EGGS ARE MYSTERIOUS
Dr. Apoorva Verma
M.V.Sc. (Veterinary Gynaecology & Obstetrics)
ICAR-National Dairy Research Institute, Karnal, Haryana
Birds’ eggs are known to be quite incredible structure. All the materials necessary to create a new bird are contained inside a shell. The only thing that cannot be adulterated in this world is egg. Despite several challenges, poultry farming in India has advanced significantly during the past ten years. India is also the world’s fifth-largest producer of eggs. As per the reports a total of 19 breeds of chicken registered yet. The majority of India’s poultry farming takes place in rural, resource-limited areas. Here you can learn about the common myths, development of an egg and the nutritional benefits.
Common myths
- A) Egg cholesterol is unfairly blamed?
Nowadays, everyone is concerned about their health, and even cholesterol is a source of concern today. This line unfairly blames egg cholesterol, which has already been proven to be a good cholesterol. An egg contains only 280 mg of cholesterol, whereas humans can use up to 2000 mg of cholesterol per day. While recent studies have shown that it possess anticancer and antimicrobial properties.
- B) Can eggs be consumed in the summer??
People believe that eggs contain more calories and it should be avoided during the summer. But in reality the fact is that, an egg contains only 90 Kcal, whereas a person can consume 2200 Kcal in a day.
- C) Is an egg vegetarian or not?
The question of whether an egg is vegetarian or not is a major concern. In actuality, female bodies naturally produce eggs for which males are not necessary. While Commercial egg production for consumption is infertile and entirely vegetarian.
Pathway of egg formation
In the female reproductive system, eggs naturally develop. Yolk entered the oviduct and is being engulfed by infundibulum and stayed there for 15 minutes. Than it is being received by magnum where the most precious component albumin (thick) is being secreted, egg spend here for 3 hour. In the same process it slipped down to isthmus where remaining quantity of albumin and shell membrane are formed and spend about 1.25 hour. Finally it reaches uterus where shell and shell pigment are deposited. Egg spend maximum time in uterus i.e. 21 hour. Egg falls away through the vagina without staying long here. In this manner, 24-26 hours are needed for egg formation.
Nutritional value
The majority of commercial hen strains can produce over 260 – 300 eggs annually, that is nearly an egg every day. Eggs are considered as a substitute for meat as a source of protein. Compared to milk and other meat proteins, egg protein has a higher biological value (95). Eggs include 11–12% of their shells; the remainder of its nutritional content is made up of protein, fat, carbs, and healthy cholesterol. The egg consists of 9–14% shell, 52–58% albumen, and 32–35% yolk. Among them, the yolk contains 17% protein, 33% fat, and trace amounts of vitamins, minerals, and carbs. Although some endogenous pigment is also employed to colour the yolk, the main cause of yolk pigmentation is the direct transfer of pigments from feed or feed additives. The yolk is the only part of an egg that contains many of the nutrients, while the albumin is mostly protein.
The albumen consists chiefly of proteins, including ovalbumin, ovotransferrin, ovomucoid, ovoglobulin, lysozyme and ovomucin. The albumen serves as an antimicrobial agent as well as a source of water, protein, and minerals for the developing embryo. The innermost layer is known as the chalaziferous layer (attached to the yolk), followed by the inner thin layer (16%), the middle thick layer (50%) and the outer thin layer (25%).
In addition to iron, vitamins, minerals, and carotenoids, an egg has 75 calories, 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat. With roughly 6-7 grams of lean protein per egg, they’re a fantastic source of protein as well.
The antioxidants choline, lutein, and zeaxanthin are present in eggs. Eggs supply vital nutrients and anti-oxidants that enhance the health of the brain and eyes. Choline produce in egg is essential for maintaining a healthy nervous system because it contributes to the production of acetylcholine, a neurotransmitter that is involved in memory and learning. Two antioxidants with a particular focus on eye health are lutein and zeaxanthin. The egg is used as a nutraceuticals product since it has a number of bioactive components that are vital for human health (lipids, vitamins and proteins). egg-white lysozyme is a promising agent for the treatment of inflammatory bowel disease. Several yolk-derived peptides bearing antihypertensive activities have been described in the literature. Due to their great nutritional value, eggs have played a significant role in human diets.
