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We investigated the effect of the NaCl concentration (0.3–2M) on the structure and dynamics of hen egg yolk at room temperature and during thermal gelation at temperatures in the range of 66–90 °C utilizing low-dose x-ray photon correlation spectroscopy in ultra-small angle x-ray scattering geometry. With an increase in the salt concentration, we observe progressive structural and dynamic changes at room temperature, indicating the disruption of yolk components such as yolk-granules and yolk-plasma proteins. Temperature- and salt-dependent structural and dynamic investigations suggest a delay in the gel formation and aggregation of yolk low-density lipoproteins with increasing ionic strength. However, the time–temperature superposition relationship observed in all samples suggests an identical mechanism underlying protein aggregation–gelation with a temperature-dependent reaction rate. The sol–gel transition time extracted from kinetic and dynamic information follows Arrhenius's behavior, and the activation energy (460 kJ/mol) is found to be independent of the salt concentration. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the designed study, the moisture sorption isotherm and thermodynamic properties of refractance‐window‐dried egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) were determined. RESULTS: The adsorption isotherm of egg powders was classified as type II, giving a sigmoidal shape. Peleg showed the highest goodness of fitting for egg powder. The monolayer moisture content of egg powders varied between 0.02 and 0.09 g g−1. According to the thermodynamic analysis, an increase in moisture content led to a decrease in net isosteric heat of sorption (qst), and the highest decrease was observed in EWP. The qst of EWP was calculated as 18 637 kJ mol−1, while it decreased to 3104 kJ mol−1 at 0.2 g g−1 moisture content. Like qst, sorption entropy decreased from 52.07 to 7.14 J mol−1 K−1 with increasing water activity (aw) for EWP. Increasing temperature caused a decrease in spreading pressure and was higher in EWP samples. Increasing moisture content and temperature also decreased Gibbs free energy level. CONCLUSION: Moisture sorption isotherm (MSI) is used to predict the amount of bound water in a material at a specific relative humidity and temperature. To inhibit chemical and microbiological spoilage, the drying process must continue until the monolayer moisture content is reached. In this study, the monolayer moisture content of powdered eggs for safe storage was demonstrated by MSI. Additionally, by determining the thermodynamic functions of egg powder, valuable information was obtained related to predicting the energy requirement in drying processes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This paper explores the effects of egg orientation and yolk position during thermal processing using computational fluid dynamics simulation and experimentation. A carboxymethyl cellulose suspension was used to simulate the egg white, and a two‐dimensional model incorporated an air cell near the larger end. The simulation included four cases: two focused on vertical orientation with the yolk at the rear shell and the geometric center, and two on horizontal orientation with similar yolk positions. Repositioning the yolk in a horizontal orientation near the eggshell resulted in significant temperature variations. The findings show that a horizontal egg position, especially with the yolk near the eggshell, led to a significant 8%–16% reduction in heating times. This configuration also improved pasteurization efficiency, assessed by the F value, by about 13.8%. The study also revealed distinct flow patterns influenced by buoyancy forces, significantly related to temperature distribution inside the egg. [ABSTRACT FROM AUTHOR]

1. This study assessed the addition of dried stinging nettle (SN) leaves at 0%, 2.5% and 5.0% in feed on egg production, egg quality, chemical composition and antioxidant content in eggs from laying hens.2. Seventy-two Hy-Line Brown laying hens, housed in 36 enriched layer cages, were used in the study from 43 to 47 weeks of age. Feeding dry SN leaves did not affect (p > 0.05) egg production variables.3. Dietary SN inclusion linearly increased (p < 0.001) carotenoid content more than six-fold, in addition to yellowness and redness of the yolks at the maximum inclusion. Providing eggs from hens fed carotenoid enriched diets, e.g. SN, may be used to increase carotenoids in human diets. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Shuanghuanglian is a Chinese medicine composed of Honeysuckle Flower, Baical Skullcap Root, and Fructus Forsythiae. It has various effects, including anti-inflammatory, antibacterial, antiviral, and immunomodulatory effects. The fermented product of Shuanghuanglian can be used as an antibiotic alternative, as it has similar efficacy, which may improve the immunity, feed intake and utilization efficiency of laying hens, thus improving their production performance. The aim of this study was to optimize the fermentation conditions for Shuanghuanglian using single factor and response surface methodology, evaluate the chemical and microbial composition of the Shuanghuanglian fermentation liquor (SFL), and explore the effects of SFL on the production performance of laying hens. Methods: A total of 288 Xinyang black-feather laying hens (50 week-old) were randomly allocated to four treatments with nine replicates, each replicate containing eight hens, for a total of 37 days trial (including a 7-day adaptation period). The treatments included a control group (0% SFL in drinking water) and drinking water supplemented with 0.3, 0.5, or 0.7% SFL. Results: The fermentation optimization conditions for Shuanghuanglian were selected as a solid-to-liquid ratio at 1:7, 3% inoculation quantity, fermentation temperature at 28°C for 5 days, initial pH of 7, 60 mesh (sieved), and rotation speed of 150 r/min. Various bioactive compounds, such as myrtenol, 2-hexyn-1-ol, arsenous acid tris(trimethylsilyl) ester, 3(10)-caren-4-ol, and oxime-, methoxy-phenyl, were detected in SFL. The most abundant bacterial phyla in SFL were Proteobacteria and Firmicutes, with Acinetobacter being the most abundant genus. The most abundant fungal phyla were Phragmoplastophyta and Magnoliophyta. The 0.5 and 0.7% SFL supplementation in water increased egg weight and laying rate, while decreasing the feed-to-egg ratio of laying hens compared with the control group (p < 0.05). Additionally, 0.3, 0.5, and 0.7% SFL supplementation in water increased (p < 0.05) the Haugh unit, but there were no significant differences (p > 0.05) in albumen height, egg shape index, egg thickness, and yolk color of the eggs. Conclusion: Supplementation of SFL under optimized conditions had a positive impact on the production performance of laying hens, especially when the supplementation amount reached 0.5%. This study provides a theoretical basis for the application of Shuanghuanglian in the commercial egg industry. [ABSTRACT FROM AUTHOR]

This study investigated the effects of photoperiod (hemeral light (HL), 16:8 light-dark cycle (LD); ahemeral light (AHL), 14:7 LD) in combination with four n-6 and n-3 polyunsaturated fatty acid ratios (n-6:n-3 PUFA, 4:1, 8:1, 14:1, 42:1) on productivity, reproductive performance, and immune response of laying birds. A total of 256 hens and 32 cockerels at 40 weeks of age were selected for eight different treatments (2 lighting regimens × 4 diets), each comprising four replicates (8 hens + 1 cockerel). The results showed that chickens fed the control diet or a n-6:n-3 PUFA ratio of 14:1 had higher body weight and body weight gain than the other groups. Hens fed with 4:1, 14:1, and 8:1 n-6:n-3 PUFA ratio, either alone or with the HL regimen, showed higher egg production, egg mass, survival rate, and better feed conversion ratio (FCR) than the control group. However, chickens fed a n-6:n-3 PUFA ratio of 4:1 had lower levels of triglycerides, cholesterol, and low-density lipoprotein (LDL), but higher levels of high-density lipoprotein (HDL) and a higher HDL/LDL ratio in the egg yolk compared to the other groups. Furthermore, exposing the hens to HL increased the number of hatched chicks per hen, net revenue, and economic efficiency. In conclusion, exposure of hens to HL and feeding 14:1 and 4:1 n-6:n-3 PUFA can improve the productive performance, number of hatched chicks per hen, can increase the omega-3 fatty acids content in the eggs, and economic efficiency. [ABSTRACT FROM AUTHOR]

The article explores the relationship between dietary antioxidants and oxidative stress in age-related macular degeneration (AMD), emphasizing the importance of a balanced diet rich in nutrients like Lutein, Zeaxanthin, Zinc, Vitamin C, Omega-3 fatty acids, and Resveratrol. It also discusses the pathogenesis of AMD, highlighting the role of oxidative stress in retinal damage. Furthermore, the document delves into various research studies on AMD, covering topics such as genetic associations, treatment options, and risk factors like overweight and obesity. The studies aim to provide insights into managing AMD and preventing severe visual loss through healthy dietary choices and lifestyle habits. [Extracted from the article]

