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This study was designed to investigate the effects of dietary fenugreek seed extract (FSE) supplementation on egg production, egg quality, blood profiles, cecal microflora, and excreta noxious gas emission in laying hens. A total of 384 laying hens (26-weeks old, Hyline-brown) were fed three different levels of FSE (0, 0.05, and 0.1%) in a cornsoybean diet for 6 weeks. The inclusion of FSE in the laying hen diet did not affect egg production, feed intake, or feed conversion among treatments; however, egg weight, eggshell breaking strength, eggshell thickness, and yolk color increased in FSE-fed groups (linear, P＜0.05). Supplemental FSE decreased the serum total cholesterol concentration, whereas the HDL-cholesterol concentration increased in the FSE fed-groups (linear, P＜0.05). FSE led to an increase in cecal Lactobacillus number (linear, P＜0.05), and a decrease in Escherichia coli number (quadratic, P ＜0.05) and excreta ammonia gas emission (linear, P＜0.05). These results suggest that the addition of FSE does not increase egg production, but may affect egg quality, serum total- and HDL-cholesterol concentration, and cecal microflora. FSE also decreased ammonia gas emission in laying hen excreta. [ABSTRACT FROM AUTHOR]

We evaluated the effects of guanosine 5'-monophosphate (GMP)-chelated calcium and iron (CaFe-GMP) on health and egg quality in layers experimentally infected with Salmonella Gallinarum. In this study, a CaFe-GMP feed additive was added to a commercial layer feed and fed to layers over a four-week period. All were inoculated with Salmonella Gallinarum. Body weight, mortality, clinical symptoms, and poultry production including feed intake, egg production, egg loss, and feed conversion rate were observed, and Salmonella Gallinarum was re-isolated from the liver, spleen, and cecum of the layers. All tested internal organs for the CaFe-GMP additive group exhibited significantly lower re-isolation numbers of Salmonella Gallinarum and less severe pathological changes than those in the control group, indicating that the CaFe-GMP feed supplement induced bacterial clearance and increased resistance to Salmonella Gallinarum. Additionally, due to the inhibitory action of CaFe-GMP on the growth of Salmonella Gallinarum, the CaFe-GMP additive group exhibited better egg production, including a higher laying rate and fewer broken eggs. The results suggest that a 0.16% CaFe-GMP additive may help prevent salmonellosis in the poultry industry. [ABSTRACT FROM AUTHOR]

In organic egg production it is required that the hens have access to pasture or forage material, which offers a wide range of various plant material. In the temperate climate, grasses, herbs and legumes are cultivated in the pasture for the hens, or the forage material may be fed as silage or dried. The effects of grasses and herbs consumed by the egg laying hen on the egg quality parameters of fatty acid composition, yolk colour and carotenoid content, and the sensory properties are elucidated. Forage material of grasses and herbs typically affects the egg yolk fatty acid composition towards a relative higher content of polyunsaturated fatty acids and in particular n-3 fatty acids, which decreases the ratio of n-6/n-3 from 11 to 19 in eggs from hens without access to pasture or forage material to ~5 in eggs from hens on grass pasture. The egg yolk colour is highly affected by plant material type and intake of the hen, where different carotenoids of different herbs are reflected in the yolk carotenoids. Pastures of grass, alfalfa silage and stinging nettle are plant sources with high potential of affecting the egg yolk to a more reddish and yellow colour. Sensory properties of eggs from hens fed forage material or on pasture appear to be affected in some experiments, however, not as a general result. The amount of intake of the forage materials is essential for its impact on the egg quality, and the presently reported intakes span from 6 g/hen/day to 126 g/hen/day, which depend on both the forage material as well as the hen. In summary, the egg quality parameters of fatty acid composition and yolk colour are highly affected by grass and herbs, whereas the sensory properties are less predictable to reflect the grass and herb intake by organic egg layers. [ABSTRACT FROM AUTHOR]

Three trials were performed to evaluate the association of ovalbumin ( OVA) abundance in the oviduct magnum with egg production and the underlying regulatory mechanism by glucocorticoids. In trial 1, twenty Hy-Line Brown layers (56-60 weeks of age) with different combinations ( n = 5/combination) of laying rate (high or low) and egg weight (high or low) were selected from an initial group of 300. An upregulated expression of magnum OVA was observed (p < 0.05) in hens with higher laying rate, regardless of egg weight. In trial 2, eighty Hy-Line Brown layers (80-90 weeks of age) were subjected to the forced moulting ( n = 8). The abundance of OVA transcript and protein in the magnum was significantly decreased during moulting (p < 0.01), and the same was true for laying rate (p < 0.01) and serum oestrogen (p < 0.05). In trial 3, forty-five 56-week-old Hy-Line Brown layers were kept individually ( n = 15) in the following conditions for 10 days: constant optimal ambient temperature at 23 °C and ad libitum feeding, high ambient temperature at 32 °C for 6 h/day (10:00-16:00) and ad libitum feeding (32 AL), and constant optimal ambient temperature at 23 °C and pair-fed to the 32 AL hens. In spite of elevated corticosterone in circulation, OVA synthesis, blood oestrogen and laying rate were not affected by heat exposure (p > 0.05). These results allow concluding that OVA expression in the oviduct magnum of hens is related to the rate of egg laying and shows distinct stress-type-specific responses. [ABSTRACT FROM AUTHOR]

