Yumurta, Besin Değeri ve Kalite Özellikleri
Özet
Yumurta insan vücudunun ihtiyacı olan tüm temel amino asitleri içeren yüksek kaliteli bir protein kaynağıdır. Sağlıklı bir diyetin parçası olarak tüketildiğinde omega 3 ve omega 6 gibi yağ asitleri, A, B, D, E ve K vitaminleri, demir, fosfor, selenyum ve çinko minerallerinin önerilen günlük dozlarının önemli bir kısmını tek bir gıda ürünü olarak karşılamaktadır. Ayrıca lutein ve zeaksantin gibi antioksidanlar ile hücre zarlarının yapısında bulunan ve beyin sağlığı için de önemli olan kolin içeriği nedeniyle her yaş grubunda vazgeçilmez bir gıda maddesidir.
Tavukçuluk sektöründe özellikle ıslah alanındaki bilimsel gelişmeler ve buna paralel olarak da teknolojideki ilerlemeler sayesinde üretim hızla artmış, yumurtanın diğer hayvansal protein kaynaklarına göre oldukça ekonomik olarak üretilmesi sağlanmıştır. 1990’lı yıllardan bu yana son otuz yıllık dönemde Dünya yumurta üretiminin %150 oranında artarak yaklaşık 90 milyon tona ulaştığı görülmektedir. Bu kadar yüksek miktarlarda üretilen ve tüketilen yumurta ayrıca gıda endüstrisinin de önemli ve yaygın kullanılan hammaddelerinden biridir. Dolayısıyla gıda güvenliği-beslenme-gıda güvencesi bağlamında tüketici sağlığı açısından “yumurta kalitesi” ön plana çıkmaktadır. Yüksek kaliteli yumurta üretmek ve yumurtanın olabildiğince az kalite kaybıyla tüketiciye ulaştırılmasında uygun depolama yönteminin seçimi, yumurta üretim zincirinin sürdürülmesi ve başarısı için önemlidir. Bununla birlikte, yumurta tavukçuluğunda ve gıda teknolojilerindeki gelişmeler sayesinde zenginleştirilmiş bileşenler içeren ve yenilikçi gıda çözümleri sunan “fonksiyonel yumurtalar” ile endüstriyel üretimde işlevsellik, uzun raf ömrü ve besin çeşitliliği sağlayan “yumurta ürünleri” ortaya çıkmıştır. Sonuç olarak, yumurta, temel besin öğeleri ve fonksiyonel özellikleriyle tüketici sağlığını destekleyen, gıda endüstrisinde geniş kullanım alanı bulan ve yenilikçi üretim teknolojileri ile sürdürülebilirliğe katkı sağlayan değerli bir gıda maddesidir.
Referanslar
ABP Kontrol Cihazları. Kabuk direnci ölçüm cihazı. (01/11/2024 tarihinde https://abp.com.tr/yumurta-kalite-test-cihazi-haugh-birimi/ adresinden ulaşılmıştır).
Alltech. Eggshell quality problems and causes. (20/01/2025 tarihinde https://store.alltech.com/blogs/poultry/20-common-egg-shell-quality-problems-and-causes adresinden ulaşılmıştır).
Altan Ö. Yumurta – Oluşumu, kalitesi ve biyoaktif komponentleri. İzmir: Ege Üniversitesi; 2015.
Anonim. Yumurta sektörünün sorunları ve çözüm önerileri. (10/04/2024tarihindehttps://istib.org.tr/resim/siteici/files/12_%20BMSK%20Yumurta%202023.pdf adresinden ulaşılmıştır).
Arias JL, Fernandez MS. Role of extracellular matrix molecules in shell formation and structure. World’s Poultry Science Journal. 2001;57: 349-357.
Attia Y, Al Sagan AA, Hussein EOS, et al. Enhancing the nutritional values of egg yolks of laying hens by different dietary sources of omega-3 fatty acids, vitamin e and trace elements. Livestock Science. 2024;289: 105573.
Kashimori A. The illustrated egg handbook. UK, Context Pub., 2017.
Back JF, Bain JM, Vadehra DV, et al. Proteins of the outer layer of the vitelline membrane of hen’s eggs. Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology. 1982;705: 12–19.
Backyardchickens. Egg pic. (28.01.2025 tarihinde https://www.backyardchickens.com/threads/why-are-eggs-speckled. 1144478/ adresinden ulaşılmıştır).
