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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]

There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing the increasing range of functional foods and the pursuit of more innovative solutions. Recent research indicates that spherical nanoparticles have the potential to be used as functional biomaterials in the food industry, particularly for encapsulating hydrophobic natural phytochemicals. Techniques and systems based on micro- and nano-encapsulation are of great importance in the food and pharmaceutical industries. It is of paramount importance that encapsulation materials are safe for use in food. The aim of this study was to obtain micelles containing extracts from chokeberry fruit pomace using egg yolk powder (EYP) for emulsification (as a source of lecithin) and egg white powder (EWP) for stabilisation. The structural properties of the micelles in the resulting powders were characterised using Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures between 500 and 1000 nm in size. The water activity and water content of the obtained powders were determined, and the thermal (DSC) and antioxidant properties were investigated. The results indicated that the powder with the micellar structures had a higher stability compared to the powder obtained by simple mixing without the use of encapsulation techniques. [ABSTRACT FROM AUTHOR]

Simple Summary: This present study was carried out to investigate the benefits of introducing Spirulina platensis (SP), a highly nutritional microalgae, into the diets of laying hens. Our objective was to investigate the impact of varying quantities of SP (2.5 g/kg, 5 g/kg, and 10 g/kg) on egg production, egg quality, and the overall health of the laying hens. During a period of six weeks, we observed significant enhancements in the weight and mass of eggs from chickens that were given SP. Additionally, these hens exhibited darker yolk color and higher quality albumen, which are indicative of eggs' freshness. The addition of SP to hens' diet improved their liver function and elevated the protein level in their blood serum. Furthermore, the eggs from these hens exhibited improved shelf life in terms of quality stability during storage for 21 days. The findings indicate that introducing 2.5 g/kg and 5 g/kg of SP into the diet of hens can enhance productivity, boost egg quality and shelf life, and contribute to better health, thus increasing the sustainability and efficiency of chicken farming. This study emphasizes the potential of SP as a beneficial supplement for laying hens, which can enhance food production for society. Enhancing the sustainability of chicken farming involves improving health and productivity and product qualities. This study explores the influence of Spirulina platensis (SP) supplementation on the productivity, egg quality, shelf life during storage, and blood biochemistry of laying hens. A total of 192 thirty-nine-week-old White Leghorn hens were randomly divided into 4 dietary groups: a control group and 3 treatment groups receiving 2.5 g/kg, 5 g/kg, or 10 g/kg of SP, respectively. The study was conducted for six weeks with measuring feed intake, feed conversion ratio, egg production, egg quality, shelf life, and blood biochemistry. The results demonstrated significant enhancements in egg weight (p < 0.05) and egg mass (p < 0.05) in the treatment of SP groups. The SP treated hens showed significant improvements in yolk color (p < 0.05) and Haugh unit scores (p < 0.05). The SP supplementation showed a hepatoprotective effect, as indicated by significant reduction in Alanine aminotransferase (ALT) (p < 0.05) and alkaline phosphatase (ALP) (p < 0.05) levels; however, increases in total protein, albumin, and globulin levels were observed. Furthermore, the egg quality of stored eggs for 21 days linearly increased with increments in the SP levels. In conclusion, it can be speculated that adding SP at 2.5 g/kg and 5 g/kg can significantly improve the productivity of laying hens, eggs' quality, shelf life, and blood biochemistry, thereby contributing to a more sustainable and efficient chicken production. [ABSTRACT FROM AUTHOR]

Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with E. coli were treated with ultrasound (US) and a combination of ultrasound and low (55 °C) temperature (US+H). The US treatment parameters were 20 and 40 kHz and 180 and 300 W power and a 30, 45 or 60 min treatment time. The ultrasonic treatment alone resulted in a reduction in the microbial count of less than 1 log CFU, while the US+H treatment resulted in a reduction in CFU counts to below detectable levels in all three egg liquids. Heat treatment and ultrasound treatment had a synergistic effect on E. coli reduction. For all measurements, except for the whole egg samples treated with US, the 20 kHz treated samples showed a significantly (>90% probability level) lower bactericidal effect than the 40 kHz treated samples. PCA and aquaphotometric analysis of NIR spectra showed significant differences between the heat-treated groups' (H and US+H) and the non-heat-treated groups' (US and control) NIR spectra. LDA results show that heat-treated groups are distinguishable from non-heat-treated groups (for albumen 91% and for egg yolk and whole egg 100%). [ABSTRACT FROM AUTHOR]

The emergence of SARS-CoV-2 in late 2019 initiated a global pandemic, which led to a need for effective therapeutics and diagnostic tools, including virus-specific antibodies. Here, we investigate different antigen preparations to produce SARS-CoV-2-specific and virus-neutralizing antibodies in chickens (n = 3/antigen) and rabbits (n = 2/antigen), exploring, in particular, egg yolk for large-scale production of immunoglobulin Y (IgY). Reactivity profiles of IgY preparations from chicken sera and yolk and rabbit sera were tested in parallel. We compared three types of antigens based on ancestral SARS-CoV-2: an inactivated whole-virus preparation, an S1 spike-protein subunit (S1 antigen) and a receptor-binding domain (RBD antigen, amino acids 319–519) coated on lumazine synthase (LS) particles using SpyCather/SpyTag technology. The RBD antigen proved to be the most efficient immunogen, and the resulting chicken IgY antibodies derived from serum or yolk, displayed strong reactivity with ELISA and indirect immunofluorescence and broad neutralizing activity against SARS-CoV-2 variants, including Omicron BA.1 and BA.5. Preliminary in vivo studies using RBD–lumazine synthase yolk preparations in a hamster model showed that local application was well tolerated and not harmful. However, despite the in vitro neutralizing capacity, this antibody preparation did not show protective effect. Further studies on galenic properties seem to be necessary. The RBD–lumazine antigen proved to be suitable for producing SARS-CoV-2 specific antibodies that can be applied to such therapeutic approaches and as reference reagents for SARS-CoV-2 diagnostics, including virus neutralization assays. [ABSTRACT FROM AUTHOR]

Simple Summary: Caffeine is a natural substance found in coffee (Coffea spp.), cocoa (Theobroma cacao), cola (Cola nitida), guaraná (Paullinia cupana), maté (Ilex paraguariensis), and tea plant (Camellia sinensis). These plant species are widely used to produce different drinks and foods, generating a large volume of by-products that may be used for animal feed. This article is part of a broad study that aims to evaluate the safety of using by-products containing caffeine to feed laying hens. In this study, we show that the eggs of laying hens fed caffeine contain this compound together with its primary metabolites: theophylline, theobromine, and paraxanthine. It is essential to highlight that the levels of these compounds found in eggs do not appear to pose any health risk to consumers. This study aimed to determine whether the eggs of laying hens fed caffeine contain this compound and its primary metabolites (theophylline, theobromine, and paraxanthine). Laying hens were distributed into four experimental groups fed rations containing 0 (control), 150, 300, or 450 μg/g of caffeine. For residual analysis, six eggs per group were collected after 4, 8, and 12 weeks. The concentrations of caffeine, theophylline, theobromine, and paraxanthine were determined in the white and yolk of each egg by a high-performance liquid chromatography with photodiode array detector (HPLC-PDA) method. All four compounds were detected in the white and yolk of eggs produced by hens fed caffeine, but their levels in the egg white were approximately twice those in the yolk. The major metabolite found in eggs was theophylline (57.5% of caffeine metabolites in the egg white and 58.5% in the yolk), followed by theobromine (39.9% in the egg white and 41.5% in the yolk), and paraxanthine (2.64% in the egg white and non-detected in the yolk). In summary, caffeine and its metabolites, theophylline, theobromine, and paraxanthine, are transferred to the chicken eggs. [ABSTRACT FROM AUTHOR]

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing. [ABSTRACT FROM AUTHOR]

Yeast culture (YC) plays a significant role in enhancing the performance and health of poultry breeding. This study investigated the impact of different YC supplementation concentrations (basal diet with 1.0 g/kg and 2.0 g/kg of YC, YC1.0, and YC2.0) on egg production performance, egg quality, antioxidant properties, intestinal mucosal structure, and intestinal flora of laying hens. Both YC1.0 and YC2.0 groups significantly enhanced the egg protein height, Haugh unit, and crude protein content of egg yolks compared to the control group (p < 0.05). The supplementation with YC2.0 notably increased the egg production rate, reduced feed-to-egg ratio, and decreased the broken egg rate compared to the control group (p < 0.05). Additionally, YC supplementation enhanced serum total antioxidant capacity (T-AOC) and glutathione peroxidase (GSH-PX) activity while reducing malondialdehyde (MDA) content (p < 0.05). Moreover, YC supplementation promoted duodenal villus height and villus ratio in the duodenum and jejunum (p < 0.05). Analysis of cecal microorganisms indicated a decrease in Simpson and Shannon indices with YC supplementation (p < 0.05). YC1.0 reduced the abundance of Proteobacteria, while YC2.0 increased the abundance of Bacteroidales (p < 0.05). Overall, supplementation with YC improved egg production, quality, antioxidant capacity, intestinal morphology, and cecal microbial composition in laying hens, with significant benefits observed at the 2.0 g/kg supplementation level. [ABSTRACT FROM AUTHOR]

