Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg chemistry, production and consumption (Food Science, Technology and Nutrition)

633 Pages·2011·5.6 MB·English

by  Y Nys

Improving the safety and quality of eggs and
egg products
© Woodhead Publishing Limited, 2011
EggProduct-Nys-Pre.indd 1 8/1/11 4:58:48 PM
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Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 213
Improving the safety and
quality of eggs and egg
products
Volume 1: Egg chemistry, production
and consumption
Edited by
Yves Nys, Maureen Bain and Filip Van Immerseel
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2011
EggProduct-Nys-Pre.indd 3 8/1/11 4:58:49 PM
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Contents
Contributor contact details ................................................................. xiii
Woodhead Publishing Series in Food Science, Technology and
Nutrition .............................................................................................. xxi
Preface ................................................................................................ xxxv
Part I Egg production and consumption
1 Egg and egg product production and consumption in
Europe and the rest of the world ............................................ 3
P. Magdelaine, ITAVI, France
1.1 Introduction ...................................................................... 3
1.2 Worldwide overview ........................................................ 4
1.3 European overview ........................................................... 7
1.4 Conclusion and future trends ........................................... 11
1.5 References and further reading ........................................ 15
2 Social economic aspects of egg production in China ............. 17
N. Yang, China Agricultural University, China
2.1 Introduction ...................................................................... 17
2.2 Historical development of egg production in China ........ 18
2.3 Current status of the Chinese egg industry ...................... 20
2.4 Future trends..................................................................... 26
2.5 References and further reading ........................................ 26
3 Egg production in Africa ......................................................... 27
H. M. Tukur, Usmanu Danfodiyo University, Nigeria
3.1 Introduction ...................................................................... 27
3.2 Egg production ................................................................. 28
3.3 Egg consumption, marketing and trade ............................ 30
3.4 The production system ..................................................... 33
3.5 Conclusion ........................................................................ 37
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vi Contents
3.6 References ........................................................................ 37
4 Profiling the egg consumer: attitudes, perceptions and
behaviours .................................................................................. 39
F. Hansstein, University of Bologna, Italy
4.1 Introduction ...................................................................... 39
4.2 Egg consumption: evidence from the literature ............... 41
4.3 European legislation between consumers and eggs ......... 45
4.4 Evidence from the trust pilot survey ................................ 50
4.5 Conclusion ........................................................................ 58
4.6 References and further reading ........................................ 59
5 Egg quality assurance schemes and egg traceability ............. 62
F. C. Schwägele, Max Rubner-Institut, Germany
5.1 The role of eggs in human nutrition ................................ 62
5.2 Egg quality ....................................................................... 63
5.3 Egg traceability ................................................................ 69
5.4 Conclusions ...................................................................... 76
5.5 References and further reading ........................................ 77
Part II Egg formation, chemistry and quality parameters
6 Egg formation and chemistry .................................................. 83
Y. Nys and N. Guyot, Institut National de la Recherche
Agronomique, France
6.1 Introduction ...................................................................... 83
6.2 Structure of the egg .......................................................... 85
6.3 Composition of the egg .................................................... 92
6.4 Formation of the egg: an overview .................................. 99
6.5 Formation of the egg yolk in the ovary ........................... 106
6.6 Formation of the egg white and the shell in the oviduct . 117
6.7 Oviposition ....................................................................... 125
6.8 References ........................................................................ 126
7 Use of high-throughput technology to identify new egg
components ................................................................................. 133
J. Gautron, S. Réhault-Godbert and Y. Nys, Institut National
de la Recherche Agronomique, France, K. Mann, Max-Planck-
Institut für Biochemie, Germany and P. G. Righetti,
Politecnico di Milano, Italy
7.1 Introduction ...................................................................... 133
7.2 Functional genomics generated new insights for the
characterisation of egg proteins ....................................... 135
7.3 Newly identified egg proteins .......................................... 138
7.4 Conclusion ........................................................................ 145
7.5 Acknowledgements .......................................................... 146
7.6 References ........................................................................ 147
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Contents vii
8 The eggshell: structure and protective function ..................... 151
M. Hincke, University of Ottawa, Canada, J. Gautron and
Y. Nys, Institut National de la Recherche Agronomique,
France, A. B. Rodriguez-Navarro, University of Granada,
Spain and M. D. McKee, McGill University, Canada
8.1 Introduction ...................................................................... 151
8.2 Structure of eggshell 1: composition and
characterization ................................................................ 152
8.3 Structure of eggshell 2: biosynthesis and constituents .... 160
8.4 Applications: eggshell as an industrial raw material ....... 171
8.5 Conclusions ...................................................................... 174
8.6 Acknowledgement ............................................................ 175
8.7 References ........................................................................ 175
9 Molecules involved in chemical defence of the chicken
egg .......................................................................................... 183
S. Réhault-Godbert, V. Hervé-Grépinet, J. Gautron, C. Cabau
and Y. Nys, Institut National de la Recherche Agronomique,
France and M. Hincke, University of Ottawa, Canada
9.1 Introduction ...................................................................... 183
9.2 Molecules degrading microbial components .................... 184
9.3 Molecules decreasing bioavailability of iron and
vitamins ............................................................................ 189
9.4 Molecules inhibiting the activity of microbial
