Eggs

Question 1

Nutrients in Eggs

Answer 1

70kcals, 6.3 g protein, Carbohydrate 0.36 g,
Fat 4.8 g, Cholesterol 185 mg, VA 270 IU,
VD 41 IU, VE 0.5mg

Question 2

why is cholesterol important?

Answer 2

is an important component of cell membranes and is necessary for cell function

Question 3

Male chicken repro

Answer 3

-testes inside
-sperm can remain viable in female for several days or weeks

Question 4

female repro

Answer 4

-egg is the female gamete
-female gamete is the reproductive cell that is capable of being fertilized by the male repro cell
-one ovary and oviduct regress as an embryo, ovary produces egg yolk
-ovulate starting at puberty for 25 weeks
-24h from one ovulation to the next

Question 5

egg formation

Answer 5

1. Infundibulum
2. magnum
3. isthmus
4. uterous
5. vagina

Question 6

infundibulum

Answer 6

grab the ovum-fertilization– 15 minutes

Question 7

magnum

Answer 7

secretes albumin (egg white) around the ovum-2-3 hours

Question 8

isthmus

Answer 8

deposits the inner and outer shell membrane 2-3 hours

Question 9

uterous

Answer 9

(shell gland)- the egg acquires salt and water (watery albumin) before calcification occurs- hard calcium carbonate shell + color (20h)

Question 10

vagina

Answer 10

secrete mucous to assist in egg laying-stores sperm for hours to over a week

Question 11

how long is the whole process

Answer 11

Whole process is 25 hours, 30 minutes later the hen ovulations

Question 12

shell exchange

Answer 12

-the shell allows the exchange of oxygen and the gaseous waste, CO2

Question 13

air cell

Answer 13

-pocket of air in the wide part of the egg
-increases in size as the egg ages
-eggs continuously lose moisture and CO2 and gain oxygen. As this occurs the air cell increases in size

Question 14

egg yollk content

Answer 14

-lipid and fat rich
-30% of the eggs contents
-50% water, 33% lipids
-vital sources of proteins and the fat soluble vitamins

Question 15

yolk color is due to what

Answer 15

-due to xanthophyll pigment
-carotene is also a carotenoids-carrots, squash, grass
-there are over 600 carotenoids that contribute not only to the yolk color but also to the feather color

Question 16

the germ cell

Answer 16

-white halo structure in the yolk
-site of fertilization and genetic material

Question 17

blastodisc

Answer 17

non fertilized eggs’s germ cell

Question 18

blastoderm

Answer 18

fertilized egg’s germ cell

Question 19

albumen (egg white) contents

Answer 19

-90% water 10% protein
-only trace of fat
-vitamin b and minerals
-1% carbs
-13 proteins including some with antimicrobial activity
-lyzozyme-antimicrobial that disrupts bacterial walls and protects the egg
-aternating thick and thin layers

Question 20

the chalazae

Answer 20

-the part of the “inner thick white” of the egg
-is made up of protein bands that hold the egg yolk to the center of the shell
- keeps the egg yolk centered

Question 21

inner and outer membranes

Answer 21

-found between the shell and the egg white
-contain keratin- strong
-has antimicrobial properties

Question 22

egg shells

Answer 22

-90% calcium carbonate
-highly porous
-thousands of tiny pores facilitate the exchange of O2 and CO2
-may be a point of entry for pathogens

Question 23

egg shell cuticle

Answer 23

coats the egg as it passes through the vagina and protect the content from microbes
-the cuticle naturally helps preserve freshness
-aka bloom

Question 24

egg shell color

Answer 24

-genetically determined and changes with age
-transferred to the egg during shell formation

Question 25

blue/green color due to

Answer 25

Biliverdin, a product of the red blood cell recycling

Question 26

red brown color due to

Answer 26

protoporphyrin transfer also a product of red blood cell recycling

Question 27

olive color due to

Answer 27

both pigments, biliverdin and protoporphyin

Question 28

salmonella

Answer 28

-infects the repro tract of hens but does not make the hen sick -the organism is passed from the ovary to the egg, infecting the inside of the egg -can contaminate the shell -frequently associated with eating raw or undercooked eggs -eggs will look, smell and taste normal

Question 29

deterioation of the egg

Answer 29

-as it ages the albumen becomes less thick -haugh test used to measure the thickness of the albumen -yolk also becomes less firm

Question 30

rotten eggs is what kind of decomosition

Answer 30

microbial

Question 31

how eggs protect themselves

Answer 31

-lysozyme in the albumin -antimicrobial properties of keratin in the shell membrane