Anatomia do Ovo de Gallus gallus

Abstract

The egg is one of the foods with the highest nutritional quality and, when compared to other protein sources, has a relatively low cost. At first glance, it may seem like a simple structure, composed of shell, white, and yolk; however, it is an extremely complex structure, responsible for the formation of new life, and understanding these structures is essential for bird reproduction. The goal of the teaching materials produced by the academics of the extension project "Knowing, respecting and producing birds: didactic and alternative models in the teaching and learning process," linked to the discipline Comparative Anatomy of Domestic Animals (BA066) of the Zootechnics course at the Federal University of Paraná (UFPR), was to transmit this information in a clear and easily understandable way. The egg is a complex anatomical structure formed by several components. The shell has a protective function, is porous, allows gas exchange and moisture transfer, and is mainly composed of calcium, which can contribute to the calcification of the embryo's bones. The shell membrane is a fibrous covering that forms the air chamber. The albumen (egg white), composed of about 90% water, provides water, minerals, and proteins to the embryo. The yolk is rich in lipids and proteins and is surrounded by the vitelline membrane, which aids in the transport of nutrients. The yolk remains centralized by the chalaza, an elastic and stable structure. Inside the yolk is the disc. The germ cell, which contains the oocyte. The interaction of all these structures allows for the development of a new life.