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The objective of this study was to determine the effects of chick pipping location on live broiler performance. A total of 1,350 hatching eggs were collected from a commercial flock of Ross 308 at 38 wk of age. Eggs were incubated with either their large end up (LEU) or small end up (SEU). After transfer on d 19, the air cell area of each fertile egg was marked with a marker pen on the egg surface with a candling light and monitored every 6 h during the hatching period to accurately determine the location of the pip hole. Chicks were classified into 3 groups: 1) egg position LEU and pipped through the air cell (LAC); 2) egg position SEU and pipped through the air cell (SAC); and 3) egg position SEU and pipped through the small end of the egg, not through the air cell (SSE). Individual BW was recorded at placement and at 7, 21, and 35 d of age. Feed consumption was also determined at 7, 21, and 35 d of age. The feed conversion ratio (FCR) was calculated on a pen basis for the same time periods. Mortality was recorded twice a day, and percent mortality was calculated throughout the study. The European production efficiency index (EPEI) was also calculated.All chicks that hatched from LEU eggs emerged from the egg at the region of the air cell; however, only 10.3% of chicks from the SEU position hatched through air cells. Pipping location greatly affected the hatch time. Chicks pipped through the air cell location hatched earlier than the chicks pipped without using air cell (P < 0.001). The initial BW at placement was higher in the LAC and SAC groups than in the SSE group (P < 0.001). This BW difference was still evident in the subsequent growing period, and the chicks that pipped the SSE exhibited a lower (P = 0.059) BW at 35 d. Additionally, the SSE group had a poorer FCR and numerically higher mortality than the other two groups at 35 d. Overall, the EPEI values in the LAC and SAC groups were higher than that in the SSE group at 35 d (P < 0.001). We concluded that broiler performance was negatively affected when the chicks pipped and hatched without using air cells.

There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for their texture, crumb structure, and moisture content. Bread bolus particle size after three chews, bolus characteristics at the swallowing point, and oral activity were determined. The dynamics of textural sensations during bread consumption was evaluated using the temporal dominance of sensations (TDS) technique. Texture and structure properties vary among gluten-free breads being some of them close to regular breads (crumb with more and smaller cells that shows low hardness and high springiness) that lead to different in-mouth breakdown and TDS patterns. At the beginning, harder breads with low springiness values resulted in hard dominant sensations, in contrast, breads with low hardness and high springiness values were perceived soft and spongy. Breads that fragmented into a greater number of small size particles created crumbly and sandy sensations, characteristic of gluten-free breads with large air cell sizes. Compact sensation appeared in breads with low saliva uptake during bolus formation, while pasty and sticky sensations were related to a cohesive and adhesive bolus, respectively. Not only structure and mechanical properties, but also its oral behaviour in terms of fragmentation and bolus formation can fully explain the dynamics of texture perception of gluten-free breads., Authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (project AGL-2016-75403-R) and for the Juan de la Cierva contract for author Laura Laguna (IJCI-2016-27427, support of EU FEDER funds). Furthermore, to Generalitat Valenciana (Project Prometeo 2017/189).

Aluminum-air cells have attracted a lot of interests because they have the highest volumetric capacity density in theory among the different metal-air systems. To overcome the self-discharge issue of aluminum, a microfluidic aluminum-air cell working with KOH methanol-based anolyte was developed in this work. A specific capacity up to 2507 mAh g−1 (that is, 84.1% of the theoretical value) was achieved experimentally. The KOH concentration and water content in the methanol-based anolyte were found to have direct influence on the cell performance. A possible mechanism of the aluminum reactions in KOH methanol-based electrolyte was proposed to explain the observed phenomenon.

An experiment was performed to determine the toxicity of oil to incubating eggs. Number 2 fuel oil, a mixture of 9 paraffin compounds, and propylene glycol were applied to the surface of artificially incubated mallard (Anas platyrhynchos) eggs. Seven groups of 50 eggs each were treated with 1, 5, 10, 20, and 50 μl of fuel oil, 50 μ1 of the paraffin mixture, and 50 μl of propylene glycol. Fifty untreated eggs served as a control. Microliter syringes were used to apply the liquid around the air cell end of the egg on the 8th day of incubation. Embryonic mortality was significantly greater (P ≤ 0.01) in all oil treated groups and the paraffin mixture group than in the control group. Most of the embryonic mortality for the oiled eggs occurred within 72 hours of treatment. Hatching and post-hatching (4 weeks) weights of the ducklings in all treatment groups were not significantly different (P > 0.01) from the control. Thus, the transfer of even small quantities of oil to the egg surface is sufficient to reduce hatchability.