Bailey LB, Gregory JF. Folate metabolism and requirements. The Journal of Nutrition. 1999;129(4): 779-782.
Bangor Daily News. Blood spots. (01/11/2024 tarihinde https://www.bangordailynews.com/2021/04/04/homestead/those-dark-blemishes-in-eggs-are-called-blood-spots-and-theyre-fine-to-eat/ adresinden ulaşılmıştır).
Bradbury J. Docosahexaenoic acid (DHA): An ancient nutrient for the modern human brain. Nutrients. 2011;3(5): 529-554.
Cunningham RE. Egg-product pasteurization. In: Stadelman WJ, Cotterill OJ (eds.) Egg Science and Technology. 4th ed. USA: CRC Press;1995.
Delange F. The role of iodine in brain development. Proceedings of the Nutrition Society. 2000;59(1): 75-79.
Dennis JE, Xiao SQ, Agarval M, et al. Microstructure of matrix and mineral components of eggshells from white leghorn chicken (Gallus gallus). Journal of Morphology. 1996;228: 287-306.
Dillon VM. Natural anti-microbial systems – Preservative effects during storage. Encyclopedia of Food Microbiology. 2014; 941-947.
DSM. Sarı renk skalası. (01/11/2024 tarihinde https://www.dsm.com/anh/products-and-services/tools/yolkfan.html adresinden ulaşılmıştır).
FAO. Statistics between 2020-2022. (10/04/2024 tarihinde https://openknowledge.fao.org/server/api/core/bitstreams/688bd002-4ad2-4e42-aef5-a0b6aaa4e895/content adresinden ulaşılmıştır).
Ferraboschi P, Ciceri S, Grisenti P. Applications of lysozyme, an innate immune defense factor, as an alternative antibiotic. Antibiotics. 2021; 10: 1534.
Ferrier LK, Caston LJ, Leeson S, et al. Alpha-linolenic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed: Influence on blood lipids and platelet phospholipids in humans. The American Journal of Clinical Nutrition. 1995;62(1): 81-86.
Freepik. Glossy egg. (28.01.25 tarihinde https://www.freepik.com/vectors/egg-png adresinden ulaşılmıştır).
Gautron J, Rehault-Godbert S, Nys Y, et al. Use of high-throughput technology to identify new egg components. In Nys Y, Bain M, Van Immerseel F (eds.) Improving the Safety and Quality of Eggs and Egg Products. Cambridge: Woodhead Publ Ltd; 2011. p. 133–150.
Grashorn MA. Enrichment of eggs and poultry meat with biologically active substances byfeed modifications and effects onthe final quality ofthe product. Polish Journal of Food and Nutrition Sciences.2005;14/55: 15-20.
Hincke MT, Nys Y, Gautron J, etal. The eggshell: structure, composition and mineralization. Frontiers in Bioscience. 2012;17: 1266-1280.
Holick MF. Vitamin D deficiency. The New England Journal of Medicine. 2007;357: 266-281.
Jeffrey FP. Blood and meat spots in chicken eggs. Journal Series Paper of the New Jersey Agricultural Experiment Station, Rutgers University. 1945; 363-374.
Jia W, Slominski BA, Guenter W, et al. The effect of enzyme supplementation on egg production parameters and omega-3 fatty acid deposition in laying hens fed flaxseed and canola seed. Poultry Science. 2008;87: 2005–2014.
Jiang Y, Noh SK, Koo SI. Egg phosphatidylcholine decreases the lymphatic absorption of cholesterol in rats. The Journal of Nutrition. 2001;131: 2358-2363.
Kaspers B. An egg a day–the physiology of egg formation. Lohmann Information. 2016; 50(2): 12-17.
Keener KM, Lacrosse JD, Curtis PA, et al. The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality. Poultry Science. 2000; 79:1067-1071.
Leeson S, Caston L. Vitamin enrichment of eggs. Journal of Applied Poultry Research. 2003;12: 24-26.
Lewis NM, Seburg S, Flanagan NL. Enriched eggs as a source of N-3 polyunsaturated fatty acids for humans. Poultry Science. 2000;79(7): 971-974.
Mann K. Proteomic analysis of the chicken egg vitelline membrane. Proteomics. 2008;8: 2322–2332.
McDowell LR. Vitamins in animal and human nutrition. Iowa State University Press/Ames. 2000.
