition figures relate to the contents, excluding the shell. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Department of Health Report on Health and Social Subjects 41, 1991. Assumes edible portion = 89%.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
3 Source: USDA Database for the Choline Content of Common Foods, Release 2 (2008)
No RNI for fats; dietary reference values are expressed as a percentage of daily energy intake so are not shown here. ***Beyond age 65 years Nutritional Value of Egg and Egg White Nutritional Facts and Information of Eggs: An egg is one of the most nutritious food items in our diet. It is rich in minerals, proteins, and vitamins, all of which are easily absorbed by the body. Eggs are a good source of essential minerals such as calcium, iron, phosphorus, zinc and iodine. When it comes to calories, a medium sized egg has about 75-76 kcal. The most commonly eaten eggs are that of chicken. Eggs of other birds such as duck, quail and turkey are similar in their nutritional value to eggs of chicken, with the prominent different being that the eggs of these birds have higher mineral content as well as higher cholesterol content as compared to chicken eggs. Vitamin Content of Eggs: Eggs are rich in vitamin B, especially vitamin b12, vitamin A, vitamin D, vitamin E and vitamin K. It should be noted that very few food items that contain vitamin D, egg being one of them.
Protein Content of Eggs: An egg is composed of about 11% proteins. Further it contains all the amino acids necessary for body metabolism. This makes eggs an essential part of the diet of those who wish to increase weight and build muscles. Most of the proteins are concentrated in the white part of the egg, known as albumin (albumen) or egg white.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Egg White and Egg Yolk: There are two essential parts of an egg; the albumen or the white part and the yolk or the yellow part. The yolk is suspended in the albumin and contains about 80% of the calories and almost all fats present in the egg. It contains vitamin A, D, E and K and minerals such as iron, calcium, and phosphorus. The egg albumen mostly contains water and proteins. Health Benefits of Eggs: The nutritional value of eggs makes it good for immunity, strong vision, treatment of macular degeneration, cataract treatment, skin care, nervous system, strong bones, and blood formation. Recent research has also shown that consuming eggs does not lead to increase in serum cholesterol levels. Nutritional Value of Food The nutritional value of food that we eat greatly governs our health and therefore most of the activities that we do in our life. Our food is the only source of energy, minerals and vitamin for our body and is responsible for the efficient metabolism of the same. In order to get different types of nutrients in the right quantities, we should eat all types of food including fruits such as apricot, banana, apple, orange, mango, pomegranate, grapes, grapefruit, pear, plum, cherry, dates, pineapple, blueberry, kiwi, lemon, strawberry, avocado, watermelon, etc., edible nuts such as almond, walnut, cashew, peanuts, peanut butter, pecans, etc., vegetables such as potato, tomato, mushroom, cucumber, beet, cabbage, radish, carrot, onion, broccoli, spinach, pumpkin, seaweed, chestnut, eggplant, turnip, sweet potato, lettuce, cauliflower, etc., cereals such as corn or maize, wheat, rice, barley, oats, sorghums, millets, rye, etc., animal products such as milk, cheese, butter, chicken, egg, egg whites, meat, beef, pork, fish, honey, shrimp, lobster, octopus, crab, etc., spices such as celery, chilies, turmeric, clove, pepper, cinnamon, cardamom, ginger, garlic, etc., oils such as mustard, flax seed, soybean, sunflower seed, coconut, olive, beverages such as wine, coffee, tea, alcohol, vodka, beer, etc. It has become mandatory in many countries to print the nutritional value of the food item on the label. This gives consumers an idea of what they are eating, which is very necessary due to the increasing intake of fast food items such as pizza, burger, chips, etc., in our diet. Given below are the nutritional value, nutrition facts and information and health benefits of some food items. Information regarding other types of food will be included soon.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Different feeds in India Almond Apple Apricot Avocado Banana Barley Beef Beer Beet Cabbage Carrot Cashew Cherry Chestnut Corn Eggandeggwhite Flaxseed Grapefruit IcebergLettuce Kiwi Lemon Mango Orange Peanut PeanutButter Pear Pineapple PlumPomegranate Pork Potato Radish Rice Spinach Strawberry Sunflower Tomato Vodka Walnut Watermelon Wheat FEED EFFECT THE NUTRITIONAL VALUES
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table of Contents 1. 2. 3. 4. EnvironmentalImportanceOf Nutritional Strategies Feed Ingredient Variability Expedient Ingredient Analysis Proven Nutritional Strategies
Environmental Importance of Nutritional Strategies Adopting nutritional strategies to minimize the environmental impact of livestock production will be most effective when the variation in nutrient content, as well as the biological availability of nutrients from individual feed ingredients, is taken into account. Livestock and poultry are raised because of their ability to convert mainly plant materials (grains and forages) into consumable commodities such as eggs, meat and milk. The conversion process is not, nor is it feasible or realistic to expect it to be, 100% efficient. Nutrients contained within the plant materials that are consumed, but not utilized by the animals for maintenance and production, are excreted in the manure. In order for livestock production to be not only environmentally sustainable but also economically sustainable, the livestock/feed industry must be able to recycle the flow of all feed nutrients, but particularly nitrogen (N) and phosphorus (P) from animal manure back to the soil where they can again be used for crop production. In fact, there is an expectation from the broader public than anything less than this should not be considered an acceptable farm practise. The challenge then, for the livestock producer and the animal nutritionist is to accurately determine for each feed ingredient; its nutrient content, the bioavailability of those nutrients to the animal and the factors that affect the bioavailability of the nutrients contained within individual feed ingredients. Once this information is known, the amount of supplemental nutrients can be carefully adjusted to balance the diet to optimize animal performance and potentially reduce the amount of nutrient excretion that needs to be managed for crop production. Feed Ingredient Variability Feed ingredients vary considerably in their nutrient content — not only across ingredients but also potentially within a single feed ingredient. For example University of Guelph research that analyzed phosphorus levels and phytate levels in a number of Ontario corn and soybean samples found significant differences. Total phosphorus content in corn ranged from a low of 0.22% to a high of 0.63%, while the phytate levels (portion of phosphorus not normally available to monogastrics) varied from 48.93%–89.5% of total phosphorus. With soybeans total phosphorus levels varied from 0.36%–0.84%, with the percent as phytate from 43.3%–70.7%. Expedient Ingredient Analysis Unfortunately, at the present time there are no commercially available methods to analyze for phytate levels. Near Infrared Reflectance Spectroscopy Analysis (NIRA) is being considered as the potential method to provide this analysis. It is known to be fast and economical and is
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
presently used by some commercial feed mills to provide proximate nutrient analysis. NIRA is also presently being field tested as a potential system to provide amino acid profiles. The variation in the nutritional content of feed ingredients is both an economic and an environmental concern. Because of this variation and without a timely nutrient analysis, formulating rations to more precisely meet the animals’ maintenance and production dietary needs becomes a challenge. Generally speaking, without complete and timely ingredient analysis, feed manufacturers tend to over-formulate to account for nutrient content variability. This not only increases ration costs and but also potentially introduces excess nutrients to the environment. Proven Nutritional Strategies Through research, several nutritional strategies have proven to be effective in reducing the levels of P and N in livestock excretions. For example, adding phytase to monogastric rations can reduce the amount of supplemental phosphorus needed, which in turn lowers P levels in the manure. Lowering the protein levels and balancing the amino acid profile in formulated rations with synthetic amino acids can reduce N output. Phase feeding — where levels of available nutrients are adjusted frequently to more closely meet the nutritional needs of the particular animals — can reduce P and N outputs. Reducing the amounts of supplemental P fed to ruminants will lower the P output. All of the nutritional strategies mentioned here can help reduce the levels of nutrients introduced to the environment in manure. However the impact of these strategies will be greatest when they are based on an accurate and timely knowledge of available nutrients contained within the feed ingredients being used. The development of methods to provide timely and accurate analysis of phytate levels and amino acid profiles in individual feeds will help to maximize the benefits of these strategies 1. HISTORY Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the middle Ages, eggs were forbidden during Lent because of their richness. The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Eggs scrambled with acidic fruit juices were popular in France in the 17th may have been the origin of lemon curd. century; this
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
The dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white
into a light-brown, meal-like substance by using a drying process. The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper. 1.1 Varieties Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England, as well as in some Scandinavian countries, particularly in Norway. In some African countries, guinea fowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly edible, but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds’ eggs are protected by laws in many countries, which prohibit collecting or selling them, or permit these only during specific periods of the year. 1.2 Cooking Issues Egg white coagulates, or solidifies, when it reaches temperatures between 144 °F and 149 °F (62.2 °C-65 °C). Egg yolk coagulates at slightly higher temperatures, between 149 °F and 158 °F (65 °C-70 °C). If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein chilling the egg for a few minutes in cold water until it is completely cooled prevents the greenish "ring” from forming on the surface of the yolk. Cooking also increases the risk of atherosclerosis due to increased oxidization of the cholesterol contained in the egg yolk. 1.3 Types of Dishes
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes. The albumen, or egg white, contains protein but little or no fat, and can be used in cooking separately from the yolk. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium. Every part of an egg is edible, although the eggshell is generally discarded. 1.4 Flavor Variations Although the ages of the egg and the conditions of its storage have a greater influence, the bird's diet does affect the flavor of the egg. For example, when a brown-egg chicken breed eats rapeseed or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg. The unpredictable diet of free-range hens will produce unpredictable eggs. Duck eggs tend to have a flavor distinct from, but still resembling, chicken eggs. 1.5 Preservation Careful preservation of edible eggs is extremely important, as an improperly handled egg can contain elevated levels of Salmonella bacteria that can cause severe food poisoning. The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth. The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after about a month, having reached osmotic equilibrium. Their yolks take on an orange-red color and solidify, but the white remains liquid. They are boiled before consumption, and are often served with rice congee. Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices, such as ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs. If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors can be seen when the eggs are sliced. If marinated for several days or more, the red color will reach the yolk. If the eggs are marinated in the mixture for several weeks or more, the vinegar will dissolve much of the
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
shell's calcium carbonates and penetrates the egg, making it acidic enough to inhibit the growth of bacteria and molds. Pickled eggs made this way will generally keep for a year or more without refrigeration. A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, creamlike substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic" version of fermentation. 1.6 Cooking Substitutes For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin. Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes. 2. NUTRIONAL FOOD Eggs add protein to a person's diet, as well as various other nutrients. Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans, and provide several vitamins and minerals, including retinol (vitamin A), riboflavin (vitamin B 2), folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also a single-food source of protein. All of the egg's vitamin A, D, and E are in the egg yolk. The egg is one of the few foods to naturally contain vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates the human body may not absorb much cholesterol from eggs.) The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein,
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development. The diet of the laying hens can greatly affect the nutritional quality of the eggs. For instance, chicken eggs that are especially high in omega 3 fatty acids are produced by feeding laying hens a diet containing polyunsaturated fats and kelp meal. Pasture-raised free-range hens which forage largely for their own food also tend to produce eggs with higher nutritional quality in
having less cholesterol and fats while being several times higher in vitamins and omega 3 fatty acids than standard factory eggs Focusing on the protein and crude fat content, a 2010 USDA study determined there were no significant differences of these two macronutrients in consumer chicken eggs. Cooked eggs are easier to digest, as well as having a lower risk of salmonellosis. 3. ANATOMY AND CHARECTERISTICS The shape of an egg resembles a prolate spheroid with one end larger than the other end. The egg has cylindrical symmetry along the long axis. An egg is surrounded by a thin, hard shell. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word khalazi, meaning hailstone or hard lump.) 3.1 Air Cell
Fig.3.1Vogeleier
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
The larger end of the egg contains the air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases, and the quality of the egg decreases, the grade moves from AA to A to B. This provides a way of testing the age of an egg: as the air cell increases in size, the
egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will actually float in the water and should not be eaten.
