LPT 321: Meat Science (1+1)

CHEMICAL COMPOSITION OF EGGS

• Egg is a nutritious, unadulterated natural food with high digestibility coefficient.
• It is a rich source of animal protein with well-balanced amino acid profile imparts it a very high biological value (one of the highest among various foods)
• The biological value of egg protein is 96 when compared to 85 of milk and 80 of meat
• It is used as a standard protein to measure the quality and nutritive value of any human food.
• An average egg will supply around 7g of wholesome protein of high biological value and 6g of easily digestible fat rich in mono and polyunsaturated fatty acids, cholesterol and vitamin E.
• Nearly two thirds of egg is water and the remaining is dry matter.
• Dry matter consists of organic and inorganic matter.
• Inorganic matter : Inorganic matter consists of minerals like calcium, phosphorus, sodium, potassium, chlorine, magnesium, sulphur and minerals like manganese, zinc, iron, copper, cobalt, iodine and selenium.
• Organic matter consists of carbohydrate, protein, fat, vitamins, pigments and enzymes.