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Presentation on egg

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Presentation on egg

  1. 1. PRESENTATION ON EGG Md. Atikuzzaman Atik Department of Animal Nutrition Bangladesh Agricultural University, Mymensingh 2202.
  2. 2. 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
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.
  6. 6. 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)
  7. 7. Prospect Considering the growth of population, increase in income, changes in food habit, and a little awareness about health a bright prospect could be expected for poultry sector. There is a huge gap in demand for eggs and meat and their supply. In this context, poultry is the most nearest and cheaper alternative to meet the increasing demand for meat & eggs.
  8. 8. Types of eggs Energy (kcal) Pro tein (g) Fat (g) CHO (g) Ca (mg) P (mg) Fe (mg) Vit A (μg) Thia min (mg) Ribof lavin (mg) Nia cin (mg) Vit C (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
  9. 9. 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
  10. 10. 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
  11. 11. 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
  12. 12.  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:
  13. 13.  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
  14. 14.  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…
  15. 15. 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 daily compared to non egg eaters & created egg consumption chart for 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
  16. 16. 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
  17. 17.  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…
  18. 18. THANK YOU ALL

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