1
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Tu M, Zang Y, Mo Q, Yuan X, Shu D, Zhang G, Hu J, Li Y, Liu R, Bing S, Zang Y. Effect of combined electrolyzed reduced water and slightly acidic electrolyzed water spraying on the control of Salmonella, eggshell quality, and shelf life of eggs during storage. Poult Sci 2024; 103:104012. [PMID: 38986359 PMCID: PMC11279722 DOI: 10.1016/j.psj.2024.104012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/13/2024] [Accepted: 06/19/2024] [Indexed: 07/12/2024] Open
Abstract
Slightly acidic electrolyzed water (SAEW) is a safe and effective disinfectant, but its sterilizing efficiency is compromised by organic matter on the egg surface. Electrolyzed reduced water (ERW) is a harmless cleaner with a decontamination effect on a variety of surfaces and can be used to remove organic matter. This study assesses the effectiveness of a combination of ERW and SAEW in eliminating Salmonella and manure mixture from egg surfaces, as well as its impact on egg quality during storage. The results show that ERW (74.14%) was more effective than deionized water (DW, 64.69%) and SAEW (70.20%) (P < 0.05) in removing manure from egg surfaces. The damage to the cuticle of eggshell treated with ERW for 28 s was similar to that of DW (P > 0.05) and less than that of SAEW (P < 0.05). Spraying ERW for 10 s followed by SAEW for 18 s (ERW + SAEW) completely removed Salmonella from the egg surface, with no bacteria detected in the residual wash solution. Additionally, ERW + SAEW demonstrated superior preservation of egg quality during storage at 25℃ than the control and ERW single treatment (P < 0.05). Moreover, ERW + SAEW resulted in less weight loss compared to SAEW single treatment (P < 0.05). In conclusion, the sequential use of ERW and SAEW appears to be a promising approach for sterilizing eggs. It not only removes organic matter and Salmonella from the egg surface but also improves the preservation quality of the egg at 25 ℃.
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Affiliation(s)
- Mingming Tu
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Yao Zang
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Qingnan Mo
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Xingyun Yuan
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Dengqun Shu
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Guosheng Zhang
- Jiangxi Agricultural Technology Extension Center, Jiangxi 330046, China
| | - Jie Hu
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Yanjiao Li
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Renxin Liu
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Shan Bing
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Yitian Zang
- Jiangxi Agricultural University, Jiangxi 330045, China.
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2
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Knaga S, Kasperek K, Luchowska A, Drabik K, Próchniak T, Zięba G, Batkowska J. The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail. Poult Sci 2024; 103:103792. [PMID: 38729073 PMCID: PMC11103425 DOI: 10.1016/j.psj.2024.103792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/08/2024] [Accepted: 04/19/2024] [Indexed: 05/12/2024] Open
Abstract
During the storage irreversible changes occur in eggs that result in a deterioration of their quality. The most significant changes affect the albumen. One of the major proteins of albumen present in egg white is lysozyme, which protects the embryo from microorganisms. This enzyme also contributes to the qualitative characteristics of albumen. It is possible that its polymorphism also affects the quality and stability of the obtained raw material that is, table eggs. Therefore, the aim of this study was to assess the potential effect of polymorphism in the lysozyme gene and protein on the quality changes during the storage of eggs derived from 2 genetic strains of Japanese quail belonging to various utility types. Eggs from selected females of laying and meat-type breeds were stored for 14 wk. During this period the egg quality traits were evaluated 10 times. DNA was isolated from each female and all exons of the lysozyme gene had been sequenced. In total, fourteen SNPs' and one 4-bp indel mutation were identified in exons and adjacent intronic sequences, among which SNP1 (1:32140723) resulted in a substitution of lysine with glutamine (Q21K). The results showed that SNP1 (strain S22), as well as the SNP2, SNP5, SNP7, SNP8, SNP10, SNP11, SNP12 and SNP13 were significantly associated with breaking strength during egg storage in both investigated Japanese quail strains. Furthermore, a 3 haplotype blocks containing nine SNPs (2, 5, 6, 7, 8, 10, 11, 12 and 13) were identified. These blocks displayed 8 distinct haplotypes that had significant association with breaking strength at all storage time points where egg quality analyses were performed. The study also revealed significant effects of breed and storage time on the egg quality traits. These results provide new insights into the genetic basis of egg quality during storage and could be incorporated into the breeding programs involving these strains.