In chicken diet with dietary fat, adding plant polyphenols as a natural antioxidant is recommended to enhance the n-3 polyunsaturated fatty acid (n-3 PUFA) content and improve oxidative stability in meat and eggs. However, high plant polyphenol doses could act as a pro-oxidant and interfere with the absorption of n-3 PUFAs. The study aimed to determine the effects of Dodoneae angustifolia (D. angustifolia) polyphenol levels in flaxseed-enriched diets on fatty acid content and oxidative stability in the meat and eggs of Sasso chickens. Chickens received 0, 200, 500, or 800 mg of D. angustifolia extract/kg diet designated as DA0, DA2, DA5, and DA8 treatments, respectively. Results showed that the breast muscle content of docosahexaenoic acid (DHA, C22:6n-3) in 200 and 500 mg extract/kg diet and eicosapentaenoic acid (EPA, C20:5n-3) in 800 mg extract/kg diet increased (p < 0.05) compared to those who did not receive. Feeding D. angustifolia polyphenol levels had no significant effect on egg yolk n-3 PUFA content. However, a decrease (p < 0.05) in egg yolk n-6 PUFAs was observed in hens with an increase in the dose of D. angustifolia polyphenol extract. In breast muscle, feeding on a 500 mg extract/kg diet decreased lipid peroxidation (p < 0.05) compared to the control diet. However, feeding different doses of D. angustifolia extracts had no effect on egg yolk lipid peroxidation. [ABSTRACT FROM AUTHOR]

Multiple studies have yielded conflicting findings regarding the impact of incorporating triticale as a feed ingredient on laying hens' production parameters. This article used a meta-analysis to assess the factors influencing its effects on layers' performance. According to the PRISMA guidelines, articles examining the influence of triticale on layers' egg production (EP), egg weight (EW), egg yolk color (EYC), feed intake (FI), and feed conversion ratio (FCR) were identified across Google Scholar, PubMed, and Science Direct. As a result, six articles were selected and categorized into 16 experiments for inclusion in our meta-analysis. Overall, the trim-and-fill method indicated that triticale had comparable effects to conventional cereals on the performance of laying hens. However, the meta-ANOVA emphasized that the Hy-Line Brown hen strain and Joesong and Juanilo triticale strains induced the best laying hen performance. Moreover, the meta-regression emphasized a positive correlation between the triticale inclusion percentage and the EW in Juanilo triticale diets and a negative correlation between the triticale inclusion percentages and the EYC in the triticale and laying hens strains studied. Therefore, this meta-analysis makes a valuable contribution to comprehending the factors that may influence the effects of triticale on the performance of layers. [ABSTRACT FROM AUTHOR]

Simple Summary: Simple Summary: Double-yolked eggs occur in reproductive flocks, especially at the beginning of the laying period. Although the reasons for their occurrence are fairly well understood and work is underway to reduce them, the problem still affects about 1–2% of chicken eggs. Due to reduced hatchability, such eggs are hatchery waste, but may be of interest in the context of consumer eggs. The present study aimed to analyse the quality and technological suitability of eggs with a double yolk compared to eggs with a normal structure. Differences were shown in the proportion of individual egg morphological elements in the weight of the whole egg, as well as in the chemical composition. Small but positive differences in the content of unsaturated fatty acids suggest the possible use of double-yolked eggs as table eggs. 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. [ABSTRACT FROM AUTHOR]

Alternative ingredients for the manufacture of poultry feeds need to be identified to meet the growing demand. A 42-day feeding trial was conducted to investigate the effects of the inclusion of mango peel waste in layer chicken diets on performance and egg quality. This study involved one hundred and fifty Isa Brown layer chickens aged 60 weeks. These chickens were assigned to five treatments with graded levels of mango peels: 0% (Treatment 1), 3.5% (Treatment 2), 7% (Treatment 3), 14% (Treatment 4) and 28% (Treatment 5), using a completely randomized design (CRD). Daily egg production was recorded, and weekly measurements included feed intake, specific gravity, egg weight, shell weight and shell thickness. Notably, Treatment 5 exhibited the highest feed conversion ratio (3.09) and Roche yolk color (RYC) fan score (14.3), which was significantly (p < 0.05) different from Treatment 1, with values of 2.36 and 12.4, respectively. Layer chicken fed on T1 had the highest egg weight and egg thickness (6.6 g and 0.44 mm, respectively), differing significantly (p < 0.05) from Treatment T5 eggs (6.3 g and 0.41 mm). It was concluded that mango peels could substitute maize in layer chicken diets up to 7% without affecting production and egg quality. Mango peels are recommended for partial substitution of maize in layer chicken diets and as natural egg yolk pigment to impart the yellow yolk desired by consumers. [ABSTRACT FROM AUTHOR]

The detection of iodide ions (I−), despite challenges due to low concentrations and potential masking, is crucial for studying physiological processes and diagnosing diseases. A colorimetric sensor was developed to improve I− ion monitoring and facilitate on-site detection based on filter paper, which is a cost-effective platform. The sensor observed color changes in response to the exposure of hydrogen peroxide (H2O2), 3,3′,5,5′-tetramethylbenzidine (TMB), from colorless to yellowish brown. The sensor demonstrated a detection limit of 0.125 × 10−6 M for I− ions in a relatively wide range of 0.01 to 15 × 10−6 M under optimized conditions including gel concentration, temperature, incubation time, TMB and H2O2 concentration, and pH. Furthermore, the proposed sensor was successfully employed in a variety of applications, such as biological (urine and blood serum), food (egg yolk and snacks), and environmental samples (tap water). The study established effective recoveries in complex media for visual on-site I− ion monitoring, indicating the developed assay as a potent, affordable, and practical platform. [ABSTRACT FROM AUTHOR]

The aim of our study was to develop a gas chromatographic method coupled with mass spectrometry (GC-MS) for the determination of underivatised neutral (CBDs-N) and acidic (CBDs-A) cannabinoids (CBDs) and cholesterol (Chol). Emphasis was also placed on comparing our original GC-MS method with the currently developed C18-high-performance liquid chromatography with photodiode detection (C18-HPLC-DAD). A combination of a long GC column, shallow temperature column programme, and mass-spectrometry was employed to avoid issues arising from the overlap between CBDs and Chol and background fluctuations. The pre-column procedure for CBDs and Chol in egg yolks consisted of hexane extractions, whereas the pre-column procedure for CBDs in non-animal samples involved methanol and hexane extractions. CBDs-A underwent decarboxylation to CBDs during GC-MS analyses, and pre-column extraction of the processed sample with NaOH solution allowed for CBD-A removal. No losses of CBDs-N were observed in the samples extracted with NaOH solution. GC-MS analyses of the samples before and after extraction with NaOH solution enabled the quantification of CBDs-A and CBDs-N. CBDs-A did not undergo decarboxylation to CBDs-N during C18-HPLC-DAD runs. The use of the C18-HPLC-DAD method allowed simultaneous determination of CBDs-N and CBDs-A. In comparison to the C18-HPLC-DAD method, our GC-MS technique offered improved sensitivity, precision, specificity, and satisfactory separation of underivatised CBDs and Chol from biological materials of endogenous species, especially in hemp and hen egg yolk. The scientific novelty of the present study is the application of the GC-MS method for quantifying underivatised CBDs-A, CBDs-N, and Chol in the samples of interest. [ABSTRACT FROM AUTHOR]

Heat stress is an important factor affecting poultry production; birds have a range of inflammatory reactions under high-temperature environments. Curcumin has anti-inflammatory and antioxidant effects. The purpose of this experiment was to investigate the effect of dietary curcumin supplementation on the liver transcriptome of laying hens under heat stress conditions. In the animal experiment, a total of 240 Hy-Line brown hens aged 280 days were divided randomly into four different experimental diets with four replicates, and each replicate consisted of 15 hens during a 42-D experiment. The ambient temperature was adjusted to 34 ± 2 °C for 8 h per day, transiting to a range of 22 °C to 28 °C for the remaining 16 h. In the previous study of our lab, it was found that supplemental 150 mg/kg curcumin can improve production performance, antioxidant enzyme activity, and immune function in laying hens under heat stress. To further investigate the regulatory mechanism of curcumin on heat stress-related genes, in total, six samples of three liver tissues from each of 0 mg/kg and 150 mg/kg curcumin test groups were collected for RNA-seq analysis. In the transcriptome analysis, we reported for the first time that the genes related to heat stress of mRNA, such as HSPA8, HSPH1, HSPA2, and DNAJA4, were co-expressed with lncRNA such as XLOC010450, XLOC037987, XLOC053511, XLOC061207, and XLOC100318, and all of these genes are shown to be down-regulated. These findings provide a scientific basis for the possible benefits of dietary curcumin addition in heat-stressed laying hens. [ABSTRACT FROM AUTHOR]