Simple Summary: There is a high demand for eggs in developing countries. Poultry feed is expensive; thus, farmers cannot afford to buy commercial feed. Therefore, it is important to explore the qualities of potential new feed materials for egg production. Desmodium tortuosum is a common weed in sub-Saharan Africa. These feed materials can be used for supplementing laying hen diets. Three hundred hens were used for 13 weeks. Two control groups received diet W, based on white corn, or diet Y containing yellow corn. The other groups received a diet based on white corn supplemented with Desmodium tortuosum leaf flour at 2.5%, 5%, 7.5%, or 10%. Diets supplemented with Desmodium improved laying performance and yolk color at a reduced feed cost per egg but had no effect on cholesterol content. The inclusion of Desmodium tortuosum leaf flour in a white corn-based diet for laying hens is effective in lowering feed cost, increasing egg production, and improving yolk color. The objective of this study was to investigate the effects on laying performance, egg quality traits, color, and composition of supplementing a white corn-based diet with Desmodium tortuosum leaf flour. Three hundred 32-week-old hens were distributed to 30 pens of 10 hens each and allocated to six dietary treatments (five replicates per treatment) for 13 weeks. Two control groups of 50 hens received one of either diet Y, based on yellow corn, or diet W, based on white corn. The other groups received a diet based on white corn supplemented with Desmodium tortuosum leaf flour at 2.5%, 5%, 7.5%, or 10% (diet D). Diet D improved laying performance and yolk color at a reduced feed cost per egg but had no effect on cholesterol content. In conclusion, the inclusion of Desmodium tortuosum leaf flour, in a white corn-based diet, is effective in lowering feed cost, increasing egg production, and improving yolk color. [ABSTRACT FROM AUTHOR]

Simple Summary: This study explored how adding paprika extract to the diet of laying hens affects egg quality and their blood health. We tested two types of hens, Rhode Island Red and Silky Fowl, by giving them either their usual feed or the same feed with paprika extract for 28 days. We stored the eggs at two different temperatures to see how the paprika might influence their quality over time. We found that paprika improved the color of the egg yolks and affected the hens' blood cholesterol levels in different ways depending on the breed. For Silky Fowl hens, more paprika led to higher levels of good cholesterol, while this was not the case for Rhode Island Red hens. Overall, our findings suggest that paprika extract can improve egg quality and influence blood cholesterol, but the effects vary between different breeds of hens. This information could help farmers enhance egg production and nutritional value through dietary adjustments. This study aimed to evaluate the effects of paprika extract supplementation on egg storage and blood biochemical parameters in 63-week-old Rhode Island Red (RIR) and Silky Fowl (SF) hens. The hens were divided into three groups: a control group with a basal diet and two groups receiving the basal diet with paprika extract. The trial lasted 28 days, with egg quality (yolk color and albumen pH) assessed after storing eggs at 25 °C for 21 days. A total of 144 eggs were used in 42 treatments (two breeds, three diets, and seven storage periods) with three eggs examined each (four eggs were used on day 0 and five eggs on day 21). Additionally, the yolk carotenoid content, yolk color, and pH of eggs stored at 4 °C and 25 °C were compared. Results showed that yolk color fan score (YCFS) decreased with storage, and SF had a higher albumen pH than RIR, with both breeds exhibiting an increase in pH over time. HDL cholesterol (HDL-C) levels and the HDL-C to total cholesterol ratio were significantly influenced by breed, diet, and their interaction. The HDL-C level in SF was affected linearly and quadratically by diet, while no such trend was observed in RIR. The study concluded that paprika extract affects egg quality and blood lipid profiles differently in different breeds, highlighting breed-specific responses to dietary supplementation. [ABSTRACT FROM AUTHOR]

In this study, we evaluated sheep sperm quality after using Tris‐citrate‐fructose‐based extender with and without egg yolk, a Tris‐citrate without fructose and with egg yolk and the commercial extender Biladyl®, preserving diluted semen at 15 and 23°C for different times (4, 24, 48 and 72 h). The results showed that the diluents with fructose and egg yolk gave the best results of seminal quality. Moreover, the production of ROS was higher for the temperature of 23°C compared to the temperature of 15°C (control). In addition, VCL and the percentage of spermatozoa with intact acrosome decreased with temperatures of 23°C. Finally, a drastic decrease in sperm quality was observed after 24 hours of preservation for most of the parameters evaluated. [ABSTRACT FROM AUTHOR]

Newcastle disease (ND), an infectious illness, affects domestic and wild birds. Poultry production in Mali faces significant obstacles due to this disease. An important cause of loss in Mali's chicken industry, especially in rural areas, is Newcastle disease, with the sole method of prevention being vaccination. Unfortunately, in village poultry farms, this vaccination coverage is very low. This study aims to determine the effectiveness of hyper-immune egg yolk in protecting against Newcastle disease in poultry, as a cheaper and more accessible means of prophylaxis. Forty-five-day-old seronegative chickens (Leghorn strain) were divided into three groups (n = 5) housed separately. Groups I and II were inoculated with the virulent Newcastle strain (Ml029/07) titrating 106 EID50/ml intramuscularly, 100 µl per chicken; thereafter, group I was treated with hyper-immune egg yolk intramuscularly, 2 ml for 3 days. Group III (the control group) received neither virus nor treatment. All groups were placed under clinical observation for 14 days. All chickens in groups I and III remained healthy and recorded no mortality during the entire period, while group II showed signs of ND and had 100% mortality. The hyper-immune egg yolk was able to protect poultry against the ML029/07 strain isolated in Mali. Further studies are recommended, with interventions to make this method of prevention more accessible in areas with poultry populations as a means of protection against ND mortalities. [ABSTRACT FROM AUTHOR]

Food protein-induced enterocolitis syndrome caused by solid foods (Solid-FPIES) is a non-immunoglobulin E-mediated allergic disease characterized by delayed gastrointestinal symptoms. An oral food challenge (OFC) test, although necessary, can be inconclusive in cases with mild symptoms. Moreover, limited diagnostic marker availability highlights the need for novel surrogate markers. We aimed to examine the efficacy of fecal hemoglobin (FHb), lactoferrin (FLf), and calprotectin (FCp) over time in evaluating gastrointestinal inflammation degree in Solid-FPIES. This observational study included 40 patients and 42 episodes at Juntendo University Hospital and affiliated hospitals between October 2020 and March 2024 categorized into FPIES (12 patients with 11 egg yolk, 1 fish, and 1 soybean episodes), control (14 patients with 15 episodes), and remission (14 patients). Fecal tests were performed for 7 days following antigen exposure. The ratios of each value were divided by the baseline value and analyzed over time course. The FPIES group had significantly higher peak ratios of all fecal markers than the control group (p < 0.01). The median FHb, FLf, and FCp ratios were 3.25, 9.09, and 9.79 in the FPIES group and 1.08, 1.29, and 1.49 in the control group, respectively. In the remission group, several patients had fluctuating fecal markers despite negative OFC, and one patient was diagnosed with FPIES by OFC with increased load. Receiver operating characteristic curve analyses revealed high diagnostic performance for each fecal marker in FPIES. Sequential fecal marker examination proved valuable in diagnosing Solid-FPIES and evaluating the degree of gastrointestinal inflammation. [ABSTRACT FROM AUTHOR]

