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Author:   Yves Nys (INRA, France) ,  Maureen Bain (University of Glasgow, UK) ,  Filip Van Immerseel (Ghent University, Belgium)
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Volume:   1
Dimensions:   Width: 15.60cm , Height: 3.50cm , Length: 23.40cm
Weight:   1.070kg
ISBN:  

9781845697549

ISBN 10:   1845697545
Pages:   632
Publication Date:   19 August 2011
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Egg production and consumption Chapter 1: Egg and egg product production and consumption in Europe and the rest of the world Abstract: 1.1 Introduction 1.2 Worldwide overview 1.3 European overview 1.4 Conclusion and future trends Chapter 2: Social economic aspects of egg production in China Abstract: 2.1 Introduction 2.2 Historical development of egg production in China 2.3 Current status of the Chinese egg industry 2.4 Future trends Chapter 3: Egg production in Africa Abstract: 3.1 Introduction 3.2 Egg production 3.3 Egg consumption, marketing and trade 3.4 The production system 3.5 Conclusion Chapter 4: Profiling the egg consumer: attitudes, perceptions and behaviours Abstract: 4.1 Introduction 4.2 Egg consumption: evidence from the literature 4.3 European legislation between consumers and eggs 4.4 Evidence from the trust pilot survey 4.5 Conclusion Chapter 5: Egg quality assurance schemes and egg traceability Abstract: 5.1 The role of eggs in human nutrition 5.2 Egg quality 5.3 Egg traceability 5.4 Conclusions Part II: Egg formation, chemistry and quality parameters Chapter 6: Egg formation and chemistry Abstract: 6.1 Introduction 6.2 Structure of the egg 6.3 Composition of the egg 6.4 Formation of the egg: an overview 6.5 Formation of the egg yolk in the ovary 6.6 Formation of the egg white and the shell in the oviduct 6.7 Oviposition Chapter 7: Use of high-throughput technology to identify new egg components Abstract: 7.1 Introduction 7.2 Functional genomics generated new insights for the characterisation of egg proteins 7.3 Newly identified egg proteins 7.4 Conclusion 7.5 Acknowledgements Chapter 8: The eggshell: structure and protective function Abstract: 8.1 Introduction 8.2 Structure of eggshell 1 : composition and characterization 8.3 Structure of eggshell 2: biosynthesis and constituents 8.4 Applications: eggshell as an industrial raw material 8.5 Conclusions 8.6 Acknowledgement Chapter 9: Molecules involved in chemical defence of the chicken egg Abstract: 9.1 Introduction 9.2 Molecules degrading microbial components 9.3 Molecules decreasing bioavailability of iron and vitamins 9.4 Molecules inhibiting the activity of microbial proteases 9.5 Immunoglobulin superfamily 9.6 Cytokines and other mediators of immune response 9.7 Molecules involved in protection against stress and oxidative injury Chapter 10: Advances in egg defect detection, quality assessment and automated sorting and grading Abstract: 10.1 Introduction 10.2 Assessment of eggshell quality 10.3 Assessment of the internal egg quality 10.4 Automated industrial egg sorting and grading 10.5 Conclusions and future trends Part III: Egg production and quality Chapter 11: Poultry breeding for egg quality: traditional and modern genetic approaches Abstract: 11.1 Introduction 11.2 Selection for egg quality 11.3 The structures of the egg, its formation and thepotential for genetic improvement 11.4 New genetic selection methodologies and their potential impact 11.5 Conflicts in selection goals Chapter 12: Hen nutrition for sustained egg quality Abstract: 12.1 Introduction 12.2 Variations in egg weight 12.3 Variations in the proportions of albumen and yolk 12.4 Variations in fatty acid composition 12.5 Variations in mineral and vitamin composition 12.6 Variations in yolk colour and carotenoid content 12.7 Variations in shell quality 12.8 Conclusion Chapter 13: Effect of hen age, moult, laying environment and egg storage on egg quality Abstract: 13.1 Introduction 13.2 Egg quality and the effect of increasing bird age 13.3 Induced moulting 13.4 The laying environment 13.5 Effects of egg handling and storage on egg quality 13.6 Conclusions Chapter 14: Egg and egg product microbiology Abstract: 14.1 Introduction 14.2 Egg microbiology 14.3 Egg product microbiology Chapter 15: Alternative hen housing systems and egg quality Abstract: 15.1 Introduction 15.2 External egg quality 15.3 Interior egg quality 15.4 Hygienic quality 15.5 Conclusion Chapter 16: Avian diseases which affect egg production and quality Abstract: 16.1 Introduction 16.2 Effects of bacteria on egg production and quality 16.3 Effects of viruses on egg production and quality 16.4 Effects of syndromes on egg production and quality 16.5 Effects of toxic agents on production and egg quality 16.6 Clinical perspectives Chapter 17: Parasitism in egg production systems: the role of the red mite (Dermanyssus gallinae) Abstract: 17.1 Major parasites in poultry production 17.2 Dermanyssus gallinae: biology and behavior 17.3 Pathologies associated with Dermanyssus gallinae 17.4 Acaricide treatments and consequences 17.5 New methods to control dermanyssosis 17.6 Conclusion Chapter 18: Health risks for workers in egg production systems and methods of control Abstract: 18.1 Introduction 18.2 Professional exposures in egg farming 18.3 Health effects and epidemiological features in poultry worker populations 18.4 Prevention and control of health risks 18.5 Future trends 18.6 Sources of further information and advice Part IV: Alternative egg production systems and processed eggs Chapter 19: Environmental sustainability of egg production and processing Abstract: 19.1 Introduction 19.2 The ecology of sustainability 19.3 Life-cycle analysis: a mathematical framework for integrating inputs and outputs 19.5 The role of feed and nutrition 19.6 Indirect ways of improving productivity : maintenance ratio 19.7 Other sustainability issues 19.8 Conclusions Chapter 20: Organic and free-range egg production Abstract: 20.1 Introduction 20.2 Market development of organic and free-range eggs 20.3 Regulations on organic and free-range egg production 20.4 Productivity of organic and free-range hens 20.5 Quality of organic and free-range eggs 20.6 Future trends Chapter 21: Production, composition, and quality of duck eggs Abstract: 21.1 Introduction 21.2 Breeds of laying ducks 21.3 Productive styles of laying ducks 21.4 Duck egg composition and characteristics 21.5 Duck egg products 21.6 Factors affecting quality of duck eggs 21.7 Conclusion Chapter 22: Production and quality of quail, pheasant, goose and turkey eggs for uses other than human consumption Abstract: 22.1 Introduction 22.2 Uses of non-table eggs 22.3 Non-table egg production, composition and quality 22.4 Other quality characteristics 22.5 Conclusion Chapter 23: Processed egg products Abstract: 23.1 Introduction: industrial egg products 23.2 Industrial production of liquid egg products 23.3 Egg product dehydration 23.4 Alternative technologies for egg product stabilisation 23.5 Egg product functionality and use as an ingredient 23.6 Speciality egg products Index

Reviews

This is without doubt one of the best publications on eggs in recent years., Prof. Dr. R veyde Akbay, President of the WPSA Turkish Branch

This is without doubt one of the best publications on eggs in recent years., Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch

This is without doubt one of the best publications on eggs in recent years., Prof. Dr. Ruveyde Akbay, President of the WPSA Turkish Branch

Author Information

Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France. Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK. Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium.

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