At first glance, an egg, such a familiar food product for people, has a very complex structure, which is hard to imagine. Even the most insignificant, it would seem, element is designed to perform important functions in the process of birth of a chick. The article discusses the detailed structure of an egg laid by a chicken.
The chemical components of chicken eggs
By chemical characteristics, a chicken egg is a valuable set of elements. A closed shell space includes all the required substances necessary for the development of a young organism. The human body absorbs a bird's egg by 97%, while many amino acids and vitamins of groups A, B, E enter it.
Protein composition
Generally speaking, the protein composition of a bird's egg is clearly reflected in its name. In addition to moisture in the protein, there are many proteins of animal origin:
- Ovoglobulins - about 2%.
- Ovalbumin (reserve for embryo formation) - approximately 54%.
- High viscosity glycoproteins - up to 3.5%.
- Ovotransferrin (has an antibacterial effect) - up to 13%.
- Lysozyme (an enzyme together with ovotransferrin promotes an increase in antibacterial properties) - at least 3.4%.
Egg protein also contains an ovomukoid - a compound that provokes allergic reactions in the human body. Therefore, one cannot believe the statement that eggs consumed without the yolk do not cause individual intolerance.
Due to the fact that the protein has a rich composition, nutritionists actively recommend consuming it in food. It is proved that proteins are an important building material for all tissues and organs of not only the embryo, but also the human body.
Protein foods are needed for children, athletes, pregnant women and breastfeeding mothers. Chicken eggs are usually the basis in the diet of people suffering from diseases or undergoing rehabilitation after injuries and illnesses. Protein is well absorbed. In its raw form, it is recommended to drink protein on an empty stomach. Raw protein is especially beneficial for inflammation of the oral cavity and gastrointestinal tract.
The composition of the yolk
About 1/3 of the yolk consists of fats, also it contains about 16% protein, not more than 50% moisture. About 2% is allocated to carbohydrates, minerals and vitamins.
Egg yolk is also rich in such components:
- macro- and microelements;
- essential amino acids for the human body;
- choline;
- B vitamins, vitamin D, vitamins E, K, F;
- carotenes;
- lecithin;
- lipids and phospholipids.
The composition of the yolk of a bird’s egg is debated. Chemical analysis has nothing to do with this. Scientists are in conflict with each other regarding cholesterol, which contains up to 140 mg in the yolk. Although the cholesterol in yolk is “good”, many people still prefer to refrain from consuming it in food. If you consume it in large quantities, of course, there will be no benefit from this.
Egg structure
All the components in the structure of the chicken egg are very important in the development of a new life. The yolk feeds the embryo, the air chamber promotes the delivery of oxygen, the shell - forms a protective barrier between the future chick and the outside world.
Shell
The shell covers the outside of the chicken egg, and also allows you to maintain its physical integrity, in addition, is a protection against bacteria. Most of the shell consists of a calcium matrix with an organic admixture.
The shell is also rich in such minerals and trace elements:
- boron;
- sodium;
- aluminum;
- magnesium
- copper;
- zinc
- iron;
- manganese.
The shell has such a unique structure: it is pierced by many pores that form tunnels between the crystals of minerals. Tunnels help to ensure the exchange of gas between the inside of the product and the external surrounding atmosphere. The number of pores varies between 7-15 thousand. A large concentration of them is in the lower part of the egg with a blunt end, where there is a gas chamber under the shell.
The shell can be white or brown in color, it all depends on the breed of the bird, on the concentration of pigments (porphyrins), which are located in the calcium matrix of the shell. They have no effect on the nutritional properties of the product and its quality. Also, the type of food and the technique of raising chickens do not affect the color of the shell in any way.
The quality and strength of the shell directly depends on the mineral metabolism of the animal and on the diet. No less important factors in the strength of the shell are sanitary.
Shell shell and air chamber
The two-layer shell under the shell consists of organic fibers intertwined with each other. The stage of egg formation depends on the shape specified by the shell, only after which the shell begins to form.
At the blunt end of the egg, the layers of the shell are separated, and a cavity filled with oxygen forms between them - this is the air chamber. It is formed when a bird lays an egg. There is as much oxygen in the air chamber as the embryo needs during the entire incubation period.
Cord
The cord is a kind of umbilical cord that fixes the yolk in a certain position - in the center of the protein. The cord is formed from one or more strips of spiral-shaped tissue, and is located on both sides of the yolk. Through the cord, the embryo receives nutrition from the yolk.
Protein
Different places have different protein densities. The yolk, in which the cord is located, is surrounded by the thinnest layer. Further, the layer of liquid protein thickens - it is necessary for feeding the embryo at the initial stage. Further, the densest layer that feeds the embryo in the second stage and performs protective functions does not allow the future chick to contact the shell.
Protein is rich in such components:
- biotin - 7 mcg;
- water - 87.9%;
- pantothenic acid - 0.30 mg;
- solids - 12.1%;
- niacin - 0.43 mg;
- proteins - 10.57%;
- riboflavin - 0.56 mg;
- fats - 0.03%;
- folacin - 1.2 mcg;
- carbohydrates - 0.9%;
- Vitamin B6 - 0.01 mg;
- ash (minerals) - 0.6%;
- lysozyme - 3%;
- ovoalbumin - 69.7%;
- ovomucins - 1.9%;
- ovoglobulin - 6.7%;
- ovomucoid proteins - 12.7;
- conalbumin - 9.5%.
Yolk shell
The yolk shell is a kind of transparent layer necessary for the formation of the egg itself at the stage of its development. In the first 2-3 days of incubation, the yolk shell is a source of nutrients for the embryo.
Yolk
It contains all the nutrients that accumulate in the animal's egg in the form of plates or grains, which sometimes merge into a single mass. If you look closely at the raw yolk, dark and light layers that alternate become noticeable. Dark layers are filled mainly with dry substances.
The first few days of embryo development are based on obtaining nutrients and oxygen obtained from the yolk. The yolk contains the following components:
- 1.1% ash (minerals);
- 48.7% of water;
- 1% carbohydrates;
- 51.3% solids;
- 32.6% fat;
- 16.6% of proteins.
Germinal disc
Also, the germinal disc is called a blastodisc. This is a cluster of cytoplasm located on the surface of the yolk. It is from this that the chicken begins to emerge. The clot has a lower density than the whole yolk, due to which it can constantly be in the upper part.
Cuticle
The entire surface of the shell, including the pores, is covered with a special film - an organic cuticle, consisting of 90% of proteins and a small amount of hydrocarbons, lipids. This layer protects the egg from infection, gas and moisture.
In order for the acquired egg to be stored for a long time, you must try not to damage the cuticle.
Each poultry breeder needs to know what an egg is, as well as its structure, chemical composition. This information is discussed in the video. Regarding the incubation of eggs, such knowledge is especially useful:
Nutrition and Nutrition
The calorie content of chicken eggs is not more than 17%, due to which this product is considered one of the main ones when following a diet. The product contains many amino acids. Ten of them are indispensable - they are formed in the body, and you can get them only by consuming egg products.
Protein is a necessary component of the human body, because it can break down into important amino acids required for the normal functioning of not only the muscles, but also the human brain. Yolk is a more high-calorie component, which includes many fats and fatty acids.
Eggs are similar in structure, but usually vary in size. Protein and yolk, as well as egg shells contain many useful substances. This product is useful for humans, and its unique structure provides reliable protection for the future chick.
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