McNamara DJ. The impact of egg limitations on coronary heart disease risk: do the numbers add up? Journal of the American College of Nutrition. 2000;19(sup5): 540S-548S.
Noh SK, Koo SI. Egg sphingomyelin lowers the lymphatic absorption of cholesterol and α-tocopherol in rats. The Journal of Nutrition. 2003;133: 3571-3576.
Nys Y, Bain M, Van Immerseel F. Improving the safety and quality of eggs and egg products. Sawston: Woodhead Publishing; 2011.
Nys Y, Gautron J, McKee MD, et al. Biochemical and functional characterisation of eggshell matrix proteins in hens. World’s Poultry Science Journal. 2001;57(4): 401-413.
Nys Y, Sauveur B. Valeur nutritionelle des oeufs. INRA Productions Animales.2004;17:385-393.
OECD-FAO. Agricultural Outlook 2023-2032. (19/04/2024 tarihinde https://www.oecd.org/publications/oecd-fao-agricultural-outlook-19991142.htm adresinden ulaşılmıştır).
Ozawa Y, Sasaki M. Lutein and oxidative stress- Mediated retinal neurodegeneration in diabetes. In: Preedy VR (ed.) Diabetes: Oxidative Stress and Dietary Antioxidants. Cambridge: Academic Press; 2014. p. 223-229.
Pasreform. Egg candling. Egg mottling (01/11/2024 tarihinde https://www.pasreform.com/en/solutions/1/egg-handling/21/egg-candling-booth ve https://www.pasreform.com/en/knowledge/126/ eggshell-mottling-does-it-affect-incubation-resultsadresindenulaşılmıştır).
Patten BM. The early embryology of the chick. Philadelphia: P. Blakiston's Son & Co; 1920.
Payne RL, Lavergne TK, Southern LL. Effect of inorganic versus organic selenium on hen production and egg selenium concentration. Poultry Science. 2005;84(2): 232-237.
Pereira EPV, van Tilburg MF, Florean EOPT, et al. Egg yolk antibodies (IgY) and their applications in human and veterinary health: A review. International Immunopharmacology. 2019; 73: 293-303.
Permies. Cloudy albumen. (30.01.2025 tarihinde https://permies.com/t/84094/Egg-thick-albumen adresinden ulaşılmıştır).
Pixels. Double-shelled egg. (30.01.2025 tarihinde https://pixels.com/featured/double-shelled-egg-pascal-goetgheluckscience-photo-library.html adresinden ulaşılmıştır).
Poultry Keeper. Double-multi yolk eggs. (30.01.2025 tarihinde https://poultrykeeper.com/egg-problems/double-or-multi-yolk-eggs/ adresinden ulaşılmıştır).
Poultry Sites. Watery albumen. (30.01.2025 tarihinde https://www.thepoultrysite.com/publications/egg-quality-handbook/30/watery-whites adresinden ulaşılmıştır).
Poultry World. Pale yolk. (30.01.2025 tarihinde https://www.poultryworld.net/health-nutrition/how-to-ensure-yolk-colour/adresinden ulaşılmıştır).
Rayman MP. The importance of selenium to human health. The Lancet. 2000;356(9225): 233-241.
Reddit. Green egg white. (30.01.2025 tarihinde https://www.reddit.com/r/foodsafety/comments/15wi45s/neon_green_egg_whites/ adresinden ulaşılmıştır).
Réhault-Godbert S, Guyot N, Nys Y. The golden egg: Nutritional value, bioactivities, and emerging benefits for human health. Nutrients. 2019;11: 684.
Rehault-Godbert S, Guyot N. Vitellogenesis and Yolk Proteins, Birds. In Skinner M (ed.) Encyclopedia of Reproduction. London: Elsevier; 2018.
Simopoulos AP. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine. 2008;233(6): 674-688.
Singh RS, Singh T, Singh AK. Enzymes as diagnostic tools. In Singh RS, Singhania RR, Pandey A, Larroche C (eds.) Advances in Enzyme Technology. Amsterdam: Elseiver; 2019. p.225-271.
Stadelman W J, Cotterill O J. Egg Science and Technology. USA: CRC Press; 1995.
STATISTA. Global egg production. (18/04/2024 tarihinde https://www.statista.com/statistics/263972/egg-production-worldwide-since-1990/ adresinden ulaşılmıştır).
