Podcast on "Egg-Cellence; Production to Plate"

Celebrating World Egg Day 2020 

On October 9, 2020, with the theme “Eat Egg today, tomorrow and everyday”, International Veterinary Students' Association (IVSA) Paklihawa celebrated “World Egg Day-2020” with the virtual live podcast on the topic “Egg-Cellence; Production to Plate”, with our guest speaker Dr. Prakash Adhikari (Consultant at Daunne Feeds, Pokhara Region and Trimurti Hatchery, Pokhara) and the program was moderated by Ms. Samikshya Bhusal (Ex Co Member, IVSA Paklihawa). The program was hosted by Mr. Prakash Rawal (Secretary, IVSA Paklihawa). The program was officially started by displaying a video about the various important features of eggs and all the proceses from the production to consumption.

World Egg Day is celebrated every second Friday of the month October every year to create awareness about nutritious aspects of eggs and increase its consumption. It is being celebrated since 1960.

Dr. Adhikari explained every important aspects of egg consumption. He also stated that eggs are highly nutritious and contains all the required nutritions for proper growth. Eggs are the purest form of nutrients without any preservatives or additives. After the mother’s colostrum, eggs are considered as the best source of proteins. It is also said as Vitamin's pill and Mineral cocktail. Few important nutrients are Collin Phospholipids, essential for brain functions, proteins required for proper growth, Omega-3 Fatty acids, High density lipoproteins, vitamins, iron, etc.

Any age group with any health condition can consume an average of 7 eggs per day. But it is recommended to have only an egg in a day. Eggs also act as an immune booster (contains Selenium). Naturally, no transmission of Covid-19 is shown till date by eggs. Any kind of transmission of disease can be prevented by properly boiling or cooking the eggs and excluding the expired or cracked eggs.

Quality of eggs depends upon egg health status and consumer preferences. It can be maintained by grading by size; shell strength, colour, etc.; and sanitation. These should be considered from the beginning, i.e., health status and hygiene of layers. In the Deep litter system, quality and health of birds are maintained by: Providing sufficient space and nesting place. Nesting place should have proper light and ventilation. The eggs should be picked regularly to avoid contamination through feces. Handlers hygiene should also be considered.

The eggs should be cleaned with a clean muslin cloth, and the storage should be done at 4°C and should be consumed within 15-30 days. Frozen eggs content without shells can be consumed for a longer time. If kept in room temperature, should be consumed within 10-15 days. Boiled eggs should be consumed within 1-2 hours. With the aging of the egg, the air space and pores becomes larger and the weight of the egg decreases.

The eggs that sink in water and remain horizontal are fresh and those which sink in water with their broader end up is good for consumption. The eggs that floats on water should not be consumed. We can also detect the quality of egg by breaking them. If the yolk is dense and round, and moves with the albumin when moved, are good for consumption. Those with less denser and flattened yolk are not good for consumption.

The layers which are reared in Free- range system have diverse food habit and feed on different herbs. Their yolk contains more Vitamin A and pigments, and they are more yellow with higher concentration of Omega-3 Fatty acids.

In Nepal, the average daily production of eggs is about 40-45 lakhs, but has decreased up to 30 lakhs due to Covid-19. The per capita consumption of eggs globally is about 155 whereas in Nepal, it is only 45-50.

In an egg, the albumin only contains proteins whereas the yolk contains all the essential nutrients including proteins. The cholesterol level in single egg is 200-250 mg and the daily recommended cholesterol intake is 300mg. The high density lipoproteins (HDL) is higher in yolk. Hence, heart patients are recommended to eat eggs with regular monitoring of cholesterol level in blood.

Boiled eggs are preferred over egg omelettes since the omelettes contain addition of vegetable oil and other spices.

The egg by-product i.e., shell, is used in making handicrafts and jewellery. It is used as calcium source for different farm animals. The fertilized eggs can be consumed unless it had been incubated. 

Dr. Adhikari also added some messages for farmers and entrepreneurs. He mentioned to go through the value chain analysis before involving in this field. Antibiotic residue, biosecurity, cleanliness should be considered for the benefit of both human and poultry. The session was interactive and informative with more than 40 participants.