Fig.3.2 Chicken Egg without Egg Shell 3.2 Shell Egg shell color is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed, from the more common white or brown to pink or speckled bluegreen. In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs. Although there is no significant link between shell color and nutritional value, there is often a cultural preference for one color over another (see 'Production issues', below). 3.3 White (Albumen) Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks. It consists mainly of about 10% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins, though it contains almost no fat, unlike
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
the egg yolk, which has a high fat value. There are many culinary and nonculinary uses for egg whites, for example, mousse.
Fig.3.3 Different Eggs
4. COMPOSITION The egg white is about two-thirds of the total egg's weight out of its shell, with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose. The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium. The U.S. large egg white contains about 20 kcalories and no cholesterol. It contains approximately 40 different proteins. Below is a list of the proteins found in egg whites by percentage, along with their natural functions.
? ? ? ? ? ? ? ? ? ? ? ? ? ?
54% Ovalbumin - Nourishment; blocks digestive enzymes 12% Ovotransferrin - Binds iron 11% Ovomucoid - Blocks digestive enzymes 4% Ovoglobulin G2 4% Ovoglobulin G3 3.5% Ovomucin 3.4% Lysozyme 1.5% Ovoinhibitor 1% Ovoglycoprotein 0.8% Flavoprotein 0.5% Ovomacroglobulin 0.05% Avidin 0.05% Cystatin (Total listed 95.8%)
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4.1 Egg White Foam The physical stress of beating egg white can create foam. There are two types of physical stress caused by the beating them with a whisk, the first being that the whisk drags the liquid through itself, creating a force that unfolds the protein molecules. This process is called denaturation. The second stress comes from the mixing of air into the whites, which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins, and thus become foam, holding the incorporated air in place. This is because the proteins consist of amino acids; some are hydrophilic (attracted to water) and some are hydrophobic (repelled by water). This process is called coagulation, because it is like blood clotting. When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Overbeaten eggs take on a dry appearance, and will eventually collapse. Egg whites will not beat up correctly if they are exposed to any form of fat, such as cooking oil or the fat contained in egg yolk. 4.2 Yolk The yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape. Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. Lutein is the most
abundant pigment in egg yolk. A colorless diet can produce an almost colorless yolk. Yolk color is, for example, enhanced if the diet includes products such as yellow corn and marigold petals. In the US, the use of artificial color additives is forbidden. An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white (known alternatively as albumen or glair/glaire) by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-fifth of the protein. If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
omelets and scrambled eggs. In England a fried egg is a popular dish, sometimes served with chips.
Fig.4.2 Oystercatcher eggs Norway
4.3 Composition of Chicken Egg Yolk The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, three times the caloric content of the egg white. The yolk of one large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database) All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:
?
?
Unsaturated fatty acids: o Oleic acid, 47% o Linoleic acid, 16% o Palmitoleic acid, 5% o Linolenic acid, 2% Saturated fatty acids: o Palmitic acid, 23% o Stearic acid, 4% o Myristic acid, 1%
Egg yolk is a source of lecithin. The yellow color is due to lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4.4 Yolk Proteins The different yolk proteins have distinct roles. Phosvitins are important in sequestering calcium, iron and other cations for the developing embryo. Phosvitins are one of the most phosphorylated (10%) proteins in nature, the high concentration of phosphate groups providing efficient metal-binding sites in
clusters. Lipovitellins are involved in lipid and metal storage, and contain a heterogeneous mixture of about 16% (w/w) noncovalently bound lipid, most being phospholipid. Lipovitellin-1 contains two chains, LV1N and LV1C. 4.5 Double-Yolk Eggs Double-yolk eggs occur when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. These eggs may be the result of a young hen's productive cycle not yet being synchronized. Some hybrid breeds of hens also produce double yolk eggs by default. Such eggs are produced in West Bengal, India and in particular by Arambagh Hatcheries in Arambagh. Some hens will rarely lay double-yolked eggs as the result of unsynchronized production cycles. Although heredity causes some hens to have a higher propensity to lay double-yolked eggs, these occur more frequently as occasional abnormalities in young hens beginning to lay. Usually a double-yolked egg will be longer and thinner than an ordinary single-yolk egg. Double-yolked eggs usually only lead to observed successful hatchlings under human intervention, as the chickens interfere with each other's hatching process and die. 4.6 Yolkless Eggs Eggs without yolk are called "dwarf" or "wind" eggs. Such an egg is most often a pullet's first effort, produced before her laying mechanism is fully ready. In a mature hen, a wind egg is unlikely, but can occur if a bit of reproductive tissue breaks away, stimulating the egg producing glands to treat it like a yolk and wrap it in albumen, membranes and a shell as it travels through the egg tube. This has occurred if, instead of a yolk, the egg contains a small particle of grayish tissue. An archaic term for a
no yolk egg is a "cock" egg. Since they contained no yolk and therefore can't hatch, it was traditionally believed that these eggs were laid by roosters. ] This type of egg occurs in many varieties of fowl. They have been found in chickens, both standard and bantams, guineas and coturnix quail. See Cock egg.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
5. STABILISING EGG WHITE FORM FOR CULINARY PURPOSES 5.1Copper Bowl Copper bowls have been used in France since the 18th century to stabilize egg foams. The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites. The bond created is so tight that the sulfurs are prevented from reacting with any other material. A silver plated bowl will have the same result as the copper bowl or a pinch of powdered copper supplement from a health store used in a glass bowl will yield the same result as well. Drawbacks of the copper bowl include the expense of the bowl itself, as well as the fact that the bowls are difficult to keep clean. Copper contamination from the bowl is minimal, as a cup of foam will contain a tenth of one's daily normal intake level. 5.2 Adding an Acid Cream of tartar (potassium bitartrate) is an acidic salt that can be used to change the pH of the egg white to an acidic range. This has the effect of stabilizing the foam, and is therefore an alternative to using a copper bowl. About 1/8 teaspoon or 0.5g of cream of tartar should be used per one egg white to create this effect. One-half teaspoon (2ml) of lemon juice can also be used to create the same results.
6. HEALTH ISSUES
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them. Egg allergy is more common among infants than adults, and most children will outgrow it by the age of five. Allergic reactions against egg white are more common than reactions against egg yolks. In addition to true allergic reactions, some people experience food intolerance to egg whites. Chicken egg, whole, hard-boiled Nutritional value per 100 g (3.5 oz) Energy 647 kJ (155 kcal) Carbohydrates 1.12 g Fat 10.6 g Protein 12.6 g Tryptophan 0.153 g Threonine 0.604 g Isoleucine 0.686 g
Eggs are susceptible to salmonella contamination. Thorough cooking eliminates the direct threat [i.e., avoid runny fried eggs], but the threat of cross-contamination remains if people handle contaminated eggs and then touch other foods or items in the kitchen, thus spreading the bacteria. In August, 2010, the FDA ordered the recall of 380 million eggs because of possible salmonella contamination.http://articles.latimes.com/2010/aug/20/busi ness/la-fi-eggs-qa-20100820 "With 380 million eggs under recall, consumers may be anxious about eating any egg or food product containing eggs. Here's the upshot: Thoroughly cooked eggs are safe, but cross-contamination could be a problem. Here's more about the recall and
food safety." 6.1 Uses
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
? It is sometimes separated from the egg whites and used in cooking (for mayonnaise, custard, hollandaise sauce, and crème brûlée, avgolemono, and ovos moles). ? It is used in painting as a component of traditional egg-tempera. ? It is used in the production of egg-yolk agar plate medium, useful in testing for the presence of Clostridium perfringens. ? An egg yolk also contains an antibody called antiglobulin (IgY). The antibody transfers from the laying hen to the egg yolk by passive immunity to protect both embryo and hatchling from microorganism invasion. ? Egg yolk can be used to make liqueurs such as Advocaat, or eggnog.
Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Water Vitamin A equiv. Thiamine (Vit. B1) Riboflavin (Vit. B2) Pantothenic acid (B5) Folate (Vit. B9) Calcium Iron Magnesium Phosphorus Potassium Zinc Choline Cholesterol
1.075 g 0.904 g 0.392 g 0.292 g 0.668 g 0.513 g 0.767 g 0.755 g 0.298 g 0.700 g 1.264 g 1.644 g 0.423 g 0.501 g 0.936 g 75 g 140 ?g (16%) 0.066 mg (5%) 0.5 mg (33%) 1.4 mg (28%) 44 ?g (11%) 50 mg (5%) 1.2 mg (10%) 10 mg (3%) 172 mg (25%) 126 mg (3%) 1.0 mg (10%) 225 mg 424 mg
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table 6.2
Chicken egg, yolk, raw, fresh Nutritional value per 100 g (3.5 oz) Energy 1,325 kJ (317 kcal) Carbohydrates 3.59 g Fat 26.54 g Protein 15.86 g Tryptophan 0.177 g Threonine 0.687 g Isoleucine 0.866 g Leucine 1.399 g Lysine 1.217 g Methionine 0.378 g Cystine 0.264 g Phenylalanine 0.681 g Tyrosine 0.678 g Valine 0.949 g Arginine 1.099 g Histidine 0.416 g Alanine 0.836 g Aspartic acid 1.550 g Glutamic acid 1.970 g Glycine 0.488 g Proline 0.646 g Serine 1.326 g Water 52.31 g Vitamin A equiv. 381 ?g (42%) Thiamine (Vit. B1) 0.176 mg (14%) Riboflavin (Vit. 0.528 mg B2) (35%) Pantothenic acid 2.990 mg (B5) (60%) Folate (Vit. B9) 146 ?g (37%) Calcium 129 mg (13%) Iron 2.73 mg (22%) Magnesium 5 mg (1%) Phosphorus 390 mg (56%) Potassium 109 mg (2%) Zinc 2.30 mg (23%)
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
6.3 Type 2 Diabetes Consumption of eggs has been linked to an increased risk of type 2 diabetes in both men and women. A 2008 study using data on over 50,000 individuals collected by the Physicians' Health Study I (1982–2007) and the Women's Health Study (1992–2007) determined the “data suggest that high levels of egg consumption (daily) are associated with an increased risk of type 2 diabetes.” However, a study published in 2010 found no link between egg consumption and type 2 diabetes. 6.4 Contamination A health issue associated with eggs is contamination by pathogenic bacteria, such as Salmonella enteritidis. Contamination of eggs exiting a female bird via the cloaca may also occur with other members of the Salmonella genus, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter. In commercial practice, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Health experts advise people to refrigerate eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.
A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) suggests the problem is not as prevalent as once thought. It showed that of the 69 billion eggs produced annually, only 2.3 million are contaminated with Salmonella—equivalent to just one in every 30,000 eggs—thus showing Salmonella infection is quite rarely induced by eggs. However, this has not been the case in other countries, where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumptions are major concerns. Egg shells act as hermetic seals that guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK, the British Egg Industry Council awards the lions stamp to eggs that, among other things, comes from hens that have been vaccinated against Salmonella. 6.5 Food AllergyOne of the most common food allergies in infants is eggs. Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized. Allergic reactions against egg white are more common than reactions against egg yolks. In addition to true allergic reactions, some people experience food intolerance to egg whites.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Food labeling practices in most developed countries now include eggs, egg products and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labeling. 6.6 Antibiotic Resistance Information obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPARS) “strongly indicates that cephalosporin resistance in humans is moving in lockstep with use of the drug in poultry production.” According to the Canadian Medical Association Journal, the unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to be directly related to the antibiotic's use in eggs. 7. FARMING ISSUES Most commercially farmed chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters. Fertile eggs can be eaten, with little nutritional difference to the unfertilized. Fertile eggs will not contain a developed embryo, as refrigeration temperatures inhibit cellular growth for an extended time. Sometimes an embryo is allowed to develop but eaten before hatching as with balut 8. GRADING BY QUALITY AND SIZE The US Department of Agriculture grades eggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).
?
U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.
U.S. Grade A eggs have characteristics of Grade AA eggs except the whites are "reasonably" firm. This is the quality most often sold in stores.
?
U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products.
In Australia and the European Union, eggs are graded by the hen farming method, free range, battery caged, etc. Chicken eggs are also graded by size for the purpose of sales.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
8.1 Color of Egg shell Although egg color is a largely cosmetic issue, with no effect on egg quality or taste, it is a major issue in production due to regional and national preferences for specific colors, and the results of such preferences on demand. For example, in most regions of the United States, chicken eggs are generally white. In some parts of the northeast of that country, particularly New England, where a television jingle for years proclaimed "brown eggs are local eggs, and local eggs are fresh!", brown eggs are more common. Local chicken breeds, including the Rhode Island Red, lay brown eggs. Brown eggs are also preferred in countries as diverse as Costa Rica, Ireland and the United Kingdom. In Brazil and Poland, white chicken eggs are generally regarded as industrial, and brown or reddish ones are preferred. Small farms and smallholdings, particularly in economically advanced nations, may sell eggs of widely varying colors and sizes, with combinations of white, brown, speckled (red), green, and blue eggs in the same box or carton, while the supermarkets at the same time sell mostly eggs from the larger producers, of the color preferred in that nation or region. These cultural trends have been observed for many years. The New York Times reported during the Second World War that housewives in Boston preferred brown eggs and those in New York preferred white eggs. In February 1976, the British New Scientist magazine, in discussing issues of chicken egg color, stated "Housewives are particularly fussy about the color of their eggs, preferring even to pay more for brown eggs although white eggs are just as good". As a result of these trends, brown eggs are usually more expensive to purchase in regions where white eggs are considered 'normal', due to lower production. In the United Kingdom it is very difficult to buy white eggs, with most supermarkets supplying only the more popular brown eggs. By direct contrast, in Egypt it is very hard to source brown eggs, as demand is almost entirely for white ones. Research conducted in France in the 1970s demonstrated blue chicken eggs (as laid by certain breeds, including araucanas, heritage skyline, and cream legbar) can be stronger and more resilient to breakage, yet an article in New Scientist magazine (contemporary with that research) stated there was little to no demand for blue-colored eggs from housewives, despite the clear advantages. Research at Nihon University, Japan in 1990 revealed a number of different issues were important to Japanese housewives when deciding which eggs to buy; however, color was a distinct factor, with most Japanese housewives preferring the white color. Egg producers carefully consider cultural issues, as well as commercial ones, when selecting the breed or breeds of chicken used for production, as egg color varies between breeds.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Among producers and breeders, brown eggs are often referred to as 'tinted', while the speckled eggs preferred by some consumers are often referred to as being 'red' in color 8.2 Living Conditions of Birds Commercial factory farming operations often involve raising the hens in small, crowded cages, preventing the chickens from engaging in natural behaviors, such as wing-flapping, dust-bathing, scratching, pecking, perching and nest-building. Such restrictions can lead to pacing and escape behavior. Many hens confined to battery cages, and some raised in cage-free conditions, are debeaked to prevent harming each other and cannibalism. According to critics of the practice, this can cause hen’s severe pain to the point where some may refuse to eat and starve to death. Some hens may be force molted to increase egg quality and production level after the molting. Molting can be induced by extended feed withdrawal, water withdrawal or controlled lighting programs. Laying hens are often slaughtered between 100 and 130 weeks of age, when their egg productivity starts to decline. Due to modern selective breeding, laying hen strains differ from meat production strains. As male birds of the laying strain do not lay eggs and are not suitable for meat production, they are generally culled en mass after hatching. Free-range eggs are considered by some advocates to be an acceptable substitute to factoryfarmed eggs. Free-range laying hens are given outdoor access instead of being contained in crowded cages. Questions on the actual living conditions of free-range hens have been raised in the United States of America, as there is no legal definition or regulations for eggs labeled as free-range in that country. In the United States, increased public concern for animal welfare has pushed various egg producers to promote eggs under a variety of standards. The most widespread standard in use is determined by United Egg Producers through their voluntary program of certification. The United Egg Producers program includes guidelines regarding housing, food, water, air, living space, beak trimming, molting, handling, and transportation, however, opponents such as The Humane Society have alleged UEP Certification is misleading and allows a significant amount of unchecked animal cruelty. Other standards include "Cage Free", "Natural", "Certified Humane", and "Certified Organic". Of these standards, "Certified Humane", which carries requirements for stocking density and cage-free keeping and so on, and "Certified Organic", which requires hens to have outdoor access and be fed only organic vegetarian feed and so on, are the most stringent. The European Union will shortly introduce a ban of conventional battery cages for egg-laying hens. This ban is expected to come into effect from 1 January 2012, as outlined in EU Directive 1999/74/EC. The EU will permit the use of "enriched" cages that must meet certain space and amenity requirements. Egg producers in many member states have objected to the new quality standards.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
