Lecture 2/5 - fågel

Question 1

What specie(s) are considered poultry?

Answer 1

Chickens, ducks, turkeys, geese, Guinea fowl, pigeons, ostriches, quail, etc.

Question 2

What are poultry raised for?

Answer 2

Meat, eggs, feathers/down, livers, entertainment, work

Question 3

Hur har broilers ändrats de senaste åren?

Answer 3

Improving body weight by 50 g/year

Decrease marketing age by 0.7 day/year

Question 4

Hur gammal och stor är en kyckling vid slakt?

Answer 4

35-42 days old

Live wt = 1.5 kg

Question 5

Special characters of broilers:

Answer 5

Fast growth: about 35 g per day
Rapid feathering (2 wks brooding is enough)
High feed conversion efficiency: >2.0 kg feed: 1kg live

Question 6

Varför vita fåglar?

Answer 6

White in color, as colored birds have pigmentation spots in their skin which is undesirable to the consumer

Question 7

Hur kan man öka intaget av vettiga fetter från kyckling?

Answer 7

Genom att mata dem med mat som ändrar deras sammansättning

Question 8

Both egg white and yolk has many functional properties. ge exempel

Answer 8

Binding activity
Thickening activity/Coagulant
Emulsification activity
Clarification activity
Foaming agent
Coloring agent
Anti-crystalization agent

Question 9

Vad är det i egg folk är allergiska mot?

Answer 9

Ägg proteiner

ovomucoid, ovalbumin, ovotransferrin, lysozyme

Question 10

Hur påverkar egg kolestrolet?

Answer 10

Improve good cholesterol levels – increases in levels of “good” HDL cholesterol

Question 11

Hur bildas ett egg?

Answer 11

Ägg kanalen - olika steg typ som mäniskan. pp

Question 12

Hur byggs ett ägg upp

Answer 12

shell - porer i
membran med luft cell
gula med germinal disc och gulans membran
albumen - grej som håller kvar gulan - egg vitan

Question 13

vilka 4 main parts finns i ägget?

Answer 13

Yolk - 31%
egg white or albumen - 58%
Shell - 11%
shell membranes 
The total edible portion is 89 to 91%

Question 14

Vad består eggyolk av

Answer 14

Water- 51–52%
Protein- 16–17%
Fat - 31–33%

Question 15

egg vit composition

Answer 15

9.7-10.6% - protein
0.3% - lipid
0.4-0.9% - carbohydrate
0.5-0.6% - ash
86-87% - water

Question 16

Nutritive value of egg

Answer 16

High quality protein
Important source of unsaturated fatty acid
Rich with minerals and vitamins - no vita C
Egg provides unique, well balanced nutrients
Protective food item
Low calorie level
Easy digestibility

Question 17

Vilka egg Yolk lipids finns?

Answer 17

lipoprotein complexes

- triacylglycerol, phospholipid, and free cholesterol

Question 18

Var finns phospholipids i egget?

Answer 18

Cellmembran (som i allt levande) viktig för hjärnans development

Question 19

Monounsaturated fatty acids i egg

Answer 19

Palmitoleic acid (C16:1)
Oleic acid (C18:1) 
Oleic acid (C18:1) - hypolipidemic

Question 20

Omegafetter i egg

Answer 20

Omega-6 (n-6) and omega-3 (n-3)
linoleic acid

n-3 fatty acids
α-linoleic acid (18:3n-3)
Eicosapentaenoic acid (20:5n-3)
Docosapentaenoic acid (22:5n-3)
Docosahexaenoic acids (DHA, 22:6n-3)

Question 21

Vilka är gulans färgivare?

Answer 21

0.02% av gulan
har en potentiell roll i syn och antioxidant actions

xanthophylls
carotenes

Question 22

Vad sker vid lagring av ägg?

Answer 22

Water evaporation
Air chamber increases in size - flyter
pH increase 
-albumen 7.5 – 9.5 (due to diffusion of CO2 )
-yolk 6.0 –6.5 
Albumen and yolk becomes more liquid
Lipids migrate from yolk to albumen

Question 23

Egg white proteins

Answer 23

ovalbumin and conalbumin

Question 24

Vilka surface active substanser finns i ägg?

Answer 24

phospholipids - Livetins and lipovitellins

Lipoprotein – lecithins

Question 25

Hur fungerar foaming av ägg?

Answer 25

Foam – colloidal dispersion gas i liquid
När äggvita vispas så fastnar luftbubblor i den
Under fortsatt vispning
- bubblorna minskar i storlek och ökar i antal
- albumen becomes opaque and moist

Question 26

vad påvärkar the foam?

Answer 26

Factors affecting

- Methods of beating
- Temperature
- Adding ingredients
- Freshness of eggs

Question 27

Other properties and use of properties for egg?

Answer 27

Adhesive, stick ingredients, e.g. snacks and breads.

Keeping breads and frozen doughs from turning soggy, holds moisture

Improve texture and acceptability

Binding, hold food products together e.g. meat loaves

Clarification of wines and juices (albumen)

Glossy appearance

Act as pH buffer

Question 28

Processed Egg Products - exempel?

Answer 28

Refrigerated (as liquid)
 Frozen (as liquid)
 Dried
 Specialty Products
	vegetarian, organic, 
	cage-free, free-range, 
	fertile, in-shell pasteurized
	nutrient-enhanced specialty eggs

Question 29

Use of egg yolk powder?

Answer 29

Pharmaceutical applications och infant formulas

Question 30

Hur kan man producera antibodies genom ägg

Answer 30

Man ger honan ett vaccin vilket sen medför att egg yolk hittas i egg youlk där det sen kan bli renad