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Egg innovations and strategies for improvements

Autor Patricia Hester
Vydavatel: Saint Louis Elsevier Science 2017
Vydání/formát:   e-kniha : Document : EnglishZobrazit všechny vydání a formáty
Shrnutí:
Cover -- Title page -- Copyright page -- Dedication -- Contents -- Contributors -- Section I - Introduction -- Chapter 1 - Chicken Eggs -- Origin of the egg producing chicken -- Management systems for egg production -- Global production and consumption -- Egg components -- Value for human nutrition and health -- Manipulation of egg nutrients -- Measures to ensure egg food safety -- Measures to maintain egg quality
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Detaily

Typ materiálu: Document, Internetový zdroj
Typ dokumentu Kniha, Počítačový soubor, Internetový zdroj
Všichni autoři/tvůrci: Patricia Hester
ISBN: 9780128011515 0128011513 9780128008799 0128008792
OCLC číslo: 1020856586
Poznámky: Conclusions
Ocenění: Winner of

A focused.

Popis: 1 Online-Ressource (648 Seiten)
Obsahy: Section 1: Introduction 1. Chicken Eggs 2. Quail Eggs 3. Duck Eggs 4. Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs Section 2: Management and Housing 5. Steroid Hormones and Female Energy Balance: Relation to Offspring Primary Sex Ratio 6. Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling 7. The Effect of Lighting and Photoperiod on Chicken Egg Production and Quality 8. Enrichments in Cages 9. Commercial Free-Range Egg Production Practices 10. Organic Farming and Mineral Content of Chicken Eggs 11. Controlling Feather Pecking and Cannibalism in Egg Laying Flocks Section 3: Food Safety 12. Effects of Temperature and Storage Conditions on Eggs 13. The Eggshell Microbial Activity 14. Effects of Propolis on Eggshell 15. The Eggshell Proteome Yields Insight into its Antimicrobial Protection 16. Shell Egg Pasteurization 17. Effects of Gamma Radiation for Microbiological Control in Eggs Section 4: Composition of Eggs 18. Cholesterol in Chicken Eggs: Still a Dietary Concern for Some 19. Lutein and Zeaxanthin Carotenoids in Eggs 20. Vitamins in Eggs Section 5: Use of Eggs 21. Economic and Cultural Aspects of the Table Egg as an Edible Commodity 22. Use of Hen Egg White Lysozyme in the Food Industry 23. Function and Separation of Ovotransferrin from Chicken Egg 24. The Use of Egg and Egg Products in Pasta Production 25. The Eggshell and its Commercial and Production Importance 26. Nutraceutical Egg Products Section 6: Improving Production 27. Use of Dietary Probiotics to Improve Laying Hen Performance 28. Improving Performance Traits of Laying Hens with Vitamin C 29. Modifying Protein in Feed 30. Improving Egg Production and Hen Health with Calcium 31. Use of Ginseng in Animal Production 32. Preventive Measures for Avoiding the Deleterious Effects of Heat Stress on Egg Production and Quality Section 7: Improving Composition 33. Supplemental Linseed on Egg Production 34. Supplemental Flax and Impact on n3 and 6 Polyunsaturated Fatty Acids in Eggs 35. Supplemental Fish Oil and its Impact on n-3 Fatty Acids in Eggs 36. Microalgal Feed Supplementation to Enrich Eggs with Omega-3 Fatty Acids 37. Supplemental Iodine Section 8: Preserving Eggs 38. Pickling Eggs 39. Sodium Chloride Preservation in Duck Eggs 40. Inorganic Elements in Preserved Eggs Section 9: Adverse Non-Microbial Contaminants 41. The Effect of Estrogens on Egg-Laying Performance 42. Antimicrobial Residues in Table Eggs 43. Nitrofuran Veterinary Drug Residues in Chicken Eggs 44. Anthelmintic Benzimidazoles in Eggs 45. Flame Retardants in Wild Bird Eggs and in Relation to Eggs in the Human Food Supply 46. Polychlorinated Dibenzo-p-Dioxins, Polychlorinated Dibenzofurans, and Dioxin-Like Polychlorinated Biphenyls in Chicken Eggs 47. Influence of Plant Toxins on Laying Hen Performance and Egg Quality Section 10: Microbial or Parasitic Contaminants 48. Salmonella and Impact on Egg Production 49. Colibacillosis and its Impact on Egg Production 50. Mycoplasmosis in Egg Laying Flocks 51. Avian Influenza Virus and Newcastle Disease Virus 52. Infectious Bronchitis 53. Coccidiosis in Egg-laying Poultry 54. Mycotoxin Impact on Egg Production 55. Parasites in Laying Hen Housing Systems

