introduction to egg industry- egg industry and NV.pptx

introduction to egg industry

1. EGG INDUSTRY, NUTRITIVE VALUE OF EGG & EGG PROCESSING

2. EGG INDUSTRY-OVERVIEW According to FAO, India is the third largest producer of eggs. The recent data states that the egg production in India is 83 billion. Among Indian states, Andhra Pradesh stands as the highest egg producer. India's poultry product exports are mainly confined to eggs and egg powder. Growing due to cost competitiveness and logistical advantages. There are no restrictions on exports of poultry and poultry products. The government provides some transportation subsidies (Rs 3-15 per kg) for its exports. 

3. CONTRIBUTION OF BROILER

4. INTRODUCTION Egg is a biological structure . It provides a complete diet and serves as principal source of food for the first few days of the chick's life. Egg is also one of the most nutritious and versatile of human foods. Eggs are especially valuable as a source of protein. Eggs we consumed are unfertilized.

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6. Chemical composition Components Whole egg Albumin Yolk Shell Total(%) 100 58 31 11 Water (%) 65 88.0 48.0 94 Calcium carbonate Protein (%) 11.8 11.0 17.5 1 Calcium phosphate Fat (%) 11.8 0.2 32.5 1 Magnesium carbonate Ash (%) 11.7 0.8 2.0 4

7. . Proteins of egg white Protein functions Ovalbumin Conalbumin Binds metal ions Ovomucoid Proteinase inhibitor Lysozyme Lyses some bacteria Ovoglobulin G2 Foam builders Ovoglobulin G3 Foam builders Ovomucin Inhibits viral haemagglutination

8. Cont…… Protein % of total protein Denaturation temp.(°C) Mol.wt . ( Kdal ) Isoelectric point (pH) functions Flavoprotein 0.8 - 32 4.0 Binds riboflavin Ovoglycoprotein 1.0 - 24 3.9 Ovomacroglobulin 0.5 - 760-900 4.5 Ovoinhibitor 0.1 - 49 5.1 Proteinase inhibitor Avidin 0.05 - 68.3 9.5 Binds biotin Ficin inhibitor 0.05 - 12.7 5.1 Inhibits cysteine peptidases.

9. Nutritive value Component Whole Fresh raw egg Albumen Yolk Weight (g) 50 33 17 Water (%) 73.7 87.6 51.1 Food energy (cal) 81.5 16.83 59.16 Protein (g) 6.45 3.60 2.72 Carbohydrate (g) 0.36 0.264 0.1 Fibre (g) Ash (g) 0.5 0.231 0.2890

10. Cont…… Cholesterol (mg) 2.30 - 2.30 Calcium (mg) 27.0 2.97 23.97 Iron (mg) 1.15 0.033 1.117 Magnesium (mg) 5.5 2.97 2.72 Phosphorus (mg) 102.5 4.95 96.73 Potassium (mg) 64.5 45.87 8.84 Sodium (mg) 61.0 48.18 8.84 Vitamin (IU) 590 590

11. Cont…… Choline (mg) 253.0 0.4 253.0 Inositol (mg) 16.5 - - Niacin (mg) 0.05 0.033 0.017 Riboflavin (mg) 0.15 0.089 0.076 Thiamine(mg) 0.055 - 0.037 Ascorbic acid(mg) Fat (total lipids g) Total saturated FA(g) Total unsaturated FA(g) Oleic(g) Linoleic (g) 5.75 1.65 3.30 2.2 0.5 Trace - - - - 1.65 1.65 3.30 2.2 0.5

12. PROCESSING

13. This is a view of the inside of a layer facility. Hens are housed on slanted wire-mesh floors. Nipple waterers (“A”) serve as the hen’s source of water and the feed is transported through the house via an auger system in feeders (“B”). B B B A B

14. This is another view of the egg transporting mechanisms within a layer house. The use of advanced mechanical engineering has greatly reduced the occurrence of human egg handling to the point that eggs are rarely touched by human hands .

15. As the eggs reach the end of each level, automatic collectors place the eggs into plastic egg handlers (“D”). Plastic egg handlers carry the eggs directly to the egg processing facility via a large overhead belt. D D D

16. EGG CLEANING : Cleanliness of shell is the first step to assure the quality of an egg:- Collection 2-3 times a day. Shifting to holding room having temperature of about 15 ºC . Rapid movement through the marketing channel

17. Cleaning DRY CLEANING: Egg is rubbed with clean, sterile dry sand and brush 2. WET CLEANING: Washing is done with warm water to remove dirt. Should be dried immediately.

18. Cont…. 3. USE OF CHEMICALS: 1  hypochlorite solution 1-3 acetic acid is used at temperature ranging from 32-60 C. E E