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Affiliation(s)
- S Knaga
- Department of Animal Biotechnology and Genetics, Bydgoszcz University of Science and Technology, Bydgoszcz 85-084, Poland
| | - K Kasperek
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - A Luchowska
- Student Research Circle of Dentofacial Orthopedics and Orthodontics, Poznan University of Medical Sciences, Poznan 60-812, Poland
| | - K Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - T Próchniak
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - G Zięba
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - J Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland.
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3
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Drabik K, Wengerska K, Kasperek K, Knaga S, Batkowska J. Analysis of the Quality and Chemical Composition of Double-Yolked Eggs Compared to Those of a Normal Structure. Animals (Basel) 2024; 14:1568. [PMID: 38891618 PMCID: PMC11171307 DOI: 10.3390/ani14111568] [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: 03/23/2024] [Revised: 05/06/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
The study material consisted of 360 eggs from a reproductive flock of meat-type hens; 240 were double-yolked eggs and 120 were single-yolked as a control group. The eggs were numbered individually and then analysed for their quality in terms of characteristics of the whole egg (weight, shape index, specific gravity), shell (colour, strength, weight, density), albumen (pH, height, weight, Haugh units) and yolk (colour, weight, shape index, pH). During the analyses, yolks were sampled for analyses including basic composition, fatty acid profile (by gas chromatography) and fatty acid indices. It was found that double-yolked eggs differed significantly from single-yolked ones in terms of weight, proportion of individual elements in the egg weight, total protein content in the yolks as well as in terms of the fatty acid profile and their indices both due to the presence or absence of two yolks and in the context of the individual yolks analysed. The results indicate the possibility of using double-yolked eggs as table eggs due to the absence of negative effects stemming from being double-yolked and the increased content of biologically important components such as fatty acids.
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Affiliation(s)
- Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.K.); (J.B.)
| | - Karolina Wengerska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.K.); (J.B.)
| | - Kornel Kasperek
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.K.); (J.B.)
| | - Sebastian Knaga
- Department of Animal Biotechnology and Genetics, Bydgoszcz University of Science and Technology, 28 Mazowiecka St., 85-084 Bydgoszcz, Poland;
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland; (K.D.); (K.K.); (J.B.)
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4
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Ndunguru SF, Reda GK, Csernus B, Knop R, Gulyás G, Szabó C, Czeglédi L, Lendvai ÁZ. Embryonic methionine triggers post-natal developmental programming in Japanese quail. J Comp Physiol B 2024; 194:179-189. [PMID: 38520538 PMCID: PMC11070397 DOI: 10.1007/s00360-024-01542-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 12/22/2023] [Accepted: 02/08/2024] [Indexed: 03/25/2024]
Abstract
Embryonic development is one of the most sensitive and critical stages when maternal effects may influence the offspring's phenotype. In birds and other oviparous species, embryonic development is confined to the eggs, therefore females must deposit resources into the eggs to prepare the offspring for the prevailing post-natal conditions. However, the mechanisms of such phenotypic adjustments remain poorly understood. We simulated a maternal nutritional transfer by injecting 1 mg of L-methionine solution into Japanese quail eggs before the onset of incubation. The increase in early methionine concentration in eggs activated the insulin/insulin-like signalling and mechanistic target of rapamycin (IIS/mTOR) signalling pathways and affected post-natal developmental trajectories. Chicks from methionine-supplemented eggs had higher expression of liver IGF1 and mTOR genes at hatching but were similar in size, and the phenotypic effects of increased growth became apparent only a week later and remained up to three weeks. Circulating levels of insulin-like growth factor-1 (IGF-1) and expression of ribosomal protein serine 6 kinase 1 (RPS6K1), the mTOR downstream effector, were elevated only three weeks after hatching. These results show that specific nutritional cues may have phenotypic programming effects by sequentially activating specific nutrient-sensing pathways and achieving transgenerational phenotypic plasticity.
