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Qiu K, Wang XC, Wang J, Wang H, Qi GH, Zhang HJ, Wu SG. Comparison of amino acid digestibility of soybean meal, cottonseed meal, and low-gossypol cottonseed meal between broilers and laying hens. Anim Biosci 2023; 36:619-628. [PMID: 36108696 PMCID: PMC9996273 DOI: 10.5713/ab.22.0073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 07/26/2022] [Indexed: 02/25/2023] Open
Abstract
OBJECTIVE This study aimed to determine and compare the apparent ileal digestibility (AID) and the standardized ileal digestibility (SID) of amino acids (AA) in soybean meal (SBM), cottonseed meal (CSM), and low-gossypol cottonseed meal (LCSM) fed to broiler chickens and laying hens. METHODS Three semi-purified diets containing the identical crude protein concentration at 20% were formulated to contain SBM, CSM, or LCSM as the sole source of N. A N-free diet was also formulated to estimate the basal ileal endogenous losses of AA for broilers and hens. A total of 300 male Ross 308 chicks at one-day-old and 144 Hy-Line Brown laying hens at 30-week-old with initial egg production rate of 88.3%±1.0% were randomly allocated into 1 of 4 dietary treatments, respectively. RESULTS CSM and LCSM showed more Arg and Cys+Met while less Lys, Ile, Leu, and Thr relative to SBM. Significant interactions existed between species and experimental diets for AID (except for Arg, Asp, Glu, Gly, and Pro) and SID (except for Arg, His, and Phe) of most AA. Most AA in diets showed higher AID (except for Lys) and SID (except for Lys, Met, and Ser) in broilers relative to laying hens. The AID and SID of all AA were significantly different between the three diets. In broilers, the AID and SID of most indispensable AA except for Arg in SBM and LCSM was higher than CSM. In laying hens, the AID and SID of most indispensable AA except for Arg, Met+Cys, and Phe in SBM was higher than CSM and LCSM. CONCLUSION The accurate determination of AID and SID of AA in CSM and LCSM for broilers and layers benefits the application of CSM and LCSM in chicken diets. The cottonseed by-products CSM or LCSM showed the species-specific AA digestibility values for broilers and layers.
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Affiliation(s)
- Kai Qiu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiao-Cui Wang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hao Wang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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2
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Entezari A, Roshanak S, Shakeri G, Sedaghat N. Effect of zein and zein‐
Peganum harmala
extract coatings of eggshell on the internal quality of eggs and control of
Salmonella enteritidis. J Food Sci 2022; 87:4665-4673. [DOI: 10.1111/1750-3841.16306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 07/29/2022] [Accepted: 08/05/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Asma Entezari
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Sahar Roshanak
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Golshan Shakeri
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Nasser Sedaghat
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
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Liu Y, Wei Y, Jiang Q, Li P, Ban Z, Lv Z, Guo Y. Comparative study of apparent metabolizable energy and net energy values of dephenolized cottonseed proteins for laying hens. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 12:72-76. [PMID: 36514375 PMCID: PMC9731882 DOI: 10.1016/j.aninu.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 04/30/2022] [Accepted: 08/01/2022] [Indexed: 12/15/2022]
Abstract
Optimizing the energy utilization of nutrients and ensuring maximum benefits are continuous goals for livestock producers. The net energy (NE) value of feed reflects its nutritional value in the precision feeding system. An experiment was conducted to determine the apparent metabolizable energy (AME) and NE values of 3 types of dephenolized cottonseed protein (DCP) for Hy Line Brown hens aged 42 to 45 weeks using the reference diet substitution method. A reference diet based on corn soybean meal was used to meet the nutritional needs of Hy Line Brown laying hens. To render the crude protein and energy values of the 3 test diets similar, 10.5%, 12%, and 16% of the gross energy yielding ingredients from the reference diet were replaced with DCP 1, DCP 2, and DCP 3, respectively. The birds were fed 4 diets during a 7-d adaptation period. After the dietary adaptation period, 2 birds per replicate from each treatment group were placed in an individual open circuit respiratory calorimetry chamber for a 3-d experimental period. Daily O2 consumption and CO2 production were recorded, and excreta samples were collected. The AME values of DCP 1, DCP 2, and DCP 3 were 3,049.05, 2,820.13, and 2,982.31 kcal/kg of dry matter (DM), respectively. The NE values of DCP 1, DCP 2, DCP 3 were 1,475.77, 1,910.31, and 1,905.37 kcal/kg of DM, respectively, and the NE:AME ratios were 48.40%, 67.74%, and 63.89%, respectively. Our data show that the AME value of DCP does not reflect the nutritional value of the feed. The NE value of DCP with a high ME value was not necessarily high.