Poor sperm quality in cooled-shipped semen has been related to subpar fertility in horses. Therefore, this study aimed to evaluate the ability of post-cooling sperm processing to improve sperm parameters of cooled-stored stallion semen for artificial insemination. For all experiments, ejaculates were collected, processed, and diluted in skimmed milk-based (SM) medium and stored at 5 °C/24h. In all experiments an aliquot of unprocessed cooled semen was used as a control. In the first experiment (Exp 1.), cooled-stored semen from 16 stallions (n = 32) was processed by SpermFilter or centrifugation (600× g /10min) and resuspended in an egg yolk-based freezing medium containing permeating cryoprotectants (EY-C) for cryopreservation. Sperm recovery and motility parameters were immediately assessed after sperm resuspension in both groups and compared with unprocessed (Unp) samples. In Exp 2., cooled semen samples from six stallions (n = 18) were processed using SpermFilter and resuspended in SM or EY-C. Motility parameters and plasma membrane integrity were assessed in all groups (Unp, SM, and EY-C). In Exp 3, cooled semen from four stallions (n = 20) was processed by SpermFilter, resuspended in SM, EY-C, or egg yolk-based medium without cryoprotectants (EY-nC); and submitted to a thermoresistance test (37 °C/3h). Motility parameters, plasma membrane integrity and stability, mitochondrial membrane potential, mitochondrial superoxide generation, and DNA fragmentation index were evaluated in all groups. Finally, in Exp 4, 39 estrous cycles of 11 mares were inseminated with unprocessed (n = 6) cooled-stored semen or semen cooled at 5 °C/24h and then processed by SpermFilter and resuspended in SM (n = 5), EY-C (n = 11), EY-nC (n = 11), or centrifuged and resuspended in EY-C (n = 6). Overall, semen processing and resuspension in EY mediums (EY-C and EY-nC) improved sperm parameters compared with those of unprocessed semen (P < 0.05). Centrifugation (91 ± 5 %) recovered more sperm than SpermFilter (84 ± 9 %; P < 0.05). Sperm resuspended in EY-nC maintained better sperm parameters throughout the thermoresistance test than those in the other groups (P < 0.05). The fertility rates were similar between all groups (P > 0.05). In conclusion, processing and resuspension in EY medium can improve sperm parameters in post-cooled-stored stallion semen. • Extender exchange may enhance sperm quality of cooled-transported stallion semen. • SpermFilter and centrifugation yield similar sperm parameters of cooled-shipped processed semen. • Cryoprotectants are detrimental for long-term sperm parameters of cooled-shipped stallion semen. [ABSTRACT FROM AUTHOR]

Simple Summary: This study aimed to compare the effect of three commercially available extenders based on phospholipids [soy lecithin (SL, OviXcell®), plant phospholipids (PP, AndroMed®) or egg yolk lecithin (EY, Steridyl®)] and a basic Tris-citrate-glucose home-made extender (no phospholipids), on liquid-stored semen quality, at 5 °C for a 48 h storage period. Overall, the three supplemented extenders enhanced liquid-stored spermatozoa viability, acrosome and membrane integrity, in comparison to the basic extender. SL and EY extenders preserved viability more effectively than the PP extender, while total motility was higher in the PP extender, compared to the SL extender. It is worth noting that EY Steridyl® was more effective in maintaining a combination of core sperm qualities, such as spermatozoa motility and acrosome integrity. Fertility trials are necessary to clarify these effects. The effect of four extenders on buck semen quality parameters was examined during a 48 h liquid storage. Semen was collected from six Skopelos bucks and diluted in the following extenders, containing: soy lecithin (SL, OviXcell®), plant phospholipids (PP, AndroMed®), egg yolk lecithin (EY, Steridyl®), or no phospholipids (basic extender). Samples were stored at 5 °C for 48 h and assessed at 0, 24 and 48 h for viability (eosin-nigrosin), acrosome integrity (SpermBlue®), membrane functional integrity (HOST), mitochondrial function (Rhodamine 123/SYBR-14/PI) and motility parameters (CASA). No significant reduction in total or progressive spermatozoa motility and mitochondrial function was observed at 24 h, whereas they all dropped significantly at 48 h, in all extenders. Spermatozoa viability, cell membrane functionality and acrosome integrity dropped progressively (0 h > 24 h > 48 h) in all groups. No significant difference among extenders was observed concerning spermatozoa mitochondrial function. Overall, spermatozoa viability, cell membrane functionality and acrosome integrity were higher in the three commercial extenders, compared to the basic extender. SL and EY extenders (OviXcell® and Steridyl®, respectively) preserved viability more effectively than the PP extender (AndroMed®). Total motility was higher in the PP extender, compared to the SL extender. Spermatozoa acrosome integrity tended to be higher in the EY extender compared to all the other extenders. Further investigation of the protective potential of different types of cryoprotectants on liquid buck semen storage is important. [ABSTRACT FROM AUTHOR]

Copyright of South China Fisheries Science is the property of South China Fisheries Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

N,S‐Doped highly ordered mesoporous carbon (N,S‐doped OMC) material was constructed by the nanocasting methodology using egg yolk with a high content of amino acids as a carbon precursor and SBA‐15 as a hard template, followed by carbonization at 500 °C under an N2 atmosphere, and then aqueous alkaline‐induced removal of the silica moiety of the SBA‐15 template. Prepared N,S‐doped OMC material efficiently catalyzed the formylation of various substituted anilines using DMF as a formylating agent in water, to afford N‐formylaniline derivatives in high to excellent yields. Also, as‐prepared N,S‐doped OMC was used to immobilize and stabilize the Pd nanoparticles in order to synthesize Pd@OMC material, which was used as an efficient catalyst for the hydrogenation of nitroaromatic compounds to the corresponding aniline derivatives. Nitroaromatic compounds are considered to be highly toxic water contaminant compounds, and their removal from wastewater by the hydrogenation is an interesting method. Furthermore, Pd@OMC catalyzed one‐pot tandem hydrogenation of nitrobenzene/formylation reactions was investigated, which gave corresponding N‐formyl aniline in high yield. Synthesized OMC and Pd@OMC were characterized using X‐ray diffraction (XRD), Brunauer‐Emmett‐Teller (BET), scanning electron microscopy (SEM), energy‐dispersive X‐ray spectroscopy (EDS), and transmission electron microscopy (TEM) analysis. [ABSTRACT FROM AUTHOR]

Background: Fetal calf serum (FCS), an existing cell culture supplement, is effective but has several drawbacks, including being expensive, requiring a lengthy process of production, and requiring a hard currency. With this in mind, we planned to evaluate chick embryo extract and egg yolk extracts in cell culture as alternatives to fetal calf serum (FCS). Methods: Specific pathogen-free eggs were purchased from the National Veterinary Institute, Bishoftu, Ethiopia, and incubated in a humidified incubator at 37 °C for 11 days. Egg yolk extract (EYE) and chick embryo extract (CEE) were collected after the egg was opened with caution not to destroy the yolk sack or the chick embryo itself. Chick fibroblasts and Vero cells were cultured in minimum essential medium (MEM) supplemented with egg yolk extract or chick embryo extract at ratios of 0:10, 1:9, 2.5:7.5, and 5:5% fetal calf serum. Results: Fibroblast cell attachment was better in media supplemented with 5% CEE and 5% FCS. The confluency was also greater than 50% at this concentration. Vero cells cultured with 5% CEE and 5% FCS also exhibited very good cell attachment and a confluency of up to 70%. Viability and confluency were also observed at 5%:5% ratios of 50 and 70%, respectively. Conclusion: This investigation evaluated these two extracts as cell culture supplements and revealed promising results as alternatives to fetal calf serum. The limitation of this study is that it only used two cell types and additional cell lines, and different ratios should be tested. With the above findings, further research using different cell lines, ratios and conditions is warranted. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Artificial insemination (IB) is one of the reproductive technologies that has been widely used to increase the population and production of livestock, including pigs, both qualitatively and quantitatively. The success of the IB program depends not only on the quality of the semen of the studs, but also on the ability to maintain the quality of the semen as well as increase the volume through dilution. Semen dilution aims to reduce the density of spermatozoa and extend their lifespan, so that more females can be inseminated. Tris thinners are often used because of their citric acid and fructose content which help maintain pH stability as well as protect spermatozoa. In addition, life cement diluent is also used because of its ability to maintain the survival of spermatozoa. The addition of egg yolks and natural antioxidants, such as moringa leaf extract, is expected to fight free radicals and improve semen quality for IB. This study aims to determine the effect of the combination of semen life and modified tris on the quality of landrace pig spermatozoa. This study used a complete randomized design (CRD) method with 5 treatments and 5 replicates. Each treatment consisted of P0: 100% life semen+1% EDK, P1: 75% life semen+25% tris+1% EDK, P2: 50% life semen+50% tris+1% EDK, P3: 25% life semen+75%tris+1%EDK, P4: 100% tris+1% EDK. The cattle used were 2-3 years old, and the spermatozoa used were taken manually by grasping the penis using a cleaned hand. The results of this study showed that the P4 treatment had a significant effect (P<0.05) compared to the other treatments, with motility values of 45.80±3.49%, viability of 56.36±2.06%, abnormality of 5.00±0.86%, and survival of 44.39±2.53 hours. It can be concluded that 100% Tris diluent + 1% EDK is more effective in maintaining the viability of landrace pig spermatozoa for 40 hours of storage time. [ABSTRACT FROM AUTHOR]

