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Multidisciplinary uses of the chicken egg

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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

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  • Avian Biology Research provides a forum for the publication of research in every field of ornithology. It covers all aspects of pure and applied ornithology for wild or captive species as well as research that does not readily fit within the publication objectives of other ornithological journals. By considering a wide range of research fields for publication, Avian Biology Research provides a forum for people working in every field of ornithology. The journal also includes sections on avian news, conference diary and book reviews.

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