Review article

Eggs of domestic poultry – a highly valuable food in human nutrition

Marina Biđin ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za bolesti peradi s klinikom, Heinzelova 55, Zagreb

Abstract

Eggs are a highly valuable food, easily available and present in the diet of people around the world. Regarding their contents of
essential fatty acids, vitamins and minerals, and especially high energy value, eggs have long been considered to be highly favorable
food for the human health. Later investigations have put this generally accepted opinion in doubt because of the high cholesterol
concentration in eggs. However, the recent understandings discard attitudes toward eggs as the ‘’risk’’ food, and suggest more diver-
sied diet in which eggs remain in an important place. Although the eggs from domestic poultry (chicken, duck, goose, turkey, quail)
have almost the same composition, the production and consumption of chicken eggs is the largest in the world. Among other poultry
species, the production of duck eggs is signicant (especially in China), while quail eggs, although advertised as very healthy, do not
record high consumption. Demands for certain types of poultry eggs and specic organoleptic characteristics are the result of ingrai-
ned tendencies of the market and also of the economic situation in some area.

Keywords

eggs; nutritional value

Hrčak ID:

66444

URI

https://hrcak.srce.hr/66444

Publication date:

1.12.2010.

Article data in other languages: croatian

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