IMPORTANCE OF EGGS. BY Dr. JOHN T. KAIJAGE Department of Animal Production and Marketing Ministry of Livestock and Fisheries Development

Size: px

Start display at page:

Download "IMPORTANCE OF EGGS. BY Dr. JOHN T. KAIJAGE Department of Animal Production and Marketing Ministry of Livestock and Fisheries Development"

Jocelin Berry
5 years ago
Views:

1 IMPORTANCE OF EGGS BY Dr. JOHN T. KAIJAGE Department of Animal Production and Marketing Ministry of Livestock and Fisheries Development

2 A SHORT BIOGRAPHY Name: Dr. John Theodosias Kaijage, Department of Animal Production and Marketing, Ministry of Agriculture, Livestock and Fisheries. Principal Livestock Research Officer and Coordinating production of mono-gastric animals. Hold a Doctor of Philosophy (PhD) degree in Animal Production and M.Sc. degree in Tropical Animal Production and a B.Sc. degree in Animal Science. Has Diplomas in Animal Health; Dairy processing and poultry production and Veterinary Epidemiology. He has been working with the Tanzanian Government at different capacities either as a Farm manager, Trainer, Researcher, Consultant, Coordinator or a Policy maker.

3 OUTLINE Introduction Characteristics of eggs Nutritional value of eggs Healthy benefits of eating eggs Risks associated with eating eggs Conclusion Remark

4 Introduction

5 Introduction cont. Egg production worldwide by MT. Asia is leading-38.1 MT America-13.1MT Europe-10.6 MT Africa 2.9 MT

6 Introduction cont. Top leading countries China-24.4 billion kg in shell USA-5.6 India-2.5 Tanzania-200million kg inshell World Annual growth rate-2% Africa Annual Growth rate-3.9%

7 INTRODUCTION Number of Layer worldwide-7.0 billion laying hens Africa -2.7billion Asia- 4.4 billion Tanzania-8 million World per capita egg consumption is estimated to 179 eggs US per capita consumption estimated to eggs

8 Anatomical and characteristics of eggs

9 Anatomical and characteristics of eggs Schematic of a chicken egg: 1. Eggshell 2. Outer membrane 3. Inner membrane 4. Chalaza 5. Exterior albumen 6. Middle albumen 7. Vitelline membrane 8. Nucleus of pander 9. Germinal disc (nucleus) 10. Yellow yolk 11. White yolk 12. Internal albumen 13. Chalaza 14. Air cell 15. Cuticula

10 Nutritive value of eggs Iron - Carries oxygen to the cells, helps prevent anemia the iron in eggs is easily absorbed by the body Vitamin A - Helps maintain healthy skin and eye tissue; assists in night vision Vitamin D -Strengthens bones and teeth; may help protect against certain cancers and auto- immune diseases Vitamin E- An antioxidant that plays a role in maintaining good health and preventing disease Vitamin B12 - Helps protect against heart disease

11 Nutrient Benefits of eggs-cont. Folate-Helps produce and maintain new cells; helps prevent a type of anemia, helps protect against serious birth defects if taken prior to pregnancy and during the first 3 months of pregnancy Protein -Essential for building and repairing muscles, organs, skin, hair and other body tissues; needed to produce hormones, enzymes and antibodies; the protein in eggs is easily absorbed by the body Selenium- Works with vitamin E to act as an antioxidant to help prevent the breakdown of body tissues Lutein and zeaxanthin -Maintains good vision; may help reduce the risk of age-related eye diseases, such as cataracts and macular degeneration Choline -Plays a strong role in brain development and function

12 Nutrient of Benefits of eggs cont.

13 Heath Benefits of Eating Eggs Eggs contain a complete protein, meaning they contain all the necessary amino acids. WHO uses egg protein as a standard for evaluating protein in other foods. Eggs are all-natural and provide one of the highest quality proteins of any food available. One egg provides more than six grams of protein, or 13 percent of the recommended Daily Value (DV). Eggs have high protein content suggesting low risk of developing hypertension. Eggs increases levels of HDL (good) cholesterol, and allowed the HDL molecules to function more effectively. HDL cholesterol encourages removal of LDL (bad) cholesterol.

14 Heath Benefits of Eating Eggs cont. Egg whites contain a peptide called RVPSL (a component of protein) that reduces blood pressure. It blocks angiotensin-converting enzymes, which are produced by the body and increase blood pressure. Egg yolks contain Lutein and zeaxanthin which prevents macular degeneration that leads to blindness of aged people. Eggs are one of the richest sources of choline in the diets such that eating eggs important for pregnant and breastfeeding women as it contributes to brain and memory development; increase child s immunity; reduce stress and hypertension; prevent neural tube birth defects; prevents fatty liver of muscle damage among women postmenopausal; prevents heart disease, inflammation and breast cancer. Eggs are excellent option for dieters because of their satiating properties and promote a reduction in body weight and reduce the risk for obesity.

15 RISKS OF EATING EGGS It may develop cardiovascular diseases to diabetics. high cholesterol or hypertensive people. (Eating of egg white is recommended). It may interferes absorption of Biotin a B a vitamin that is important to fat and sugar metabolism and blood sugar regulation. Eating raw eggs is not suggested. It may pose a risk of salmonella infection. Cooking eggs until the white and yolk are firm is recommended. It may lead to allergic reaction; Asthma; interference of immunity or sometimes anaphylactic shock (characterized by skin rashes or hives, difficult breathing or stomach pain).

16 Conclusion It can be concluded the egg consumption quite beneficial for health particularly for children, pregnant women and old people In Tanzania egg production and consumption is alarming such that need immediate intervention. ASANTE SANA KWA KUNISIKILIZA

Shell Air Cell Shell Membranes Chalazae Thin Albumen Germinal disc

Shell Air Cell Shell Membranes Chalazae Thin Albumen Germinal disc The egg is one of the richest sources of food known to man. This is because an egg contains proteins, vitamins and minerals which are all important for our body. n average size egg (60g) contains approximately