This study compared the effects of three supplementary diets—egg yolk, Artemia, and commercial pellets with 48% crude protein—on the growth performance and survival rate of redbreast tilapia (Coptodon rendalli) under intensive culture conditions at the Kamutjonga Inland Fisheries Institute in the Kavango East region of Namibia. The study was conducted from December 2023 to January 2024 using a complete randomized design replicated thrice. Results showed that fish fed with commercial pellets exhibited the highest specific growth rate (1.39 ± 0.80%) compared to egg yolk (0.94 ± 0.54%) and Artemia (0.33 ± 0.19%). Commercial pellets also had the best survival rate (76.19 ± 43.099), compared to egg yolk and Artemia (70.47 ± 40.69; 33 ± 19.05), respectively. However, egg yolk had the best feed conversion ratio (0.20 ± 0.05) compared to the commercial pellets (0.22 ± 0.04) and Artemia (0.26 ± 0.07). Critical water quality parameters were maintained within acceptable survival ranges for C. rendalli across all treatments. These findings highlight the importance of dietary protein content in optimizing the growth and survival of C. rendalli under intensive culture conditions and provide insights for effective feeding strategies. However, commercial pellets are expensive and inaccessible to small-scale fish farmers. As an alternative, egg yolk emerged as a viable and affordable feed option, promoting fish growth and supporting the establishment of small-scale farming practices in the region. [ABSTRACT FROM AUTHOR]

Immunoglobulins Y (IgY) purified from egg yolks of hens represents an attractive, cost-effective alternative for the development of new diagnostic and therapeutic platforms. In this study, we evaluated the therapeutic efficacy of rotavirus-specific IgY in a cynomolgus monkey (Macaca fascicularis) model. Animals were experimentally infected with human rotavirus Group A (RVA), the most common cause of severe acute diarrhoea among young children worldwide. Animals were administered human RVA (3.1 × 107 FFU/mL) by oral gavage, challenged with 2.5 mg of anti-RVA IgY orally, and monitored for five days according to clinical, haematological and biochemical parameters; serum electrolyte levels; viral shedding; and histopathological changes. Immunotherapy with anti-RVA IgY had a protective effect against severe rotavirus-induced enteritis in four of the ten treated monkeys, as evidenced by histopathological findings. Although only one animal had diarrhoea, all but one exhibited virus shedding regardless of the treatment. [ABSTRACT FROM AUTHOR]

The addition of antioxidants to cryopreservation media reportedly improves sperm post‐thaw quality and reproductive performance after artificial insemination. Therefore, the objectives of this study were to evaluate if the addition of L‐carnitine and pyruvate to freezing media, or their addition to samples after thawing, improves the post‐thaw quality of equine spermatozoa. Thus, in Experiment 1, stallion semen samples were cryopreserved in: (1) EDTA–glucose–based extender with 20% egg yolk and 5% dimethylformamide (EDTA control); (2) skim milk–based extender with 20% egg yolk and 5% dimethylformamide (milk control); (3) Extender 1 supplemented with 50 mM L‐carnitine and 10 mM pyruvate (EDTA‐carnitine‐pyruvate); and (4) Extender 2 supplemented with 50 mM L‐carnitine and 10 mM pyruvate (milk‐carnitine‐pyruvate). In Experiment 2, 50 mM L‐carnitine and 10 mM pyruvate were added post‐thaw to samples cryopreserved with extenders 1 and 2 (EDTA control and milk control). Sperm kinematic parameters, DNA fragmentation, membrane lipid peroxidation, acrosome status and viability were evaluated after thawing. No significant differences (p > 0.05) were observed for most of the kinematic parameters, DNA fragmentation, membrane lipid peroxidation, acrosome status and viability of spermatozoa, between the samples frozen in the presence or absence of L‐carnitine and pyruvate, nor between the samples after the post‐thaw addition of these components. A higher (p < 0.05) mean velocity and higher (p < 0.05) amplitude of lateral head displacement were observed in the samples frozen in the milk‐based extender with the addition of L‐carnitine and pyruvate after thawing. The addition of 50 mM L‐carnitine and 10 mM pyruvate, either to the freezing extenders or after thawing, was not deleterious for sperm; however, it did not improve equine sperm motility, viability, acrosome and DNA integrity, nor decrease membrane lipid peroxidation after thawing. [ABSTRACT FROM AUTHOR]

Background: A prebiotic is defined as an indigestible feed substance that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the large intestine, thereby improving host health and products. Objectives: This study was conducted to determine the effects of supplementing prebiotic fructooligosaccharide (FOS) to the diets of Hy‐Line W‐36 laying hens. Methods: A total of 168 Hy‐Line W‐36 laying hens were allocated to four dietary levels of FOS (0, 1.0, 2.0, 3.0 g/kg diet), 6 replicates of 7 birds each during 63–74. The experiment was performed using a completely randomized design. Results: Productive performance was not significantly affected by the FOS supplementation. Body weight gain was linearly decreased with increasing FOS levels in the diet (p < 0.01). However, eggshell strength, shell thickness and Ca and p percentages were not significantly affected, as were anti‐sheep red blood cell titres, blood parameters and blood metabolites. In the first period of the experiment (63–65 weeks), shape index and Haugh unit at the dose of 3.0 g/kg FOS were significantly increased and decreased in comparison with control, respectively (p < 0.05). In the third and fourth periods (69–71 and 72–74 weeks of age), the FOS had no significant effect on the internal egg quality traits. Furthermore, FOS had a linear decrease in the most saturated fatty acids (SFAs), including myristic, palmitic, margaric and stearic fatty acids; some of the mono‐un‐SFA (MUFA; palmitoleic and ginkgolic acids), and poly‐unsaturated fatty acids (γ‐linolenic and eicosatrienoic). Conclusions: Supplementing different levels of FOS to the diet of commercial laying hens had no significant effect on the layers' performance, immune response and blood parameters, whereas there was a significant effect on some of the internal egg quality traits and egg yolk fatty acid contents. [ABSTRACT FROM AUTHOR]

As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry. [ABSTRACT FROM AUTHOR]

