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Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The eggs of most animals are giant single cells. An egg is an animal reproductive body and contains stockpiles of all the materials needed for initial development of the embryo through the stage at which the new individual can begin feeding (110). Before the feeding stage, the giant cell cleaves into many smaller cells, but no net growth occurs. The mammalian embryo is an exception. It can start to grow early by taking up nutrients from the mother via the placenta (110). For poultry, birds, turtles, fish, snakes, and insects, the egg is released outside of the animal body. In general, eggs are typically spherical or ovoid, with a diameter of about 0.1 mm in humans and sea urchins, 1 mm to 2 mm in frogs and fishes, and many cm in birds and reptiles (110–114). Eggs sold in the market are not fertilized and cannot have the potential to be a chick. Eggs used as foods include those of chicken, duck, goose, quail, turkey, pigeon, and fish. The most commonly consumed eggs are chicken egg and duck egg. One duck egg weighs 70 g, while one chicken egg weighs about 50 g. Fish eggs called roes like caviar, lumpfish roe, and salmon roe, are also eaten.
Poultry and Eggs
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Because fat has more calories by mass than carbohydrates or protein, Chapter 2 noted, duck and goose have more calories than turkey, chicken, and chicken egg. Referencing Table 6.1, 100 grams of duck and goose have 337 and 305 calories, respectively, compared to 147 for the same quantity of turkey breast without skin, 239 for chicken, and 155 for egg.43Chapter 4’s Table 4.1 listed 100 grams of bison at 146 calories and 7.21 grams of fat, of mutton at 234 calories and 11.09 grams of fat, of goat at 143 calories and 3.03 grams of fat, of beef at 305 calories and 5.8 grams of fat, of pork at 212 calories and 15.3 grams of fat, and of venison at 190 calories and 3.93 grams of fat.
Avian Influenza Virus
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
Although it has not been documented in humans, domestic and zoo animals (house cats, pigs, leopards, and ferrets) have been infected through eating raw meat from infected HP and LP AIV-infected chickens.34,35 Infection from consuming AIV contaminated food may occur when virus is aerosolized into the sinuses by mastication. As with most foodborne infections, consuming uncooked poultry products (e.g., duck blood pudding, embryonating eggs, and the contents of raw [infertile] eggs) from infected birds would carry some risk. Products from ducks probably have the most risk because ducks can carry most forms of AIV asymptomatically, so infection is often not apparent. It should also be noted that in most developed countries, routine testing of poultry for AIV infection is conducted, which reduces the likelihood of AIV entering to negligible levels.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Proteins are derived from both animal and plant sources. Animal sources of protein include seafood, meats, poultry and eggs. The term ‘meats’ includes all forms of beef, pork, lamb, veal, goat and non-bird game. Poultry refers to all forms of chicken, turkey, duck, geese, guineas and game birds. Plant sources include nuts, seeds and soy products. Legumes (plants with seed pods that split into two halves, such as dry beans, peas, lentils and soybeans) can be considered both a plant source of protein and a vegetable.107,108 While both animals and plants act as sources of protein in the diet, they differ in the quantity and quality of protein they provide. Animal-based foods, in general, contain the highest amount of protein per unit of energy. Furthermore, protein from animal sources is considered the best quality of protein, as it provides all essential amino acids in the proper proportions.107
Survey of amyloidosis cases among different free-living wild and zoo animals
Published in Amyloid, 2021
Hailey B. Penticoff, Hannah K. Hipkiss, Ashley A. Hetak, Dalen W. Agnew, Jessica S. Fortin
Amyloid cases affecting free-living wild and zoo animals are listed in Table 1 (Supplemental Material). This summary of cases results from a literature search performed in PubMed (http://www.ncbi.nlm.nih.gov/pubmed) using the terms ‘amyloid animal’ (search limited to case report), ‘amyloidosis animal’ (search limited to case report), ‘amyloid zoo’ (no limitation), ‘amyloidosis veterinary’ (no limitation), or ‘amyloid wildlife’ (search limited to case report). A similar search with amyloid (no limitation) or amyloidosis (no limitation) keywords was done directly in the following journals: Journal of Comparative Pathology, Journal of Wildlife Diseases, Journal of Zoo and Wildlife Medicine, Veterinary Pathology. Pets and farm animals (e.g. salmon and ducks) were not included in this review. Animals being part of the breeding program or private collection were also excluded. These individual animals are not kept in the context of zoological or wildlife environments. Non-human primates, laboratory animals, and prion cases in cervids were excluded from this review as they are complex and should be addressed independently of this review. Manuscripts that did not disclose the number of animals affected by numerical number or percentage was discarded. All articles based on a clinical case from 1985 to 2020 including advanced diagnostic investigation were incorporated. Published abstracts or proceedings were not included as it may present preliminary data and/or incomplete investigation.
Insights into thermal stress in Japanese quail (Coturnix coturnix): dynamics of immunoendocrine and biochemical responses during and after chronic exposure
Published in Stress, 2018
Franco Nicolas Nazar, Emiliano Ariel Videla, Maria Emilia Fernandez, Maria Carla Labaque, Raul Hector Marin
Regarding metabolic variables, no effects of stress and no interactions between stress and time were found for plasma glucose, total proteins, and total globulins. Although an interaction between heat stress treatment and time was found for albumin concentrations, the analysis did not show significant differences between control and stressed birds either during the stress or during the recovery period. Plasma glucose and total proteins and globulins did show some changes on different sample days during the study (within stress and recovery periods), both in the control and stressed groups. These changes with time might just reflect metabolic adjustments during ontogeny. These results are consistent with Xie et al. (2015), who reported no changes in blood glucose and protein metabolism after a chronic heat stress protocol. However, Ma et al. (2014) studied the effects of chronic heat stress in ducks reporting alteration in the content of energy and protein, with lowest values in ducks that were submitted to 34 °C at the end of the day 28 of heat stress. These differences between studies may be based on the duration of heat stress exposure, the chosen temperature, or a combined effect of both factors. However, increments in blood glucose after an acute heat stress have been reported by Xie et al. (2015). The absence of chronic stress-induced changes in glucose concentrations in our study is consistent with adequate coping during the sustained high environmental temperatures. Such coping may have been facilitated by allowing birds to regain environmental thermoneutral temperatures during the night phase.