Eggs

70kcals, 6.3 g protein, Carbohydrate 0.36 g, Fat 4.8 g, Cholesterol 185 mg, VA 270 IU, VD 41 IU, VE 0.5mg

is an important component of cell membranes and is necessary for cell function

-testes inside -sperm can remain viable in female for several days or weeks

-egg is the female gamete -female gamete is the reproductive cell that is capable of being fertilized by the male repro cell -one ovary and oviduct regress as an embryo, ovary produces egg yolk -ovulate starting at puberty for 25 weeks -24h from one ovulation to the next

• Infundibulum • magnum • isthmus • uterous • vagina

grab the ovum-fertilization– 15 minutes

secretes albumin (egg white) around the ovum-2-3 hours

deposits the inner and outer shell membrane 2-3 hours

(shell gland)- the egg acquires salt and water (watery albumin) before calcification occurs- hard calcium carbonate shell + color (20h)

secrete mucous to assist in egg laying-stores sperm for hours to over a week

Whole process is 25 hours, 30 minutes later the hen ovulations

-the shell allows the exchange of oxygen and the gaseous waste, CO2

-pocket of air in the wide part of the egg -increases in size as the egg ages -eggs continuously lose moisture and CO2 and gain oxygen. As this occurs the air cell increases in size

-lipid and fat rich -30% of the eggs contents -50% water, 33% lipids -vital sources of proteins and the fat soluble vitamins

-due to xanthophyll pigment -carotene is also a carotenoids-carrots, squash, grass -there are over 600 carotenoids that contribute not only to the yolk color but also to the feather color

-white halo structure in the yolk -site of fertilization and genetic material

non fertilized eggs’s germ cell

fertilized egg’s germ cell

-90% water 10% protein -only trace of fat -vitamin b and minerals -1% carbs -13 proteins including some with antimicrobial activity -lyzozyme-antimicrobial that disrupts bacterial walls and protects the egg -aternating thick and thin layers

-the part of the “inner thick white” of the egg -is made up of protein bands that hold the egg yolk to the center of the shell - keeps the egg yolk centered

-found between the shell and the egg white -contain keratin- strong -has antimicrobial properties

-90% calcium carbonate -highly porous -thousands of tiny pores facilitate the exchange of O2 and CO2 -may be a point of entry for pathogens

coats the egg as it passes through the vagina and protect the content from microbes -the cuticle naturally helps preserve freshness -aka bloom

-genetically determined and changes with age -transferred to the egg during shell formation