Whole egg powder
Product description
 Schaffelaarbos whole egg powder is spray-dried technical whole egg powder. Production takes place in Barneveld. The product is also supplied as 4 mm pellet. The pellets have half the bulk weight of the powder and have the benefit of better flow characteristics. This form is used primarily by buyers who want to store the product in silos.
Colour
The product is yellow in colour. No colourings are added.
Product form:
Schaffelaarbos whole egg powder can be supplied as powder and as 4 mm pellets.
Aroma
Schaffelaarbos egg powder has a pleasant, neutral aroma. No aromas are added.
| Typical analytical values |
Method |
| Moisture |
5.0% |
EEC L 279/8 |
| Ash |
4.5% |
EEC L 155/20 |
| Raw egg white |
47.0% +/- 2% |
NEN 3145 |
| Crude fat |
41.0% +/- 2% |
EEC L 15/29 |
| Microbiological |
|
| Total bacterial count |
max 100.000 per gram |
| Enterobacteriaceae |
max 1.000 per gram |
| Salmonella |
none in 25 grams |
Toepassing
Egg powder is successfully used in
- Petfood
- (Pre)starter for broilers
- Prestarter for pigs
- Bottle feed for pigs
Research
Various tests have been conducted with egg powder around the world. Schaffelaarbos BV has conducted a few tests with boilers in cooperation with Feed Innovation Services. Others have also studied the effects of egg powder on the performance of agricultural pets. Also, various tests have been conducted on the various substances contained in eggs which have a beneficial influence on animal health. You can find the various reports by clicking this link.
Download the safety sheet 
Egg powder of mother hens
The egg powder of Schaffelaarbos BV is produced from unfertilised eggs from the breeding hen industry. Mother hens, bred for decades already and selected to produce healthy eggs, make the egg powder of Schaffelaarbos. The eggs of mother hens can be compared with a fortress, intended to keep the bad, outside world outside. Shell, membrane and egg white offer not only a physical defense against intruders but also do that with anti-bacterial and anti-inflammatory mechanisms that can also be found in the egg powder. Examples of these are:
The simple fact that mother hens are specialists in giving the chick a healthy start that ultimately comes from the egg is a guarantee that these types of substances are present in adequate amounts.
Mother hens receive feed with a different composition than ordinary layers do. For example, it has a higher Selenium and vitamin E content. You can also find that higher content in the egg powder of Schaffelaarbos.
Selenium 0.59 ppm
Vitamin E 200 ppm
This concerns the organically bound Selenium and natural vitamin E, so its bioavailability is good.
Nutritional value
Egg powder is also a rich product from a nutritional perspective. It contains 48% high-value protein and 40% fat with a very beneficial fat-acid pattern. That the pattern matches the requirements of broilers is logical. That is what it was made for. It’s a different story with pigs. A comparison with milk for sucklings and other high-value materials shows the value for pigs. Also read the research reports.
Digestible amino acids:
absolute in g/kg |
Egg powder |
Suckling milk |
Plasma (gross) |
Fish meal 66 |
MMP |
Soy conc |
Potato protein |
| il dig Lys pigs |
30,2 |
18,9 |
59,5 |
44,1 |
25,9 |
37,3 |
59,2 |
| il dig Met pigs |
14,7 |
6,2 |
4,9 |
16,1 |
9,1 |
8,7 |
18,3 |
| il dig Met+C pigs |
25,1 |
10,4 |
30,1 |
20,1 |
11,4 |
17 |
27,4 |
| il dig Tryp pigs |
6,3 |
2,9 |
10,5 |
6 |
4 |
7,3 |
10,4 |
| il dig Threo pigs |
20,2 |
9,9 |
37,8 |
23,1 |
13,7 |
22,5 |
44,9 |
| il dig Val pigs |
28,9 |
|
|
28,2 |
|
|
|
The fatty acids pattern in the fat:
% in fat |
Name |
Egg powder |
Suckling milk fat |
Fish meal |
Soy oil |
Fish oil |
| C12:0 |
lauric acid |
|
0,02 |
0,1 |
|
6,5 |
| C14:0 |
Myristic acid |
|
3,7 |
7 |
|
0,5 |
| C16:0 |
Palmitic acid |
20 |
37 |
16 |
10,7 |
18,5 |
| C18:0 |
Stearic acid |
5 |
6 |
2,2 |
3,8 |
4 |
| C18:1 |
Olein acid |
40 |
33 |
15 |
24,2 |
15 |
| C18:2 |
Linoleic acid |
20 |
8,9 |
1 |
53,1 |
1,5 |
| C18:3 |
Linolenic acid |
3 |
1,1 |
1 |
5,9 |
0,5 |
| >C18:3 |
|
|
0,7 |
45 |
|
35 |
| %fat |
|
40 |
|
11,2 |
|
|
An extensive matrix of egg powder can be found at this link: Egg powder matrix
Freshness
Egg powder must be fresh, in other words the content of biogenic amines [pu Biogenic amines are chemical compounds derived from protein structures, amino acids. They originate from fermentation, rotting or fermentation] must be low. You can stop rotting processes using chemicals but you cannot conceal the content of biogenic amines. In order to measure freshness, Schaffelaarbos has developed an index in combination with Feed Innovation Services.
Biogenic Amines Index (BAI):
| BAI = |
10 x histamine + 20 x tyramine + cadaverine + putrescine *) |
|
percentage of raw protein
|
*)Biogene amines in mg/kg
If the BAI is less than 10, then the egg powder is fresh.
Unlike technical egg powder (Cat 3) that is often produced from eggs that have gone beyond the limit of freshness, the egg powder of Schaffelaarbos is guaranteed to be fresh and of course Salmonella-free. That is because when eggs are examined and found to be unfertilised, they are immediately broken at the Hatchery and preserved. On a weekly basis, the mixture of egg contents and egg shells is collected and incorporated respectively into egg powder and dried egg shells (STEGGCAL). Early preservation means that no extremely high temperatures need to be used to keep the egg powder free of Salmonella. The benefit is that the abovementioned resistance-boosting substances do not lose their effectiveness.
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