Anotace:

Cover -- Title page -- Copyright page -- Dedication -- Contents -- Contributors -- Section I - Introduction -- Chapter 1 - Chicken Eggs -- Origin of the egg producing chicken -- Management systems for egg production -- Global production and consumption -- Egg components -- Value for human nutrition and health -- Manipulation of egg nutrients -- Measures to ensure egg food safety -- Measures to maintain egg quality -- Challenges -- Conclusions -- References -- Chapter 2 - Quail Eggs -- Worldwide production and consumption -- Quail species and life cycle -- Egg characteristics -- Egg production -- Common disease and food safety issues -- Enhancing production and egg composition -- Strategies for improvement -- Conclusions -- References -- Chapter 3 - Duck Eggs -- Regional preferences and production statistics -- Duck layer breeds -- Stages of growth and egg production -- Feed requirements -- Duck egg physical characteristics -- Nutrient composition of duck eggs -- Production systems -- Processed duck egg products -- The regulatory environment in the United States -- Disease and food safety issues -- Strategies for improvement -- Conclusions -- References -- Chapter 4 - Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs -- Eggs in the human diet -- Guinea fowl eggs -- Goose eggs -- Turkey eggs -- Ostrich eggs -- Emu eggs -- Strategies for improvement -- Conclusions -- References -- Section II - Management and Housing -- Chapter 5 - Steroid Hormones and Female Energy Balance: Relation to Offspring Primary Sex Ratio -- Introduction -- Potential mechanisms of primary sex ratio bias in birds -- The relationship of egg sex with gonadal sex steroid hormones -- Relationship of egg sex with female parental stress, corticosterone, and physical parameters of the egg -- Strategies for improvement -- Analytical methods -- Conclusions -- References

Chapter 6 - Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling -- Nutrients deposited in the chicken egg -- Nutrient assimIlation into the egg by the breeder hen -- Nutrient retrieval by the embryo and hatchling -- Influence of breeder hen diet on nutrient availabilty to the embryo and hatchling -- Influence of breeder hen condition and the embryo's metabolism on nutrient availabilty -- Strategies for improvement -- Conclusions -- References -- Chapter 7 - Effect of Lighting and Photoperiod on Chicken Egg Production and Quality -- Introduction -- The physiology: overview of the reproductive axis and its control by light -- Lighting paradigms and their impact on egg laying -- Light spectrum -- Lighting's effect on egg weight and quality -- Lighting effects on hen welfare -- Strategies for improvement -- Analytical methods to assess light quality -- Conclusions -- References -- Chapter 8 - Enrichments in Cages -- The political environment -- Europe -- South and Central America and Asia -- The United States -- The Nest Area -- Perches -- Scratch Pad and Foraging Area -- Nail Trimmers -- How Much Space do Hens Need in Large Enriched Cages? -- Do Pullets Need Enrichments too? -- Strategies for Improvement -- Conclusions -- References -- Chapter 9 - Commercial Free-Range Egg Production Practices -- Introduction -- Defining free-range -- Free-range chicken egg production methods -- Free-range chicken egg characteristics -- Free-range duck egg production -- Assessment of free-range eggs -- Strategies for improvement -- Analytical methods -- Conclusions -- References -- Chapter 10 - Organic Farming and Mineral Content of Chicken Eggs -- Introduction -- Mineral Content of Hen's Eggs and Factors Affecting its Nutritive Value -- Effect of Organic Rearing System on Egg Mineral Content