8.3 Cultural Significance A popular Easter tradition in some parts of the world is the decoration of hard-boiled eggs (usually by dyeing, but often by spray-painting). Adults often hide the eggs for children to find, an activity known as an Easter egg hunt. A similar tradition of egg painting exists in areas of the world influenced by the culture of Persia. Before the spring equinox in the Persian New Year tradition (called Norouz), each family member decorates a hard-boiled egg and sets them together in a bowl. The tradition of a dancing egg is held during the feast of Corpus Christi in Barcelona and other Catalan cities since the 16th century. It consists of an emptied egg, positioned over the water jet from a fountain, which starts turning without falling. Although a food item, eggs are sometimes thrown at houses, cars, or people. This act, known commonly as "egging" in the various English-speaking countries, is a minor form of vandalism and, therefore, usually a criminal offense and is capable of damaging property (egg whites can degrade certain types of vehicle paint) as well as causing serious eye injury. On Halloween, for example, have been known to throw eggs (and sometimes flour) at property or people from whom they received nothing. Eggs are also often thrown in protests, as they are inexpensive and nonlethal, yet very messy when broken. 9. POULTRY FEED Poultry feeds are referred to as "complete" feeds, because they are designed to contain all the protein, energy, vitamins, minerals, and other nutrients necessary for proper growth, egg production, and health of the birds. Feeding any
other ingredients, mixed with the feed or fed separately, upsets the balance of nutrients in the "complete" feed. Feeding additional grain or supplement with the complete poultry feed is not recommended. Young chickens or broilers kept for meat production are fed differently from pullets saved for egg production. Broilers have larger bodies and gain weight more rapidly than do the egg producing types of chickens. Therefore, these birds are fed diets with higher protein and energy levels. If saved for egg production, broiler hens make poor egg producers. Then consume more feed than leghorn-type hens and produce fewer eggs.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Table 9.1 Feeding Schedules Minimal Protein Calcium Phosphorus Requirements % % %
Broilers Starter (0-6 weeks)
23
0.9
0.5
10 Finisher (6 weeks mkt) 20 Pullets Starter (0-8 weeks) 14 Developer (8-20 weeks) 16 Laying Hens Layer
0.8
0.5
0.9
0.5
0.8
0.5
3.0
0.5
Feed chicks a "starter" diet soon after they hatch. Continue feeding the starter feed until they reach 6 or 8 weeks of age. The starter diet has the highest level of protein a chicken receives during its lifetime. As the chick matures, it requires a lower percentage of dietary protein and a higher level of energy. After the chicks reach 6 or 8 weeks of age, feed them a "finisher"
diet (to broilers) or a "developer" diet (to pullets or cockerels saved for breeding purposes). Feed broilers a finisher diet until they reach slaughter
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
size. Feed the pullets and cockerels a developer until they are at least 20 weeks of age. When egg production starts, feed them a "layer" ration until egg production ends. The minimum requirements for protein, calcium, and phosphorus in poultry feeds are shown. Remember, chickens saved for egg production are fed pullet-type diets, not broiler diets, regardless of being from broiler or egg-type stock. 9.2 Vitamins Vitamins are always added to poultry feeds in higher amounts than are needed. This insures that chickens eat plenty of vitamins for proper health. Higher levels usually are not harmful, but extra vitamins are unnecessary and expensive.
9.3 Minerals Layer feeds are fed only to laying hens, and laying hens are fed only layer feed. Hens require higher levels of minerals (calcium for eggshell formation) than chicks. Layer feed fed to chicks will reduce growth and place unnecessary stress on chicks. 9.4 Medicated Feeds Poultry feeds are available with several types of medications for preventing or treating diseases. Coccidiostats and/or antibiotics are the two most common medications added to feeds. Coccidiosis is hard to control by sanitation practices alone. It is best prevented by feeding acoccidiostat, or drug added to feed at low levels and fed continuously to prevent coccidiosis. Feed broilers a ration containing a coccidiostat until the last week before slaughtering. Feed un medicated feed during this final week. Mature chickens develop a resistance to coccidiosis if allowed to contract a mild infection of the disease. Birds raised for placement in the laying flocks are fed a coccidiostat containing feed until about 16 weeks of age. The medicated feed is then replaced with a non medicated feed. Spotty out breaks of the disease are controlled by treating in the water with an appropriate coccidiostat. Examples of coccidiostats added to the ration include Monensin sodium, Lasalocid, Amprolium, and Salinomycin.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Antibiotics may also be added to some poultry feeds. Antibiotics aid broiler performance and maintain healthy birds. They are usually added at low (prophylactic) levels to prevent minor diseases and produce faster, more efficient growth. Higher (therapeutic) levels are usually given in water or injected into the bird. Examples of antibiotics fed in the feed are Penicillin, Bacitracin, Chlortetracycline, and Oxytetracycline. Follow the recommended medication withdrawal periods before eating meat or eggs from the treated birds. Follow all warning instructions listed on the feed label. 9.5 Water Many people overlook the importance of providing clean, fresh water to their flocks. Water, though not often considered a nutrient, is the most important nutrient for animals. Chickens, as all farm animals, need clean water
at all times. Drinking water must not get too hot or cold, or chickens will not drink it. Clean the water troughs and replace with fresh water at least once daily. Keep water and feed troughs clean of droppings, litter, soil, and other contaminants. Keep feed troughs clean and dry. Empty feed troughs at least two or three times weekly (daily if necessary) and refill with dry, fresh feed. Do not wash feed troughs unless they are contaminated with harmful residues or unless the feed gets wet. Do not let the feed become moldy. Moldy feed can kill chickens. 10.1 Biochemical Methods ? ? ? ? ? Estimation of Moisture Estimation of Protein Estimation of Carbohydrates Estimation of Cholesterol Estimation of Lipid
METHODS AND ESTIMATIONS: 10.1.1 ESTIMATION OF PROTIENS: AIM: To estimate the proteins contents in country eggs and poultry eggs samples by using LOWRY’S method.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
PRINCIPLE: The peptide bond of protein reacts with alkaline reagent containing alkaline copper sulphate. Cupric hydroxide chelates with peptide linkages to give blue color. This has absorption maxima at 660nm. REAGENTS: Sodium carbonate (NA2CO3) (2% w/v) in 0.1N sodium hydroxide solution (Reagent A): To prepare 1ltr of the reagent, dissolve 20g of sodium carbonate and 4g of sodium hydroxide in distilled water and make up the volume to 1ltr using volumetric flask. 1. Copper sulphate (CuSO4.5H2O) (1% W/V) (REAGENT B): Dissolve 1g of copper sulphate in distilled water and make up the volume to 100ml. 2. Sodium potassium tartrate solution (2% w/v) (Reagent C): Dissolve 2g of the salt in distilled water and make up the volume to 100ml. 3. Alkaline copper solution (Reagent D): To 100ml of reagent A, add 2ml of reagent B & C (mix 1ml each of B &C in glass test tube and vortex) and use it for analysis. This reagent should be prepared freshly. 4. Folic–Ciocalteas Reagent: Reflux gently for 10 hours a mixture consisting of 100 g sodium tungstate (Na2WoO4.2H2O), 25g sodium molybdate (Na2MoO4.2H2O), 700ml water, 50 ml of 85% phosphoric acid, and 100ml of concentrated hydrochloric acid (HCL) in a 1l flask. Add 150g lithium sulfate, 50ml water and few drops of bromine water. Boil the mixture for 15min without condenser to remove excess bromine. Cool, dilute to 1l and filter. The reagent should have no greenish tint. 5. Protein solution (stock standard): Weigh accurately 50 mg of bovine serum albumin (fraction V) and dissolve in distilled water and make up to 100ml in a standard flask. PROCEDURE:1) Pipette out 0.2, 0.4, 0.6, 0.8 to 1 mL of the working standard into a series of test tube. 2) Make up the volume to 1 mL in all test tubes. A tube with 1 mL of distilled water as the blank. 3) Add 5 mL of alkaline solution to each tube including the blank. Mix well and allow to stands for 10 minutes.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
4) Then add 0.5 mL of the Folin reagent, mix well and incubate at room temperature in the dark for 30 minutes. A blue color is developed. 5) Take the readings at 600nm. 6) Draw a standard graph by plotting concentration of the standard on x-axis versus absorbance on the y-axis. 7) From the graph calculate the amount of protein present in the sample tube.
Estimation of protein table:
S.NO
Standar d Solutio n (mL)
Distille d Water (mL)
Alkal ine Reag ent (mL)
In c u b at io n F o r 1 o m in ut es at r o o m T e m p
Folin reage nt (mL)
Nagole
Uppal
Ibhrahimpat nam Con c. ?g 200 400 600 800 100 0 160 O.D valu es (680 nm) 0.28 0.40 0.38 0.48 0.51 0.21
Rajendra nagar Con c. ?g 200 400 600 800 100 0 200 OD valu es (680 nm) 0.25 0.37 0.32 0.45 0.49 0.25
Hayath nagar Con c. ?g 200 400 600 800 100 0 170 O.D valu es (680 nm) 0.38 0.40 0.55 0.55 0.80 0.34
Malkajgiri
Conc . ?g 200 I N C U B A T I O N for 400 600 800 100 0 180
1 2 3 4 5 Blank Country white C O U N T R Y E G G P O U L T R Y E G G
0.2 0.4 0.6 0.8 1 1
0.8 0.6 0.4 0.2 1 -
5 5 5 5 5 5 5
0.5 0.5 0.5 0.5 0.5 0.5 0.5
O.D value s (680 nm) 0.39 0.41 0.56 0.54 0.83 0.35
Con c. ?g 200 400 600 800 100 0 180
OD valu es (680 nm) 0.38 0.51 0.46 0.46 0.61 0.33
Con c. ?g 200 400 600 800 100 0 180
O.D valu es (680 nm) 0.37 0.52 0.44 0.45 0.49 0.32
Country yolk country white & yolk
1
-
5
0.5
30 min At room Temp.