Simple Summary: The precise structure and function of the intestinal tract, along with the underlying molecular mechanisms governing the production of translucent eggs, remain unclear. The present study revealed that translucent eggs exhibited a thicker eggshell and a lower egg yolk color, which may be attributed to a disruption in the plasma lipid metabolism of the laying hens, a reduction in their intestinal antioxidant capacity, a decline in digestive and absorptive processes, and an alteration in their metabolic capabilities. Furthermore, we identified a total of 471 differentially expressed genes (DEGs) in duodenal tissue from laying hens producing translucent and normal eggs, comprising 327 upwardly expressed genes and 144 downwardly expressed genes. Enrichment analysis revealed that the up-regulated genes were predominantly enriched in metabolism-associated pathways and oxidative phosphorylation pathways, offering novel insights for enhancing egg quality in commercial poultry production. Producing translucent eggs has been found to reduce the quality and safety of the eggs, as well as the demand from consumers. However, the intestinal function and the molecular mechanism for the production of translucent eggs remain uncertain. A total of 120 eggs from 276-day-old Jining Bairi were divided into two groups based on eggshell translucence: the translucent egg group (group T) and the normal group (group C). Group T exhibited thicker eggshells and a lower egg yolk color. Subsequently, we divided the chickens into translucent and normal groups based on their egg quality. We then assessed the plasma biochemical index, intestinal morphology and structure, enzyme activity, and antioxidant capacity of the hens producing translucent eggs compared to those producing normal eggs. The results showed that the ratio of duodenal villus length to crypt depth, succinate dehydrogenase (SDH) activity, chymotrypsin, total ATPase (T-ATPase), alkaline phosphatase (AKP), and glutathione peroxidase (GSH-Px) activities were decreased in the hens produced translucent eggs (p < 0.05), but malondialdehyde (MDA) content was increased (p < 0.05); jejunal lipase activity, Na+K+-ATPase activity, total antioxidant capacity (T-AOC), and GSH-Px activities were decreased (p < 0.05) in group T; ileal amylase and Ca2+Mg2+-ATPase activities were also decreased (p < 0.05) in group T. In addition, we identified a total of 471 differentially expressed genes (DEGs) in duodenal tissue, with 327 up-regulated genes and 144 down-regulated genes (|log2FC| ≥ 1 and p < 0.05). Enrichment analysis showed that the up-regulated genes, such as GSTT1, GSTO2, and GSTA3, were mostly enriched in metabolism of xenobiotics by cytochrome P450, drug metabolism-cytochrome P450, and oxidative phosphorylation pathways. The results of our study indicate that plasma lipid metabolism disorder, decreased intestinal antioxidant capacity, and altered intestinal metabolism capabilities may influence the formation of translucent eggs. [ABSTRACT FROM AUTHOR]

This article, published in the Journal of Raptor Research, discusses the observation of a Ferruginous Hawk consuming her own egg, a behavior known as filial oophagy. The study notes that cannibalism, including the consumption of young and eggs by conspecifics, is well-documented across various animal species. While cannibalism among raptors, such as siblicide and filicide, has been frequently reported, instances of filial oophagy are relatively undocumented. The article presents an observation of a wild female Ferruginous Hawk consuming her own egg and discusses possible hypotheses for this behavior. The study was conducted in a population of breeding Ferruginous Hawks in western Wyoming, USA, using nest-monitoring camera systems. The researchers highlight the importance of studying the prey items and reproductive performance of Ferruginous Hawks in relation to potential natural gas and oil development in the area. The article discusses the occurrence of filial oophagy, or the consumption of eggs by parents, in birds. The authors present evidence suggesting that the initial breakage of the egg was likely accidental rather than due to predation or limited resources. They also highlight the underreporting of filial oophagy in birds and suggest that the use of camera traps may help increase observations of this behavior. The authors encourage further monitoring of broken eggs and filial oophagy in their study area, which is located in a natural gas field with hydraulic fracking, to assess potential environmental impacts. [Extracted from the article]

Context: The conflicting findings regarding the impact of equilibration time on post-thawed sperm quality underscore the need for further research to evaluate the impact of equilibration time and cooling rate on post-thaw sperm quality of ram semen. Aims: The current study aimed to assess the combined impact of cooling rates and pre-freezing equilibration times on post-thaw sperm quality in Kail ram semen (n = 5). Methods: Semen collection was performed using an artificial vagina at 42°C. The pooled semen was divided into equal aliquots and subjected to either slow cooling (SC, −0.27°C/min) or moderate cooling (MC, −0.36°C/min) rates, transitioning from 37°C to 4°C. Equilibration times of 0, 4, 8, and 12 h were employed before freezing. Key results: Semen samples undergoing the SC rate and equilibrated for 4 h exhibited higher (P < 0.05) percentages of progressive motile (PM), rapid progressive (RP), and medium progressive (MP) sperm compared with the MC rate. However, total motility remained unaffected by the cooling rate (P < 0.05). Semen equilibrated for 4 h demonstrated higher (P < 0.05) percentages of PM and RP sperm, as well as improved kinematics (curvilinear velocity, average path velocity, and straight-line velocity) compared with other equilibration times. Nevertheless, equilibration time had no (P > 0.05) impact on the amplitude of the lateral head displacement for semen samples subjected to the MC rate. Notably, the cooling rate did not affect post-thaw sperm kinematics, plasma membrane integrity, or live-sperm percentage (P > 0.05). Semen samples equilibrated for 4, 8, and 12 h exhibited a higher (P < 0.05) percentage of sperm with intact plasma membrane and viability than did those equilibrated for 0 h. Conclusions: In conclusion, slow cooling rate and a 4 h equilibration period were shown to be optimal for preserving post-thaw sperm quality in Kail rams. Implications: The findings highlighted the combined effect of cooling rate and equilibration time on post-thaw sperm quality for optimising sperm cryopreservation protocols in the context of ram semen. The conflicting results regarding the impact of equilibration time on sperm quality warrant further research to improve the post-thaw sperm quality of ram semen. The findings of the present study indicated that slow cooling and equilibration time of 4 h better-preserved sperm quality. The optimisation of sperm-freezing protocol will be beneficial for the widespread use of artificial insemination in sheep. [ABSTRACT FROM AUTHOR]

Objective: The Hu sheep is a renowned breed known for its high reproductive rate. It is in estrus all year round, and its breeding population is gradually expanding. However, the current techniques for cryopreserving semen have limited effectiveness, which hinders the continuous development of this species. The purpose of this study is to explore the effects of different penetrating cryoprotectants (CPAs) and egg yolk (EY) concentrations on the cryopreservation of Hu ram semen to determine the most effective combination. Methods: In this study, the effects of glycerol (GLY), ethylene glycol (EG), dimethylacetamide, dimethyl sulfoxide, different proportions of GLY and EG, EY on sperm quality after thawing were investigated by detecting sperm total motility (TM), progressive motility (PM), straight-line velocity, curvilinear velocity, average path velocity, amplitude of lateral head displacement, wobble movement coefficient, average motion degree, functional integrity (plasma membrane integrity, acrosome integrity) and reactive oxygen species (ROS) level. Results: When GLY and EG were added together, compared to other concentration groups, 6% GLY significantly (p<0.05) increased TM, PM, plasma membrane integrity, and acrosome integrity of thawed sperm. Additionally, it significantly (p<0.05) decreased the ROS level of sperm. In this study, the TM, PM, and membrane integrity of the 6% EG were significantly (p<0.05) higher than those of the control, 1% GLY+5% EG and 6% GLY+6% EG groups. Compared to other concentration groups, 20% EY significantly (p<0.05) improved the TM, PM, and plasma membrane integrity of thawed sperm. However, the integrity of the acrosome increased with the higher concentration of EY. Conclusion: In conclusion, the post-thawed Hu ram semen diluted with a diluent containing 6% GLY and 20% EY exhibited higher quality compared to the other groups. [ABSTRACT FROM AUTHOR]

Shigellosis is a gastrointestinal disease causes high morbidity and mortality worldwide, however, there is no anti- Shigella vaccine. The use of antibiotics in shigellosis treatment exacerbates antibiotic resistance. Antibodies, particularly egg yolk antibody (IgY), offer a promising approach to address this challenge. This study aimed to investigate the prophylactic effect of IgY produced against a recombinant chimeric protein containing the immunogens IpaD, IpaB, StxB, and VirG from Shigella. The chimeric protein, comprising IpaD, IpaB, StxB, and VirG, was expressed in E. coli BL21 and purified using the Ni-NTA column. Following immunization of chickens, IgY was extracted from egg yolk using the PEG-6000 method and analyzed through SDS-PAGE and ELISA techniques. Subsequently, the prophylactic efficacy of IgY was assessed by challenging of mice with 10 LD50 of S. dysenteriae and administering different concentrations of IgY (1.25, 2.5, 5, and 10 mg/kg) under various time conditions. The recombinant protein, weighing 82 kDa, was purified and confirmed by western blotting. The IgY concentration was determined as 9.5 mg/ml of egg yolk and the purity of the extracted IgY was over 90 %. The results of the ELISA showed that at least 19 ng of pure antibody identified recombinant protein and reacts with it. The challenge test employing IgY and Shigella demonstrated a direct correlation between the survival rate and antibody concentration, with increased concentrations leading to decreased mortality rates. Treatment of mice with 10 mg/kg IgY leads to 80 % survival of the mice against 10 LD50 S. dysenteriae. Our findings suggest that IgY may offer therapeutic potential in treating Shigella infections and combating antibiotic resistance. • shigella is a significant problem in developing countries. • IgY can cause prophylaxis and neutralize bacteria. • IgY produced against IpaD, IpaB, StxB and VirG of shigella could cause high prophylaxis against bacteria. • IgY is a suitable prophylaxis candidate due to easy production and cost-effectiveness advantages. [ABSTRACT FROM AUTHOR]