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Affiliation(s)
- Sawadi F Ndunguru
- Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, 4032, Hungary.
- Doctoral School of Animal Science, University of Debrecen, Debrecen, 4032, Hungary.
- Department of Evolutionary Zoology and Human Biology, University of Debrecen, Debrecen, 4032, Hungary.
| | - Gebrehaweria K Reda
- Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, 4032, Hungary
- Doctoral School of Animal Science, University of Debrecen, Debrecen, 4032, Hungary
- Department of Evolutionary Zoology and Human Biology, University of Debrecen, Debrecen, 4032, Hungary
| | - Brigitta Csernus
- Department of Evolutionary Zoology and Human Biology, University of Debrecen, Debrecen, 4032, Hungary
| | - Renáta Knop
- Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, 4032, Hungary
| | - Gabriella Gulyás
- Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, 4032, Hungary
| | - Csaba Szabó
- Department of Animal Nutrition and Physiology, Faculty of Agriculture and Food Sciences and Environmental Management, University of Debrecen, Debrecen, 4032, Hungary
| | - Levente Czeglédi
- Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, Debrecen, 4032, Hungary
| | - Ádám Z Lendvai
- Department of Evolutionary Zoology and Human Biology, University of Debrecen, Debrecen, 4032, Hungary.
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5
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Wlaźlak S, Brzycka Z, Ragus W, Banaszak M, Grabowicz M. Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures. Sci Rep 2024; 14:5616. [PMID: 38454129 PMCID: PMC10920898 DOI: 10.1038/s41598-024-56351-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Accepted: 03/05/2024] [Indexed: 03/09/2024] Open
Abstract
The study aimed to analyze the qualitative features of Cherry Valley duck' hatching eggs during storage at different temperatures. Eggs were divided into 3 equal groups with 30 eggs each: fresh egg and stored at 7 °C and 17 °C within one week. Qualitative analyses of duck eggs were carried out, considering the morphological composition, physicochemical characteristics, lysozyme activity, and albumen viscosity. The highest weight of yolk and its percentage was found in the 17 °C group. The weight and percentage of albumen were significantly the highest in the group of fresh eggs. Higher egg weight loss was observed in the group stored at higher temperatures. Higher thick albumen height and Haugh units were found in fresh eggs and eggs stored at 7 °C. Different temperatures of egg storage did not affect lysozyme activity in thick and thin albumen. Stored eggs were characterized by lower albumen viscosity only at a shear rate of 10 rpm. The higher viscosity of thick albumen compared to thin ones was demonstrated at 10 and 20 rpm shear rates. The presented research results indicate a large diversity of selected qualitative indicators of hatching duck eggs, which may affect their storage and suitability for incubation.
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Affiliation(s)
- Sebastian Wlaźlak
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland.