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Affiliation(s)
- Yongfa Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yi Wei
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Qiuyu Jiang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Peng Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zhibin Ban
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China,Laboratory of Animal Nutrition Metabolism, Jilin Academy of Agricultural Sciences, Gongzhuling, Jilin 136100, China
| | - Zengpeng Lv
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yuming Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China,Corresponding author.
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Obianwuna UE, Oleforuh-Okoleh VU, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs. Front Nutr 2022; 9:875270. [PMID: 35757269 PMCID: PMC9226613 DOI: 10.3389/fnut.2022.875270] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
Albumen quality is recognized as one of the major yardsticks in measuring egg quality. The elasticity of thick albumen, a strong bond in the ovomucin-lysozyme complex, and excellent biological properties are indicators of high-quality albumen. The albumen quality prior to egg storage contribute to enhance egg’s shelf life and economic value. Evidence suggests that albumen quality can deteriorate due to changes in albumen structure, such as the degradation of β-ovomucin subunit and O-glyosidic bonds, the collapse of the ovomucin-lysozyme complex, and a decrease in albumen protein-protein interaction. Using organic minerals, natural plants and animal products with antioxidant and antimicrobial properties, high biological value, no residue effect and toxicity risk could improve albumen quality. These natural products (e.g., tea polyphenols, marigold extract, magnolol, essential oils, Upro (small peptide), yeast cell wall, Bacillus species, a purified amino acid from animal blood, and pumpkin seed meal) are bio-fortified into eggs, thus enhancing the biological and technological function of the albumen. Multiple strategies to meeting laying hens’ metabolic requirements and improvement in albumen quality are described in this review, including the use of amino acids, vitamins, minerals, essential oils, prebiotics, probiotics, organic trace elements, and phytogenic as feed additives. From this analysis, natural products can improve animal health and consequently albumen quality. Future research should focus on effects of these natural products in extending shelf life of the albumen during storage and at different storage conditions. Research in that direction may provide insight into albumen quality and its biological value in fresh and stored eggs.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Vivian U Oleforuh-Okoleh
- Department of Animal Science, Faculty of Agriculture, Rivers State University, Port Harcourt, Nigeria
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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5
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Obianwuna UE, Oleforuh-Okoleh VU, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review. Antioxidants (Basel) 2022; 11:antiox11040630. [PMID: 35453315 PMCID: PMC9027279 DOI: 10.3390/antiox11040630] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023] Open
Abstract
Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O-glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural antioxidants of plant origin in the diets of laying hens, have a promising potential as natural shelf-life extenders. Since they are safe, without residue effects, the bioactive compounds could be transferred to the egg. Natural antioxidants of plant origin have been found to increase albumen radical scavenging activity, increase the total antioxidant capacity of albumen, reduce the protein carbonyl and malondialdehyde (MDA) content of albumen, and prevent oxidative damage to the magnum, thereby eliminating the transfer of toxins to the egg. These products are targeted towards attenuating oxidative species and inhibiting or slowing down the rates of lipid and protein peroxidation, thereby enhancing egg quality and extending the shelf life of albumen.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Vivian U. Oleforuh-Okoleh
- Department of Animal Science, Faculty of Agriculture, Rivers State University, Nkpolu-Oroworukwo, Port-Harcourt PMB-5080, Nigeria;
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