160
0.31
110
0.21
210
0.29
250
0.31
150
0.30
110
0.20
1
-
5
0.5
200
0.40
240
0.45
250
0.34
340
0.41
220
0.42
240
0.44
Poultry white Poultry yolk Poultry white & yolk
1
-
5
0.5
130
0.25
150
0.29
240
0.33
220
0.27
120
0.23
160
0.30
1
-
5
0.5
170
0.32
170
0.31
180
0.24
260
0.32
150
0.30
180
0.32
1
-
5
0.5
310
0.60
360
0.68
360
0.50
540
0.65
300
0.59
360
0.67
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGLOE:
0.9
UPPAL:
scale: x-axis:1 unit=100 y-axis:1 unit=0.1
0.65
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.8
0.60
0.7
0.55
O.D Value
O.D Value
200 400 600 800 1000
0.6
0.50
0.45
0.5
0.40
0.4
0.35 200 400 600 800 1000
Concentration
Concentration
IBHRAHIMPATNAM:
0.55
RAJENDRA NAGAR:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.50
0.50
0.45
0.45
O.D Value
0.40
0.35
O.D Value
200 400 600 800 1000
0.40
0.35
0.30
0.30
0.25
0.25
200 400 600 800 1000
Concentration
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
HAYATH NAGAR:
0.54 0.52 0.50 0.48
MALKAJGIRI:
scale: x-axis:1 unit=100 y-axis:1 unit=0.02
0.8
scale: x-axis:1 unit=100 y-axis:1 unit=0.1
0.7
O.D Value
0.46 0.44 0.42 0.40 0.38 0.36 200 400 600 800 1000
0.3 200 400 600 800 1000 0.4
O.D Value
Concentration
0.6
0.5
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Protein concentration
540 600 500 400 300 200 100 0 Poultry egg Country egg 200 240 240 250 220 310 360 360 360
300
340
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Estimation of protein test photographic by using country eggs and poultry eggs: Poultry Egg:
Country Egg
RESULT: The amount of protein present in the given country egg and poultry egg in higher level of protein present in the country eggs. DISCUSSION: We are taking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of protein in the formation of protein.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
10.1.2 ESTIMATION OF CARBOHYDRATES: AIM: To estimate the total carbohydrates for country and poultry eggs samples by using ANTHRON method. PRINCIPLE: Carbohydrates are the important components of storage and structural in the plants. They exist as free sugars and polysaccharides. The basic units of carbohydrates are the monosaccharide’s which cannot be split by hydrolysis into simpler sugars. The carbohydrate content can be measured by hydrolysis the polysaccharides into simple sugars by acid hydrolysis and estimating the resulting monosaccharide’s.
REAGENTS: 1. 2.5N HCl 2. Anthrone Reagent: Dissolve 200mg anthrone in 100ml of ice cold 95% H 2SO4 prepare freshly before use. 3. Standard Glucose Stock: Dissolve 100mg in 100ml water. 4. Working Starch Solution: 10ml of stock dilute o 100ml with distilled water. Store refrigerated after adding a few drops of toluene. PROCEDURE: 1) Weigh 100mg of the sample into a boiling tube. 2) Hydrolyze by keeping it in a boiling water bath for three hours with 5mL of 2.5N HCL and cool to room temperature. 3) Neutralize it with solid sodium carbonate until the effervescence ceases. 4) Make up the volume to 100mL and centrifuge. 5) Collect the supernatant and take 0.5 to 1mL aliquots for analysis. 6) Prepare the standard by taking 0.2, 0.4, 0.6, 0.8, 1mL of the working standard. A tube with 1 mL of distilled water as the blank.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
7) Pipette out 1 mL of all equal unknown samples of country and poultry (white, yolk, and white and yolk) eggs. 8) Make up the volume to 1mL in all the tubes including the sample tubes by adding distilled water. 9) Then add 10 mL of anthrone reagent. 10) Heat the solution for 10 minutes in the boiling water bath. 11) Cool rapidly and read the green to dark green color at 630nm. 12) Draw a standard graph by plotting concentration of the standard on the x-axis versus absorbance on the y-axis. 13) From the graph calculate the amount of carbohydrate present in the sample tube.
Estimation of carbohydrates table:
S.NO
Stand ard Soluti on (mL)
Distill ed Wate r (mL)
Anthro ne Reage nt (mL)
Nagol e Co nc. ?g O.D valu es (680 nm) 0.05 0.05 0.11 0.14 0.26 0.21 Co nc. ?g
Uppal
Hayath nagar Co nc. ?g O.D valu es (680 nm) 0.09 0.12 0.22 0.26 0.39 0.22
Ibhrahimpat nam Co nc. ?g O.D valu es (680 nm) 0.07 0.15 0.20 0.22 0.35 0.17
Rajendra nagar Co nc. ?g O.D valu es (680 nm) 0.06 0.16 0.19 0.24 0.34 0.19 Co nc. ?g
Malkajgiri
O.D valu es (680 nm) 0.10 0.11 0.21 0.25 0.37 0.23
O.D values (680n m) 0.11 0.13 0.23 0.27 0.40 0.20
1 2 3 4 5 Blank C count O ry U white N Coun T try R yolk Y E G G P O U L T R Y E G G Coun try white & yolk Poult ry white Poult ry yolk Poult ry white & yolk
0.2 0.4 0.6 0.8 1 1
0.8 0.6 0.4 0.2 1 -
10 10 10 10 10 10 10 Incubat ion at 750c For 8 minutes
20 0 40 0 60 0 80 0 10 00 80 0 90 0 87 0
20 0 40 0 60 0 80 0 10 00 45 0 64 0 72 0
20 0 40 0 60 0 80 0 10 00 49 0 77 0 89 0
20 0 40 0 60 0 80 0 10 00 50 0 60 0 89 0
20 0 40 0 60 0 80 0 10 00 60 0 73 0 96 0
20 0 40 0 60 0 80 0 10 00 60 0 72 0 10 00
1
-
10
0.24
0.33
0.31
0.21
0.23
0.32
1
-
10
0.23
0.37
0.39
0.29
0.30
0.35
1
-
10
99 0 80 0 90
0.26
92 0 84 0 76 0
0.47
11 10 84 0 93 0
0.49
10 00 92 0 71 0
0.35
11 70 98 0 86 0
0.37
10 50 13 60 11 50
0.49
1
-
10
0.21
0.43
0.37
0.32
0.31
0.40
1
-
10
0.09 5
0.39
0.41
0.25
0.27
0.37
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGOLE:
0.30
UPPAL:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.40
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.25
0.35
0.30
O.D value
0.20
O.D Value
200 400 600 800 1000
0.25
0.15
0.20
0.10
0.15
0.05
0.10 200 400 600 800 1000
Concentration
Concentration
IBHRAHIMPATNAM:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05 0.35
RAJENDRA NAGAR:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.35
0.30
0.30
0.25
0.25
O.D value
O.D Value
0.20
0.20
0.15
0.15
0.10
0.10
0.05 200 400 600 800 1000
0.05 200 400 600 800 1000
Concentration
Concentration
HAYATHNAGAR
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.40
MALKAJGIRI:
scale: x-axis:1 unit=100 y-axis:1 unit=0.05
0.40
0.35
0.35
0.30
0.30
O.D Value
O.D Value
0.25
0.25
0.20
0.20
0.15
0.15
0.10
0.10
0.05
200
400
600
800
1000
200
400
600
800
1000
Concentration
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
CARBOHYDRATES CONCENTRATION
1150 1200 1000 800 600 400 200 0 Poultry egg 870 760 610 720 890 930 890 710 960 860
1000
Country egg
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Estimation of carbohydrate test photographic by using country eggs and poultry eggs: Poultry Egg
Country Egg
RESULT: The amount of carbohydrates present in the given country egg and poultry egg in higher level of carbohydrates present in the country eggs. DISCUSSION: We are taking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of carbohydrates in the formation of carbohydrates.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
10.1.3ESTIMATIONOF CHOLESTROL: AIM: To prepare standard graph to estimate the amount of cholesterol present in blood/serum. PRINCIPLE: Acetic anhydride reacts with cholesterol in chloroform solution to produce a characteristics blue green color. The exact nature of chromophome to the hydroxyl group in the 3rd protein as well as other rearrangements in the molecule. Blood or serum: Is extracted with alcohol- acetone mixture, when removes cholesterol and other lipids and precipitates protein. The organic solvent is removed by evaporation on a boiling water bath and the drug resistance is dissolved in chloroform. The cholesterol is determined calorimetrically using Liebermann burchard reaction. Free cholesterol is equally distributed between cells and plasma while the esterified form occurs only in plasma.
