egg structure 2011

7/30/2019 egg structure 2011

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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 yolk

2.Albumen

(white

egg)

3. Shell

membrane

4. E h ll


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EGG YOLK (31%)1. Latebra : The junction

between discusgerminal disk with egg

yolk2. Germinal Disk:

Blastoderm stage ofovum cell

3. Concentric Ring of eggyolk

4. Vetelinne membrane :transparent membranearound egg yolk


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ALBUMIN (58%)

Chalazae (3% ofalbumen): smooth thinlayer that conjunctionwith egg yolk and

chalazae,Inner thin layer (21% ofalbumen)Solid and thick of

white egg (55%)Outer thin layer,conjunction with eggmembrane shell


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Egg Shell MebraneFibrous & harshCompose of protein thatsimilar as well as hair or

featherConsisted of :

- Inner shell membrane

- Outer shellmembrane

Inner shell is thin

down


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Egg shell (11%):1.Hard, to coverage the contentof egg and to protect theembryo from physical &

chemicals defect2.Containing cuticle:

- thickness : 10 30 micrometer

- inhibit of microorganism

penetration from the pore

- to protect infiltration of

other


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Egg shell (11%):. The pores content be variant : around7000-17.000/egg, these function include:

- respiratory: the embryo may breatheduring incubation process

- evaporate process- infiltration of outer liquor

- the tickness depend on geneticfactor,

environment, temperature anddiseases.4. Pigment shell found in spongy layer

5. It consisted of: 94% PotassiumCarbonate, 1% Magnesium Carbonate,1% Calcium Phosphate, other organiccomponent 4%

E h i l


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E hemicalComposition

% 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%) asphosphoprotein / protein

containing P- ovolivetin : 0,7 gr (25%), sulfurcontent 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

- Ovomucin

Vitamin : riboflavin/ slightly green


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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

1,53 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 FowlEgg


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Handling of Egg Select the consumption egg and fertile

egg Fertile Egg:- temperature > 26,7C.The develop embryo blood spot

vascular system as bee nest form(Hacch spot) its not consumable.

- If the temperature is not stable, theembryo will be death because ofcontamination

* Dirty egg: wash with warm water 43-

51,7C, dried as soon as possible,w t r h l fr fr m F m x : m


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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 microorganismventilationporosity of egg shell (evaporation,contamination of m.o.)


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Damage Egg2. Dilution- Reducing ofAlbumin tickness: glico proteinovomucin

breakdown- The size of egg yolk become bigger, because

any penetration of water insite (osmoticpressure)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 : 7,68,2- Late egg : increasing egg pH, becauseion)

6. Bacterial decomposition:: Increasingnumber of m.o biomass as well asincreasing humidity and temperature

i.e. bacterial Pseudomonas


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QUESTION??????????

egg structure 2011

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