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Developments in understanding and assessment of egg and egg product quality over the last century

Published online by Cambridge University Press:  28 June 2013

M. ROSSI ,
Y. NYS ,
M. ANTON ,
M. BAIN ,
B. DE KETELAERE ,
K. DE REU ,
I. DUNN ,
J. GAUTRON ,
M. HAMMERSHØJ  and
A. HIDALGO
...Show all authors
M. ROSSI*
Affiliation:
Università degli Studi di Milano, Dept. of Food, Environmental and Nutritional Sciences (DeFENS), via Celoria 2, Milano 20133, Italy
Y. NYS
Affiliation:
INRA, UR83 Recherches Avicoles, Nouzilly, France
M. ANTON
Affiliation:
INRA, UR1268 Biopolymères Interactions Assemblage Nantes, France
M. BAIN
Affiliation:
University of Glasgow, Institute of Biodiversity, Animal Health and Comparative Medicine, Glasgow, United Kingdom
B. DE KETELAERE
Affiliation:
Katholieke Universiteit Leuven, Dept. of Biosystems, Heverlee, Belgium
K. DE REU
Affiliation:
Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Melle, Belgium
I. DUNN
Affiliation:
University of Edinburgh, The Roslin Institute and Royal School of Veterinary Studies, Midlothian, United Kingdom
J. GAUTRON
Affiliation:
INRA, UR83 Recherches Avicoles, Nouzilly, France
M. HAMMERSHØJ
Affiliation:
Aarhus University, Dept. of Food Science, Tjele, Denmark
A. HIDALGO
Affiliation:
Università degli Studi di Milano, Dept. of Food, Environmental and Nutritional Sciences (DeFENS), via Celoria 2, Milano 20133, Italy
A. MELUZZI
Affiliation:
Università di Bologna, Dept. of Food Science (DISA), Ozzano Emilia, Italy
K. MERTENS
Affiliation:
Katholieke Universiteit Leuven, Dept. of Biosystems, Heverlee, Belgium
F. NAU
Affiliation:
INRA, UMR1253 Science et Technologie du Lait et de l’Œuf, Rennes, France
F. SIRRI
Affiliation:
Università di Bologna, Dept. of Food Science (DISA), Ozzano Emilia, Italy
*
Corresponding author: [email protected]
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Abstract

The hen's egg, in the form of table eggs and egg products, forms a staple part of the world's total protein consumption. In the last century, there has been considerable research effort focusing on ways of improving egg production and enhancing the quality of eggs. More recently, and with the development and application of new molecular technologies, our understanding and knowledge of how an egg is formed, what it actually consists of, in terms of its major versus minor components, and what the functional roles of each of these components might be, have been greatly enhanced. For example, new previously unknown molecules with specific activity or functional properties have been discovered in the egg albumen and yolk, some of which have potential uses in pharmaceutical and other food related applications. This review paper, which is the collaborative effort of members of Working Group 4 - Quality of Eggs and Egg Products - of the European Federation of WPSA, describes the scientific research behind a number of these major advances and provides some insight to the focus of current research in this area.

Keywords

albumenegg qualityeggsshellvitaminsmicrobiologyproteinyolk
Type
Centennial Paper
Information
World's Poultry Science Journal , Volume 69 , Issue 2 , June 2013 , pp. 414 - 429
Copyright
Copyright © World's Poultry Science Association 2013

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