REAGENTS: 1) Alcohol-Acetone mixture (1:1) 2) Chloroform 3) Acetic Anhydrate – H2SO4 (30:1 min just before use) 4) Stock Cholesterol Solution (2mg/ml in chloroform) 5) Working Cholesterol Solution (4mg/10ml) or (40mg/100ml) (Dilute above solution 1 in fine with chloroform to give a solution of 0.4 mg/ml). PROCEDURE: 1) Pipette out different aliquots 1oo-1000microgram cholesterol in different test tubes makes the volume to 1mg with chloroform. 2) Add 5mL of acetic anhydride-H2SO4 to each tube, min well and leave in dark for 15minutes.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
3) Measure the absorbance at 680nm, against blank. ESTIMATION: 1) Place 10mL of alcohol-acetone solvent in centrifuge tube and add 0.2mg of egg (blood/serum). 2) Immerse the tube in a boiling water bath with shaking until solvent being to boil 3) Remove the tube and continue shaking the mixture for further 5minutes, cool to room temperature and centrifuge. 4) Decant the supernatant into a test tube and evaporate to dryness on a boiling water bath.
Cool and dissolve the residue in 2ml of chloroform. 5) Add 2ml of acetic anhydride H2SO4 mixture to all tubes and thoroughly mix. 6) Prepare a blank by taking distilled water instead blood (egg).7) leave the tube in dark at room temperature, read the O.D values at 680nm against blank. NOTE: Use absolutely dry glassware for this experiment.
Estimation of cholesterol table:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGOLE:
0.22 0.20
0.22
UPPAL:
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.02
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.02
0.18
0.20
0.16
0.18
0.14
0.16
O.D Value
0.10 0.08 0.06 0.04 0.02 200 400 600 800 1000
O.D Value
0.12
0.14 0.12 0.10 0.08 0.06 0.04 0.02 200 400 600 800 1000
Concentration
Concentration
S.No
sam ple (mL )
Chloro form (mL)
Acetic anhy dride H2SO4 (mL) 5 5 5 5 5 5 5 Incbati on For
Nago le Co nc. ?g 20 0 40 0 60 0 80 0 10 00 61 0 47 0 29 0 O.D val ues 0.0 3 0.0 5 0.1 0 0.1 5 0.2 0 0.0 8 0.0 6 0.0 4 Uppal Con c. ?g 200 400 600 800 100 0 350 O.D valu es 0.04 0.07 0.11 0.17 0.21 0.07
Hayath nagar Conc. ?g 200 400 600 800 1000 400 O.D valu es 0.02 0.03 0.07 0.10 0.15 0.05
Malkajgiri Conc. ?g 200 400 600 800 1000 420 O.D valu es 0.05 0.09 0.12 0.15 0.19 0.09 Ibhrahimpat nam Conc O.D . valu ?g es 200 0.01 400 600 800 100 0 30 0.03 0.12 0.18 0.29 0.01
Rajendra nagar Con c. ?g 200 400 600 800 100 0 100 O.D values 0.01 0.04 0.11 0.20 0.27 0.03
1 2 3 4 5 Blank Cou ntry C whi O te U Cou N ntry T yolk R Y Cou ntry E whi G te & G yolk P O U L T R Y E G G Pou ltry whi te Pou ltry yolk Pou ltry whi te & yolk
0.2 0.4 0.6 0.8 1 0.5
0.8 0.6 0.4 0.2 1 0.5
15 mins At
0.5 0.5
0.5 0.5
5 5
Room Temp.
260 40
0.05 0.01
570 310
0.07 0.04
250 140
0.05 0.03
80 30
0.02 0.01
150 60
0.04 0.02
0.5
0.5
5
0
0
0
0
0
0
0
0
0
0
0
0
0.5 0.5
0.5 0.5
5 5
40 0 20 0
0.0 5 0.0 2
200 150
0.04 0.03
140 310
0.02 0.04
190 20
0.04 0.01
360 130
0.07 0.03
230 150
0.06 0.04
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
IBHRAHIMPATNAM
HAYATH NAGAR:
0.30
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.30
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.25
0.20
O.D Value
0.25
0.15
0.20
O.D Value
0.15
0.10
0.10
0.05
0.05
0.00
0.00
200
200 400 600 800 1000
400
600
800
1000
Concentration
Concentration
RAJENDRA NAGAR:
MALKAJGIRI:
scale: x-axis:1 unit=100 y-axis:1 unit=0.02
0.20
scale: x-axis:1 unit=100 y-axis:1 unit=0.02
0.18 0.16
0.20 0.18 0.16
0.14
o.d value
0.14
0.12 0.10 0.08 0.06
o.d value
0.12 0.10 0.08 0.06
0.04
0.04 200 400 600 800 1000
200
400
600
800
1000
concentration
concentration
CHOLESTROL CONCENTRATION
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
460 500 450 400 350 300 250 200 150 100 50 0
430 360 270 220 250 170 75 Country egg Poultry egg
200 123 150
130
Estimation of cholesterol test photographic byusingcountryeggs andpoultryeggs Country Egg
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Poultry Egg
RESULT: The amount of cholesterol present in the given country egg and poultry egg in higher level of cholesterol present in the country eggs. DISCUSSION: We are taking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of cholesterol in the formation of cholesterol.
10.1.4 ESTIMATION OF LIPID:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
AIM: To estimate the concentration of lipid present in the sample using CALORIMERIC METHOD using reagents. REAGENTS: 1. LIPID ESTIMATION REAGENT: All reagents and solvents well of analytical grade and well used without further purification. 2. CHROMOSOME SOLUTION: This is a modification of the spray reagent described by vaslcovsley and kostetsky. 16gm of ammonium molibdate is dissolved in 120mL of concentrated HCL and 10mL of mercury and shaken with 80mL of solution 1 for 30mm to give, after filtration solution 11.2mL of concentrated H2SO4 is added carefully to the reminder of solution 1. To resistant solution is added solution 2 to give solution 3. 45mL of methanol, 5mL of chloroforms and 20mL of water are added to 25mL of solution 3 to give chromogenic solution, which is suitable for at least three months when stored at 50c. PROCEDURE: RECOMMENDED COLORIMETRIC METHOD: 1) The lipid sample (1-10pg P) in chloroform is added to a 15*125mm Cerring test tube and the solvent is evaporated. 2) Add 0.4mL of chloroform and 0.1mL of chromogenic solution. Prepare a blank with 0.4mL of chloroform and 0.1ml of chromogenic solution. 3) Place the tubes in a boiling water bath for 1-1.5minutes. Strand for 5minutes and then add 5mL of chloroform and shake gently. 4) Transfer the contents of each tube to a small seperatory funnel (15ml capacity). Allow to strands for 30minutes and remove the lower chloroform layer. 5) Read the absorbance at 710nm against a blank. 6) The complex is stable for at least 3hours. Generally the upper aqueous layer is quote small (consistory of see drops) and by carefully manufacturing the test tube, it is possible to remove the lower chloroform layer without having to use a seperatory funnel.
ESTIMATION OF LIPID TABLE
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
S.no
Stand ard Soluti on (Lipid ) 1 2 3 4 5 (mL) 0.1 0.2 0.3 0.4 0.5 -
Chlorof orm (mL)
Chromo genic solution (mL)
Inc uba tion at
Chlorof orm (mL)
0.5 0.4 0.3 0.2 0.1 0.4 0.2
0.4 0.4 0.4 0.4 0.4 0.4 0.4
750 c For 11.5 min s
5 5 5 5 5 5 5
Inc uba tion For 30 min s in sep erat ory fun nel
e Conc . ?g
Nagol O.D value s (680 nm) 0.19 0.24 0.29 0.32 0.39 0.21 Con c. ?g
Uppal O.D value s (680 nm) 0.19 0.22 0.9 0.35 0.40 0.22
Ibhrahimpatn m Con c. ?g O.D value s (680 nm) 0.11 0.18 0.24 0.32 0.36 0.25
Rajendra nagar Con c. ?g O.D value s (680 nm) 0.11 0.18 0.24 0.29 0.35 0.20
Hayath nagar Con c. ?g O.D value s (680 nm) 0.14 0.19 0.24 0.31 0.41 0.23
Malkajgiri Con c. ?g O.D value s (680n m) 0.21 0.23 0.28 0.33 0.37 0.20
200 400 600 800 100 0 510
200 400 600 800 100 0 400
200 400 600 800 100 0 620
200 400 600 800 100 0 350
200 400 600 800 100 0 590
200 400 600 800 100 0 460
Blank C O U N T R Y E G G Cou ntry whit e Cou ntry yolk Cou ntry whit e& yolk Poul try whit e Poul try yolk Poul try whit e& yolk 0.4 0.2 0.4 0.4
0.4
0.2
0.4
5
740
0.29
520
0.29
640
0.26
470
0.27
700
0.28
600
0.25
5
840
0.34
620
0.35
720
0.29
540
0.31
630
0.36
750
0.32
P O U L T R Y E G G
0.4
0.2
0.4
5
520
0.22
340
0.19
440
0.18
260
0.15
510
0.20
660
0.27
0.4
0.2
0.4
5
500
0.20
270
0.15
170
0.07
170
0.10
480
0.17
360
0.16
0.4
0.2
0.4
5
560
0.29
450
0.25
460
0.19
370
0.22
700
0.26
550
0.24
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
GRAPHS: NAGOLE:
0.40 Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.35
O.D Value
0.30
0.25
0.20
0.15 200 400 600 800 1000
Concentration
UPPAL:
1.0 0.9 0.8 0.7
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.1
O.D Value
0.6 0.5 0.4 0.3 0.2 0.1 200 400 600 800 1000
Concentration
IBHRAHIMPATNAM:
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.40
0.35
0.30
O.D Value
0.25
0.20
0.15
0.10 200 400 600 800 1000
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
HAYATH NAGAR:
0.45
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05
0.40
0.35
O.D Value
0.30
0.25
0.20
0.15
0.10 200 400 600 800 1000
Concentration
RAJENDRA NAGAR:
Scale: X-axis:1 unit=100 Y-axis:1 unit=0.05 0.35
0.30
O.D Value
0.25
0.20
0.15
0.10
200
400
600
800
1000
Concentration
MALKAJGIRI:
0.38 0.36 0.34 0.32 Scale: X-axis:1 unit=100 Y-axis:1 unit=0.02
O.D Value
0.30 0.28 0.26 0.24 0.22 0.20 200 400 600 800 1000
Concentration
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
LIPID CONCENTRATION
700 600 500 400 300 200 100 0
660 513 323 453 266
640 560 353
696 526 600 490
Poultry egg Country egg
Estimation of lipid test photographic by using country eggs and poultry eggs:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Country Egg
Poultry Egg
RESULT: The amount of lipid present in the given country egg and poultry egg in higher level of lipid present in the country eggs. DISCUSSION: We are talking six different areas of around RangaReddy district and comparison of nutritional composition of poultry egg and country egg and to do the estimation of lipid in the formation of fat.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
10.1.5 ESTIMATION OF MOISTURE: AIM: To estimate the moisture content in country and poultry eggs samples. PRINCIPLE: Moisture analysis covers a variety of methods for measuring moisture content in both high level and trace amounts in solids, liquids, or gases. Moisture in percentage amounts is monitored as a specification in commercial food production. There are many applications where trace moisture measurements are necessary for manufacturing and process quality assurance. Trace moisture in solids must be controlled for plastics, pharmaceuticals and heat treatment processes. Loss on Drying (LOD): The classic laboratory method of measuring high level moisture in solid or semi-solid materials is loss on drying (LOD). In this technique a sample of material is weighed, heated in an oven for an appropriate period, cooled in the dry atmosphere of desiccators, and then reweighed. If the volatile content of the solid is primarily water, the LOD technique gives a good measure of moisture content. Because the manual laboratory method is relatively slow, automated moisture analyzers have been developed that can reduce the time necessary for a test from a couple hours to just a few minutes. These analyzers incorporate an electronic balance with a sample tray and surrounding heating element. Under microprocessor control the sample can be heated rapidly and a result computed prior to the completion of the process, based on the moisture loss rate, known as a drying curve.