proteases ........................................................................... 191
9.5 Immunoglobulin superfamily ........................................... 196
9.6 Cytokines and other mediators of immune response ....... 199
9.7 Molecules involved in protection against stress and
oxidative injury ................................................................ 200
9.8 References ........................................................................ 202
10 Advances in egg defect detection, quality assessment and
automated sorting and grading ............................................... 209
K. Mertens, B. Kemps, C. Perianu, J. De Baerdemaeker, E.
Decuypere and B. De Ketelaere, Katholieke Universiteit
Leuven, Belgium and M. Bain, University of Glasgow
Veterinary School, UK
10.1 Introduction ...................................................................... 209
10.2 Assessment of eggshell quality ........................................ 210
10.3 Assessment of the internal egg quality ............................ 221
10.4 Automated industrial egg sorting and grading ................. 231
10.5 Conclusions and future trends .......................................... 235
10.6 References and further reading ........................................ 236
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viii Contents
Part III Egg production and quality
11 Poultry breeding for egg quality: traditional and modern
genetic approaches .................................................................... 245
I. Dunn, University of Edinburgh, UK
11.1 Introduction ...................................................................... 245
11.2 Selection for egg quality .................................................. 246
11.3 The structure of the egg, its formation and the potential
for genetic improvement .................................................. 246
11.4 New genetic selection methodologies and their potential
impact ............................................................................... 255
11.5 Conflicts in selection goals .............................................. 256
11.6 References ........................................................................ 256
12 Hen nutrition for sustained egg quality ................................. 261
I. Bouvarel, ITAVI, France and Y. Nys and P. Lescoat, Institut
National de la Recherche Agronomique, France
12.1 Introduction ...................................................................... 261
12.2 Variations in egg weight .................................................. 262
12.3 Variations in the proportions of albumen and yolk ......... 270
12.4 Variations in fatty acid composition ................................ 272
12.5 Variations in mineral and vitamin composition ............... 272
12.6 Variations in yolk colour and carotenoid content ............ 274
12.7 Variations in shell quality ................................................ 281
12.8 Conclusion ........................................................................ 290
12.9 References ........................................................................ 290
13 Effect of hen age, moult, laying environment and egg
storage on egg quality ............................................................... 300
A. Travel, ITAVI, France, Y. Nys, Institut National de la
Recherche Agronomique, France and M. Bain, University of
Glasgow, UK
13.1 Introduction ...................................................................... 300
13.2 Egg quality and the effect of increasing bird age ............ 301
13.3 Induced moulting.............................................................. 306
13.4 The laying environment ................................................... 309
13.5 Effects of egg handling and storage on egg quality ........ 320
13.6 Conclusions ...................................................................... 325
13.7 References ........................................................................ 325
14 Egg and egg product microbiology ......................................... 330
F. Baron and S. Jan, Institut National de la Recherche
Agronomique, France
14.1 Introduction ...................................................................... 330
14.2 Egg microbiology ............................................................. 331
14.3 Egg product microbiology ................................................ 339
14.4 References and further reading ........................................ 344
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Contents ix
15 Alternative hen housing systems and egg quality .................. 351
M. Rossi, Università degli Studi di Milano, Italy and K. De
Reu, Institute for Agricultural and Fisheries Research (ILVO),
Belgium
15.1 Introduction ...................................................................... 351
15.2 External egg quality ......................................................... 352
15.3 Interior egg quality ........................................................... 358
15.4 Hygienic quality ............................................................... 367
15.5 Conclusion ........................................................................ 371
15.6 References ....................................................................... 372
16 Avian diseases which affect egg production and quality ....... 376
J. R. Roberts, University of New England, Australia,
R. Souillard, Agence nationale de sécurité sanitaire de
l’alimentation de l’énvironnement et du travail (Anses),
France and J. Bertin, Coopérative Le Gouessant, France
16.1 Introduction ...................................................................... 376
16.2 Effects of bacteria on egg production and quality ........... 377
16.3 Effects of viruses on egg production and quality ............ 381
16.4 Effects of syndromes on egg production and quality ...... 386
16.5 Effects of toxic agents on production and egg quality .... 387
16.6 Clinical perspectives ........................................................ 387
16.7 References and further reading ........................................ 388
17 Parasitism in egg production systems: the role of the red
mite (Dermanyssus gallinae) ..................................................... 394
O. A. E. Sparagano, Northumbria University, UK and
A. Giangaspero, University of Foggia, Italy
17.1 Major parasites in poultry production .............................. 394
17.2 Dermanyssus gallinae: biology and behavior .................. 397
17.3 pathologies associated with Dermanyssus gallinae ......... 400
17.4 Acaricide treatments and consequences ........................... 403
17.5 New methods to control dermanyssosis ........................... 406
17.6 Conclusion ........................................................................ 410
17.7 References and further reading ........................................ 410
18 Health risks for workers in egg production systems and
methods of control ..................................................................... 415
S. Le Bouquin and A. Huneau-Salaün, Agence nationale de
sécurité sanitaire de l’alimentation, de l’environnement et du
travail (Anses), France and B. Eniafe-Eveillard, CHU
A. Morvan, France
18.1 Introduction ...................................................................... 415
18.2 professional exposures in egg farming ............................ 416
18.3 Health effects and epidemiological features in poultry
worker populations ........................................................... 427
18.4 prevention and control of health risks ............................. 433
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