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The Effect of Storage Duration on Some Quality Traits and Composition of Eggs from Different Housing Systems. ANNALS OF ANIMAL SCIENCE 2022. [DOI: 10.2478/aoas-2021-0035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The effect of storage time at a temperature of 8°C on the direction and dynamics of changes in quality traits of eggs was investigated in shelled table eggs obtained from different egg production systems (cage system – CS, barn system – BS, free-range system – FRS). After 7, 14 and 28 d of storage, eggs from each housing system were tested for physical characteristics and for cholesterol content and fatty acid profile in the yolk. The weight of eggs from all studied housing systems declined with storage duration. The rate of weight loss was smallest in eggs from CS (P<0.05). Storage duration influenced eggshell traits but the rate and direction of these changes did not differ among the studied housing systems. Albumen height and Haugh unit score for eggs from rearing systems under study declined during storage (P<0.05). The greatest reduction of albumen height (18.85%) after the storage period was observed for CS eggs and the lowest (13.24%) for FRS eggs (P<0.05). No effect of storage duration on yolk colour intensity was observed for eggs from all the studied housing systems (P>0.05). Albumen pH increased with storage duration in eggs from all the egg production systems (P<0.05). The increase in the yolk pH during storage was the highest in FRS eggs and the lowest in the CS eggs. The storage duration of eggs from the different housing systems did not significantly influence albumen foaming capacity but adversely affected foam stability. There was no impact of storage duration of eggs from different housing systems on cholesterol content in the yolk. Eggs obtained from the different housing systems showed diverse fatty acid profiles in the yolk but this parameter did not significantly change during storage (P>0.05).
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Li X, Wang Y, Lv J, Yang Y. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112776] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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Nemati Z, Moradi Z, Alirezalu K, Besharati M, Raposo A. Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2995. [PMID: 33803951 PMCID: PMC8001588 DOI: 10.3390/ijerph18062995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 11/16/2022]
Abstract
Medicinal plants with antibacterial effects have been used by humans for centuries. In the recent decade, due to the development of antibiotic resistant strains, many studies have focused on the use of natural compounds as feed additives in livestock. Ginger, among all, have repetitively shown numerous biological activities, antibacterial, and antibiotic properties. This study was conducted to evaluate the effects of ginger root powder (GP) on the performance, egg quality, and blood parameters of Japanese quail. A total of 240 10-weeks old female quails were used in a completely randomized design with 4 treatments, 4 replicates, and 15 birds per replicate. Dietary treatment were basal diet (control) and basal diet containing 0.5, 1, and 1.5 g/kg of ginger root powder. Growth performance and exterior and interior quality of egg were measured biweekly over eight-week period. At the end of experiment blood parameters were evaluated. The results showed that diet supplementation with different levels of GP had no significant effect on egg production, egg mass weight, and egg weight (p > 0.05). However, feed intake and feed conversion ratio were significantly lower in the treatment group than the control in the whole period (p < 0.05). Egg Quality traits (shape index, albumen index, the percentage of albumen, yolk and shell, yolk pH, and shell thickness and strength) were not affected by the supplements in the whole trial period. Addition of GP significantly increased the albumen height, Haugh unit, and albumen pH in comparison with the control treatment (p < 0.05). GP reduced blood triglyceride level yet was ineffective on blood total antioxidant capacity and malondialdehyde. In conclusion, dietary supplementation with GP, could improve productive performance and the egg quality of Japanese quails. Nonetheless a comprehensive study needs to be performed in order to evaluate the impact of quail dietary ginger supplementation on productive performance and egg quality and their stability during storage time for commercial use.
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Affiliation(s)
- Zabihollah Nemati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Zahra Moradi
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Maghsoud Besharati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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Czarnowska-Kujawska M, Draszanowska A, Gujska E, Klepacka J, Kasińska M. Folate Content and Yolk Color of Hen Eggs from Different Farming Systems. Molecules 2021; 26:molecules26041034. [PMID: 33669220 PMCID: PMC7919826 DOI: 10.3390/molecules26041034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/11/2021] [Accepted: 02/12/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40-86 µg of folates, which corresponds to 10-22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.
