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Ethical issues in eggs

Ethical issues in eggs. Battery cage egg production 58%. Hens are housed in wire cages . The Model Code of Practice for the Welfare of the Domestic Fowl requires laying birds to have a minimum of between 550cm² and 1000cm² depending on the weight of the bird .

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Ethical issues in eggs

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  1. Ethicalissues in eggs

  2. Batterycageeggproduction 58% • Hens are housed in wirecages. • The Model Code of Practice for the Welfare of the DomesticFowlrequireslayingbirds to have a minimum of between 550cm² and 1000cm² depending on the weight of the bird. • The cageshousethousands of birds in eachone. • fedwith pellets and drinking water isusuallysupplied by nippledrinkers. • The birds do nothaveperches or nestingmaterials. • The eggs are laidontowirecagefloors and roll to the front of the cage for collection.

  3. Barn laideggproduction 10% • Henslive in a shed, roaming around. • perches, litter, nest boxes, feeders and drinkers. • Thissystemallowshens to movearound, stretch, flap theirwings, socialise, perch, laytheireggs in nest boxes.

  4. Free rangeeggproduction 28% • Henshavebothsheds and accessoutdoorsfor 8 hours eachday. • Perches, nest boxes, food and water • Some small free rangesystemshave mobile sheltersthat can be movedaround to allowrotation of the range area.

  5. Organicegg production • Hensmust be fed an organicallyproduceddiet and ranged on organicland. • Hens must be provided with nestboxes. • Litter and perches must be provided. • provision of outdoor shading, additionalheight and width of popholes, open for 8 hours daily to allowaccess to the outside

  6. EggNutrition • they are a natural source of manynutrientsincluding high qualityprotein, vitamins and minerals. A medium eggcontainslessthan 70 calories. • containvitaminA and a number of other B vitaminsincluding folate, biotin, pantothenic acid and choline, and essentialminerals, includingphosphorus. • Most of an egg’stotalfatty acid compositionismonounsaturated( 9% fat) • Proteinisneeded for the growth and repair of all body cells and tissues. Eggs are an excellent source of naturalprotein and are alsorelatively cheap whencompared to other high-proteinfoodssuchasmeat. • A high level of bloodcholesterolincreases the risk of heart. People shouldlimit the number of eggstheyeatbecausetheycontaincholesterol, butcurrentevidencesuggeststhatdietarycholesteroldoesnotincrease the risk of heartdisease in mosthealthypeople.

  7. Experts opinion • BritishHeartFoundation: • So whiletoomanyfriedeggs and cheesyomelettesmayriskraisingyourcholesterol, it'sactually the addedfat from the frying or the addition of cheese, whichis high in saturatedfat, that's the problem.  Poached, boiled or scrambledeggs (withoutbutter) are allabsolutely fine and there are no restrictions on howmanyweshouldeatas part of a balanceddiet.

  8. Safety and allergy • thatlightlycookedeggsshouldnot be served to vulnerablegroups – ieinfants, pregnantwomen, elderly and debilitatedpeople. • uncookeddishesinvolvingraweggsshould be avoided(salmonella). salmonella hasbeenvirtuallyeliminated from British Lion eggs. • Eggproteins are among the foodproteinsthatmay cause reactions of bothtypes in predisposedindividuals(Foodhypersensitivityreactionsthat involve the immune system)

  9. Expertstips for pregnantwomen • "Eggs are an excellentfood for pregnantwomenastheycontainmanyimportantnutrients; vitamin D, folate, iodine, selenium, choline, long chain n3 polyunsaturatedfattyacids and of coursethey are a rich source of goodqualityprotein.

  10. Resources • http://www.egginfo.co.uk/egg-info • http://www.hsc.csu.edu.au/agriculture/production/4088/egg_answers.htm

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