Strong Animals.Blood spot(https://www.getstronganimals.com/post/is-it-safe-to-eat-eggs-with-blood-spots adresinden ulaşılmıştır).
Sumaiya S, Nayak S, Baghel RPS, et al. Effect of dietary iodine on production of iodine enriched eggs. Veterinary World. 2016;9(6): 554-558.
Surai PF. Selenium in poultry nutrition 1. Antioxidant properties, deficiency and toxicity.World's Poultry Science Journal. 2002;58: 333-347.
Şeremet Ç. Sofralık yumurtaların kaplanmasında protein, lipit ve polisakkarit biyomoleküller. Turkish Journal of Agriculture - Food Science and Technology. 2024; 12(11).
Şeremet Tuğalay Ç, Güler HC. Yumurta Üretiminde Sürdürülebilirlik: Ürün Yaşam Döngüsü ve Karbon-Nötr Yumurta Açısından Değerlendirilmesi. Bağdatlıoğlu N (ed.) Sürdürülebilir Gıda Sistemleri Üzerine Araştırmalar içinde. Manisa: Sidas Yayınevi; 2022. p. 21-31.
TGK. Türk gıda kodeksi yumurta tebliği 2024/7. (16/10/2024 tarihinde https://www.resmigazete.gov.tr/eskiler/2014/12/20141220-5.htm adresinden ulaşılmıştır).
Thalacker-Mercer AE, Fleet JC, Craig BA, et al. Inadequate protein intake affects skeletal muscle transcript profiles in older humans. American Journal of Clinical Nutrition. 2007;85(5): 1344-1352.
TS 1068. Türk Standardı. Tavuk yumurtası-kabuklu. Ekim 2015.
TÜİK. Kümes hayvancılığı üretimi. (16/03/2024 tarihinde https://data.tuik.gov.tr/Bulten/Index?p=Poultry-Production-March-2024-53564 adresinden ulaşılmıştır).
University of Kentucky. Dr. Jacqueline Jacob. (01/11/2024 tarihinde https://national4hpoultry.ca.uky.edu/file/marketeggs-candling-figure3-aircellspng adresinden ulaşılmıştır).
University of Minnesota. Sale of locally raised eggs to food facilities. (01/11/2024tarihindehttps://www.mda.state.mn.us/sites/default/files/inline-files/eggsales.pdfadresinden ulaşılmıştır).
Wang X, Qin X, Demirtas H, et al. Efficacy of folic acid supplementation in stroke prevention-a meta-analysis. Lancet. 2007;369: 1876-1882.
Wen J, Livingston KA, Persia ME. Effect of high concentrations of dietary vitamin D3 on pullet and laying hen performance, skeleton health, eggshell quality, and yolk vitamin D3 content when fed to W36 laying hens from day of hatch until 68 wk of age.Poultry Science. 2019;98: 6713–6720.
Xu X, Gammon MD, Zeisel SH, et al. Choline metabolism and risk of breast cancer in a population-based study. Federation of American Sciences for Experimental Biology. 2008;22(6): 1-8.
Xu Y, Li X, Jin L, et al. Application of chicken egg yolk immunoglobulins in the control of terrestrial and aquatic animal diseases: A review. Biotechnology Advances. 2011; 29: 860-868.
Yang SC, Baldwin RE. Functional properties of eggs in foods. In: Stadelman WJ, Cotterill OJ (eds.) Egg Science and Technology. 4th ed. NY: Food Products Press; 1995.
Yonhap News. Double shelled egg. (30.01.2025 tarihinde https://en.yna.co.kr/view/PYH20210517034100315adresindenulaşılmıştır
Zaheer K. Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: A review. CyTA-Journal of Food. 2017;15(3): 474-487.
Zeisel SH. Choline: an essential nutrient for humans. Nutrition. 2000;16(7-8): 669-671.
Zeisel SH. Importance of methyl donors during reproduction. American Journal of Clinical Nutrition. 2009;89(2): 673S-677S.
Zhao F, Li R, Liu Y, et al. Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications. Frontiers in Nutrition. 2023;9: 1082671.
Zhao H, Chen Y, Wang S, et al. Effects of dietary natural vitamin E supplementation on laying performance,egg quality, serum biochemical indices, tocopherol deposition and antioxidant capacity of laying hens. Italian Journal of Animal Science. 2021;20(1): 2254–2262.