Hazardous Heavy Metal Residues in Organic Rearing System -- Strategies for improvement -- Analytical methods -- Conclusions -- References -- Chapter 11 - Controlling Feather Pecking and Cannibalism in Egg Laying Flocks -- Cannibalism -- Feather pecking -- Impact of coping style on feather pecking behavior -- The behavioral phenotypes of feather pecking -- Risk factors for developing feather pecking -- The importance of litter in the environment -- Access to perches -- Feeding and watering -- Use of space -- Access to outdoors and range -- Lighting, temperature, and air quality -- Environmental enrichment -- Applicability to other commercial egg laying species -- Strategies for improvement -- Analytical methods to assess feather pecking behavior -- Conclusions -- References -- Section III - Food Safety -- Chapter 12 - Effects of Temperature and Storage Conditions on Eggs -- Introduction -- The aging egg -- The aging hen -- Storing table eggs -- Storing hatching eggs -- Strategies for improvement -- Analytical methods -- Conclusions -- References -- Chapter 13 - The Eggshell Microbial Activity -- The eggshell and membranes -- Microbial contaminants of eggshell -- Microbial contamination of eggshell -- Factors affecting microbial activity -- Analytical methods -- Conclusions -- References -- Chapter 14 - Effects of Propolis on Eggshell -- Description of propolis -- Antimicrobial effects of propolis -- Use of propolis to extend the shelf life of eggs -- Strategies for improvement -- Analytical methods -- Conclusions -- References -- Chapter 15 - The Eggshell Proteome Yields Insight Into Its Antimicrobial Protection -- Introduction -- Eggshell structure -- Antimicrobial molecules and their mechanisms -- Future challenges -- Conclusions -- Acknowledgments -- References -- Chapter 16 - Shell Egg Pasteurization -- Egg washing -- Thermal pasteurization

Nonthermal pasteurization -- Surface pasteurization of shell eggs -- Rapid cooling -- Strategies for improvement -- Conclusions -- References -- Chapter 17 - Effects of Gamma Radiation for Microbiological Control in Eggs -- Introduction -- Background information on radiation -- Irradiation of food -- Irradiation of eggs -- Other uses of gamma irradiation in food -- Legislation -- Consumer perception -- Strategies for improvement -- Analytical methods -- Conclusions -- References -- Section IV - Composition of Eggs -- Chapter 18 - Cholesterol in Chicken Eggs: Still a Dietary Concern for Some -- Introduction -- Meta-analyses versus observational studies: groups versus individuals -- Cholesterol in chicken eggs: why it should still be a target for reduction -- Other evidence of Inter-individual variability in cholesterol homeostasis in humans -- Cholesterol content has been decreasing in eggs from American flocks -- Egg cholesterol contents: perspectives on analytical techniques and reporting data -- Experimental approaches to egg cholesterol reduction -- What does the future hold with regard to reducing egg cholesterol? -- Phosphatidylcholine content of eggs: a new concern with regard to Cardiovascular Disease pathogenesis? -- Analytical methods -- Conclusions -- Acknowledgment -- References -- Chapter 19 - Lutein and Zeaxanthin Carotenoids in Eggs -- Chicken eggs -- Carotenoids in eggs and their analysis -- Effect of feed composition on egg carotenoids -- Carotenoids in organic eggs -- Effect of cooking and processing on egg carotenoids -- Egg carotenoids and human health -- Strategies for improvement -- Conclusions -- References -- Chapter 20 - Vitamins in Eggs -- Fat soluble vitamins -- Water soluble vitamins -- Vitamin levels in eggs from alternative egg production -- Sensory, functional property, and toxicity

Relative to recommended daily allowances -- Analytical methods -- Conclusions -- References -- Section V - Use of Eggs -- Chapter 21 - Economic and Cultural Aspects of the Table Egg as an Edible Commodity -- Egg production trends -- Egg consumption trends -- Availability of eggs -- Technology, innovation, and geographics -- Culture, lifestyle, and food traditions -- Consumer attitudes -- Purchaser preferences -- Consumer misconceptions -- Global trade -- Marketing: competition, trends, and strategies -- Strategies for improvement -- Conclusions -- References -- Chapter 22 - Use of Hen Egg White Lysozyme in the Food Industry -- Lysozyme extraction and purification from egg albumen -- Structure and mode of action -- Current research and applications in the food industry -- Strategies for improvement -- Conclusions -- References -- Chapter 23 - Function and Separation of Ovotransferrin from Chicken Egg -- Structure of ovotransferrin -- Use of ovotransferrin and its derived peptides -- Separation of ovotransferrin -- Strategies for improvement -- Conclusions -- References -- Chapter 24 - The Use of Egg and Egg Products in Pasta Production -- Introduction -- Production process of fresh and dried egg pasta -- The role of eggs on pasta quality -- The role of eggs in gluten-free pasta products -- Use of non-chicken eggs in pasta production -- Strategies for improvement -- Analytical techniques for the determination of egg content and quality in pasta -- Conclusions -- References -- Chapter 25 - The Eggshell and Its Commercial and Production Importance -- Introduction -- Role of the eggshell -- Eggshell composition and structure -- Eggshell formation -- The mutual relationship between the organic and inorganic matrix of the eggshell -- Factors influencing eggshell quality -- Strategies for improvement -- Analytical methods for measuring shell quality

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