With a prospect to improve goat artificial insemination, this study aims to evaluate the effects of storage time, egg yolk concentration and semen washing on the rate of motile spermatozoa (spz) in Arbia breed bucks semen stored at 5 °C for 48 h. Semen was collected from three mature bucks using an artificial vagina during December 2018. The ejaculates used in this study (rate of motile sperm > 75 %) were divided into two fractions: A, and B, (unwashed and washed samples, respectively): themselves divided into three fractions, and diluted in Tris-Acid citric based extenders, containing egg yolk at 2 %, 10 % and 20 %. ANOVA test was performed using the R software version 3.3.0. The rate of motile spermatozoa was evaluated after 24 and 48 hours of storage in the refrigerator at 5 °C. It registered a significant decrease as a function of the storage time in the different extenders. It varied between 42.43 ± 9.86 % and 61.29 ± 5.44 %, after 24 hours of storage, and between 35.86 ± 13.95 %, and 55.45 ± 11.65 % after 48 hours of storage. The semen washing significantly reduced the rate of motile spermatozoa in the different extenders. Increasing the concentration of egg yolk in the extender increased the rate of motile spermatozoa, especially during the first 24 hours of storage. In conclusion, the rate of spermatozoa motility of unwashed semen stored at 5 °C is higher in extenders containing high egg-yolk concentration, and decrease according to conservation time. [ABSTRACT FROM AUTHOR]

After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. [ABSTRACT FROM AUTHOR]

Objective: The use of computed tomography (CT) in aquarium animals, including elasmobranchs, has increased dramatically. To take advantage of CT, contrast medium is used to enhance internal organs and provide contrast since elasmobranchs lack visceral fat. In this study, the contrast effects of iopamidol were examined for up to 260 days after intravenous administration to establish the time course of the CT values for the target organs in eight mature Cloudy Catsharks Scyliorhinus torazame. Methods: A micro‐CT system was used to measure the CT values of the designated region of interest in the target organs (ventricular cavity, kidneys, liver, gallbladder, ovarian follicles, uterine horn cavity) over time and the eggs laid, following administration of iopamidol (700 mg of iodine/kg). Result: The CT values of the ventricular cavity and kidneys peaked at 30 min and showed low values after day 22. The CT values for the liver increased over time and peaked at day 200, whereas values for the gallbladder and ovarian follicles peaked on day 6, with the gallbladder showing a low value and the ovarian follicles still showing a high value on day 260. Computed tomography images with identifiable enhancement within bilateral uterine horns were followed from days 1 to 35. The mean and maximum CT values of yolk and jelly in eggs laid after day 30 were significantly higher than the values for eggs laid up to day 29; embryonic development was confirmed in 88.7% of the eggs. Conclusion: There was no mortality or morbidity of the sharks during the experiment, indicating that the administration of iopamidol at 700 mg of iodine/kg did not result in any adverse effects for 260 days. This is the first study to describe the long‐term contrast effects of iopamidol, thus contributing new information about the application of contrast studies in Cloudy Catsharks. Impact statementIn elasmobranchs, which include species facing extinction, there is limited knowledge on diagnostic imaging of computed tomography (CT). Soft tissue organs require intravascular administration of a contrast medium for CT imaging, yet data on the contrast effects and duration have been unknown. In this study, conducting CT scans on a Cloudy Catshark over 260 days after contrast medium administration yielded practical new insights into the diagnostic imaging for elasmobranchs. [ABSTRACT FROM AUTHOR]

Over the years, the production of eggs has increased tremendously, with an estimated global egg production of 9.7 billion by 2050. Further processing of shell eggs to egg products has gained growing popularity. Liquid egg yolks, an innovative form of egg replacement, still suffer from short shelf‐life issues, and freezing has been applied to maintain freshness. An undesirable phenomenon called "gelation" was found during the production of frozen egg yolks, which has attracted numerous scholars to study its mechanism and quality control methods. Therefore, we comprehensively reviewed the history of the studies on frozen egg yolks, including the production procedure, the fundamentals of freezing, the gelation mechanism, the factors affecting gelation behaviors, and the techniques to control the gelation behaviors of frozen egg yolks. Reporting the production procedure and freezing fundamentals of frozen egg yolks will give readers a better understanding of the science and technological aspects of frozen egg yolks. Furthermore, a comprehensive summary of the mechanism of egg yolk gel formation induced by freeze–thawing and relevant control techniques will provide insights to researchers and manufacturers in the field of frozen egg processing. [ABSTRACT FROM AUTHOR]

Food packaging plays a crucial role in the food supply chain by aiding in food preservation and reducing food losses throughout the distribution process. The extensive, unregulated utilization, and waste mismanagement of food packaging materials made up of conventional petroleum‐based plastics has led to a significant environmental crisis. Egg components‐based food packaging has attracted considerable attention from the global packaging industry as a viable alternative to synthetic polymers due to its biodegradability, sustainability, and health‐related benefits. This comprehensive review explores the composition and properties of egg components (eggshell, eggshell membrane, egg white, and egg yolk), and recent advancements in biodegradable packaging films derived from them. Additionally, it introduces the characteristics of these films and their applications in food, highlighting their biodegradability, sustainability, and suitable mechanical, barrier, thermal, optical, antioxidant, and antimicrobial properties as substitutes for traditional synthetic polymers. The utilization of various egg components in the packaging industry is a safe, non‐toxic, cost‐effective, and economical approach. However, it was found that incorporating active compounds from natural sources into packaging films, as well as composite films composed of egg components combined with other biopolymers, resulted in superior properties, compared to single component films. Moreover, the application of novel technologies in film development has proven to be more effective than conventional methods. These innovative egg components‐based packaging films can be optimized and commercialized for use as packaging materials for food products. [ABSTRACT FROM AUTHOR]

This study compared the effects of three supplementary diets—egg yolk, Artemia, and commercial pellets with 48% crude protein—on the growth performance and survival rate of redbreast tilapia (Coptodon rendalli) under intensive culture conditions at the Kamutjonga Inland Fisheries Institute in the Kavango East region of Namibia. The study was conducted from December 2023 to January 2024 using a complete randomized design replicated thrice. Results showed that fish fed with commercial pellets exhibited the highest specific growth rate (1.39 ± 0.80%) compared to egg yolk (0.94 ± 0.54%) and Artemia (0.33 ± 0.19%). Commercial pellets also had the best survival rate (76.19 ± 43.099), compared to egg yolk and Artemia (70.47 ± 40.69; 33 ± 19.05), respectively. However, egg yolk had the best feed conversion ratio (0.20 ± 0.05) compared to the commercial pellets (0.22 ± 0.04) and Artemia (0.26 ± 0.07). Critical water quality parameters were maintained within acceptable survival ranges for C. rendalli across all treatments. These findings highlight the importance of dietary protein content in optimizing the growth and survival of C. rendalli under intensive culture conditions and provide insights for effective feeding strategies. However, commercial pellets are expensive and inaccessible to small-scale fish farmers. As an alternative, egg yolk emerged as a viable and affordable feed option, promoting fish growth and supporting the establishment of small-scale farming practices in the region.