All over the world, birds' eggs are an important and valuable component of the human diet. This study aimed to compare the content of lipid components and their nutritional value as well as iron and zinc levels in chicken and quail eggs commonly available on the market. In egg lipids, unsaturated fatty acids were dominant, especially oleic acid, the content of which was about 40% of the total fatty acids (TFAs). Linoleic acid was the major polyunsaturated fatty acid. Compared to other products of animal origin, eggs were characterized by favorable values of lipid quality indices, especially the index of atherogenicity, thrombogenicity, and the hypocholesterolemic-to-hypercholesterolemic ratio. In the present study, no differences were found in the content of tested nutrients between eggs from different production methods (organic, free-range, barn, cages). Based on linear discriminant analysis, inter-breed differences were noticed. Cluster analysis showed that eggs enriched in n3 PUFAs (according to the producers' declarations) differed from other groups of chicken eggs. However, in eggs from one producer only, the amount of EPA and DHA exceeds 80 mg per 100 g, entitling the use of the nutrition claim on the package. Quail eggs differed from chicken eggs in FA profile and cholesterol and iron levels. [ABSTRACT FROM AUTHOR]

(1) Background: Grapes and their associated by-products (such as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg of GP in the diet of hens could enrich eggs with antioxidants and to study its effect on internal and external egg quality parameters. (2) Methods: A trial was conducted with two genetic lines of hens, which were fed either a control diet or a diet containing 50 g/kg of GP. Performance, internal and external egg quality, and egg yolk content of vitamins E and A and gallic acid were determined. (3) Results: In eggs laid by hens fed a GP diet, Haugh units and yolk color scores were enhanced, and eggshells became thinner, but without affecting the breaking strength. No dietary effect was observed on the vitamin contents of the yolk. A higher gallic acid content was observed in the yolks of eggs laid by hens fed the GP diet, suggesting that some dietary phenolic compounds could be transferred to the eggs. Hen genetics influenced egg weight, albumen Haugh units, shell thickness, and α- and γ-tocopherol concentration in yolks. (4) Conclusions: Dietary inclusion of GP improved the internal quality of eggs, enriching yolks with a phenolic compound but reducing shell thickness. [ABSTRACT FROM AUTHOR]

Simple Summary: Salmonella enterica ser. Enteritidis (S. Enteritidis) is widely found in chickens and eggs and has the potential to induce human illness. Infection with Salmonella enteritidis triggers inflammatory responses in the gut and body, leading to decreased production performance of poultry. Sodium butyrate (SB) is an alternative antibiotic used as an acidifier that can be transformed into butyric acid (BA) in the avian alimentary canal. BA, a short-chain fatty acid, is often used extensively in poultry production against Salmonella. Since an unpleasant odor can affect feed intake, coated sodium butyrate (CSB) is more widely used. However, the effects of CSB on intestinal health in hens infected with S. Enteritidis have been less reported. Therefore, this study aimed to investigate the effects of long-term dietary supplementation with CSB on the intestinal health and colonization of cecum Salmonella from laying hens infected with Salmonella enteritidis. The obtained results revealed that long-term dietary CSB improved the gut morphology and alleviated intestinal injury and the colonization of cecum Salmonella of laying hens infected with S. Enteritidis. Moreover, long-term supplementation of CSB in laying hens resulted in a better intestinal barrier, which effectively protected the intestinal health of laying hens and reduced Salmonella challenges. Salmonella enterica ser. Enteritidis (S. Enteritidis) is widely found in chickens and eggs, and it can potentially induce human illness. The investigation in this study centers on the impacts of long-term dietary supplementation with coated sodium butyrate (CSB) on intestinal well-being and the colonization of cecum Salmonella in laying hens infected with S. Enteritidis. We segregated a total of 120 Lohmann laying hens aged 51 weeks into four treatment categories: 0 (CON), 300 (CSB1), 500 (CSB2), and 800 (CSB3) mg/kg of CSB, supplemented with CSB from the first day of the experiment. A 24-week observation process was carried out for each laying hen. The S. Enteritidis was orally administered to all chickens on the morning of the first and third days of week 22 of the trial. After the S. Enteritidis challenge, egg production decreased the most in the CON group. Compared to the CON group, the three doses of CSB significantly improved egg production after the S. Enteritidis challenge (PANOVA < 0.05). S. Enteritidis challenge increased plasma DAO activity, but CSB supplementation reduced plasma DAO activity (Plinear < 0.05). The S. Enteritidis challenge disrupted intestinal villi morphology; compared to the CON group, the three dosages of CSB resulted in an increase in villus height (VH) and the ratio of villus height to crypt depth (V/C) in the duodenum, jejunum, and ileum of infected laying hens (Plinear < 0.05), with a significant increase in jejunal villus height (PANOVA < 0.05). A decrease in ileal crypt depth was also observed (Plinear < 0.05). CSB2 and CSB3 markedly increased the content of butyric acid in the cecum (PANOVA < 0.05). Additionally, in contrast to those in the CON group, the propionic acid content in the CSB supplementation group increased (Plinear < 0.05). Compared with those in the CON group, mRNA relative expression of the IL-6 and IL-1β in jejunum (Plinear < 0.05) and mRNA relative expression of the IL-1β in ileum (PANOVA < 0.05) were significantly lower, and mRNA relative expression of the IL-10 in ileum (Plinear < 0.05) were significantly higher in the CSB group. In addition, in contrast to the CON group, the CSB supplementation group significantly upregulated mRNA relative expression of the ZO-1 and CLDN1 (PANOVA < 0.05). Additionally, CSB supplementation reduced the number of Salmonella and increased the number of Lactobacilli in the cecum (Plinear < 0.05) and tended to increase the total bacteria count (Plinear = 0.069) and reduce the E. coli count (Plinear = 0.081). In conclusion, long-term dietary supplementation with coated sodium butyrate can alleviate intestinal injury and the colonization of cecum Salmonella in laying hens infected with S. Enteritidis. [ABSTRACT FROM AUTHOR]

Palmitoylethanolamide (PEA) is an endocannabinoid-like bioactive lipid mediator belonging to the family of N-acylethanolamines, most abundantly found in peanuts and egg yolk. When the gastrointestinal (GI) effects of PEA are discussed, it must be pointed out that it affects intestinal motility but also modulates gut microbiota. This is due to anti-inflammatory, antioxidant, analgesic, antimicrobial, and immunomodulatory features. Additionally, PEA has shown beneficial effects in several GI diseases, particularly irritable bowel syndrome and inflammatory bowel diseases, as various studies have shown, and it is important to emphasize its relative lack of toxicity, even at high dosages. Unfortunately, there is not enough endogenous PEA to treat disturbed gut homeostasis, even though it is produced in the GI tract in response to inflammatory stimuli, so exogenous intake is mandatory to achieve homeostasis. Intake of PEA could be through animal and/or vegetable food, but bearing in mind that a high dosage is needed to achieve a therapeutic effect, it must be compensated through dietary supplements. There are still open questions pending to be answered, so further studies investigating PEA's effects and mechanisms of action, especially in humans, are crucial to implementing PEA in everyday clinical practice. [ABSTRACT FROM AUTHOR]

Simple Summary: The poultry industry suffers substantial economic losses under heat stress conditions, which detrimentally impact the productivity, physiology, and immune status of the birds. This study focused on the investigation of Bacillus licheniformis-fermented product supplementation on the growth and productivity of laying ducks experiencing heat stress. The results showed that B. licheniformis-fermented products could be a valuable dietary supplement for enhancing the growth performance and resilience of ducks under heat-stress conditions, possibly offering a safer and more sustainable alternative to antibiotics in poultry production. The purpose of this study was to assess the impact of various concentrations of Bacillus licheniformis-fermented products (BLFP) on the growth and productivity of laying ducks (Anas platyrhynchos) subjected to heat stress during eight weeks of a feeding trial. A total of 150 one-day-old Brown Tsaiya ducks of both sexes were divided into five groups, with each group having three replicates and 10 ducks each for evaluation of growth performance. The treatment groups received dietary supplements of BLFP at levels of 0.1%, 0.2%, and 0.3%, along with a group receiving flavomycin (F) at 5 ppm, all over a 24-week period. The fermentation process in this study utilized a B. licheniformis strain (ATCC 12713) for the production of the spores through solid-state fermentation. The control group was given a basal diet consisting of yellow corn and soybean meal. The results showed that as compared to the flavomycin group, ducks in the 0.3% BLFP group had significantly higher body weights and better feed conversion rates. In addition, during the three weeks, the BLFP group showed higher feed consumption as compared to the control group. The jejunum villi length was significantly increased in the 0.2% BLPF group as compared to the control and flavomycin groups. This study also found that the flavomycin group had a significantly higher egg conversion rate, while the 0.1–0.3% BLFP groups had improved feed intake and the 0.3% group had significantly enhanced egg yolk color. Additionally, the 0.2% BLFP group showed substantial decreases in IL-1β, TNF-α, IL-6, and IL-10 levels in the liver as well as an uptick in the tight junction protein Occludin gene expression in the colon when compared to the control group. Furthermore, the expression of the heat shock protein 70 in the gut upregulated in the 0.1% and 0.2% BLFP groups. In conclusion, these observations demonstrate that dietary supplementation of 0.2% BLFP is an ideal concentration to increase gut morphology, alleviate inflammatory response, and promote gut integrity in heat-stressed laying ducks. [ABSTRACT FROM AUTHOR]

Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients. [ABSTRACT FROM AUTHOR]

The chicken egg, an excellent natural source of proteins, has been an overlooked native biomaterial with remarkable physicochemical, structural, and biological properties. Recently, with significant advances in biomedical engineering, particularly in the development of 3D in vitro platforms, chicken egg materials have increasingly been investigated as biomaterials due to their distinct advantages such as their low cost, availability, easy handling, gelling ability, bioactivity, and provision of a developmentally stimulating environment for cells. In addition, the chicken egg and its by-products can improve tissue engraftment and stimulate angiogenesis, making it particularly attractive for wound healing and tissue engineering applications. Evidence suggests that the egg white (EW), egg yolk (EY), and eggshell membrane (ESM) are great biomaterial candidates for tissue engineering, as their protein composition resembles mammalian extracellular matrix proteins, ideal for cellular attachment, cellular differentiation, proliferation, and survivability. Moreover, eggshell (ES) is considered an excellent calcium resource for generating hydroxyapatite (HA), making it a promising biomaterial for bone regeneration. This review will provide researchers with a concise yet comprehensive understanding of the chicken egg structure, composition, and associated bioactive molecules in each component and introduce up-to-date tissue engineering applications of chicken eggs as biomaterials. [ABSTRACT FROM AUTHOR]

Simple Summary: Quail eggs have been reported as a nutraceutical in developed and developing countries. However, there are few documented reports on the effect of quail egg yolk oil on hypertension. In recent times, authors have identified anti-hypertensive compounds present in quail eggs. As such, this project was conducted to investigate the anti-hypertensive effect and toxicity levels of quail egg yolk oil. It was observed that quail egg yolk oil extracted using gentle heating and n-hexane reduced the blood pressure of Sprague Dawley rats. The toxicity studies showed no clinical or subclinical diseases at 28 days. This study demonstrated the anti-hypertensive effect of quail egg yolk oil, which can be used as an adjuvant therapy in eye drops or as a cosmetic agent. Oils from animal sources have been used for centuries in the management of diseases. This research was conducted to screen the ex vivo and in vivo toxicity of quail egg yolk oil (QEYO) extracts and assess their effects on the management of hypertension in rats. QEYO was extracted using gentle heating (GH) and n-hexane (NHN). The extracts were subjected to toxicity testing using the hen's egg test on chorioallantoic membrane (HET-CAM) and bovine corneal histology test. Acute and sub-chronic toxicity (28 days) were evaluated in rats. Hypertension was induced in rats by administering 80 mg/kg of Nω-L-Arginine Methyl Ester (L-NAME) per day for 28 days. Treatments commenced on the 14th day; Nifedipine at 30 mg/kg and 1 mL of distilled water were administered as positive and negative controls. Blood pressure (BP), lipid profiles, and oxidative stress markers were quantified. No irritation was observed using the HET-CAM test in the egg treated with both extracts. Bovine corneal histology showed no lesions in all treated groups. No signs of toxicity were observed in either acute or sub-chronic toxicity studies. A significant reduction in blood pressure was observed in rats treated with the extracts (p < 0.05). Changes in total cholesterol (TC), triglycerides (TGs), low-density lipoproteins (LDLPs), and high-density lipoproteins (HDLPs) were not significant compared to the control (p > 0.05). Oxidative stress markers (SOD and CAT) increased significantly in the treated groups compared to the control, while the malondialdehyde levels decreased (p < 0.05). QEYO was safe in both ex vivo and in vivo studies and can be said to have the potential to lower blood pressure as well as cardio-protective effects in hypertensive rats. This research provides evidence based on which QEYO could be used safely as an adjuvant therapy in eye drops and cosmetics and can be considered an effective choice for preventing hypertension. [ABSTRACT FROM AUTHOR]

Simple Summary: A ready supply of eggs has been provided for consumers throughout the years at a relatively low price sufficient to meet consumer demand. In response to the cage-free trend, adequate studies regarding the difference between the cage system and alternative systems are necessary due to the growing concerns about food safety and animal welfare, especially animal living conditions. Along with welfare concerns, there is rising consumer consciousness about the environmental sustainability of animal production. From this perspective, increasing persistency in lay and stability in egg quality would generate environmental and economic benefits. The present study investigated the effects of the enriched cage and free-range systems on the egg yolk nutrient composition at the late phase of the laying cycle (from the 68th week to the 74th week of age). The results of the present study indicated that the egg yolk lipid profile in terms of the total lipid, cholesterol, and fatty acid composition was not modified by the increasing age of laying hens. On the other hand, the results confirmed that the free-range system may improve the nutritional yolk fatty acid profile and its positive impact on human health, which can be a convincing support for the trend of "cage-free" eggs. In recent years, the free-range system for laying hens has increased, driven by societal sensitivity to animal welfare. This study aimed to comparatively analyze the total lipid, cholesterol, and fatty acid composition of egg yolks of late-age laying hens reared in enriched cages (C) and the free-range system (FR). Eggs were collected from Lohmann Brown Classic hens at the 68th, 70th, 72nd, and 74th week of age. The concentrations of total lipids and cholesterol were not affected (p > 0.05) by either factor. Egg yolk from the FR group showed lower (p < 0.01) monounsaturated fatty acids and higher (p < 0.01) polyunsaturated fatty acid (PUFA) compared with that of the C group. From a nutritional point of view, the PUFA n-6/n-3 and the PUFA/SFA ratios of egg yolk from the FR group were favorably lower and higher (p < 0.01) compared with the C one. Conversely, hen age did not affect (p > 0.05) the fatty acid composition of yolks. Interactions between factors were found for total n-3 and n-6 PUFA and the n-6/n-3 ratio (p < 0.01), as well as the thrombogenic index (p < 0.05). In conclusion, the results confirmed that the free-range system may improve the nutritional yolk fatty acid profile and its positive impact on human health. [ABSTRACT FROM AUTHOR]

(1) Background: The authenticity of eggs in relation to the housing system of laying hens is susceptible to food fraud due to the potential for egg mislabeling. (2) Methods: A total of 4188 egg yolks, obtained from four different breeds of laying hens housed in colony cage, barn, free-range, and organic systems, were analyzed using 1H NMR spectroscopy. The data of the resulting 1H NMR spectra were used for different machine learning methods to build classification models for the four housing systems. (3) Results: The comparison of the seven computed models showed that the support vector machine (SVM) model gave the best results with a cross-validation accuracy of 98.5%. The test of classification models with eggs from supermarkets showed that only a maximum of 62.8% of samples were classified according to the housing system labeled on the eggs. (4) Conclusion: The classification models developed in this study included the largest sample size compared to the literature. The SVM model is most suitable for evaluating 1H NMR data in terms of the hen housing system. The test with supermarket samples showed that more authentic samples to analyze influencing factors such as breed, feeding, and housing changes are required. [ABSTRACT FROM AUTHOR]

Aims: The study aimed to evaluate the effects of dietary folic acid (FA) on the production performance of laying hens, egg quality, and the nutritional differences between eggs fortified with FA and ordinary eggs. Methods: A total of 288 26-week-old Hy-Line Brown laying hens (initial body weights 1.65 ± 0.10 kg) with a similar weight and genetic background were used. A completely randomized design divided the birds into a control group and three treatment groups. Each group consisted of six replicates, with twelve chickens per replicate. Initially, all birds were fed a basal diet for 1 week. Subsequently, they were fed a basal diet supplemented with 0, 5, 10, or 15 mg/kg FA in a premix for a duration of 6 weeks. Results: Supplementation of FA could significantly (p < 0.05) enhance the FA content in egg yolks, particularly when 10 mg/kg was used, as it had the most effective enrichment effect. Compared to the control group, the Glu content in the 10 and 15 mg/kg FA groups showed a significant (p < 0.05) decrease. Additionally, the contents of Asp, Ile, Tyr, Phe, Cys, and Met in the 15 mg/kg FA group were significantly (p < 0.05) lower compared to the other groups. Adding FA did not have significant effects on the levels of vitamin A and vitamin E in egg yolk, but the vitamin D content in the 5 and 10 mg/kg FA groups showed a significant (p < 0.05) increase. Furthermore, the addition of FA did not have a significant effect on the levels of Cu, Fe, Mn, Se, and Zn in egg yolk. The dietary FA did not have a significant effect on the total saturated fatty acids (SFA) and polyunsaturated fatty acid (PUFA) content in egg yolk. However, the total monounsaturated fatty acid (MUFA) content in the 5 and 10 mg/kg groups significantly (p < 0.05) increased. These changes in nutritional content might be attributed to the increased very low-density lipoprotein (VLDL) protein content. The significant decrease in solute carrier family 1 Member 1 (SLC1A1), solute carrier family 1 Member 2 (SLC1A2), and solute carrier family 1 Member 3 (SLC1A3) gene expression compared to the control group appeared to be the reason for the decrease in amino acid content in egg yolk within the dietary FA group. Conclusion: The findings suggest that the appropriate addition of FA can enhance the levels of MUFA and vitamin D in egg yolks, thereby improving their nutritional value. Excessive intake of FA can decrease the effectiveness of enriching FA in egg yolk and impact the enrichment of certain amino acids. The yolk of eggs produced by adding 10 mg/kg of FA to the feed contains the optimal amount of nutrients. This study informs consumers purchasing FA-fortified eggs. [ABSTRACT FROM AUTHOR]