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Affiliation(s)
- Marta Czarnowska-Kujawska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
- Correspondence: ; Tel.: + 48-89-524-52-76
| | - Anna Draszanowska
- Department of Human Nutrition, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Elżbieta Gujska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
| | - Joanna Klepacka
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
| | - Marta Kasińska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
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10
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Deng Y, Xiong X, Liu X, He C, Guo S, Tang S, Qu X. Palygorskite combined probiotics improve the laying performance, hatching performance, egg quality, plasma antioxidative status, and immune response of broiler breeders. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1966845] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Yuying Deng
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Xiaowei Xiong
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Xu Liu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Changqing He
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Songchang Guo
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Shengguo Tang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Xiangyong Qu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
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Heng N, Gao S, Guo Y, Chen Y, Wang L, Sheng X, Wang X, Xing K, Xiao L, Ni H, Qi X. Effects of supplementing natural astaxanthin from Haematococcus pluvialis to laying hens on egg quality during storage at 4°C and 25°C. Poult Sci 2020; 99:6877-6883. [PMID: 33248603 PMCID: PMC7704997 DOI: 10.1016/j.psj.2020.09.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/18/2020] [Accepted: 09/07/2020] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to evaluate the effects of different levels of dietary natural astaxanthin (ASTA) (from the microalga Haematococcus pluvialis) and storage at 4°C and 25°C on the quality of eggs from laying hens. Nongda No. 3 laying hens (n = 450) were randomly allocated to 1 of 5 dietary treatments. Each treatment had 6 replicates of 15 hens each. All birds were assigned to a corn-soybean meal-based diet containing 0, 20, 40, 80, or 160 mg/kg natural ASTA for 4 wk. A total of 540 eggs were collected at the end of the 4-week feeding trial. Sixty fresh eggs were collected and measured for egg quality within 24 h after collection. The other 480 eggs were used in a factorial arrangement with 5 dietary ASTA levels, 4 storage times, and 2 storage temperatures. During the 8-week storage period at 4°C and 25°C, egg quality measurements were performed every 2 wk on 12 eggs per treatment. No significant effects (P > 0.05) on yolk index, yolk pH, Haugh units, weight loss, or eggshell strength were observed with increasing concentrations of dietary ASTA. Yolk color darkened linearly with increasing dose of ASTA (P < 0.05). During storage of eggs, yolk index and Haugh units decreased significantly (P < 0.05), whereas yolk pH and weight loss increased (P < 0.05). An interaction was observed between dietary ASTA level and storage time on yolk index, yolk color, and Haugh units (P < 0.05). These results demonstrated that dietary ASTA from H. pluvialis delayed the decrease in yolk index and yolk color during storage at 4°C and 25°C. Therefore, we speculate that there may be a combined effect of dietary ASTA level and storage time on egg internal quality; this information may provide additional options by which to extend the storage time of eggs.
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Affiliation(s)
- Nuo Heng
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Shan Gao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Yong Guo
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Yu Chen
- Department of Livestock and Poultry Products Testing, Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Liang Wang
- Department of Livestock and Poultry Products Testing, Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Xihui Sheng
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Xiangguo Wang
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Kai Xing
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Longfei Xiao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Hemin Ni
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Xiaolong Qi
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China.
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OLIVEIRA CH, BOIAGO MM, GUARAGNI A. Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.13019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BIOMED RESEARCH INTERNATIONAL 2020. [DOI: 10.1155/2020/3465465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.
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Evaluation of Quality of Eggs from Hens Kept in Caged and Free-Range Systems Using Traditional Methods and Ultra-Weak Luminescence. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9122430] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The paper presents the results of an evaluation of the quality of eggs from laying hens kept in caged and free range systems using traditional methods and ultra-weak luminescence (USL). It was found that the tested eggs were fresh and were characterized by the required quality, as demonstrated by analysis of the egg white and egg yolk. Eggs from free-range laying hens were characterized by an eight-fold higher emission of photons compared to eggs from caged hens, and they had over three times higher content of natural antioxidants in the form of carotenoids. Most probably, the higher number of photons emitted is associated with a higher content of biologically active substances in the material under study. Photon emission also varies in different ways depending on the specific hen breeding system. Differences in time in the identified maximum values of photon emission result from the composition of individual parts of the egg. Different times in which the emission peaks occurred for free-range eggs and for caged eggs were observed. The application of the USL method in order to confirm its usefulness in the assessment of food quality requires further research.
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Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7111151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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