Egg Innovations And Strategies For Improvements by Patricia HesterEgg Innovations And Strategies For Improvements by Patricia Hester

Egg Innovations And Strategies For Improvements

byPatricia Hester

Hardcover | January 3, 2017

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Egg Innovations and Strategies for Improvementsexamines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.

Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.

Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.



  • Focuses on the production and food science aspects of eggs
  • Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks
  • Presents analytical techniques for practical application
Patricia (Scotti) Hester, Professor of Animal SciencePurdue University School of AgricultureArea of Expertise: Physiology, PoultryEducation: B.S. and Ph.D., North Carolina State UniversityVisiting Professorships: Cuddy International, Canada; University of Guelph, CanadaCurrently Teaching ANSC 44500 - Commercial Poultry Management and A...
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Title:Egg Innovations And Strategies For ImprovementsFormat:HardcoverDimensions:646 pages, 9.41 × 7.24 × 0.98 inPublished:January 3, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128008792

ISBN - 13:9780128008799

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Table of Contents

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.Salmonellaand 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