Biological value and attributes of hen eggs
2001
Arpasova, H. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Hydinarstva a Malych Hospodarskych Zvierat)
Eggs belong to the richest sources of animal proteins. From the nutritional point of view eggs have many positive, as well as some negative influences to the consumer. As a positive aspects is worth to mention high digestibility and content of basic nutrients: 12.1% proteins, 11.6% fats, optimal composition of amino acids, fatty acids, vitamins, minerals, as well as enzymes and other nutritionally valuable substances. Main drawback is higher amount of cholesterol. In dietetic oriented human alimentation are on upswing so called "enriched eggs", produced as an outcome of directed hen feeding. Characteristics of basic egg components - yolk, white and shell, are discussed in this paper
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