Nebraska is often called the beef state.
Beef is said to be the state's
largest agricultural industry followed by
corn and soy beans.
But what about chickens?
You may not believe it but
poultry is a very large and diverse
industry in Nebraska and the products
that come from poultry like meat and eggs
are important in a healthy diet for most Americans.
A large contribution to the poultry industry
is chicken egg production.
According to the Nebraska Department of Agriculture
Nebraska has a laying hen population
of more than 9 million birds and is home
to two of the largest egg processing
plants in the United States.
Because of these assets, Nebraska ranks
tenth in the nation for commercial
egg production.
Nebraska's hens produce over
two billion eggs each year.
A laying hen, or a female chicken
starts laying eggs at 19 weeks of
age and will produce one egg every
24-26 hours.
In order to make that happen
the hen must have the proper nutrition.
Poultry health can be connected to soybeans.
According to information gathered by the
Nebraska Soybean board, soybean meal is
an excellent source of amino acids and
crude protein that hens need to produce eggs.
Eggs are very important to human nutrition.
According to the Egg Nutrition Center,
as a laying hen ages the size of the egg she produces become larger.
A large egg only contains 70 calories.
Most of which are located in the yellow
colored yoke of the egg.
The egg whites contain very few calories.
Although the egg whites contain few calories,
most of the egg's minerals are found in
the yoke along with 40% of the egg's overall
protein and the vitamins D, E &A.
The golden shade of the yoke depends
on the diet of the hen.
Natural yellow/orange substances such as
marigold petals may be added to poultry
feed to enhance the colors to create
a deeper gold.
The nutrition center also states
that contrary to popular belief there is
actually no nutritional difference in
eggs regardless of their color, grade or if
they were raised organic, free range or conventionally.
To promote the passing along of good
health from chicken to egg many large operations
vaccinate chickens to prevent future
diseases like salmonella.
According to the Center for Disease Control
eggs are one of nature's most nutritious
economical foods but you must take
special care when preparing fresh eggs
to avoid the growth of food-born illness.
The inside of an egg may look normal
but it may contain a germ called salmonella.
Because salmonella is a form of food poisoning,
it can not be passed from person to person
or hen to hen like a cold.
When chickens come in contact with
salmonella they usually get it from ingesting
a substance with the germ already in
it like rat droppings.
According to the world health organization,
completely eradicating salmonella
is very unlikely.
Instead the W.H.O.
recommends we take steps to prevent the
passing of salmonella.
Wash any eggs that
appear dirty and throw away any cracked
or broken eggs.
Eggs should also be refrigerated
at 40 degrees Fahrenheit or colder
at all times.
Wash your hands, counter tops
and any utensils after coming in contact
with raw eggs.
Eggs should be cooked
until both the egg white and yoke are firm.
Egg dishes should be cooked to an internal
temperature of 160 degrees Fahrenheit or
hotter to kill any bacteria.
As long as the food has been properly cooked
it is safe to eat.
As you have just
heard there is a great amount of thinking
and science that goes into production,
marketing, and safety of Nebraska's
chicken egg industry.
Without the chicken egg
we would have to find alternative sources to
supplement much of the protein, vitamins and minerals that
the egg fulfills in our diet.
So the next time you think about the beef state
don't forget the poultry.