| | - Zuzanna Brzycka
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Weronika Ragus
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Mirosław Banaszak
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Małgorzata Grabowicz
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
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6
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Chen GZ, Chumngoen W, Kaewkot C, Sun YM, Tan FJ. Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs. Br Poult Sci 2023; 64:594-604. [PMID: 37267021 DOI: 10.1080/00071668.2023.2220113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 05/16/2023] [Indexed: 06/03/2023]
Abstract
1. This study developed a comprehensive sensory evaluation system that consisted of descriptions corresponding to United States Department of Agriculture photos to evaluate overall acceptability, albumen and yolk appearances and odours. It determined physiochemical parameters of eggs stored at 7°C (7W12 and 7U12 for washed and unwashed, respectively) for 12 weeks and stored at 25°C (25W4 and 25U4 for washed and unwashed, respectively) for four weeks.2. Throughout storage, there was a general downward trend in Haugh units (HU) and yolk index and an upward trend in air cell size, weight loss and S-ovalbumin content were observed (P < 0.05). The 25W4 and 25U4 egg quality rapidly deteriorated from grade AA (HU 81.7) to grade B after two weeks (HU 46.5 and 49.6), whereas 7W12 and 7U12 eggs remained grade A after 12 weeks (HU 67.3 and 66.9). High correlations were observed between the sensory and physiochemical parameters (i.e., R2 = 0.93, 0.93, 0.88 and 0.94 for albumen appearance, yolk appearance, sensorial odour and overall acceptability, respectively, with HU in 25W4 eggs).3. Eggs stored at 25°C and classified into 'premium', 'class I', and 'class II' on the basis of their HU had estimated shelf life of 0.5, 1.5 and 2.5 weeks, while shelf lives of 4, 9 and 15 weeks were estimated for 7°C-stored premium, class I and II eggs, respectively.4. In conclusion, distinct HU requirements for eggs of different quality classes under two storage temperatures need to be established. Incorporating sensory evaluation with conventional physiochemical analyses is promising to assess and estimate egg quality changes. Further research work about the influences of different storage temperatures and possible temperature fluctuations during storage on egg quality changes is needed.
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Affiliation(s)
- G-Z Chen
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - W Chumngoen
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - C Kaewkot
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - Y-M Sun
- National Animal Industry Foundation, Taipei, Taiwan
| | - F-J Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
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7
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Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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8
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Wengerska K, Batkowska J, Drabik K. The eggshell defect as a factor affecting the egg quality after storage. Poult Sci 2023; 102:102749. [PMID: 37220686 DOI: 10.1016/j.psj.2023.102749] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/19/2023] [Accepted: 04/19/2023] [Indexed: 05/25/2023] Open
Abstract
The aim of the study was to assess the influence of shell defects on the quality of eggs after storage. The study material consisted of 1,800 brown-shelled eggs from cage rearing system which were candled on the day of laying to determine the shell quality. Eggs with the 6 most common shell defects (external crack, severe stripe marks, points, wrinkled, pimples, sandy) and eggs without defects (control group) were then stored for 35 days at 14°C and 70% humidity. The weight loss of eggs was monitored every 7 days, and the quality characteristics of whole eggs (weight, specific gravity, shape), shell (defects, strength, color, weight, thickness, density), albumen (weight, height, pH) and yolk (weight, color, pH) of 30 eggs from each group were analysed at the beginning (0 days) and after 28 and 35 days of storage. The changes resulting from water loss (air cell depth, weight loss, shell permeability) were also evaluated. The study showed that all investigated shell defects significantly influenced the characteristics of the whole egg during the storage, modifying traits such as specific gravity, water loss, shell permeability, albumen height and pH, as well as proportion, index and pH of the yolk. Furthermore, an interaction between time and the shell defects presence was found.
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Affiliation(s)
- Karolina Wengerska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland.
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
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9
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Yuan X, Li Y, Mo Q, Zhang B, Shu D, Sun L, Yang H, Xie X, Liu Y, Zang Y. A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage. Food Chem 2022; 389:133129. [DOI: 10.1016/j.foodchem.2022.133129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 01/05/2023]
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10
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Wijayawardana D, Prabashwari T, Vidanarachchi J, Himali S. Development of a Spent Cinnamon Bark Incorporated Egg Box and Analysis of Its Effectiveness on Internal Quality Characteristics of Chicken Eggs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- D.A.H.D Wijayawardana
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - T.I.G Prabashwari
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - J.K Vidanarachchi
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - S.M.C Himali
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
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