The purpose of this research was to produce the enriched eggs, but low in cholesterol content. Forty eight layer chickens aged 72 weeks (strain Dekalb Warren) were distributed into six treatment groups. One group of laying hens was fed diets without Sauropus androgynus leaf extract (SALE) as the control, and another five groups were fed diet supplemented to 9 g SALE, 18 g SALE, 27 g SALE, 36 g SALE, and 45 g SALE/kg diet, respectively. Completely randomized design was used in the present study. The experimental results showed that SALE supplementation had no effect on egg production, feed intake, feed conversion ratio, egg weight, yolk weight, albumen weight, shell egg, egg index, eggshell thickness, and yolk index (P>0.05), but significantly affected Haugh Unit, albumen index, yolk color, egg odor, egg taste, and yolk color (P<0.05). The protein, fat, calsium, phosphor, kalium and iron contents of eggs did not change (P>0.05), but the cholesterol content of egg was significantly reduced (P<0.05). In conclusion, the supplementation of SALE did not enhance performance, but it improve egg quality and its chemical composition. [ABSTRACT FROM AUTHOR]

An experiment was conducted to investigate the effects of feeding laying hens a low protein and energy diet (LPE), a high protein and energy diet (HPE), and a commercial protein and energy diet (control) on whole egg components, egg weight, and shell quality. The hens were fed their respective diets from 15 to 30 wk of age. At 30 wk of age, egg component weight and percentages were measured along with eggshell quality. The results demonstrated that birds fed the LPE diet had significantly lower albumen, yolk, and total egg weights that the control and HPE groups. The LPE group had significantly lower levels of total albumen protein than the control group. The HPE hens had significantly lower shell thickness and pore concentration than the LPE group, demonstrating that dietary levels of CP and ME can alter not only shell quality component but also albumen protein levels. [ABSTRACT FROM AUTHOR]

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A total 120 laying hens (60 TETRA BLANCA white egg layers and 60 TETRA SL brown egg layers) were selected from 250 TETRA BLANCA and 250 TETRA SL pullets based on their predicted body fat content by means of computed tomography (CT) at 16 weeks of age. Three groups of pullets were chosen for the investigation with the highest (n = 20), lowest (n = 20) and average (n = 20) body fat content.Changes in the live weight, body fat content, egg production and egg composition of the chosen animals were recorded at 32, 52 and 72 weeks of age.Based on the results, it was established that differences in starting body fat content of the hens remained the same during the experimental period. The differences between the two extreme groups were statistically significant at each age.The starting body fat content of the hens affected the rate of egg production, i.e. hens with high starting body fat content produced 11–14 eggs fewer than the hens with a low or average body fat content but had no effect on the composition of the eggs.Genotype affected almost all of the examined traits: TETRA BLANCA hens had lower live weight and higher body fat content during the experimental period and produced fewer eggs with lower albumen and higher yolk, dry matter and crude fat content than the TETRA SL hens. [ABSTRACT FROM PUBLISHER]

Purpose -- The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods. Design/methodology/approach -- Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medicine and food production. These specific protein fragments from egg proteins which, above and beyond their nutritional capabilities, have a positive impact on the body's function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and may ultimately influence health. Findings -- Several peptides that are released in vitro or in vivo from egg proteins have been attributed to different health effects, including antihypertensive effects, antimicrobial properties, antioxidant activities, anticancer activity, immunomodulating activity, antiadhesive properties and enhancement of nutrient absorption and/or bioavailability. Extensive research has been undertaken to identify and characterize these biologically active peptides of egg origin which has changed the image of egg as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health and treatment and prevention of diseases. Originality/value -- The paper mainly describes the above-stated properties of bioactive peptides derived from egg proteins. [ABSTRACT FROM AUTHOR]

Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lyso-zyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated. The separation methods for these proteins from egg white have been developed since early 1900, but prepa-ration methods of these proteins for commercial ap-plications are still under development. Simplicity and scalability of the methods, use of nontoxic chemicals for the separation, and sequential separation for mul-tiple proteins are very important criteria for the com-mercial production and application of these proteins. The separated proteins can be used in food and pharmaceutical industry as is or after modifications with enzymes. Ovotransferrin is used as a metal transporter, antimicrobial, or anticancer agent, whereas lysozyme is mainly used as a food preservative. Ovalbumin is widely used as a nutrient supplement and ovomucin as a tumor suppression agent. Ovomucoid is the major egg allergen but can inhibit the growth of tumors, and thus can be used as an anticancer agent. Hydrolyzed pep-tides from these proteins showed very good angiotensin I converting enzyme inhibitory, anticancer, metal bind-ing, and antioxidant activities. Therefore, separation of egg white proteins and the productions of bioactive peptides from egg white proteins are emerging areas with many new applications. [ABSTRACT FROM AUTHOR]

The aim of this study was the comparative analysis of the chemical composition determined for 30 samples of eggs (white, yolk, mixture) from hens of Lohmann Brown Classic breed in their first production cycle. Research has been organized in two units in Romania with different systems of hen egg production (conventional and organic). Determination of gross chemical composition using specific methods in order to standards and regulations in force. Statistical analysis, revealed significant differences between the mean values calculated for white, yolk, mixture samples derived from conventional system compared with the ecological one for crude protein content, SEN, calcium, magnesium, sodium and zinc only in egg white samples and egg mixture; significant for dry matter in samples of egg white, zinc in yolk samples and phosphorous in egg mixture samples. Significant differences were recorded for crude ash content to white, yolk, mixture and crude fat content and phosphorous in samples of albumen. [ABSTRACT FROM AUTHOR]

Abstract: Egg traceability/authenticity is a worldwide concern. Stable isotope techniques have been suggested as a tool to address this issue. To further validate the use of these techniques, a research project was undertaken to evaluate what effect sample collection and preparation have on the measured isotopic composition of egg components. The timing of egg collection, the timing of egg preparation after collection, and the use of pasteurisation were investigated. The C, N, O, and S isotopic compositions of egg components from 7 different production systems were measured. Two sets of eggs were collected (4months apart). It was found that the ‘isotopic fingerprint’ of a particular production system was maintained over time, and that it may be possible to trace liquid egg products based on isotopic data from fresh eggs. The findings from this study support the integration of stable isotope techniques in egg traceability/authenticity systems. [Copyright &y& Elsevier]

Objective. The application of the ovarian rest technique on brown egg layer birds was evaluated in this investigation as well as the effect of age and feed duration withdrawal have over their productive behavior. Materials and method. 840 Hy Line Brown hens at 64 weeks of age, evaluating three ages (65, 70 and 75 weeks) and three feed withdrawal periods (5, 10 and 15 days) in a completely randomized, nested, fixed and balanced effects model was used. The calcium consumption during feed withdrawal (g/bird/day), percentage of production, egg weight (g), conversion per egg mass and eggs per housed hen were evaluated. Results. The age factor presented a significant effect (p<0.05) for food consumption, day of the first egg laid post-molting, days without production, day of return to 50% of the production post-molting, egg weight, number of eggs average, egg mass, conversion and (p<0.01) production percentage. After comparing the control treatments, the 75-5 treatment presented a significant effect (p<0.05) for food consumption, average number of eggs, egg mass and conversion. Conclusions. Birds with a greater feed withdrawal period presented a greater unproductive post-molting period, greater weight loss and greater consumption of food which reflects on high conversion and could be defined as productive inefficiency. The comparison between lines showed that cease of production. [ABSTRACT FROM AUTHOR]

The present study was conducted at Poultry Research Institute, Rawalpindi (Pakistan) with the objective of evaluating egg quality, proximate composition and cholesterol content of eggs and meat in Fayoumi (FAY) and commercial (Nick chick) White Leghorn (WLH) breeds of chickens. For this purpose, 64 adult (40 weeks-old) laying hens, 32 each of FAY and WLH breeds were maintained on littered floor in two separate pens under optimal management conditions. The birds were fedad libituma balanced layers ration. They had free access to clean and fresh drinking water and were kept under 16 h daily lighting schedule. Egg quality parameters, proximate composition and cholesterol content of eggs were studied for 6 weeks by randomly collecting 3 eggs daily from each breed. Thigh and breast meat samples were obtained from randomly selecting two birds from each breed by slaughtering them at the termination of experiment for determination of proximate composition and cholesterol content. The results show significantly higher egg weight, albumen weight and moisture content in WLH eggs in comparison to FAY eggs, whereas significantly higher yolk, ether extract content and yolk: albumen ratio were observed in FAY. Non-significant differences in shell weight, shell thickness, crude protein, ash and cholesterol contents were recorded between breeds. Breed differences in ether extract content both in breast and thigh meat and in cholesterol content in thigh portion were significant (p < 0.05). [ABSTRACT FROM AUTHOR]