Egg Innovations and Strategies for Improvements

Egg Innovations and Strategies for Improvements

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Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.

Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.

Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.
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Product details

  • Hardback | 646 pages
  • 216 x 276 x 35.05mm | 2,020g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0128008792
  • 9780128008799

Table of contents

Section 1: Introduction 1. Chicken Eggs 2. Quail Eggs 3. Duck Eggs 4. Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs

Section 2: Management and Housing 5. Steroid Hormones and Female Energy Balance: Relation to Offspring Primary Sex Ratio 6. Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling 7. The Effect of Lighting and Photoperiod on Chicken Egg Production and Quality 8. Enrichments in Cages 9. Commercial Free-Range Egg Production Practices 10. Organic Farming and Mineral Content of Chicken Eggs 11. Controlling Feather Pecking and Cannibalism in Egg Laying Flocks

Section 3: Food Safety 12. Effects of Temperature and Storage Conditions on Eggs 13. The Eggshell Microbial Activity 14. Effects of Propolis on Eggshell 15. The Eggshell Proteome Yields Insight into its Antimicrobial Protection 16. Shell Egg Pasteurization 17. Effects of Gamma Radiation for Microbiological Control in Eggs

Section 4: Composition of Eggs 18. Cholesterol in Chicken Eggs: Still a Dietary Concern for Some 19. Lutein and Zeaxanthin Carotenoids in Eggs 20. Vitamins in Eggs

Section 5: Use of Eggs 21. Economic and Cultural Aspects of the Table Egg as an Edible Commodity 22. Use of Hen Egg White Lysozyme in the Food Industry 23. Function and Separation of Ovotransferrin from Chicken Egg 24. The Use of Egg and Egg Products in Pasta Production 25. The Eggshell and its Commercial and Production Importance 26. Nutraceutical Egg Products

Section 6: Improving Production 27. Use of Dietary Probiotics to Improve Laying Hen Performance 28. Improving Performance Traits of Laying Hens with Vitamin C 29. Modifying Protein in Feed 30. Improving Egg Production and Hen Health with Calcium 31. Use of Ginseng in Animal Production 32. Preventive Measures for Avoiding the Deleterious Effects of Heat Stress on Egg Production and Quality

Section 7: Improving Composition

33. Supplemental Linseed on Egg Production

34. Supplemental Flax and Impact on n3 and 6 Polyunsaturated Fatty Acids in Eggs

35. Supplemental Fish Oil and its Impact on n-3 Fatty Acids in Eggs

36. Microalgal Feed Supplementation to Enrich Eggs with Omega-3 Fatty Acids

37. Supplemental Iodine

Section 8: Preserving Eggs

38. Pickling Eggs

39. Sodium Chloride Preservation in Duck Eggs

40. Inorganic Elements in Preserved Eggs

Section 9: Adverse Non-Microbial Contaminants

41. The Effect of Estrogens on Egg-Laying Performance

42. Antimicrobial Residues in Table Eggs

43. Nitrofuran Veterinary Drug Residues in Chicken Eggs

44. Anthelmintic Benzimidazoles in Eggs

45. Flame Retardants in Wild Bird Eggs and in Relation to Eggs in the Human Food Supply

46. Polychlorinated Dibenzo-p-Dioxins, Polychlorinated Dibenzofurans, and Dioxin-Like Polychlorinated Biphenyls in Chicken Eggs

47. Influence of Plant Toxins on Laying Hen Performance and Egg Quality

Section 10: Microbial or Parasitic Contaminants

48. Salmonella and Impact on Egg Production

49. Colibacillosis and its Impact on Egg Production

50. Mycoplasmosis in Egg Laying Flocks

51. Avian Influenza Virus and Newcastle Disease Virus

52. Infectious Bronchitis

53. Coccidiosis in Egg-laying Poultry

54. Mycotoxin Impact on Egg Production

55. Parasites in Laying Hen Housing Systems
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About Patricia Hester

Patricia (Scotti) Hester, Professor of Animal Science Purdue University School of Agriculture Area of Expertise: Physiology, Poultry Education: B.S. and Ph.D., North Carolina State University Visiting Professorships: Cuddy International, Canada; University of Guelph, Canada Currently Teaching ANSC 44500 - Commercial Poultry Management and ANSC 53500 (BMS 52800) - Avian Physiology Awards and Honors: Past President Poultry Science Association (2010) Poultry Welfare Research Award. Poultry Science Association. (2009) Fellow. Poultry Science Association. (2009) Outstanding Alumni Award. College of Agriculture and Life Sciences, North Carolina State University. (2004) Helene Cecil Leadership Award. Poultry Science Association. Memberships in academic, professional, and scholarly societies Gamma Sigma Delta Phi Kappa Phi Poultry Science Association (U.S.A.) The World's Poultry Science Association- life time member Council for Agricultural Science and Technology (CAST) American Association for the Advancement of Science, 1982-1983 American Society for Gravitational Biology American Poultry Historical Society- life time member Professor Hester has published extensively as well as presented at numerous relevant meetings and conferences. Her course evaluation rates are consistently 4.6 on a 5 point scale
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