The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that the highest hardness value (38.5 N) was detected in BSA-treated EW gels, while the lowest values (46.6 N) were obtained in hemoglobin-treated EY gels. Additionally, significantly increased value of free –SH groups was obtained in SPI/BSA/hemoglobin-treated EW/EY solutions, and increased value of protein solubility was obtained in EY solutions treated by WPC/SPI/BSA/hemoglobin relative to those of the control. The EW solutions treated by BSA/hemoglobin reached significantly higher H0 values than those of other groups. SDS-PAGE analysis showed that the hemoglobin-treated EW solution had slightly intense bands of ovoinhibitor, ovotransferrin and ovalbumin, and the EY solutions treated by WPC/SPI/BSA had higher level of covalent crosslinking. The EW gels treated by WPC/hemoglobin exhibited relatively more ordered protein secondary structures (α-helix and β-sheet) than those of the SPI group. SEM results suggested that WPC/BSA-treated EW gels developed uniform, porous and fiber-like structure, while SPI/BSA-treated EY gels developed rougher structure.

AbstractChinese herbal formula (CHF) has the potential to improve the performance of aged laying hens through integrated regulation of various physiological functions. The present study aimed to investigate the effects of dietary CHF supplementation on the yolk fatty acid profile in aged laying hens. A total of 144 healthy 307-day-old Xinyang black-feather laying hens were randomly allocated into two groups: a control group (CON, fed a basal diet) and a CHF group (fed a basal diet supplemented with 1% CHF; contained 0.30% Leonurus japonicus Houtt., 0.20% Salvia miltiorrhiza Bge., 0.25% Ligustrum lucidum Ait., and 0.25% Taraxacum mongolicum Hand.-Mazz. for 120 days). The fatty acid concentrations in egg yolks were analyzed using a targeted metabolomics technology at days 60 and 120 of the trial. The results showed that dietary CHF supplementation increased (p

Using raw egg yolk and phosphoric acid, a simple hydrothermal treatment for synthesizing carbon quantum dots (CQDs) has been developed for the manufacture of UV and blue light-blocking filters. Several samples with different doping ratios of phosphoric acid were prepared. Namely: reference (REF.), 25%, 50%, 75% and 100%. The synthesized CQDs were embedded in polyvinyl alcohol (PVA) to produce blocking-light films with desired optical properties. Six films were prepared, one of which was PVA alone, and the other five samples were the prepared CQDs, with different phosphorus doping levels, mixed with PVA in a 1:1 ratio. We aimed to test the ability of these films to block ultraviolet rays and blue light. The experimental results revealed that the prepared films were able to block the blue light, emitted from a 450 nm blue LED, with blocking ratios of 7%, 17.5%, 27%, 30%, 37% and 70% for the films: PVA alone, REF., 25%, 50%, 75% and 100%, respectively. Moreover, it was found that these phosphorus-doped CQDs films can prevent destructive UV light with substantial value reaching 86%. These results suggest that carbon dots, derived from raw egg yolk, can be effectively applied to block harmful UV and blue lights. [ABSTRACT FROM AUTHOR]

Egg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk emulsion. Hydrolysis, as a safe, efficient and low-energy modification method, has been widely used in studies on improving the emulsifying properties of egg yolk. In this paper, the effects of hydrolysis on the molecular structure, physicochemical properties and emulsifying characteristics of egg yolk are reviewed. Taking into account the actual needs of production, the formation mechanism and removal process of off-flavor in egg yolk hydrolysis products are discussed. Finally, this review summarizes the application of the emulsifying properties of egg yolk in the field of food processing, with a view to providing theoretical references for research on the hydrolytic modification of egg yolk.

Background: This study examined the role of a high-fat diet, especially one containing animal fat, in its influence on the hematology of the organism, with mice as research subjects. Hematology, as the study of blood components, is the focus for analyzing the impact of a high-fat diet, which includes animal fats such as lard and egg yolks. Although fats are essential for cell function and nutrient absorption, excessive intake can increase the risk of serious health problems. Purpose: To fill the gap in knowledge by evaluating the effect of lard and egg yolk on the hematological profile of mice. Methods: True Experimental with a Pretest-Posttest Control Group design. The sampling technique used is Simple Random Sampling. The parameters yolk). The sampling technique used is Simple Random Sampling. The parameters observed include blood hematological profiles (Erythrocyte Count, Hemoglobin, and Erythrocyte Index) and cholesterol levels. Results: Expected to provide in-depth insight into the impact of high-fat diets on blood health, provide important contributions to understanding the human health implications, and support the development of more effective nutritional guidelines for managing diet and preventing metabolism-related diseases. Conclusion: It can be concluded that giving pork oil with added egg yolk can increase erythrocyte levels, hemoglobin profile, erythrocyte index (MCV and MCH), and cholesterol levels.

BACKGROUND: Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS: Compared with the blank group, the addition of LA and OA (10–50 g kg−1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg−1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg−1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION: Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Introduction: Sclerotherapy is a commonly utilized treatment approach for venous malformations. Absolute ethanol is renowned for its remarkable efficacy as a potent sclerosants, but it is potentially associated with severe complications. Foam sclerotherapy is considered superior to liquid sclerotherapy owing to its heightened efficacy and diminished incidence of complications. Thus, our objective was to devise an ethanol foam sclerosant that delivers exceptional efficacy while mitigating complications. Methods: In the first set of experiments, we identified the suitable range of ethanol concentrations for sclerotherapy through human umbilical vein endothelial cell proliferation assays and blood clotting experiments. Next, the surfactants polysorbate 80, egg yolk lecithin, and hyaluronic acid were added to create stable ethanol foam, with their ratios meticulously optimized. Results: The optimal concentration range of ethanol was determined to be 30-60%. Eventually, a 48% ethanol foam was successfully produced with excellent stability. Other than ethanol, the formulation included 5 x 10-3 g/mL polysorbate 80, 10-2 g/mL egg yolk lecithin, and 0.04 mL/mL hyaluronic acid. Discussion: The novel ethanol foam produced here could be a promising candidate for the treatment of venous malformations. [ABSTRACT FROM AUTHOR]

The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4–6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs. [ABSTRACT FROM AUTHOR]

Simple Summary: Pigeons are one of the oldest domesticated birds in the world, and humans have been raising pigeons for thousands of years. Pigeon meat is edible and rich in protein, polyunsaturated fatty acids, minerals, and vitamins. As a late-maturing bird, pigeons need to be fed by their parents to obtain nutrients. Therefore, the dietary nutritional level of pigeon breeders is vital for production and reproduction. However, there is currently no explicit nutritional requirement for pigeon riboflavin internationally. This study aimed to investigate the effects of dietary riboflavin levels on the reproductive performance of pigeon breeders and the growth performance and carcass traits of offspring squabs to estimate the riboflavin requirement of pigeon breeders. The natural riboflavin content in the basic diet of corn–peas–soybean–wheat–sorghum–corn gluten is 1.20 mg/kg. Different doses of riboflavin (0, 2.5, 5, 10, and 15 mg/kg) were supplemented with the basal diet to produce five dietary treatments with total riboflavin levels of 1.20, 3.70, 6.20, 10.20, and 16.20 mg/kg. A total of 120 pairs of White King pigeons, aged 60 wks, were randomly allocated into five treatment groups, each consisting of 24 pairs. Each pair was individually raised for 8 wks. After the experiment, an assessment was conducted to evaluate the reproductive performance of the pigeon breeders, as well as the growth and carcass traits of offspring squabs at 28 days of age. The results showed that the dietary riboflavin levels had no significant effect on body weight, feed intake, egg weight, egg production, and egg fertility (p > 0.05). However, pigeons fed a diet without riboflavin had the lowest egg hatchability, egg yolk color, carcass trait, and riboflavin status, while exhibiting higher liver weight and liver index (p < 0.05). Moreover, the indices above showed increased or decreased linearly as the level of riboflavin was increased in the diet. Based on the broken-line regression model, pigeon breeders were determined to require a dietary riboflavin content of 11.4, 13.6, 13.4, 6.60, 4.28, 4.47, 4.67, 6.69, and 6.82 mg/kg to optimize hatchability, eviscerated weight, half-eviscerated weight, breast muscle weight, breast muscle percentage, liver weight, liver index, egg yolk riboflavin, and squab plasma riboflavin, respectively. In conclusion, the optimal supplemental dosage of riboflavin in the diets of pigeon breeders is 13.6 mg/kg. [ABSTRACT FROM AUTHOR]