The effect of SO (shrimp oil) at various levels (5, 10, and 15%) on the stability of mayonnaise was investigated. Droplet size (d32 and d43), polydispersity index, and microstructure results showed an upsurge in droplet sizes with augmenting level of SO in mayonnaise (5 to 15%) (p < 0.05). SO imparted a bright orange color to the mayonnaise as evidenced by increased a* and b* values with lower L* values (p < 0.05). Moreover, the impact of a fish myofibrillar protein (FMP) substitution for egg yolk (0, 25, 50, 75%) in mayonnaise containing SO (5% and 10%) was also studied. Increasing the level of FMP substitution in SO-added mayonnaise showed a dilution effect and reduced a* and b* values (p < 0.05). In addition, excessive FMP substitution up to 75% drastically increased centrifugal and thermal creaming indices, indicating lowered stability (p < 0.05). Nevertheless, with the augmenting FMP substitutions, the viscosity, texture, and rheological properties in mayonnaise became lower (p < 0.05). However, there were no differences in overall acceptability scores between 5% SO-added mayonnaise with 25% FMP substitution (SO5:FMP25) and 5% SO-added mayonnaise without FMP substitution (SO5:FMP0) (p > 0.05). A confocal laser scanning microscopic (CLSM) study revealed a smaller droplet and less aggregation in the SO5:FMP0 sample, compared to SO5:FMP25. The incorporation of SO and FMP substitution yielded the resulting mayonnaise, which met the requirements of a healthy food since SO is rich in PUFA and the replacement of egg yolk by FMP can contribute several health benefits. The incorporation of SO as well as FMP as substitution for egg yolk therefore has potential in the development of functional foods. [ABSTRACT FROM AUTHOR]

The aim of this experiment was to investigate the effects of dietary Phytosterol Ester (PSE) supplementation on egg characteristics, eggshell ultrastructure, antioxidant capacity, liver function, hepatic metabolites, and its mechanism of action in Hy-Line Brown laying hens during peak laying period. A total of 256 healthy Hy-Line Brown laying hens were randomly allocated into four groups. The hens in the control group were fed a basal diet, while those in the experimental groups were fed a basal diet further supplemented with 10, 20, and 40 mg/kg PSE, respectively. It was found that the addition of 20 mg/kg and 40 mg/kg PSE to the diets increased egg weight, but decreased egg breaking strength (p < 0.05). The addition of PSEs to the diets increased albumen height and Haugh unit in all experimental groups (p < 0.05). Electron microscopic observation revealed that the mammillary thickness increased significantly at doses of 20 and 40 mg/kg, but the total thickness decreased, and the effective thickness also thinned (p < 0.05). The mammillary width narrowed in all experimental groups (p < 0.001). Dietary supplementation with 40 mg/kg PSE significantly increased egg yolk Phenylalanine, Leucine, and Isoleucine levels (p < 0.05). In untargeted liver metabolomic analyses, L-Phenylalanine increased significantly in all experimental groups. Leucyl-Lysine, Glutamyl-Leucyl-Arginine, and L-Tryptophan increased significantly at doses of 10 and 20 mg/kg (p < 0.05), and L-Tyrosine increased significantly at doses of 10 and 40 mg/kg (p = 0.033). Aspartyl-Isoleucine also increased significantly at a dose of 10 mg/kg (p = 0.044). The concentration of total protein in the liver was significantly higher at doses of 20 and 40 mg/kg than that of the control group, and the concentrations of total cholesterol and low-density lipoprotein cholesterol were significantly reduced (p < 0.05). The concentration of triglyceride and alkaline phosphatase were significantly reduced in all experimental groups (p < 0.05). Steatosis and hemorrhage in the liver were also improved by observing the H&E-stained sections of the liver. Concerning the antioxidant capacity in the liver, malondialdehyde concentration was significantly reduced (p < 0.05) at a dose of 40 mg/kg. In the ovary, malondialdehyde and nitric oxide concentrations were significantly reduced (p < 0.001). In all the experimental groups, plasma nitric oxide concentration was significantly decreased while superoxide dismutase was significantly increased, and total antioxidant capacity concentration was significantly increased (p < 0.05) in the 10 mg/kg and 40 mg/kg doses. Metabolomics analyses revealed that PSEs play a role in promoting protein synthesis by promoting Aminoacyl-tRNA biosynthesis and amino acid metabolism, among other pathways. This study showed that the dietary addition of PSEs improved egg characteristics, antioxidant capacity, liver function, and symptoms of fatty liver hemorrhagic syndrome in Hy-Line Brown laying hens at peak laying stage. The changes in liver metabolism suggest that the mechanism of action may be related to pathways such as Aminoacyl-tRNA biosynthesis and amino acid metabolism. In conclusion, the present study demonstrated that PSEs are safe and effective dietary additives as an alternative to antibiotics. [ABSTRACT FROM AUTHOR]

Pepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms of antioxidant and IgE-binding properties, using a combination of in vitro and in silico methods. Based on the degree of hydrolysis (DH) results, the egg yolk proteins are better substrates for all the tested enzymes (DH of 6.2–20.1%) compared to those from egg whites (DH of 2.0–4.4%). The SDS-PAGE analysis indicated that pepsin and proteinase K were more efficient compared to trypsin in breaking the intramolecular peptide bonds of the high molecular weight egg proteins. For all the tested substrates, enzyme-assisted hydrolysis resulted in a significant increase in antioxidant activity, suggesting that many bioactive peptides are encrypted in inactive forms in the parent proteins. The hydrolysates obtained with proteinase K exhibited the highest DPPH radical scavenging activity (124–311 µM Trolox/g protein) and the lowest residual IgE-binding capacity. The bioinformatics tools revealed that proteinase K is able to break the integrity of the main linear IgE-binding epitopes from ovalbumin and ovomucoid. It can be concluded that proteinase K is a promising tool for modulating the intrinsic properties of egg proteins. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining the chemical composition of the eggs, including their fatty acid profile. The results showed that modifying the laying hens' feed composition resulted in eggs with high nutritional value, with a favorable change in their fatty acid profile. In most cases, the addition of linseed oil or pomegranate seed oil did not affect the physical and chemical properties of the eggs. However, the diet of laying hens had a positive effect on the fatty acid profile of the egg yolk. The presence of conjugated linolenic acid trienes in eggs produced by laying hens fed a modified diet makes them a potential source of these compounds for human consumption. [ABSTRACT FROM AUTHOR]

Simple Summary: Given the persistence of certain threats to the survival of several free-living species, the need for efficient strategies for the conservation of genetic resources becomes increasingly urgent. An excellent option to help improve cryopreservation in peccaries would be to combine it with specific protocols and equipment for semen cooling, allowing transport and cooling curves different from those already used in conventional cryopreservation protocols. The ability to transport refrigerated semen from free-living species would allow the exchange of valuable biological material between institutions (zoos, reserves, breeding facilities, etc.), followed by shipment to a specialized laboratory for long-term conservation (cryopreservation), without the need to move the animals. Along with cooling systems, dilution media are fundamental to semen processing protocols. To our knowledge, this is the first study to establish protocols for integrating cooling and cryopreservation techniques for peccary semen using shipping containers. Overall, this study revealed promising new alternative protocols for the cryopreservation of peccary semen, opening new perspectives for this technique. We verified the possibility of cooling peccary semen for 4, 24, and 48 h before cryopreservation, using different dilution media (TRIS + egg yolk (20%) and PRIMXcell Ultra). Ten ejaculates were divided equally into six aliquots and then diluted. Two aliquots were stored in a biological incubator (4 h), and the remaining aliquots were stored in a commercial container, the Botutainer® (24 and 48 h), both at 5 °C. The samples were cryopreserved and then evaluated for kinetic parameters, functionality, integrity, mitochondrial activity, morphology, and sperm binding capacity. After thawing, samples diluted in TRIS showed total motility of 43.4 ± 6.8%, 48.4 ± 6.2%, and 38.6 ± 5.0% after cooling for 4, 24, and 48 h before cryopreservation, respectively. Such results are significantly greater than those achieved with the use of PRIMXcell diluent for 4 (8.3 ± 2.8%), 24 (4.7 ± 1.4%), and 48 h (4.8 ± 2.9%) storage (p < 0.05). Furthermore, TRIS provided better preservation of sperm membrane integrity when samples were cooled for 24 h (44.5 ± 4.7%) before cryopreservation compared to those samples diluted in PRIMXcell Ultra stored for 24 (25.7 ± 4.0%) and 48 h (25.2 ± 4.0%) before freezing (p < 0.05). In summary, we suggest TRIS diluent + egg yolk (20%) as an effective option to allow semen to cool for 24 or 48 h in a transport container before cryopreservation. [ABSTRACT FROM AUTHOR]

