Brown eggs

Tiny, sap-sucking creatures, oval in shape. Their tiny, round, red-brown eggs overwinter on host plants in clusters and hatch from April to June. There may be six generations in a season. 

Lee, et al. (7 1) carried out long-term (up to 12 months) feeding experiments of browned egg albumin with rats. Several changes were found, but no mutagenic response was observed. 

The browned egg albumin diets resulted in a significant enlargement of all tissues after 12 months of feeding. The relative weight of the cecum was nearly double that of the control group. 

Serum, Cholesterol and Triglyceride Serum triglyceride and cholesterol levels were measured in rats fed Maillard browned proteins or control diets for l8 months. The results are given in Table VI. The feeding of Maillard browned egg albumin resulted in a significantly lower level of both cholesterol and triglycerides over animals fed the control egg albumin diet. Similar results of serum cholesterol values were observed by Gomyo (2 ). 

Serum Total Iron and Total Iron Binding Capacity The results for the determination of serum total iron and total iron-binding capacity of rats fed treatment diets for 18 months are also listed in Table VI. A significant increase in serum total iron was detected in rats fed the Maillard browned egg albumin over their control group. Increased serum total iron with normal total iron binding capacity is associated with hemolytic anemia, hemochromatosis, hemosiderosis, and hepatitis (30 ). On the basis of other clinical and histopathological data, however, none of these causes are likely. 

Intestinal Disaccharidase Activity The results of the determination of small intestine mucosal maltase and sucrase activity for all animals fed treatment diets for 18 months are given in Table VII. No difference was detected in the activities of these enzymes from the animals fed the instant breakfast product or the hydrolyzed egg albumin. The animals fed the browned egg albumin,... 

Again, the clinical significance of this effect is probably minimal. Although the maltase activity is decreased in rats fed the Maillard browned egg albumin, the activity is still above that found for rats fed either browned or control hydrolyzed egg albumin. In addition, no other clinical consequences of the lowered disaccharidase activity were detected in these animals, such as effects on weight gain or serum glucose levels. 

After twelve months of feeding, two of the five rats fed browned egg albumin exhibited mild fatty metamorphosis. This was not detected in the control egg albumin group. Again, this fatty change was within a normal range. No significant lesions were detected in the instant breakfast or hydrolyzed egg albumin groups. 

It is common for egg-laying strains (e.g. Indian Runner) to be fed diets similar to those for brown-egg strains of chickens. 

Egg production in many countries is now highly commercialized, using breeding stock developed by a few multinational companies. For white egg production, especially in North America, the available genetic strains have been developed from the Single Comb White Leghorn. For brown egg production, the genetic strains have been developed mainly from a cross of Rhode Island Reds and Barred Plymouth Rocks. 

Rhode Island Red. This popular breed has been used to produce many cross-bred varieties available today. It is a good producer of large brown eggs and is quiet and easy to handle. Both males and females have dark red plumage. At the end of lay the hens weigh approximately 2.5 kg. 

Barred Plymouth Rock. This is another heritage breed and is still used in some countries because of its good meat qualities, combined with good production of brown eggs. Both hens and cockerels are grey-barred, the hens weighing 2.5-2.75 kg. 

Other dual-purpose breeds developed by large breeding companies include the Shaver Red Sex-Link and the Harco Black Sex-Link, which is reported to be one of the best producers of large brown eggs. 

In addition, Adrian also observed a hypertrophy of the caecum, liver, and kidneys, and a decrease in fertility (20,133) attributed to a certain toxicity or to nutritional deficiencies. Lee et al. (33) observed a hypertrophy of the liver and kidney and an increase of the serum transaminases (GOT and GPT) with Maillard fractions extracted from browned apricots, and Kimiagar et al. (47) observed larger changes in biological parameters after a long-term study with browned egg albumin. 

The Chinese liver fluke measures 1.0—2.5 cm in length. It is most common in China, Japan and South East Asia. Transmission is via consumption of raw or undercooked freshwater fish. The main hosts are pigs, dogs, cats and humans. The yellowish-brown eggs are approx. 30 pm in size and have an operculum , (s. fig. 25.9)... 

Very good layer of light brown eggs. Easy to keep. 

Lays dark brown eggs. Great choice for yards. 

Lays brown eggs. Good choice for smaii fiocks. 

Lays dark brown eggs A goodtabie bird. 

Easy to handle. Prolific egg layer of dark, chestnut-brown eggs. 

TABLE III. Amino acid composition (g/16 g N) of browned egg albumin hydrolyzed by 6 N hydrochloric acid... 

TABLE VI. Disaccharidase activities in the intestinal mucosa of rats fed control, browned, and supplemented browned egg albumin diets... 

Kimiagar et al. (12) investigated the long-term feeding effects of browned egg albumin on rats. Significant effects, directly traceable to the browning reaction products, were ob-... 

Sgarbieri, et al. (17) found that when they supplemented Maillard browned egg albumin with those amino acids destroyed, the nutritional value could be restored to only about 84% of the nonbrowned control diet. Rogers and Harper (41), however, reported that free amino acids could not support a rate of growth equal to intact proteins. These researchers found that it required 22% free amino acids (each at 1.5 times the requirement... 

Brown eggs are traditionally favored by Bostonians, while New Yorkers buy white gs almost exclusively. Why ... 

Brown eggs and white eggs are laid by different varieties of chickens, but there is no nutritional difference between the two. There is a chemical difference in their shells, however. 

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