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Prof. Romziah Sidik, Ph.D. drh.
2011
QUALITY OF EGG
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EGG STRUCTURE & COMPOSITION
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EGG STRUCTURE
1.Egg yolk2.Albumen
(white egg)3.Shell
membrane4.Egg Shell
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EGG YOLK (31%)1. Latebra : The junction
between discus germinal disk with egg yolk
2. Germinal Disk: Blastoderm stage of ovum cell
3. Concentric Ring of egg yolk
4. Vetelinne membrane : transparent membrane around egg yolk
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ALBUMIN (58%)Chalazae (3% of albumen): smooth thin layer that conjunction with egg yolk and chalazae,Inner thin layer (21% of albumen)Solid and thick of white egg (55%)Outer thin layer, conjunction with egg membrane shell
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Egg Shell MebraneFibrous & harshCompose of protein that similar as well as hair or featherConsisted of : - Inner shell membrane - Outer shell membrane Inner shell is thin down than outer shell
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Egg shell (11%):
1.Hard, to coverage the content of egg and to protect the embryo from physical & chemicals defect2.Containing cuticle: - thickness : 10 – 30 micro meter - inhibit of microorganism penetration from the pore - to protect infiltration of other agent from outer egg shell.
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Egg shell (11%):
. The pores content be variant : around 7000-17.000/egg, these function include: - respiratory: the embryo may breathe during incubation process - evaporate process - infiltration of outer liquor - the tickness depend on genetic factor, environment, temperature and diseases. 4. Pigment shell found in spongy layer5. It consisted of: 94% Potassium Carbonate, 1% Magnesium Carbonate, 1% Calcium Phosphate, other organic component 4%
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EGG Chemical Composition
% Moisture Protein Fat Ash
Egg 100 65,5 11,8 11,0 11,7
Albumine 58 88 11,0 0,2 0,8
Egg Yolk 31 48 17,5 32,5 2,0
Egg Shell 11 1,6 3,3 0,03
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Composition of Egg yolk
Protein of egg yolk : - ovovetelin : 2,4 gr (75%) as phosphoprotein / protein containing P
- ovolivetin : 0,7 gr (25%), sulfur content is high
Egg yolk : - Glyceride - Lecithin - Cholesterol* Pigment of egg yolk : Xantophyle
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COMPOSITION ALBUMIN
Protein : - Ovo albumen: 75% - Ovoconalbumen : 3% - Ovoglobulin: 2% - Ovo mucoid - OvomucinVitamin : riboflavin/ slightly green
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Composition of Eggshell
Consisted of: Shell dan shell membraneOuter layer: cuticleProtein : collagen/ similarly with bone protein and cartilageCa CO3 : 94%Mg CO3 : 1%Ca PO4 : 1%Organic matter : 4 %shell Membrane : - 4-5 % of the weight of egg shell - containing: protein, water & mineral - Protein : ovocreatine, with sulfur content about 1,5 – 3 TIMES higher than sulfur content in albumen
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Duck, Goose, Manila Duck (Entok)
Moisture content slightly lower
Fat content is higherDucks need slightly higher temperature for embryo
development
Composition of Water Fowl Egg
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Handling of EggSelect the consumption egg and fertile egg
Fertile Egg: - temperature > 26,7°C. The develop embryo blood spot vascular system as bee nest form (Hacch spot) its not consumable.
- If the temperature is not stable, the embryo will be death because of contamination
* Dirty egg: wash with warm water 43-51,7°C, dried as soon as possible, water should free from Fe (max :3 ppm)
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Damage Egg
1. Reduce of weight of egg: - evaporation - Size of air sac - Temperature & humidity during storage frozen evaporate penetration of microorganism ventilation porosity of egg shell (evaporation, contamination of m.o.)
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Damage Egg 2. Dilution- Reducing ofAlbumin tickness: glico protein ovomucin breakdown - The size of egg yolk become bigger, because any penetration of water insite (osmotic pressure)3. Dissappearance of CO24.Reducing of egg dencity: the larger of air cell -
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Damage Egg
5. Increasing of egg PH - Fresh : 7,6 – 8,2 - Late egg : increasing egg pH, because ion)
6. Bacterial decomposition:: Increasing number of m.o biomass as well as increasing humidity and temperature i.e. bacterial Pseudomonas
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QUESTION??????????