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Bucław M, Adaszyńska-Skwirzyńska M, Majewska D, Szczerbińska D, Dzięcioł M. Evaluation of the Quality of Guinea Fowl ( Numida meleagris) Eggs from Free-Range Farming Depending on the Storage Period and Age of Laying Hens. Foods 2024; 13:2161. [PMID: 38998666 PMCID: PMC11241129 DOI: 10.3390/foods13132161] [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: 06/05/2024] [Revised: 07/03/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, collected in the first, second and third laying seasons and stored for 7, 14 and 21 days. After each period, physical and physicochemical characteristics of the eggs were determined, as well as the basic chemical composition and mineral content of the albumen and yolk and the yolk fatty acid profile. The age of the guinea fowls affected certain physical parameters of the eggs. The egg weight, shape index and shell thickness increased with the age of the laying hens; however, a decrease in the proportion of shell in the egg was demonstrated. Storage time had a significant effect on egg weight, weight loss during storage and air cell height. Significant differences were found in the chemical composition of guinea fowl eggs depending on the age of the laying hens. Eggs obtained from older laying hens were characterized by higher yolk fat content and lower ash content, while the albumen contained higher water content and lower ash content. During the three-year laying period, changes were observed in the mineral composition of the eggs. The fatty acid profile underwent significant changes; however, no important differences were observed in the total content of SFA, MUFA, PUFA and n-6 fatty acids. Conversely, significant differences were found for n-3 acids and the n-6/n-3 ratio. Eggs in the first and second laying seasons exhibited the most favorable composition. The slow dynamics of changes occurring in successive laying seasons and egg storage time indicated that the raw material studied was safe and could be used by consumers.
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Affiliation(s)
- Mateusz Bucław
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Michalina Adaszyńska-Skwirzyńska
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Majewska
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Szczerbińska
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Małgorzata Dzięcioł
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, Poland
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Koné G, Good M, Tiho T, Ngatta Z, Grongnet JF, Kouba M. Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets. Poult Sci 2022; 101:102212. [PMID: 36283140 PMCID: PMC9597120 DOI: 10.1016/j.psj.2022.102212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/15/2022] Open
Abstract
This study is part of a series of studies on the possibility of substituting alternative protein source supplements to the diet of guinea fowl in order to improve food security in the fight against poverty on the African Continent. This study assesses the identified sensory characteristics of guinea fowl meat and consumer preferences to determine if the possible alternative supplements identified result in a product acceptable to consumers and if consumer preference was evident. Indigenous guinea fowl or selected breed (Galor animals) were fed a control diet C, a commercial diet I (diet used for guinea fowl in Côte d'Ivoire), or one of 2 experimental diets N (diet C supplemented with 15% cashew nut meal) or diet H (diet C supplemented with 15% detoxified hevea seed meal). Meat samples were assessed by 120-trained people using 18 sensory attributes. Principal component analysis (PCA) showed that meats from guinea fowl fed diet C or diet I were clearly distinguished from guinea fowl fed N or H diets and that meat of indigenous guinea fowl or Galor animals were also clearly distinguished. The results of the hierarchical group analysis showed that meat from guinea fowl fed diet H was the preferred guinea fowl meat. A first partial least squares regression PLSR1 identified the relationships between guinea fowl meat samples, their sensory attributes and consumer preference and showed that 82.6% of the sensory data of the first 2 principal components accounted for 95.5% of the preference. The PLSR2 identified the relationships between guinea fowl samples, their sensory attributes, and their biochemical characteristics and showed that the fat content of the meat determined the intensity of flavor, odor, juiciness, and tenderness of the meat. Our results showed that meat from birds fed diet H was preferred, and thus emphasized the existence of a place for the use of hevea seed meal in guinea fowl diet in Côte d'Ivoire.
