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A nutrient re-evaluation of shell eggs.

O J Cotterill, W W Marion, E C Naber

    Poultry Science
    |November 1, 1977
    PubMed
    Summary
    This summary is machine-generated.

    This study re-evaluated the nutrient composition of shell eggs, updating data from before 1950. New analyses cover key nutrients like protein, lipids, and vitamins in whole eggs, yolks, and whites.

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    Area of Science:

    • Food Science
    • Nutritional Biochemistry
    • Agricultural Science

    Background:

    • Existing shell egg nutrient data largely predates 1950.
    • Significant advancements in egg production management and analytical techniques have occurred since then.

    Purpose of the Study:

    • To re-evaluate and update the nutrient composition of shell eggs.
    • To provide current data on macronutrients, micronutrients, and other key components.
    • To establish conversion factors for different measurement bases (per egg, per 100g).

    Main Methods:

    • Preparation of freeze-dried whole egg, yolk, and white samples from a single source (White Leghorns).
    • Sample packaging under nitrogen and storage at -20°C to ensure stability.
    • Comprehensive analysis of total solids, lipid, protein, cholesterol, ash, calories, amino acids, fatty acids, vitamins, and minerals.

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    Main Results:

    • Updated nutrient profiles for whole egg, yolk, and white were generated.
    • Conversion factors for expressing nutrient data per egg and per 100g edible liquid were calculated.
    • Comprehensive data on a wide range of nutrients including vitamins and minerals were obtained.

    Conclusions:

    • The re-evaluation provides essential updated nutrient information for shell eggs.
    • This data reflects current production methods and analytical capabilities.
    • The findings support accurate nutritional assessments and food formulation.