Multidisciplinary uses of the chicken egg
Author: King, Annie J.
Source: Avian Biology Research, Volume 2, Number 3, August 2009 , pp. 107-119(13)
Publisher: Science Reviews 2000 Ltd
Abstract:Eggs contain complete protein and can supply essential amino acids. Eggs also contain nine non-essential amino acids, vitamins, minerals, antioxidants, saturated, monounsaturated and polyunsaturated fatty acids, cephalin, lecithin, and cholesterol. The content of low-calorie eggs benefits populations throughout the world at every stage of the human life cycle. As a designer food, eggs can be packaged with more nutrients needed to prevent diseases. Moreover, this food has new uses as bioreactors for several pharmaceuticals produced in egg albumen or yolk. While eggs have been employed to produce influenza vaccines for more than 50 years, newer techniques will most likely reduce their use in this important arena. Due to high quality protein, a plethora of required nutrients, low calories and excellent functional properties, once again, egg consumption is rising. This increase in consumption along with evolving use as a designer food and a bioreactor in the pharmaceutical industry may help to maintain or boost notoriety of eggs as "nature's most perfect food".
Document Type: Research Article
Publication date: August 1, 2009
Avian Biology Research, formerly Avian & Poultry Biology Reviews, has adopted a new and exciting vision for publication of ornithological research in the 21st Century.
This vision is based on two main concepts. First, the topics published by the journal will cover all aspects of ornithology. This will provide a forum for scientists to publish their work in a journal that will have a broad appeal. Second, the scope of the journal will expand to include reports of original research, letters, perspectives, news, diary and book reviews in addition to reviews. By considering a wide range of research fields for publication, Avian Biology Research provides a forum for people working in every field of ornithology.
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