Simple Summary: The intestinal epithelium is the layer of cells that line the digestive tract, and it acts both as a selective filter to facilitate the absorption of nutrients and a protective barrier to toxins and infection. The functional integrity of this constantly renewing cell layer depends on so-called tight junction proteins, a class that includes two regulatory proteins called occludin and zonula occludens-1 (ZO-1). We studied the effect of two different prebiotic seaweed supplements for 41 weeks on occludin and ZO-1 expression in two genetic lines of laying hen. Differences between genetic lines in the level of occludin in a highly absorptive section of the small intestine called the jejunum were found. There also were differences due to seaweed supplementation in the ZO-1 protein, and red seaweed supplementation appeared to have more impact in the brown laying hen strain than in the white strain. Overall, our results are consistent with previous studies showing genetic differences in diet response. It is proposed that prebiotic diet supplements improve intestinal function, in part by improving the barrier function of the intestinal epithelium with an associated increase in the expression of tight junction proteins, including occludin and zonula occludens-1 (ZO-1). We examined the expression of these proteins in two strains of laying hens (Lohman LSL-lite (White) and Lohman Brown-lite (Brown)) who were supplemented or not with 3% Chondrus crispus or 0.5% Ascophyllum nodosum seaweeds from 31 to 72 weeks of age. Occludin was localized to the lateral surfaces and across the intestinal epithelium in all animals. Reactivity for ZO-1 was concentrated at the apicolateral epithelial cell membrane border. Mood's median test indicated that White hens may express more occludin in villus epithelium (median intensity 3.5 vs. 2.5 in Brown hens, p = 0.06) but less ZO-1 in the deep cryptal epithelium (median intensity 1.5 vs. 2.5 in Brown hens, p = 0.06). Western blotting also showed higher levels of occludin in White than Brown hens (p < 0.05). A decrease in ZO-1 Western blot expression was associated with Chondrus crispus supplementation in comparison to controls (p < 0.05), but not with Ascophyllum nodosum supplementation (p > 0.05). In conclusion, genetic strain and dietary seaweed supplements affect tight junction regulatory protein expression levels but do not impact the anatomical distribution, as seen in cryosections. [ABSTRACT FROM AUTHOR]

Simple Summary: Developing new products according to consumer wishes is a strategy that most industries use to be competitive in the market. The aim of this study was to improve egg quality by reducing cholesterol and saturated fatty acids (SFAs) and enriching polyunsaturated fatty acids (PUFAs) and natural antioxidants. We evaluated the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the fatty acid (FA) profile, cholesterol level, antioxidant content, and lipid oxidative status of the yolks of fresh and stored eggs (refrigerated at 4 °C for 28 days). The dietary incorporation of hemp seeds improved the fat quality of the egg yolks by reducing the concentration of cholesterol and SFAs and increasing the proportion of omega-3 FAs. Laying performance, cholesterol concentration, and yolk FA profile were not improved by the use of dried fruit pomace, compared to the diet supplemented only with hemp seeds. The incorporation of dried fruit pomace into the diets increased the antioxidant content and oxidative stability of fats in the yolks, and it improved the color of the yolks. It can be concluded that including hemp seeds in combination with dried fruit pomace in the diets of laying hens did not affect the laying performance of hens but ensured an improvement in egg quality. This strategy of feeding hens allows one to obtain eggs enriched in omega-3 FAs and natural antioxidants, providing an alternative for consumers to obtain these valuable health-promoting nutrients. The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn–wheat–soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids. [ABSTRACT FROM AUTHOR]

Oxidative stress occurs in the process of egg storage. Antioxidants as feed additives can enhance egg quality and extend the shelf life of eggs. Selenium-enriched Cardamine violifolia (SEC) has strongly antioxidant properties. The objective of this study was to assess the effects of dietary supplementation with SEC on egg quality and the yolk antioxidant capacity of eggs stored at 4 °C and 25 °C. Four hundred fifty 65-week-old, Roman hens that were similar in laying rate (90.79 ± 1.69%) and body weight (2.19 ± 0.23 kg) were divided into 5 groups. The birds were fed diets supplemented with 0 mg/kg selenium (Se) (CON), 0.3 mg/kg Se from sodium selenite (SS), 0.3 mg/kg Se from Se-enriched yeast (SEY), 0.3 mg/kg Se for selenium-enriched Cardamine violifolia (SEC) or 0.3 mg/kg Se from Se-enriched Cardamine violifolia and 0.3 mg/kg Se from Se-enriched yeast (SEC + SEY) for 8 weeks. The eggs were collected on the 8th week and were analyzed for egg quality and oxidative stability of yolk during storage at 4 °C or 25 °C for 0, 2, 4, or 6 weeks. Dietary SEC and SEC + SEY supplementation increased the Haugh unit (HU) and albumen foam stability in eggs stored at 4 °C and 25 °C (p < 0.05). SS and SEC supplementation increased the yolk index in eggs stored at 25 °C (p < 0.05). SEC or SEC + SEY slowed down an increase in albumen pH and gel firmness in eggs stored at 4 °C and 25 °C (p < 0.05). Moreover, SEC or SEC + SEY alleviated the increase in malonaldehyde (MDA), and the decrease in total antioxidant capacity (T-AOC) level and total superoxide dismutase (T-SOD) activity in yolks stored at 4 °C and 25 °C (p < 0.05). These results indicate that SEC mitigated egg quality loss and improved the antioxidant capacity of yolks during storage. SEC supplementation would be advantageous to extend the shelf life of eggs. [ABSTRACT FROM AUTHOR]

Although many studies have examined the biochemical metabolic pathways by which an egg (egg yolk) lowers blood lipid levels, data on the molecular biological mechanisms that regulate and induce the partitioning of hepatic glycerolipids are missing. The aim of this study was to investigate in vivo monitoring in four study groups using an animal nutrition biomodel fitted with a jugular-vein cannula after egg yolk intake: CON (control group, oral administration of 1.0 g of saline), T1 (oral administration of 1.0 g of pork belly fat), T2 (oral administration of 1.0 g of smart-farm egg yolk), and T3 (oral administration of T1 and T2 alternately every week). The eggs induced significant and reciprocal changes in incorporating 14C lipids into the total glycerolipids and releasing 14CO2, thereby regulating esterification and accelerating oxidation in vivo. The eggs increased phospholipid secretion from the liver into the blood and decreased triacylglycerol secretion by regulating the multiple cleavage of fatty acyl-CoA moieties' fluxes. In conclusion, the results of the current study reveal the novel fact that eggs can lower blood lipids by lowering triacylglycerol secretion in the biochemical metabolic pathway of hepatic glycerolipid partitioning while simultaneously increasing phospholipid secretion and 14CO2 emission. [ABSTRACT FROM AUTHOR]

This document summarizes a collection of research articles on various topics related to animal nutrition and production. The articles cover a range of subjects, including the use of alternative feed sources, the effects of different diets on animal performance and product safety, and the impact of housing conditions on animal production. The research aims to improve the nutritional value and safety of animal products while considering the environmental impact. The authors express their gratitude to the contributors and editorial staff involved in the publication of the Special Issue. [Extracted from the article]

Simple Summary: This study explores the effectiveness of the use of cactus pear meal in the feeding of laying hens to improve production and reduce costs. The objective was to evaluate the impact of different proportions of this flour on the birds' diet. The variety "Miúda" of cactus pear was found to be the most efficient, improving energy utilization and nutrient digestibility. Although the birds' productive performance was not significantly affected by the use of up to 9% of flour in the diet, improvements were observed in egg quality, including in the texture and color of the yolk, as well as a healthier composition in terms of fatty acids and cholesterol. The study concludes that a 3% inclusion of cactus pear meal is the most economically suitable, offering benefits without compromising quality or performance. These findings are important for egg farmers who seek sustainable and economical alternatives, thus contributing to a more conscious society regarding food production and nutrition. Little information is available in the literature on the use of cactus pear meal (CPM) in poultry diets; therefore, it is important to evaluate diets that provide excellent performance and lower production costs. Our objective was to study the use of Miúda CPM in the diets of laying hens. In the first study, two diets for male and female chicks were used—1: 80% reference diet + 20% Miúda cactus pear meal (CPM) and 2: 80% reference diet + 20% Gigante cactus pear meal (CPM). The variety Miúda provided a better use of metabolizable energy, as well as a greater digestibility coefficient of dry matter, protein, and mineral matter. In the second study, a control diet was compared to three diets with different levels of Miúda CPM for laying hens in the proportions of 3%, 6%, and 9%. No significant differences were found in productive performance. However, there were significant differences in the some parameters egg quality, texture and color profile of the cooked yolk, egg composition, fatty acids and cholesterol in the yolk. It is possible to use 9% Miúda CPM in the diet of laying hens in a semi-intensive system that does not compromise performance and egg quality, and using 3% Miúda CPM provides a higher economic return. [ABSTRACT FROM AUTHOR]