PROCEDURE: 1. Take different areas of poultry and country eggs weight in with shell (grams). 2. Measure the country eggs and poultry eggs weights without shell (grams). 3. Dehydration of water in country and poultry eggs (grams). 4. Take dry weights of country and poultry eggs. 5. Measure the moisture content in the present country eggs and poultry eggs.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Estimation of moisture table:
AREA’S EGG TYPES WHOLE EGG WEIGHT WITH SHELL (w/g) 44.076 49.002 46.973 52.009 48.805 52.009 45.130 51.275 47.375 47.213 47.737 50.235 WHOLE EGG WEIGHT WITHOUT SHEL (w/gram) 38.421 43.03 42.850 48.001 42.80 44.85 44.273 49.757 41.715 39.560 45.582 48.780 Dehydration of water in country eggs and poultry eggs DRY WEIGHT OF EGG’S (w/gram ) MOISTURE CONTENT=(WHOLE EGG WEIGHT CONTENT) – (DRY WEIGHT OF EGG CONTENT) (w/gram) 44.076 – 35.141= 8.935 49.002 – 39.964= 9.038 46.973 – 41.505 = 5.468 52.009 – 46.970 = 5.039 48.805 – 39.805 = 9.000 52.130 – 42.052 = 10.078 45.470 – 43.635 = 1.835 51.275 – 48.475 = 2.800 47.375 – 39.165 = 8.210 47.213 – 37.95 = 9.263 47.737 – 44.530 = 3.207 50.235 – 46.175 = 4.060
Nagole
Country egg Poultry egg Country egg
35.141 39.964 41.505 46.970 39.805 42.052 43.635 48.475 39.165 37.95 44.530 46.175
Uppal
Poultry egg Country egg Poultry egg Country egg Poultry egg Country egg Poultry egg Country egg Poultry egg
Ibhrahimpatnam
Hayath Nagar
Rejendra Nagar
Malkajgiri
MOISTURE CONCENTRATION
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
9.038 12 10 8 6 4 2 0 8.935 5.468 9 5.039
10.078 8.21 2.8 1.835
9.263
4.06 3.207 poultry egg country egg
RESULT: Moisture content is high in poultry egg when compared to country egg. DISCUSSION: From the above experimental calculations of six different eggs from six different areas gives six distinct values respectively. Thus overall calculations depicts that moisture content is rich in poultry egg when compared to country egg showing it hashigh water and less mineral quantity than in country eggs.
SUMMARY & CONCLUSION
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
From the above measurements and calculations regarding the determination of nutritional composition of poultry egg, poultry feed and country egg by comparing the poultry and country eggs of different regions in and around RANGA REDDY DISTRICT gave us important information showing the domination of country eggs in having nutritional values and high information showing the domination of country eggs in having higher nutritional values and high minerals when compared with the poultry eggs. Also it indicates the cost management of country eggs is higher cost effective by providing the hens good and effective feed for good egg production and for growing hens to meet large meat quantities in the commercial markets.
Reference:
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Agricultural Marketing Service. "How to Buy Eggs". Home and Garden Bulletin (United States Department of Agriculture (USDA)) (264): 1 Howe, Juliette C.; Williams, Juhi R.; Holden, Joanne M. (March 2004). USDA Database for the Choline Content of Common Foods. United States Department of Agriculture (USDA). p. 10.http://www.nal.usda.gov/fnic/foodcomp/Dat a/Choline/Choline.pdf McGee, Harold (2004). McGee on Food and Cooking. Hodder and Stoughton. p. 70. ISBN 0340831499. Brothwell, Don R.; Patricia Brothwell (1997). Food in Antiquity: A Survey of the Diet of Early
Roux, Michel; Martin Brigdale (2006). Eggs. Wiley. p. 8. ISBN 0471769134. Stadelman, William (1995). Egg Science and Technology. Haworth Press. p. 1. ISBN 1560228547. Frequently Asked Questions About Egg Food Safety". Egg Safety Center, Alpharetta, GA. Archived from the original on 2008-08-22.http://web.archive.org/web/2008082203511 6/http://www.eggsafety.org/f_a_q.htm. USA (2009-10-16). "The role of eggs, margarines and fish oils in the nutritional management of coronary artery disease and strokes". Ncbi.nlm.nih.gov.http://www.ncbi.nlm.nih.gov/pubmed/15477 726?dopt=citation. Retrieved 2010-01-10. Evenepoel, P., Geypens, B., Luypaerts, A., Hiele, M., Ghoos, Y., & Rutgeerts, P.
Peoples. Johns Hopkins University Press. pp. 54–55. ISBN 0801857406. Montagne, Prosper (2001). Larousse Gastronomique. Clarkson Potter. pp. 447– 448. ISBN 0609609718. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 87. ISBN 0-68480001-2. Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 221– 223. ISBN 1560228547. Easterday, Jim (April 21, 2005). "The Coyle Egg-Safety Carton". Hiway16 Magazine.http://www.bcnorth.ca/magazine/pages/Jim/ egg/egg1.htm. Retrieved 2008-04-21.
