Valeur nutritionnelle des oeufs

Nys, Yves; Sauveur, Bernard

doi:10.20870/productions-animales.2004.17.5.3611

Cited by 49 publications

(39 citation statements)

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“…On considère que 90,7 % du poids d'un oeuf de poule est « consommable par l'Homme » puisque la coquille représente 9,3 % de son poids (Nys et Sauveur, 2004). Les oeufs classés impropres à la consommation humaine au cours du tri en élevage puis au centre de conditionnement sont considérés non consommables par l'Homme.…”

Section: Les Oeufs De Pouleunclassified

L’efficience nette de conversion des aliments par les animaux d’élevage : une nouvelle approche pour évaluer la contribution de l’élevage à l’alimentation humaine

et al. 2019

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L’élevage est souvent perçu comme inefficient pour produire des denrées alimentaires pour l’Homme car les animaux consomment davantage de végétaux qu’ils ne produisent de viande, de lait ou d’œufs. Le calcul de l’efficience nette de conversion des aliments en ne considérant dans le calcul que la part potentiellement consommable par l’Homme des aliments utilisés par les animaux permet de relativiser ce constat. En effet, une large part des aliments consommés par les animaux d’élevage (fourrages, coproduits…) n’est pas directement consommable par l’Homme. Appliqués à des systèmes d’élevage français, les calculs d’efficience nette montrent que toutes les productions animales (bovins laitiers et à viande, ovins à viande, porcins, poulets de chair, poules pondeuse) peuvent être producteurs nets de protéines à condition de maximiser la part des végétaux non valorisables en alimentation humaine dans les rations. Le calcul de l’efficience nette est très sensible à l’estimation de la part des aliments utilisés en alimentation animale qui peut être directement valorisée par l’Homme. Celle-ci varie fortement d’une matière première à l’autre selon les habitudes alimentaires et les technologies agroalimentaire qui peuvent évoluer dans le temps. Il est donc nécessaire d’analyser les résultats d’efficience nette à travers plusieurs scénarios de valorisation des matières premières végétales. De même le niveau de valorisation du cinquième quartier de la carcasse des animaux d’élevage pour l’alimentation humaine est très variable et influence sensiblement les résultats d’efficience nette. Enfin, la prise en compte du différentiel de qualité entre les protéines végétales permettrait d’affiner les calculs d’efficience protéique.

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Section: Les Oeufs De Pouleunclassified

L’efficience nette de conversion des aliments par les animaux d’élevage : une nouvelle approche pour évaluer la contribution de l’élevage à l’alimentation humaine

et al. 2019

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“…Lipids are founded only in yolk being represented by triglycerides 66% from total lipids, phospholipids 28% from total lipids and cholesterol 5% [48].…”

Section: Resultsmentioning

confidence: 99%

“…Eggs have been classified as nature's original functional food [3][4][5][6][7]. Eggs are one of the most complete foods for human consumption because they are rich in vitamins, minerals, fatty acids, and proteins that provide several essential amino acids of excellent biological value [8][9][10][11][12].…”

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confidence: 99%

Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Rațu¹,

Usturoi²,

Simeanu³

et al. 2017

Mat.Plast.

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n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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“…Such results are confirmed by the reports of Greengard et al, (1964) reporting that ninetyfive percent of the iron in egg found in the yolk. Nys and Sauveur (2004) reported that EY contained 4.8 mg iron/ 100 gram while EW contained only 0.1 mg iron/100 mg.…”

Section: Hematological Parametersmentioning

confidence: 99%

Changes in Body Weight, Feeding Efficiency Ratio and Some Blood Parameters in Rats Fed Egg Yolk or Egg White During Malnutrition and Refeeding Phases

Hassan

Zaki

Hatour

et al. 2011

Journal of Agricultural Chemistry and Biotechnology

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The present investigation was performed to examine the changes in body weight, feed efficiency ratio (FER), organs development and some blood parameters in albino rats received daily ingestion of lower levels of two food additives: egg yolk (EY) and egg white (EW) at two levels (5% and 10%) for 30 days (malnutrition phase) followed by daily ingestion of balanced levels of 15% EY or EW (refeeding phase) for other 30days. Results showed that lower levels of EY or EW reduced the final body weight, daily feed intake and FER during malnutrition. In spite of refeeding, these rats with diets of 15% EY or EW for 30 days still had lower weight and they did not quite reach control value. The diet of 10% EW enriched with 5% cholesterol reduced the FER. The weights of organs: liver, kidneys, spleen, heart, testes were reduced in both phases as compared to control (15% casein). Blood hematological parameters showed reduction in HB conc. during malnutrition .In refeeding phase, rats fed on diet of EY 15%, the counts of RBCs (10.6× 10 6) exceeded the control (8.8 × 10 6). Reduction in WBCs counts was observed in blood of rats fed on EW 5%. Packed cell volume (PCV) ranged between 31.3-40.1% in malnutrition and 38.9-45.1% in refeeding phase. Other parameters as mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH) and mean corpuscular hemoglobin concentration (MCHC) showed indefinite trend in the present study.

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Valeur nutritionnelle des oeufs

Cited by 49 publications

References 0 publications

L’efficience nette de conversion des aliments par les animaux d’élevage : une nouvelle approche pour évaluer la contribution de l’élevage à l’alimentation humaine

L’efficience nette de conversion des aliments par les animaux d’élevage : une nouvelle approche pour évaluer la contribution de l’élevage à l’alimentation humaine

Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Changes in Body Weight, Feeding Efficiency Ratio and Some Blood Parameters in Rats Fed Egg Yolk or Egg White During Malnutrition and Refeeding Phases

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