Egg production

Egg hatchabihty in chicken bacitracin zinc Egg production in chicken bacitracin methylene disahcylate... 

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

The principal interest in photosynthetic bacteria for thek appHcabiUty to SCP production (Table 1) has been in Japan, where Jiodobacter capsulatus has been used to treat industrial wastes in sewage ponds (40,41). The product has been evaluated as a protein supplement in laying hen rations for egg production with acceptable results (40). 

Egg production improvement feed requited pet dozen eggs. 

A fermented-egg product (EEP), patented as an attractive bait for synanthropic flies, has been shown to be attractive to coyotes and repeUent to deer (79). Its components are variable, with relative concentrations of 77% fatty acids, 13% bases, and 10% (primarily) neutrals composed of at least 54 volatiles such as ethyl esters, dimethyl disulfide, and 2-mercaptoethanol. Synthetic formulations have been evaluated to find a replacement for a patented fermented-egg protein product that attracts coyotes and repels deer. Ten aUphatic acids (C-2 to C-8), four amines (pentyl, hexyl, heptyl, and trimethyl), dimethyl disulfide, 2-mercaptoethanol, and 54 more volatiles (C-1 to C-5 esters of C-1 to C-8 acids) have been tested as synthetic fermented egg (SEE) (80) in approximately the same proportions that are present in EEP. Weathering was a problem that caused decreased efficacy, which suggests trials of controUed-release formulations. Eourteen repeUents have been examined against white-taU deer in Peimsylvania in choice tests when treated onto sheUed com (81). 

Influenza. Although current influenza vaccine (subunit spHt vaccine) has been in use yearly for the elderly, it is not recommended for the general population or infants. Improvements to increase or prolong the immunogenicity, reduce the side-effects (due to egg production procedure), and provide mass protection are stiU being pursued. One approach is to use a five, attenuated vims though cold adaptation. A vaccine has been used in Russia and demonstrated to be safe and efficacious for infants (82). Clinical trials for a similar vaccine are being carried out in the United States (83). 

Phenothia2ine [58-37-7] (thiodiphenylamine) is used orally against intestinal nematodes of mminants and horses. It is used with occasional gastrointestinal upset, hemolytic processes, and photosensitivity. It is used routinely at low concentrations on horse farms to suppress the egg production of intestinal parasites (strongyles) and thus limit pasture contamination and transmission (4). 

Symptoms of deficiency in animals include poor appetite, stunted growth, and weight loss increased incidence of irritabihty and convulsions (tetany) some growth abnormahties decreased egg production in poultry with reduced hatchabihty and thin eggsheU quahty and birth of weak, dead, or deformed offspring in other animals. 

Table 1 shows the various physical properties for components of eggs (4). Specific gravity of whites, yolks, and whole egg is the same, ie, density is 1035 kg/m (64.6 Ib/ft = 8.63 Ib/gal) for all three types of egg products shown. The viscosity of blended Hquid egg components varies over a wide range of temperatures at temperatures higher than those indicated in Table 1, the protein starts to denature and coagulate, increasing viscosity. 

Table 3 iadicates the autritioaal composition of the three types of egg products, plus the shell egg itself. Eggs, coasidered to be oae of the most autritious foods, have the highest quaHty proteia of any food, and are important as a source of minerals and certain vitamins. Lipids ia eggs are easily digested, and the amount of unsaturated fatty acids is greater than ia most animal products. 

Reflects USDA figures for cholesterol ia egg and egg products, 22% less than earlier figures. 

Eggs that do not qualify as AA or A quaUty, but otherwise have good interior quaUty, are usually moved to an egg breaking operation for use in egg products. Sometimes eggs are transported directly to the breaking operation from the laying houses, and all eggs are used for the production of egg products. 

The egg products are finally processed and spray-dried. Sometimes Hquid egg whites are concentrated before spray-drying by ultrafiltration (qv) or reverse osmosis procedures. Table 5 presents the effect of egg quaUty on the different egg product manufacturing processes. 

Table 6 shows the minimum pasteurization conditions required by the USDA. It is necessary to pasteurize all egg products under these conditions, except for egg white which is to be dried. 

Table 6. Minimum Pasteurization Requirements for Liquid Egg Products ...

Liquid egg products must be of exceUent microbiological quaHty with very low total bacteria counts. Pasteurization conditions are more severe than conventional methods for pasteurizing egg products, and aseptic packaging is usually necessary for the success of these products. 

Newer Hquid egg products are refrigerator shelf-stable for at least 30 days (19) and are aseptically packed in containers hoi ding 13.62 kg of Hquid egg product. 

Frozen Egg Products. Frozen egg products include egg white, plain whole egg, whole egg with yolk added (ie, fortified), plain egg yolk, fortified whole egg with com symp, sugared egg yolk, salted egg yolk, salted whole egg, and scrambled eggs and omelets. Egg products are frozen in a blast freezer at —40 C for up to 72 h, and then held for storage at —24 C (see Refrigeration and refrigerants). They are used by large and small bakeries and for other uses. 

Dried Egg Products. Dried egg products are Hsted as foUows. 

Dried whole egg and yolk products with glucose are less stable, and are usuaUy held under refrigeration until used. The whole egg product has more glucose than the egg yolk and therefore is less stable. 

Specialty Dried Egg Products. A dried scrambled egg mix purchased for the U.S. military by USDA is a product having 51% whole egg, 30% skim milk, 15% vegetable oil, 2.5% salt, and 2.5% moisture. 

Low cholesterol egg products are formed by extraction of cholesterol from the egg. Attempts have been made to extract cholesterol by using hexane or by supercritical CO2 extraction methods (24,25). A whole egg product in which 80% of the cholesterol is removed by a process using beta-cyclodextrin, a starch derivative, added to egg yolks has been introduced. The cyclodextrin binds up to 80% of the cholesterol, the mixture is centrifuged, and the Hquid separated. The cholesterol-reduced yolk is then blended with egg white, pasteurized, and packed in asceptic containers to give a Hquid whole egg product having a shelf Hfe of 60 days under refrigeration (see Eood packaging). 

Specifications. Typical specifications are indicated in Table 7 for Hquid, frozen, and dried egg products. Every lot of egg product is tested for moisture, pH, total bacteria count, coliform, yeast and mold, and Salmonella. 

Following are figures, in metric tons, for the amount of Hquid, frozen, and dried egg products produced in 1990 and 1991. Dried egg products are given as the Hquid equivalent. 

An important aspect of economic consideration is the prevention of egg and egg product loss to the drain or the atmosphere, eg, a checked or cracked egg may be broken in the washer, and the contents go down the drain with the wash water. Other measurable losses during egg product production are Hsted in Table 5. 

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