Lecture 23-25 - Meat, Eggs, And Wool

• protein • B-Vits • Low gymcemic • micronutrients (iron, Folic Acid, Vit A, Selenium)

An easy way to remember some of the benefits of meat in the diet (Zinc, iron, protein, B-vitamin)

Locomotion Digestion Breathing Vision Circulation Food proteins

Water (65-80%) Protein (16-22%) Lipid (1-13%) Carb (1%) Vitamin (1%)

Myosin and actin Tropomysin and troponin Titian and nebulin Myoglobin

Contractile - bind and shorten (Myosin and Actin) Regulatory - regulate myosin (tropomyosin and troponin) Intrasarcomeric proteins (Titian and nebulin) Sarcoplasmic - bind and release oxygen (myoglobin)

30-33% of liquid weight 1/3 of the liquid egg Major source of egg vitamins, minerals, and fat

Chalaziferous layer (3%) + cahlaze (17%) + thick albumin (57%) + thin Albumin (23%) 9% water, 1% Vitamin, 10% protein Has many water soluble vitamins 2/3 of liquid egg

12% of egg weight 3 layers = mammillary + spongy + cuticle

Yolk - infundibulum, 15 min Albumin - magnum, 3 hrs Shell membrane - isthmus, 1hr 15min Outer thin and shell-uterus, 20+hrs Cuticle - min? Total = 25 hours

Cuticle fills pores Shell and yolk membranes - contain lysozyme (antibacterial Compound) Albumin layers - alkaline, little water, thick

Property of the yolk to distend particles in solution • done by the phospholipid lecithin

Merino and Rambouillet • produce fine wool

Moisture absorption Insulation Flame retardant Elastic

Yield (clean wool weight / grease wooll weight) Fiber diameter _ Blood system, count system, micron system Vegetable matter Strength Color Crimp