Salted duck egg yolk, a key ingredient in various specialty foods in China, frequently contains broken eggshell fragments embedded in the yolk due to high-speed shell-breaking processes, which pose significant food safety risks. This paper presents an online detection method, YOLOv7-SEY-DeepSORT (salted egg yolk, SEY), designed to integrate an enhanced YOLOv7 with DeepSORT for real-time and accurate identification of salted egg yolks with impurities on production lines. The proposed method utilizes YOLOv7 as the core network, incorporating multiple Coordinate Attention (CA) modules in its Neck section to enhance the extraction of subtle eggshell impurities. To address the impact of imbalanced sample proportions on detection accuracy, the Focal-EIoU loss function is employed, adaptively adjusting bounding box loss values to ensure precise localization of yolks with impurities in images. The backbone network is replaced with the lightweight MobileOne neural network to reduce model parameters and improve real-time detection performance. DeepSORT is used for matching and tracking yolk targets across frames, accommodating rotational variations. Experimental results demonstrate that YOLOv7-SEY-DeepSORT achieves a mean average precision (mAP) of 0.931, reflecting a 0.53% improvement over the original YOLOv7. The method also shows enhanced tracking performance, with Multiple Object Tracking Accuracy (MOTA) and Multiple Object Tracking Precision (MOTP) scores of 87.9% and 73.8%, respectively, representing increases of 17.0% and 9.8% over SORT and 2.9% and 4.7% over Tracktor. Overall, the proposed method balances high detection accuracy with real-time performance, surpassing other mainstream object detection methods in comprehensive performance. Thus, it provides a robust solution for the rapid and accurate detection of defective salted egg yolks and offers a technical foundation and reference for future research on the automated and safe processing of egg products. [ABSTRACT FROM AUTHOR]

Background: The preservation of semen quality and kinematic characteristics during cryopreservation is crucial for the reproductive success and genetic management of livestock, particularly in Bali bulls. Aim: This study aimed to investigate the effect of adding purified green tea extract antioxidant Epigallocatechin-3- gallate (EGCG) in tris egg yolk diluent on the quality and kinematic characteristics of frozen semen from Bali bulls. Methods: Fresh and frozen semen samples were obtained from Bali bull and divided into four different treatment groups. P0 contained semen samples + diluent, while P1 to P3 consisted of semen samples + diluent supplemented with EGCG levels of 0.1, 0.15, and 0.2 mg/100 ml, respectively. Data were analyzed using One-way ANOVA and followed by Duncan’s test if significant differences were found (p<0.05). Parameters observed included the assessment of fresh semen quality, kinematic analysis, post-thawing sperm viability, and abnormality. Results: The results indicated that the assessment of fresh semen quality showed macroscopic and microscopic semen quality according to SNI 4869-1:2021. Kinematic analysis revealed significant differences in DSL and STR parameters between P0 and P3 (p<0.05). EGCG supplementation also caused significant differences in motility between P0 and P3 (p<0.05). Viability and spermatozoa abnormality with EGCG supplementation did not show significant differences (p>0.05). Conclusion: The best results for motility, kinematics, and sperm morphology variables were found in P1 as it did not exhibit a decrease in motility, kinematics, and sperm morphology. Viability did not show significant differences between P1, P2, and P3, but the best results were found in P2 as it did not exhibit a decrease in viability with mean and standard deviation (66.84 ± 7.88). Abnormality variables also did not show significant differences between P1, P2, and P3, but the best results were found in P2 as it did not exhibit a decrease in abnormality with mean and standard deviation (23.80 ± 7.36). [ABSTRACT FROM AUTHOR]

Objective: This study aimed to investigate the effects of dietary supplementation with Agaricus blazei polysaccharide (ABP) at varying concentrations on the performance, egg quality, blood biochemistry, intestinal morphology, and microflora of quail. Methods: The study involved a total of 2,700 Korean quails, which were randomly divided into three groups. The measured variables encompassed productive performance, egg parameters, carcass parameters, serum metabolites, immune response parameters, antioxidative properties, and gut microbiome. Results: The addition of ABP did not have a significant effect on average daily feed intake. However, it was found to increase the average daily egg weight and egg production rate, reduce the feedegg ratio. There were no significant impacts on egg quality measures such as egg shape index, egg yolk index and color, egg yolk and protein content. However, ABP supplementation significantly increased the Hough unit (p<0.01) and decreased the rate of unqualified eggs (p<0.01). Regarding serum parameters, the inclusion led to an increase in total protein concentration (p<0.05) and a reduction in lowdensity lipoprotein cholesterol (p<0.05). There were no significant effects observed on immune indicators such as immunoglobulin A (IgA) and IgM. ABP supplementation increased the levels of serum antioxidant indicators, including glutathione peroxidase, total superoxide dismutase (p<0.05), and total antioxidant capacity colorimeter (p<0.05). Furthermore, ABP supplementation significantly elevated the intramuscular fatty acid content in quail meat. Additionally, ABP supplementation demonstrated a significant improvement in the diversity of gut microbiota and induced alterations in the composition of the gut microbiota. Conclusion: The findings of this study indicate that dietary supplementation of ABP enhanced production performance and antioxidant capacity while increasing the levels of polyunsaturated fatty acids in quail muscle. [ABSTRACT FROM AUTHOR]

Summary: Polysaccharide‐based particles present a promising alternative emulsifier to egg yolk to stabilise mayonnaise. Starch granules, inherently hydrophilic, can be modified to enhance their wettability. This study aimed to characterise the rheological and stability of mayonnaise‐based Pickering emulsions stabilised by native and modified rice starch granules. The mayonnaise was formulated with 50% (w/w) olive oil and 50% (w/w) lemon juice, with varying starch concentrations (200 and 400 mg starch mL−1 of oil). The emulsifying capacity and stability of mayonnaise, such as droplet size, morphology, emulsion index, accelerated stability, rheological behaviour and long‐term storage stability of the mayonnaise were investigated at time intervals (1, 7 and 14 days). The result showed that mayonnaise stabilised by pre‐gelatinised rice starch at low‐starch concentrations (200 mg mL−1) exhibited a higher emulsion index of 100% and a smaller droplet size of 17.0 ± 10.55 μm compared to emulsions stabilised by native and OSA rice starch. All mayonnaise‐based Pickering emulsions exhibited shear‐thinning properties, with emulsions stabilised by pre‐gelatinised rice starch exhibited the highest viscosity and viscoelastic properties (G′ > G″). Thus, it contributed to greater stability in the Pickering emulsion system with longer storage stability. This study offers valuable insights into the potential of modified starch granules as an alternative plant‐based emulsifier in food applications. The use of plant‐based emulsifier (solid particles) instead of egg yolk as emulsifiers provide an insight for food industry in providing healthy plant‐based emulsion formulations. [ABSTRACT FROM AUTHOR]

Summary: The rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be clearly established. Herein, a comprehensive evaluation of the volatile compounds in SEYs using HS‐SPME‐GC‐MS and HS‐GC‐IMS aims to delineate the flavour characteristics under varying preparation methods. Despite reduced oil exudation, the rapid salting process resulted in higher levels of free amino acids than the traditional approach. Hexanal, nonanal, 1‐octen‐3‐ol, 2‐pentyl‐furan, phenylacetaldehyde, benzaldehyde, 2‐octenal, and 2,5‐dimethyl‐pyrazine were identified as significant contributors to the SEY flavour profile. Conversely, salted hen egg yolks contained methional, decanal and 2‐methyl‐pyrimidine; whereas salted duck egg yolks presented with (E,E)‐2,4‐decadienal, 2,6‐diethyl‐pyrazine and nonanoic acid. Principal component analysis of the E‐nose revealed that the aroma profile of rapid curing (SHY‐R25) was more similar to that of traditional curing (SHY). The rapid preparation technology presented a viable alternative to traditional pickling, capable of partially replicating the flavour of traditional salted egg yolks within a single day. These findings contributed to a more scientific application and preparation of SEY flavouring bases, providing a theoretical basis for flavour enhancement and development. [ABSTRACT FROM AUTHOR]