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Wang X, Peng SM, Liu Y, Liao S, Zhao HH, Duan GY, Wu YM, Liu CJ, Wang YZ, Liu TM, Li YH, Fan ZY, Zhu SY, Qiu HJ, Lin Q. Effect of Ramie on the Production Performance of Laying Hens, and the Quality, Nutrient Composition, Antioxidation of the Eggs. Front Physiol 2022; 13:854760. [PMID: 35707011 PMCID: PMC9189287 DOI: 10.3389/fphys.2022.854760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/21/2022] [Indexed: 11/13/2022] Open
Abstract
Ramie (Boehmeria nivea), which is rich in protein, fatty acid, vitamins and minerals, has become a potential alternative feed resource for poultry, and has attracted more and more attentions in nutrition research. The objective of this study is to evaluate the effect of dietary ramie at different concentrations on the production performance of the hens, and the quality, nutrient composition, and antioxidation of the eggs. A total of 432 34-week-old Lohmann commercial laying hens were divided into four groups, that were fed with corn-soybean meal-based control diet, control mixed with ramie at concentrations of 3, 6, or 9% separately for 8 weeks. Results showed that dietary ramie did not affect production performance. And egg yolk color gradually deepened as the inclusion levels of ramie increased. Ramie at tested concentration could significantly reduce the content of malondialdehyde (MDA) (p = 0.002) and 3% ramie supplementation significantly increased total antioxidative capacity (T-AOC) concentrations in egg yolk compared to the control group (p = 0.033). In addition, dietary supplementation with 6% ramie significantly reduced total cholesterol (T-CHO) content (p < 0.05) compared with controls. For egg nutrient composition, compared with the control group, the addition of 6% ramie significantly increased (p < 0.05) total omega-3 polyunsaturated fatty acids (n-3PUFA) and phenylalanine (Phe) in yolk. In conclusion, dietary inclusion of 6% ramie was most effective in improving the color, antioxidative capability, and reducing T-CHO contents of the egg yolks without any negative impacts on the production performance of the hens.
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Affiliation(s)
- Xin Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Si-Min Peng
- Hunan Deren Husbandry Technology Co., Ltd., Changde, China
| | - Yang Liu
- College of Animal Science and Technology, Hunan Agriculture University, Changsha, China
| | - Shuang Liao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Hao-Han Zhao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Guang-Ying Duan
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- College of Animal Science and Technology, Hunan Agriculture University, Changsha, China
| | - Yong-Mei Wu
- Hunan Deren Husbandry Technology Co., Ltd., Changde, China
| | - Chun-Jie Liu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Yan-Zhou Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Tou-Ming Liu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Ying-Hui Li
- College of Animal Science and Technology, Hunan Agriculture University, Changsha, China
| | - Zhi-Yong Fan
- College of Animal Science and Technology, Hunan Agriculture University, Changsha, China
| | - Si-Yuan Zhu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- *Correspondence: Si-Yuan Zhu, ; Hua-Jiao Qiu, ; Qian Lin,
| | - Hua-Jiao Qiu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- *Correspondence: Si-Yuan Zhu, ; Hua-Jiao Qiu, ; Qian Lin,
| | - Qian Lin
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
- Hunan Deren Husbandry Technology Co., Ltd., Changde, China
- *Correspondence: Si-Yuan Zhu, ; Hua-Jiao Qiu, ; Qian Lin,
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Shoyombo AJ, Yakubu A, Adebambo AO, Popoola MA, Olafadehan OA, Wheto M, Alabi OO, Osaiyuwu HO, Ukim CI, Olayanju A, Adebambo OA. Characterisation of indigenous helmeted guinea fowls in Nigeria for meat and egg production. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2021.1974287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. J. Shoyombo
- Department of Animal Science, Landmark University, Omu-Aran, Nigeria
| | - A. Yakubu
- Department of Animal Science, Faculty of Agriculture, Nasarawa State University, Lafia, Nigeria
| | - A. O. Adebambo
- Department of Animal Breeding and Genetics, Federal University of Agriculture, Abeokuta, Nigeria
| | - M. A. Popoola
- National Biotechnology Development Agency, Tertiary Education Trust Fund, Abuja, Nigeria
| | - O. A. Olafadehan
- Department of Animal Science, Faculty of Agriculture, University of Abuja, Abuja, Nigeria
| | - M. Wheto
