An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health

Abstract

Ancestors of the modern chicken were domesticated from members of the Gallus genus probably 7 to 8 thousand years ago in southeastern Asia. Subsequently, they spread globally for meat and egg production. In the chicken egg, there is a balance of numerous, high-quality nutrients, many of which are highly bioavailable. The egg confers a multitude of health benefits to consumers em-phasizing its classification as a functional food. Current global per capita egg consumption esti-mates approach 9 kg annually but vary greatly on a regional basis. This review deals with global production, consumption, and management aspects such as hygiene, feeding, and housing. Man-agement aspects play key roles in the composition, quality, food safety, and visual (consumer) ap-peal of the egg. Also the manipulation of egg nutrients and value for human health is discussed.