Composition of Shell Waste from Egg Breaking Plants

Walton, H. V.; Cotterill, O. J.; Vandepopuliere, J. M.

doi:10.3382/ps.0521836

Cited by 31 publications

(16 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Form the same Table, it could be noticed that, the content of protein in white and duck (3.17 and 2.95%) eggshell was higher than brown one (2.69%). These results differ from those of Walton et al (1973); Burley and Vadhera (1989) and Hassan (2015). They reported 91.1, 91.4, 90.2 and 7.56, 6.4, 5.4 % for ash and protein, respectively.…”

Section: Proximate Chemical Composition Of Different Kinds Of Eggshelcontrasting

confidence: 70%

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips

Ali

Badawy

2017

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

Eggshell powder can be used as an attractive source of calcium) Ca (in human diet .Therefore, this work was done to compare different kinds of eggshells) white chicken) WC (, brown chicken) BC (, duck and quail .(The proximate chemical composition and mineral content of different eggshells were determined .In addition ,the influence of eggshell powders supplementation) 5 , 10 and 15% (on minerals content, physical and sensory properties of bread strips was studied .The obtained results indicated that ,the content of ash was 96.67 , 96.18 , 95.99 and 93.42 % for WC ,BC ,duck and quail eggshells, respectively .The duck eggshell contained the highest calcium content followed by quail ,WC and BC eggshells .Meanwhile , quail eggshells exhibited the highest magnesium) Mg (content followed by BC ,WC and duck eggshells .Addition of eggshell powders led to a noticeable increase of Ca ,Mg contents and water absorption ratio in the supplemented bread strips .Moreover , minor changes in sensory properties of bread strips were recorded by judges .The obtained data revealed that ,we can recommend the possibility of using eggshell powders as dietary calcium supplement to fortify bread at home up to 10 % level .Also ,the lack of information on the using of eggshell suggests that there is a promising area to be discovered.

show abstract

Section: Proximate Chemical Composition Of Different Kinds Of Eggshelcontrasting

confidence: 70%

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips

Ali

Badawy

2017

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

show abstract

“…Centrifuged eggshell wastes used in these experiments were from two commercial egg breaking plants (A and B). Walton et al (1973) noted that fresh centrifuged eggshells contained 83.8% DM, 5.31% crude protein, .3% fat, and 36.7% Ca, which were similar to that of eggshells used in these studies. Eggshells were found to contain approximately 220 and 59 kcal/kg for gross energy and TME,,, respectively.…”

Section: Nutrient Compositionmentioning

confidence: 83%

“…Target calculated nutrient levels (DM basis) for the laying hen diets were 3,222 kcal ME/ kg, 16.11% crude protein, 3.78% calcium, .36% available phosphorus, .71% lysine, and methionine + cystine .61%. Nutrient values used for eggshell and hatchery wastes in the linear programming matrix were based on Walton et al (1973) and Vandepopuliere et al (1977), respectively. The nutrient content of mechanically deboned residue as determined by laboratory analysis was used in diet formulation.…”

Section: Pre-extrusion Blending and Extrusionmentioning

confidence: 99%

Extrusion Processing Used to Convert Dead Poultry, Feathers, Eggshells, Hatchery Waste, and Mechanically Deboned Residue into Feedstuffs for Poultry

1993

Self Cite

View full text Add to dashboard Cite

In Experiments 1 and 2, dead broilers (3 and 5 wk old) and dead turkeys (6 and 12 wk old), and broiler feathers were obtained from commercial sources and evaluated for nutritional contribution when co-extruded with soybean meal (48% CP). Samples of each age of dead birds and two feather treatments, with and without 5.13% proteolytic enzyme premix (INSTA-PRO®), were blended with soybean meal in an 25:75 ratio (wt/wt, wet basis) and processed through an INSTA-PRO® extruder. The resulting six extruded products were used in formulating isocaloric and isonitrogenous diets and were compared with a diet containing corn-soybean meal or corn-soybean meal with commercial feather meal when fed to broilers from 1 to 21 days of age. In Experiment 1, feeding diets containing dead broilers supported higher (P < .05) body weight than those receiving the corn-soybean meal control diet. There was no difference (P > .05) in feed conversion. Enzyme treatment of the feathers improved growth rate but not feed conversion over the untreated feather diet in Experiment 1. In Experiment 2, dead poultry and enzyme-treated feather extruded products were good feed ingredients for broilers with feed efficiency and growth responses comparable to the corn-soybean meal control diet.In Experiments 3 and 4, centrifuged eggshells from egg-breaking plants (Source A or B), centrifuged hatchery solid (Source C or D), centrifuged hatchery solid plus liquid (Source C or D), and mechanically deboned turkey frame residue were each blended with ground corn to produce mixtures with 15 to 25% moisture and processed through an INSTA-PRO® extruder. Two experiments involving 480 Hy-Line® 36 laying hens were conducted for three 28-day periods to evaluate hen performance and egg quality when the extruded products were incorporated into the diet. No differences were found (P < .05) in egg production, egg weight, feed conversion, and egg specific gravity for all diets.The microbiological test (total aerobic count) indicated that the pre-extrusion blended mixtures had significant numbers of colony-forming units per gram of sample. The extruded products that exited from the extruder barrel were free of aerobic microorganisms. The results of these studies indicated that high temperature-short time extrusion is an alternative method for converting these poultry industry residues into feedstuffs. (

show abstract

“…In particular, unprocessed eggshells are considered a problem, as the protein-rich membrane attracts rats to landfills [28]. Moreover, the processing of eggshells is cumbersome and expensive, thus further increasing the likelihood that chicken eggshells will be classified as waste [29].…”

Section: Discussionmentioning

confidence: 99%

Exploring the Use of Unprocessed Waste Chicken Eggshells for UV-Protective Applications

2017

View full text Add to dashboard Cite

Photodegradation causes a steady loss of the useful physical, mechanical and optical properties of materials, necessitating their replacement over time. Because UV (Ultraviolet) light is most harmful in this regard, many materials now contain UV-protective additives. However, these additives are not always effective and durable, can be expensive, and their natural extraction or synthetic production can be harmful to the environment. Here, we investigated the use of unprocessed chicken eggshells in providing UV protection to two commonly used synthetic polymers: polystyrene and nylon. We show that unprocessed chicken eggshells provide a durable and effective UV protection. Our data sets the stage for future research to find a practical way to use the large amounts of unprocessed chicken eggshell waste as novel, economically appealing and environmentally friendly UV-protective additives.

show abstract

Composition of Shell Waste from Egg Breaking Plants

Cited by 31 publications

References 5 publications

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips

Extrusion Processing Used to Convert Dead Poultry, Feathers, Eggshells, Hatchery Waste, and Mechanically Deboned Residue into Feedstuffs for Poultry

Exploring the Use of Unprocessed Waste Chicken Eggshells for UV-Protective Applications

Contact Info

Product

Resources

About