Lithium (Li) is present in human nutrition based on food intake, and several studies recommend it for treating mood disorders, even if the biological proprieties and biochemical mechanisms represent the basis for its use as an essential element. The Li content was evaluated using the inductively coupled plasma mass spectrometry technique (ICP-MS) in 1071 food and beverage samples from the Romanian market. The results show that Li had a decreasing mean concentration in the food samples as follows: vegetables leafy > bulbous > fructose > leguminous > egg whites > root vegetables > milk products > egg yolks > meats. Approximately a quarter of all data from each dataset category was extreme values (range between the third quartile and maximum value), with only 10% below the detection limit. Mean Li concentration indicated higher values in red wine, white wines, beers, and fruit juice and lower in ciders and bottled waters. A particular interest was addressed to plants for teas and coffee seeds, which showed narrow amounts of Li. For both food and beverages, two similar matrices, including egg whites and yolks and white and red wines, were found to have significant differences, which explains the high variability of Li uptake in various matrices. For 99.65% of the analyzed samples, the estimated daily intake of Li was below the provisional subchronic and chronic reference dose (2 µg/kgbw/day) for adverse effects in several organs and systems. Even so, a risk occurs in consuming bulbous vegetables (Li > 13.47 mg/kg) and fructose solano vegetables (Li > 11.33 mg/kg). The present study's findings indicate that ingesting most of the analyzed beverages and food samples could be considered safe, even if future studies regarding Li content, nutritional aspects, and human cohort diseases must be conducted. [ABSTRACT FROM AUTHOR]

Simple Summary: The decline in productive performance and egg quality reported in the late stages of the egg-laying cycle is primarily related to oxidative stress and an inflammatory response from prolonged egg production. The present study investigated the effects of dietary supplementation of Caesalpinia sappan Linn. Extract (CSE) on flock health and productive performance in late-phase laying hens. The CSE-supplemented groups improved significantly in egg weight, albumin weight, and intestinal structure, as well as a decrease in inflammation and an increase in antioxidant capacity. No adverse effects on blood parameters or organ weights were also observed. These findings suggest that phytogenic CSE has the potential to enhance the health and performance in laying hens, offering valuable insights for the poultry industry. This also is particularly significant given the restrictions on the use of antimicrobial and chemical agents in livestock production. The present study investigated the effects of dietary supplementation of Caesalpinia sappan Linn Extract (CSE) on the health and productive performance of late-phase laying hens on farms. Proximate composition and antioxidant markers of CSE powder revealed favorable characteristics with high total dry matter; phenolic content, and antioxidant potency. Three hundred and sixty (64-week-old) Hy-line Brown hens were divided into five groups with 0 (control diet), 250, 500, 1000, and 2000 mg/kg CSE, respectively. The laying performance and egg quality of the CSE supplementation groups demonstrated significant improvements in egg weight and albumin weight (p < 0.05), and a tendency for enhanced egg mass and feed conversion ratio. Additionally, the intestinal morphostructural indices in the 2000 mg CSE/kg diet group showed the greatest statistical significance (p < 0.05), with a detectable trend suggesting an increase in the villus height to crypt depth ratio. In addition, significant downregulation of proinflammatory genes occurred in their liver tissues, coupled with a greater expression of genes linked to antioxidants and anti-inflammatory processes. Furthermore, the blood biochemical parameters and the organ weights may suggest a favorable safety profile of CSE supplementation. These findings highlight the potential of CSE as a dietary supplement to enhance the productive performance and flock health of late-phase laying hens. Further research is warranted to explore the long-term effects and optimal dosage of CSE supplementation for laying hens in farming practices [ABSTRACT FROM AUTHOR]

Lutein, a yellow xanthophyll carotenoid, is increasingly recognized for its nutraceutical benefits, particularly in protecting the retina's macula from age-related degeneration. Microalgae are a promising source of lutein, which can be a primary product or a coproduct in biorefineries. Certain microalgae exhibit lutein levels (up to 1.7%) surpassing those of common dietary sources like kale, spinach, and egg yolk (approximately 0.7–0.9%). Predominantly associated with photosystem II's light-harvesting complex, lutein is crucial in photosynthesis and cellular defense. However, being quantitatively minor among cellular constituents, lutein necessitates specialized processing for efficient extraction. Although ubiquitous in microalgae, it is not as easily inducible as β-carotene and astaxanthin in Dunaliella salina and Haematococcus pluvialis, respectively. Currently, microalgal lutein production predominantly occurs at the bench scale, presenting challenges in scaling up. Factors like culture medium significantly influence biomass and lutein yields in industrial production, while downstream processing requires cost-effective, food-grade solvent extraction techniques. This review delves into contemporary methods and innovative progress in microalgal lutein production, emphasizing industrial-scale processes from biomass cultivation to final product formulation. A conceptual industrial process proposed in this review shows that two 10 m3 photobioreactors could produce 108 kg dry mass for Chlorella minutissima, which can be processed into approximately 616 g of lutein extract, or over 6000 capsules of finished nutraceutical daily. Despite lutein production via microalgae being in nascent stages at large scales, existing research provides a solid foundation for well-informed scale-up endeavors. [ABSTRACT FROM AUTHOR]

Food allergies are a significant health issue worldwide. In many countries, labeling of primary allergens in food products has been made mandatory to ensure consumer safety. In food manufacturing settings, the lateral flow immunoassay (LFI)—based on antigen–antibody reactions—is a rapid and accurate method for allergen testing and is widely used. Peptide arrays are tools that enable the synthesis of peptides of any sequence on a substrate and high-throughput analysis of their interactions with chemicals. This study aimed to investigate a new application of peptide arrays in the field of food technology, particularly in the development of antibodies for food allergen testing. First, monoclonal antibodies against hen egg ovalbumin, a major food allergen, were produced. Then, using a peptide array, the epitope and specificity of the antibodies were comprehensively and precisely analyzed. Finally, an LFI kit incorporating the antibodies demonstrated both high specificity and detection sensitivity for food allergen testing. These findings indicate that peptide arrays are valuable tools in the development of antibodies for food allergen testing, ensuring reliability and accuracy at the molecular level. [ABSTRACT FROM AUTHOR]

Lipids are commonly incorporated into the diets of laying hens at a rate of 1% to 2% during production. However, the effects on egg quality can vary based on the source and timing of lipid addition. Hence, this experiment was conducted to investigate the impacts of adding the same concentration of soybean oil, lard, and mixed oils (1.5%) to the daily feed of layer during two feeding periods. This study aimed to assess the changes in nutritional composition and functional properties and offer valuable insights to determine suitable types of oils and fat. In this study, the experiment was conducted in two test periods, 7 days and 21 days after the addition of the lipids, to assess the effects on the nutritional composition and functional properties of eggs. The study revealed the following results: (1) Changes in the yolk's nutritional composition. Compared to the 7-day addition period, the inclusion of lard significantly increased the unsaturated fatty acids after 21 days; (2) Changes in the albumen's nutritional composition. Compared to the 7-day addition period, the inclusion of lard and mixed oils significantly reduced the essential and nonessential amino acids after 21 days; (3) Changes in the functional characteristics of the eggs. After 21 days of addition, the eggs from the soybean oil group exhibited significantly higher foaming and emulsifying properties compared to the groups supplemented with lard and mixed oils; (4) Changes in the antioxidant capacity of the eggs. Compared to the 7-day addition period, the inclusion of all oils and fat significantly increased the superoxide dismutase (SOD) content in egg yolk after 21 days. The aim of this experiment was to provide valuable scientific data to assist producers in making informed decisions regarding the utilization of feeding oils. [ABSTRACT FROM AUTHOR]

Simple Summary: Seafood by-products contain a variety of valuable components, including bioactive peptides and essential fatty acids. The red king crab is a large, commercially important crustacean supporting profitable fisheries in the Barents Sea. In Norway, female red king crabs are included in the fishery. Large adult females carry egg masses, but red king crab eggs have not yet been studied for fatty acid content. In this paper, we provide information regarding the fatty acid profiles of red king crab eggs. We found a higher proportion of polyunsaturated fatty acids in comparison to saturated and monounsaturated fatty acids. Total pools of fatty acid did not differ significantly in terms of the stage of embryo development, female size, limb injury status, and habitat conditions. Individual comparisons, however, indicated significant differences for some fatty acids, providing evidence that they may play a role in physiological processes. Red king crab eggs may be considered a product with high nutritional value and are recommended for wide use in the food, pharmaceutical, and biomedical industries. The red king crab, Paralithodes camtschaticus, was introduced into the Barents Sea where, after a period of 30 years of adaptation, it has established a new population. This population has been commercially exploited over the past two decades, supporting profitable fisheries in both Russia and Norway. Biochemical studies aimed at assessing fatty acid profiles have been conducted, focusing primarily on the edible parts of red king crabs. Only recently have by-products been included in this research. Capture of female red king crabs is prohibited in Russia but is allowed in Norway. The fatty acids of the egg masses carried by these females have not yet been studied. To fill this knowledge gap, we assayed the fatty acid composition of eggs using gas–liquid chromatography. Our results showed a predominance of polyunsaturated fatty acids, while the concentrations of saturated and monounsaturated fatty acids were similar. Multivariate comparisons showed no significant differences in fatty acid profiles in terms of egg developmental stage (nauplius vs. metanauplius), habitat conditions (soft vs. hard bottoms), female size class, or number of autotomized limbs. However, individual comparisons showed some differences in fatty acids, the most important being the lower content of docosahexaenoic acid in eggs at the metanauplius stage compared to eggs at the nauplius stage, which is likely due to its essential role in the development of red king crab embryos. The total fatty acid content (53.94 mg g−1) was 2–87 times higher in eggs than in other red king crab tissues, confirming the critical role that fatty acids play in maintaining physiological processes during vitellogenesis. The high content of essential fatty acids and an optimal omega-3-to-omega-6 ratio (4.9) suggest that red king crab eggs are a good product for a healthy diet and a valuable source for extracting essential fatty acids. [ABSTRACT FROM AUTHOR]

