PRESENTATION ON

EGGMd. Atikuzzaman Atik

Department of Animal Nutrition

Bangladesh Agricultural University, Mymensingh 2202.

Outlines…

Introduction

Backdrop circumstances of poultry

Present status of egg production

Prospect

Comparative study of nutritive value

Special health benefits eggs

Fate of nutrients during embryonic development

Misconception & truth about eggs

Boiled egg & omelet nutrient comparison

Boiled egg is best for us

Introduction

Eggs are among the few foods that known as

“natures complete food"

They are loaded with nutrients, some of which are

rare in the modern diet.

A whole egg contains all the nutrients required to

turn a single cell into a baby chicken.

Eggs are the perfect food on the planet, they

contain a little bit of almost every nutrient we need.

Backdrop Circumstances of Poultry

Poultry plays a vital role in Bangladesh &

involves 85% of rural people.

Six poultry farms were set up in 1947 at different

locations of the country, ‘Eggs and Hens’ in 1964.

Biman poultry complex started its operation, after

liberation.

BRAC developed “Rural Poultry Model” in 1983.

Continued…

In early nineties, private parent stock farm started.

Large scale eggs and meat production have increased

production from last 20 years in this country.

C.P. Bangladesh Co. Ltd. started its operation as a lone

foreign company in Bangladesh poultry industry in 1999.

C. P. Started to Marketing Cooked chicken items in 2008.

Present Status of Egg Production in BD

Products Demand* Production Availability Deficiency

Meat 70.52 Lakh (MT)

(120

gm/day/head)

61.52 Lakh

(MT)

106.21

(gm/day/head)

9.00 Lakh

(MT)

Egg 1674.40 Crore

(104

eggs/year/head)

1191.24 Crore 75.06

(eggs/year/head)

483.16

Crore

* Estimated population of the country: 16 crore 10 lakhs

(As on July, 2016)

Demand, Production, Availability, Deficiency of meat & eggs

(DLS 2015-16)

Prospect

Considering the growth of population, increase inincome, changes in food habit, and a littleawareness about health a bright prospect could beexpected for poultry sector.

There is a huge gap in demand for eggs and meatand their supply.

In this context, poultry is the most nearest andcheaper alternative to meet the increasing demandfor meat & eggs.

Types of eggs

Energy (kcal)

Protein (g)

Fat (g)

CHO (g)

Ca(mg)

P (mg)

Fe (mg)

VitA

(μg)

Thiamin (mg)

Riboflavin (mg)

Nia cin

(mg)

VitC

(mg)

Chicken egg (1 pc=58

g)

77 5.9 5.3 1.3 36 86 1.3 145 0.03 0.19 2.3 0

Duck egg (1 pc =54

g)

96 6.3 6.8 2.2 38 94 1.5 267 0.15 0.3 3.2 Tr

Quail egg (1 pc = 10

g)

12 0.9 0.8 0.2 6 18 0.2 26 0.01 0.03 0.01 0

Comparative Study of Nutritive Value of

Different Types of Eggs

SOURCE: Journal of Nutrition & Food Science

Special Health Benefits of Eating Eggs

Eggs are incredibly nutritious

High in cholesterol, but don't affect blood

cholesterol

Raise HDL (the "Good") cholesterol

Contain choline — an important nutrient that

most people don't get enough of

Reduced risk of heart disease

Continued…

In the case of Omega-3 or Pastured eggs, they lower

triglycerides

Contain Lutein and Zeaxanthin, antioxidants that

have major benefits for eye health

High in quality protein, with all essential amino

acids in the right ratios

Help the hair, liver, and skin

Continued…

Eggs Do NOT raise the risk of heart disease and

may reduce the risk of stroke

Highly fulfilling and tend to make you eat fewer

calories, helping you lose weight

Slow up the aging process

Slow up the risk of birth abnormalities

Keep your bones healthy and balanced

Glucose initiates incubation until Oxygen used for

fatty acid oxidation

Albumen (protein) absorbes in small intestine

helping blood glucose reserve, contains digestive

enzymes, utilizes lipid with amnion

Egg protein turns into beak, feather, toes formation

Fat (cholesterol) deposits in liver for cell membrane

expansion & development

Ca develops skeletal system

Ca, P, Mg, Cu, Zn, helps in metabolism

Fate of nutrients of fertile egg during

embryonic development:

Brown eggs are more nutritious laid by

only brown hens than white eggs.

Nutrients are same in both eggs

Shell color depends on: Breed & earlobe

color

Hens need cocks to lay their eggs

Hens start laying at 18-20 weeks age

naturally

Farm eggs more nutritious than

commercial eggs

Both are equally nutritious as well

Misconception & Truth about Eggs

Fertile eggs are unfit for consumption

Can be eaten without hesitation

Egg causes hypertension, cardiac disease by

increasing blood cholesterol

Egg cholesterol is not bound to blood but

utilized in body

5g fat in egg: 2 g saturated used for

testosterone production, muscle build &

repair; 3g is unsaturated fat

Researches showed that:

Adam Bornstein(Livestrong.com)

ate 3 eggs in a day for 3 months than 1

egg a day & observed:

Continued…

Lowered LDL

Increased HDL

Lowered body fat (upto 12-13%)

Lost body wt.

American Health Research found lower obesity rate,cardiac risk, vision problem towards people ate egg dailycompared to non egg eaters & created egg consumption chartfor all ages:

Age Egg consumption

8 months- 23 years 1 egg/day

23-35 years 4 eggs/week

36- upto years 3 eggs/week

Heart & diabetic patient 2 eggs/week

Nutrients Unit Boiled egg Omelet/Fried

Energy calories 78 90

Fat Gram 5.3; 1.6 gm

saturated

6.83; 2 gm

saturated

Protein Gram 6.3 6-6.3

Vitamins Microgram

Vit A 74 none

Vit D 15 11

Vit 12 0.56 0.50

Vit B 2 15 11

Mineral %

P 9 10

Ca 2-3 2-3

Se 22 22

Boiled egg & Omelet Nutrient Comparison

Contains less saturated fat, higher unsaturated fat,

protein, Vit-A, D, B-12, riboflavin (from comparison

table)

Low in calories & fat without added oil for cooking

Easy to cook (within 7 minutes) in short time.

Longtime heat destroys vit-A (17-20%), vit-D (61%)

antioxidant in omelet.

Cholesterol does not oxidized to oxysterol causing

hypertension, cardiac disease.

Protein structure is not denatured & utilized properly in

body

Boiled egg is best for us because…

THANK YOU ALL