The Role of Eggs as an Important Source of Nutrition in Human Health

Abstract

Nutrition plays a very important role in healthful living. Daily consumption of balanced diet is pertinent to mainatin good health. Eggs contain both macronutrients as well as micronutrients, which are essential to the body. Eggs are one of the richest sources of complex protein (5 g/piece). The complex protein need for the normal healthy diet is 75-80 g. Therefore, eggs help to provide the amount of aminoacids required for the human body. Amino acids perform many functions. It is primarily a building block of proteins, thus helping the human body to develop. Proteins increase the muscle mass and prevent their breakdown. This also serves as an energy reserve that is why a high protein egg is called a complex protein. In addition, to its positive biological values, it has significant cholesterol content as well. Due to this reason, it is imperative to reduce consumption of eggs in case of high-cholesterol. Eggs are also suitable for enriching the foods in order to increase the nutritional value of the product. The consumption of raw egg must be avoided as it can be the source of infections in humans. Contamination of eggs poses a high risk to food safety. Good hygienic practice is highly imperative to mainatin high quality and safety of eggs. In the manuscript, we summarize the most important properties of the eggs in healthy diet. Furthermore, we are also looking for a place in international gastronomy. It is hoped that the nutritionists and other scientists can get a new knowledge through our publication.

Cane molasses and oligofructose in the diet of laying hens improves the mineral content of eggs and meat

“…Iron absorption and the impact on egg's composition, was previously studied using iron-soy proteinate and iron-methionine chelate in the hens' diet ( Pal & Molnár, 2021 ), resulting in improved egg quality parameters and increased iron content in yolk using both types of organic supplement Sarlak et al. (2021) .…”

“…Among foods of animal origin, poultry meat and eggs provide high quality proteins, vitamins and minerals, at an affordable cost that has led to its increased consumption over other foods of animal origin. Moreover, poultry-based foods may contribute to improving health, especially in populations with nutritional deficiencies ( Pal & Molnár, 2021 ). Currently, the poultry industry faces the challenge of developing new technologies to achieve a rapid and effective increase in production, guarantee the expected contribution of poultry products to human nutrition and also consider strategies to mitigate the impact of animal husbandry on the environment.…”

Direct and indirect contributions of internal and external quality traits on egg weight of Shika Brown layer using Path Coefficient Analysis

“…Eggs are cheap protein source with high biological value that provide the human body with required nutrients (Zdrojewicz et al, 2016;İskender & Kanbay, 2014;Pérez-Bonilla et al, 2012). The general protein need in the human body is between 75 g to 80 g (Mahendra & Judit, 2021). The world table egg production is about 76.7 million tonnes in 2018 (FAOSTAT, 2021).…”

Percepção do bem-estar animal na produção de ovos no Brasil

“…Com isso, houve a busca por proteínas com valor mais acessível, como o ovo (Walker e Baum, 2021). Ainda, a divulgação de informações sobre o ovo e o reconhecimento de seus benefícios para a saúde humana, além da recomendação de seu consumo como parte de uma dieta equilibrada, contribuem para esse comportamento do consumidor (Pal e Molnár, 2021).…”

“…O consumo também tem crescido (ABPA, 2021), incentivado pela composição nutricional do ovo, como fonte de proteína animal de alta 2 Este capítulo está formatado de acordo com as normas da Applied Animal Behaviour Science. qualidade, rico em vitaminas e minerais, e pelo baixo e atrativo custo além da disseminação de informações associadas à saúde humana (Pal e Molnár, 2021).…”