Simple Summary: Chickens may be the third most common pet in many countries; however, little is known about their welfare status or the human–chicken relationship. Hence, using 2000+ questionnaire responses, this study collected the most comprehensive and holistic dataset to date on owners' care-taking practices, owners' attitudes towards chickens, the human–chicken relationship, and challenges regarding chicken welfare. The most important results included the following: variable care-taking practices; largely positive attitudes towards chickens; mid-level closeness regarding the human–chicken relationship; preventing chickens going to slaughter as a top motivator of chicken care; a majority having not heard of Suprelorin® (a hormonal implant to prevent egg laying); only a significant minority having used Suprelorin® in their hens; a higher prevalence of health conditions/higher number of deaths being found relative to the extant literature; and egg yolk peritonitis emerging as a leading health problem and cause of death. Most chicken carers still consumed chicken meat and eggs. This study and its results should help numerous stakeholders in chicken welfare, including vets, owners themselves, and rehoming charities. Non-commercial chickens may be the third most numerous pets in Western countries. Yet, to date, there is limited research into their welfare or the care-taking practices and attitudes of their guardians. Using a quantitative questionnaire, this study investigated non-commercial chicken owners' care-taking practices, attitudes, and relationship types with their chickens. Additionally, the study investigated barriers to optimizing non-commercial chicken welfare. Specific questions were asked regarding niche care-taking practices, including the use of Suprelorin® implants. With 2000+ responses, this study found variable care-taking practices, yet largely positive attitudes towards chickens, and a "personal" (though not "close personal") owner–chicken relationship, as defined by the Owner–Bird Relationship Scale. The Chicken Attitude Scale, Owner–Bird Relationship Scale, and Care Series scores were found to be correlated with each other, with coefficients ranging from 0.176 to 0.543 (p < 0.001). "Preventing commercial chickens from going to slaughter" was a key motive for chicken care by 56.1% of respondents, with 69.6% of respondents stating they cared for ex-commercial chickens. This study found a higher prevalence of reported poor health conditions and number of deaths relative to prior studies, and egg yolk peritonitis emerged as a leading health condition and cause of death. Moreover, 68.0% had not heard of Suprelorin® implants, and only 6.3% used implants. Most (76.4%) chicken carers followed an omnivorous diet that includes chicken meat/eggs. The results reinforced previous findings concerning a need for more avian-specialist, locally available, and affordable veterinary care for chickens. Research into Suprelorin® implants, rooster-specific care, and tailored requirements of caring for ex-commercial chickens is recommended. [ABSTRACT FROM AUTHOR]

Vitellogenin (Vtg) is a precursor of yolk proteins in egg-laying vertebrates and invertebrates and plays an important role in vitellogenesis and embryonic development. However, the Vtg family remains poorly characterized in Exopalaemon carinicauda, a major commercial mariculture species found along the coasts of the Yellow and Bohai Seas. In this study, 10 Vtg genes from the genomes of E. carinicauda were identified and characterized. Phylogenetic analyses showed that the Vtg genes in crustaceans could be classified into four groups: Astacidea, Brachyra, Penaeidae, and Palaemonidae. EcVtg genes were unevenly distributed on the chromosomes of E. carinicauda, and a molecular evolutionary analysis showed that the EcVtg genes were primarily constrained by purifying selection during evolution. All putative EcVtg proteins were characterized by the presence of three conserved functional domains: a lipoprotein N-terminal domain (LPD_N), a domain of unknown function (DUF1943), and a von Willebrand factor type D domain (vWD). All EcVtg genes exhibited higher expression in the female hepatopancreas than in other tissues, and EcVtg gene expression during ovarian development suggested that the hepatopancreas is the main synthesis site in E. carinicauda. EcVtg1a, EcVtg2, and EcVtg3 play major roles in exogenous vitellogenesis, and EcVtg3 also plays a major role in endogenous vitellogenesis. Bilateral ablation of the eyestalk significantly upregulates EcVtg mRNA expression in the female hepatopancreas, indicating that the X-organ/sinus gland complex plays an important role in ovarian development, mostly by inducing Vtg synthesis. These results could improve our understanding of the function of multiple Vtg genes in crustaceans and aid future studies on the function of EcVtg genes during ovarian development in E. carinicauda. [ABSTRACT FROM AUTHOR]

Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography– mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks' flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products. [ABSTRACT FROM AUTHOR]

A method utilizing high-performance liquid chromatography-fluorescence detection (HPLC–FLD) has been developed and refined for the simultaneous detection of florfenicol (FF) and its metabolite florfenicol amine (FFA) along with three fluoroquinolone (ciprofloxacin (CIP), enrofloxacin (ENR), and sarafloxacin (SAR)) residues in different parts of eggs (whole egg, egg yolk, and egg albumen). The QuEChERS ("Quick, easy, cheap, effective, rugged, and safe") procedure utilized 0.1 M disodium EDTA solution, water, and acetonitrile as extractants; sodium sulfate, sodium chloride, and trisodium citrate as dehydrating salts; and N-propylethylenediamine and C18 as adsorbents. A dual-channel FLD method was utilized to analyze the target compounds using an XBridge BEH C18 chromatographic column (4.6 mm × 150 mm, 5 μm). The mobile phase was employed isocratically using a solution of 0.01 M sodium dihydrogen phosphate, 0.005 M sodium dodecyl sulfate, and 0.1% triethylamine (pH 4.8) in combination with acetonitrile at a ratio of 65:35 (V/V). The limits of detection (LOD) and quantification (LOQ) of the analytes ranged from 0.03 to 1.5 µg/kg and from 0.1 to 5.0 µg/kg, respectively. The recoveries of the analytes in the blank egg samples ranged from 71.9% to 94.8% when reference standard concentrations of the LOQ, half of the maximum residual limit (MRL), MRL, and twice the MRL were added. The parameters of the presented protocol were validated and subsequently applied to the analysis of real samples, demonstrating the applicability and reliability of the method. [ABSTRACT FROM AUTHOR]

Simple Summary: The poultry industry is considered relevant to global food security. Eggs and chicken meat remain a crucial, essential source of human nutrition. Currently, consumers of animal-origin food products are concerned about animal welfare in intensive production systems, the harmful effects on animal health, and the quality and safety of products; the conventional cage (CC) housing system is one of the most common egg production systems in several countries. This study compared the egg quality parameters produced by laying hens in two egg housing systems, CC and Cage Free (CF), under commercial conditions up to the 82nd week (wk) in the Andean tropics. The results suggest that the conditions of the housing systems evaluated can affect internal and external egg quality parameters. Egg consumers worldwide have increased their concerns about laying hens' welfare and its impact on final egg product quality. This study compared the egg quality parameters under the conventional cage (CC) and cage-free (CF) egg production systems in the tropics. The study was conducted on a commercial farm in Colombia using Hy-Line Brown pullets, reared under the same conditions for the first 15 wks. At 16 wks, the hens were distributed into two housing systems, CC and CF, on the same farm. The hens were fed the same diet for each phase in both systems and feed intake varied slightly. Egg samples were collected every six wks, from 22 to 82 wks of age. A total of 3960 eggs were analyzed at 11 sampling times. Parameters such as albumen height, egg weight, yolk color, eggshell thickness, eggshell strength, and Haugh units were determined using a DET-6000 machine. At 22 and 82 wks, screening for Salmonella spp. status was conducted using environmental and egg samples. Additionally, at 34, 64, and 82 wks, yolk samples were obtained for fatty acid profiles and crude protein (CP) analysis. The data were analyzed in a completely randomized block design with repeated measures (11 times): mean separation by Student's t-test yolk pigmentation, Haugh Units, and albumen height (p < 0.001) were higher in the CF compared with the CC between 38 and 69 wks of age, and eggs at 63 and 82 wks (p < 0.05) were heavier in the CF compared to the CC. Likewise, eggs from the CC had better eggshell strength from 57 to 82 wks. In the egg yolk fatty acid profile at the 34th wk, the pentadecanoic, palmitic, and heptadecanoic acids had higher concentrations in the CF systems than the CC. At the 64th wk, the egg yolk fatty acids—lauric, myristic, and heptadecanoic—had higher concentrations in the CF; likewise, at the 82nd wk, egg yolks from the CC had higher concentrations of lauric, heptadecanoic, and nervonic fatty acids than the CF. The eggs and environmental samples were negative for Salmonella spp. throughout the whole production phase. These results indicated that the production system might impact internal and external egg quality measures, potentially due to various stressors, including environmental factors or behavior restrictions. [ABSTRACT FROM AUTHOR]