(1998). Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable
Isotope Techniques. The Journal Nutrition, 128 (10), 1716-1722. abstract
of
Anne Schaafsma, Gerard M Beelen (1999). "Eggshell powder, a comparable or better source of calcium than purified calcium carbonate: piglet studies". Journal of the Science of Food and Agriculture 79 (12): 1596–1600. doi:10.1002/(SICI)10970010(199909)79:123.0.CO;2-A.http://www3.interscience.wiley.com/cgibin/abstract/63003036/ABSTRACT.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 116. ISBN 0-68480001-2. Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 479– 480. ISBN 1560228547. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 117. ISBN 0-68480001-2. "Food and Agriculture Organization article on eggs". Fao.org.http://www.fao.org/AG/againfo/subjects/en/ eggs.html. Retrieved 2010-01-10. Vitamin A, RAE Content of Selected Foods per Common Measure, sorted by nutrient content. United States Department of Agriculture (USDA). 2005. p. 4.http://www.nal.usda.gov/fnic/foodcomp/Dat a/SR18/nutrlist/sr18w320.pdf "University Science article on eggs and cholesterol". Unisci.com. 2001-10-29.http://unisci.com/stories/20014/1029013.htm . Retrieved 2010-01-10. "Eggs and fetal brain development". Pdrhealth.com.http://www.pdrhealth.com/drug_info/nmdru gprofiles/nutsupdrugs/cho_0283.shtml. Retrieved 2010-01-10.[dead link] Long, Cheryl; Alterman, Tabitha (October/November 2007). Meet Real FreeRange Eggs. Mother Earth News.http://www.motherearthnews.com/RealFood/2007-10-01/Tests-Reveal-HealthierEggs.aspx
Jones, Deana; Musgrove, Michael (2010). "Physical quality and composition of retail shell eggs". Poultry Science: 582–587 Evenepoel, P; Geypens B, Luypaerts A et al. (October 1998). "Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques". The Journal of Nutrition 128 (10): 1716–1722. PMID 9772141.http://jn.nutrition.org/content/128/10/171 6.full. Eggs -- No Yolking Matter." Nutrition Action Health Letter, July/August 1997. "Information on chicken breeds" (PDF).http://www.ces.purdue.edu/extmedia/AS /AS-518.pdf. Retrieved 2010-01-10. F. Karadas et al., Effects of carotenoids from lucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition. Br Poult Sci. 2006 Oct; 47(5):561-6. Karadas, F.; Grammenidis, E.; Surai, P. F.; Acamovic, T.; Sparks, N. H. C. (2006). "Effects of carotenoids from lucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition". British Poultry Science 47 (5): 561–566. doi:10.1080/00071660600962976. PMID 17050099. edit Shell eggs from farm to table. USDA Food Safety and Inspection Service (2008). U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Weggemans RM, Zock PL, Katan MB (2001). "Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis". Am. J. Clin. Nutr. 73 (5): 885–91. PMID 11333841. Hu FB, Stampfer MJ, Rimm EB, et al. (1999). "A prospective study of egg consumption and risk of cardiovascular disease in men and women". JAMA 281 (15): 1387–94. doi:10.1001/jama.281.15.1387. PMID 10217054. Qureshi AI, Suri FK, Ahmed S, Nasar A, Divani AA, Kirmani JF (2007). "Regular egg consumption does not increase the risk of stroke and cardiovascular diseases". Med. Sci. Monit. 13 (1): CR1–8. PMID 17179903. Schärer M, Schulthess G (2005). "[Egg intake and cardiovascular risk]" (in German). Ther Umsch 62 (9): 611–3. PMID 16218496. Egg Consumption and Cardiovascular Disease and Mortality The Physicians' Health Study "Egg Consumption and Risk of Type 2 Diabetes in Men and Women". Biowizard.com.http://www.ncbi.nlm.nih.gov/pmc/articles/P MC2628696/. Retrieved 2010-01-10. "Egg consumption and risk of type 2 diabetes in older adults". American Society for Nutrition.http://www.ajcn.org/content/early/2010/06/0 9/ajcn.2010.29406.abstract. Retrieved 201012-12.
Kimura, Akiko C. et al.; Reddy, V; Marcus, R; Cieslak, PR; Mohle-Boetani, JC; Kassenborg, HD; Segler, SD; Hardnett, FP et al. (2004). "Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A CaseControl Study in FoodNet Sites". Clinical Infectious Diseases 38: S244–S252. doi:10.1086/381576. PMID 15095196. Little, C.L et al.; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK et al. (2007). "Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002-2004". Letters in Applied Microbiology (Blackwell Publishing) 44 (6): 595–601. doi:10.1111/j.1472765X.2007.02131.x. PMID 17576219. Stephens, N. et al.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C (2007). "Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania". Communicable diseases intelligence (Blackwell Publishing) 31 (1): 118–24. PMID 17503652.
Knowledge Guide, British Egg Information Service. Retrieved 26 February 2010. Lion Code of Practice. Retrieved 26 February 2010. Farming UK news article. Retrieved 26 February 2010. Egg Allergy Brochure, distributed by Royal Prince Alfred Hospital
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
“Egg Allergy Facts” Asthma and Allergy Foundation of America Arnaldo Cantani (2008). Pediatric Allergy, Asthma and Immunology. Berlin: Springer. pp. 710–713. ISBN 3-540-20768-6. Gulli, Cathy (June 17, 2009). "Playing chicken with antibiotics Antibiotics injected into chicken eggs is making Canadians resistant to meds". Macleans Magazine.http://www2.macleans.ca/2009/06/17/playin g-chicken-with-antibiotics/. Retrieved 200906-24. "Requirements for the Egg Industry in the 2001 Welfare Code".http://www.poultryhub.org/eggindust...elfarecode/#Free_range_systems_.28non_cage_sy stems.29. Retrieved 23 January 2011. See New York Times historical archive for details - link opens on correct page. A Blue Story. New Scientist. 1976-02-26.http://books.google.co.uk/books?id=AhC9t3 Q3YMcC&pg=PA449&lpg=PA449&dq=ho usewife+prefers+brown+egg&source=bl&ot s=vHgeM5eJF0&sig=AgoFl7jHmHQB4D7j XJIC_WQVZk&hl=en&ei=NzCcTaqDC4KnhA elpNzOBg&sa=X&oi=book_result&ct=resu lt&resnum=6&ved=0CDUQ6AEwBQ#v=on epage&q&f=false. Retrieved 2011-04-06. Evidence cited here [1]. Blue eggs, sometimes thought a joke, are a reality, as reported here [2], for example. Results of the study are published here.
Virtually any on-line chicken supply company will state the egg colour of each breed supplied. This is one example. See the egg color chart of the Marans Club Marans is a chicken breed. "Scientists and Experts on Battery Cages and Laying Hen Welfare". Hsus.org. Archived from the original on 2008-05-01.http://web.archive.org/web/2008050109134 0/http://www.hsus.org/farm/resources/resear ch/welfare/scientists_and_experts_on_batter y_cages.html. Retrieved 2010-01-10. "Eggs and force-moulting". Ianrpubs.unl.edu.http://replay.waybackmachine.org/20081019 165352/http://ianrpubs.unl.edu/poultry/mp7 0/mp70-15.htm. Retrieved 2010-01-10. "Commercial Egg Production and Processing". Ag.ansc.purdue.edu.http://ag.ansc.purdue.edu/poultry/publicatio n/commegg/. Retrieved 2010-01-10. "Egg laying and male birds". Vegsoc.org.http://replay.waybackmachine.org/20090222 091817/http://www.vegsoc.org/info/laying.h tml#male. Retrieved 2010-01-10. "Free-range eggs". Cok.net.http://www.cok.net/lit/freerange.php. Retrieved 2010-01-10. United Egg Producers Certified Program "Wondering What The "UEP Certified" Logo Means?". Hsus.org. Archived from the original on 2008-05-18.http://web.archive.org/web/2008051809 4024/http://www.hsus.org/farm/resource s/pubsuep_certified_logo.html. Retrieved 2010-01-10.
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
"Egg Labels". EggIndustry.com.http://www.eggindustry.com/cfi/faq/. Retrieved 2010-01-10. The Humane Society of the United States. "A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare". Hsus.org. Archived from the original on 2008-05-18.http://web.archive.org/web/2008051813494 1/http://www.hsus.org/farm/resources/pubs/ animal_welfare_claims_on_egg_cartons.htm l. Retrieved 2010-01-10. "EUR-Lex - 31999L0074 - EN". Eurlex.europa.eu.http://eurlex.europa.eu/LexUriServ/LexUriServ.do?ur i=CELEX:31999L0074:EN:HTML. Retrieved 2010-01-10. Stewart RM. Durnian JM. Briggs MC. "Here's egg in your eye": a prospective study of blunt ocular trauma resulting from thrown eggs. Emergency Medicine Journal. 23(10):756-8, 2006 Oct. Solomon, S.E. (1987). Egg shell pigmentation. In Egg Quality: Current Problems and Recent Advances (eds R.G. Wells & C.G. Belyarin). Butterworths, London, pp. 147–157. Gosler, Andrew G.; James P. Higham and S. James Reynolds (2005). "Why are birds’ eggs speckled?". Ecology Letters 8: 1105– 1113. doi:10.1111/j.14610248.2005.00816.x. Romer, A. S. & Parsons, T. S. (1985): The Vertebrate Body. (6th ed.) Saunders, Philadelphia. Reitzel, A.M.; Sullivan, J.C and Finnery, J.R (2006). "Qualitative shift to indirect
development in the parasitic sea anemone Edwardsiella lineata". Integrative and Comparative Biology 46 (6): 827–837. doi:10.1093/icb/icl032.http://icb.oxfordjournals.org/content/46/6/82 7.full. Barns, R.D. (1968): Invertebrate Zoology. W. B. Saunders Company, Philadelphia. 743 pages Hildebrand, M. & Gonslow, G. (2001): Analysis of Vertebrate Structure. 5th edition. John Wiley & Sons, Inc. New York Gorbman, A. (June 1997). "Hagfish development". Zoological journal 14 (3): 375–390. doi:10.2108/zsj.14.375. Nixon, M. & Messenger, J.B (eds) (1977): The Biology of Cephalopods. Symposium of the Zoological Society of London, pp 38615 Stewart J. R. (1997): Morphology and evolution of the egg of oviparous amniotes. In: S. Sumida and K. Martin (ed.) Amniote Origins-Completing the Transition to Land (1): 291-326. London: Academic Press. Fricke, H.W. & Frahm, J. (1992): Evidence for lecithotrophic viviparity in the living coelacanth. Naturwissenschaften no 79: pp 476-479 Colbert, H.E & Morales, M. (1991): Evolution of the Vertebrates - A History of Backboned Animals Through Time. 4. Utgave. John Wiely & sons Inc, New York. 470 pages ISBN 0-471-85074-8 Hardisty, M. W., and Potter, I. C. (1971). The Biology of Lampreys 1st ed. (Academic Press Inc.).
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
Leonard J. V. Compagno (1984). Sharks of the World: An annotated and illustrated catalogue of shark species known to date. Food and Agriculture Organization of the United Nations. ISBN 92-5-104543-7. OCLC 156157504. Peter Scott: Livebearing Fishes, p. 13. Tetra Press 1997. ISBN 1-56465-193-2
Nutritional Composition Of Poultry Egg, Poultry Feed And Country Egg In And Around RangaReddy District
FINAL REPORT
doc_468104423.pdf