- Department of Animal Breeding and Genetics, Federal University of Agriculture, Abeokuta, Nigeria
| | - O. O. Alabi
- Department of Animal Science, Landmark University, Omu-Aran, Nigeria
| | - H. O. Osaiyuwu
- Department of Animal Science, Faculty of Agriculture, University of Ibadan, Ibadan, Nigeria
| | - C. I. Ukim
- Tertiary Education Trust Fund, Abuja, Nigeria
| | - A. Olayanju
- Department of Animal Science, Landmark University, Omu-Aran, Nigeria
| | - O. A. Adebambo
- Department of Animal Breeding and Genetics, Federal University of Agriculture, Abeokuta, Nigeria
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Stachniuk A, Sumara A, Montowska M, Fornal E. Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography-mass spectrometry. Food Chem 2020; 345:128810. [PMID: 33601654 DOI: 10.1016/j.foodchem.2020.128810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 12/30/2022]
Abstract
The inability to easily identify the animal species in highly processed meat products makes them highly susceptible to adulterations. Reliable methods for detecting the species origin of meat used in processed food are required to ensure adequate labelling and minimize food fraud and allergenic potential. Liquid chromatography high resolution mass spectrometry was employed to identify new heat-stable guinea-fowl-specific peptide markers that can differentiate guinea fowl meat from other commonly consumed animal species, including closely related poultry species, in highly processed food products. We identified 26 unique guinea-fowl-specific markers. The high stability of guinea-fowl-specific peptides was confirmed by analysing food products with guinea fowl meat content ranging from 4% to 100%. The findings indicate that sensitive and reliable LC-MS/MS methods can be developed for the targeted detection and quantification of guinea fowl meat in highly processed meat products.
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Affiliation(s)
- Anna Stachniuk
- Department of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland.
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Thicker Shell Eggs with Enriched N-3 Polyunsaturated Fatty Acids and Lower Yolk Cholesterol Contents, as Affected by Dietary Nettle ( Urtica cannabina) Supplementation in Laying Hens. Animals (Basel) 2020; 10:ani10111994. [PMID: 33138235 PMCID: PMC7692280 DOI: 10.3390/ani10111994] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/21/2020] [Accepted: 10/27/2020] [Indexed: 12/23/2022] Open
Abstract
Simple Summary The nettle Urticacannabina (U. cannabina) belongs to the Urticaceae (nettle) family in the major group Angiosperms (flowering plants); it is distributed worldwide in temperate regions. While it was previously considered to be a weed, increasing evidence suggests that it is a valuable nutrient resource and has multiple biological functions when included in both human and animal diets. U. cannabina was given to laying hens in this experiment to study its effect on the hens’ performance, egg quality, yolk fatty acids composition, and serum biochemical parameters. The results revealed that dietary supplementation with U. cannabina has the potential to produce high-quality eggs. The data collected in this experiment can be used to inform further use of this plant to improve the lipid profile and fatty acid composition of eggs produced by hens fed on U. cannabina. Abstract The nettle Urticacannabina (U.cannabina) is not only a functional edible food for humans but also a potential alternative feed resource for poultry, providing protein, fatty acids, vitamins, and minerals. The present study was conducted to evaluate the effects of dietary U.cannabina on the production of high-quality eggs with enriched n-3 polyunsaturated fatty acids (PUFA) and lower cholesterol contents. One hundred and twenty laying hens were assigned to three groups [control, 15% alfalfa meal supplementation (TRTA), and 15% U.cannabina supplementation (TRTU)]. The results showed that the feed intake, yolk color, and shell thickness were increased (p < 0.05) in the U.cannabina group. Moreover, cholesterol contents of the yolk and serum were lower in the U.cannabina group (p < 0.05). The total n-3 PUFA concentration in the yolk was increased while the ratio of n-6/n-3 was reduced in the U.cannabina group (p < 0.01). In conclusion, the dietary inclusion of U.cannabina increased shell thickness, yolk n-3 PUFA levels, and yolk color, and reduced cholesterol contents of the yolk and serum without any negative impacts on health or laying performance.
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