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

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

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

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

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

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]

A subgroup of endocrine‐disrupting chemicals have the ability to disrupt metabolism. These metabolism‐disrupting chemicals (MDCs) can end up in aquatic environments and lead to adverse outcomes in fish. Although molecular and physiological effects of MDCs have been studied in adult fish, few studies have investigated the consequences of metabolic disruption in fish during the earliest life stages. To investigate the processes affected by metabolic disruption, zebrafish embryos were exposed to peroxisome proliferator–activated receptor gamma (PPARγ) agonist rosiglitazone, the PPARγ antagonist T0070907, and the well‐known environmentally relevant MDC bisphenol A. Decreased apolipoprotein Ea transcript levels indicated disrupted lipid transport, which was likely related to the observed dose‐dependent increases in yolk size across all compounds. Increased yolk size and decreased swimming activity indicate decreased energy usage, which could lead to adverse outcomes because the availability of energy reserves is essential for embryo survival and growth. Exposure to T0070907 resulted in a darkened yolk. This was likely related to reduced transcript levels of genes involved in lipid transport and fatty acid oxidation, a combination of responses that was specific to exposure to this compound, possibly leading to lipid accumulation and cell death in the yolk. Paraoxonase 1 (Pon1) transcript levels were increased by rosiglitazone and T0070907, but this was not reflected in PON1 enzyme activities. The present study shows how exposure to MDCs can influence biochemical and molecular processes involved in early lipid metabolism and may lead to adverse outcomes in the earliest life stages of fish. Environ Toxicol Chem 2024;43:1880–1893. © 2024 The Author(s). Environmental Toxicology and Chemistry published by Wiley Periodicals LLC on behalf of SETAC. [ABSTRACT FROM AUTHOR]

1. This study was conducted to assess the effects of different dietary omega 6:3 ratios fed to male and female Japanese quail breeders on incubation performance, chick quality and progeny performance. 2. A completely randomised design was used, with five diets containing different ratios of vegetable oils rich in linoleic acid (LA from soybean oil) or α-linolenic acid (ALA from linseed oil) with LA/ALA ratios of 13.75:1, 10.69:1, 7.63:1, 4.57:1 and 1.48:1 with 12 cage replicates containing six birds each. 3. There was a quadratic effect of the LA/ALA ratio on total hatchability (p < 0.011), fertile hatchability (p = 0.046) and total mortality (p = 0.046). There was no effect on fertility (p > 0.05). The LA/ALA ratios of 1.48 and 13.75 fed to both hens and cockerels or hens resulted in greater fertility, as measured by the number of days after copulation during which fertile eggs were laid and the number of points of hydrolysis on the perivitelline membrane. A decreasing linear effect (p < 0.0001) was observed on chick length and an increasing linear effect on body weight at 1 day of age. There were no effects on progeny performance. 4. The LA/ALA ratio affected yolk mineral matter (p = 0.009), crude protein (p = 0.091), chick mineral matter (p < 0.038) and ether extract (p < 0.0001) contents. Maternal diet affected the fatty acid profile of egg yolk and chick liver, indicating that dietary contents were transferred to eggs and chicks. 5. Fertile egg production increased with lower LA/ALA ratios. Therefore, linseed oil can be used together with soybean oil to formulate diets for female Japanese quail obtain LA/ALA ratios between 4:1 and 10:1. [ABSTRACT FROM AUTHOR]

Due to the poor aqueous solubility of docosahexaenoic acid (DHA), encapsulating it in egg yolk results in a reduction in the hydration properties of egg yolk powder (EYP), subsequently affecting its functional properties. In this study, the effects of vacuum low-temperature spray drying (VLTSD), high-temperature spray drying (HTSD), and freeze-drying (FD) on the hydration properties of DHA-enriched EYP were investigated. Firstly, we optimized the inlet temperature and feed rate for VLTSD (60 °C, 300 mL/h) and HTSD (170 °C, 800 mL/h), while FD was conducted under − 70 °C conditions. The most striking finding of this study was the DHA-enriched EYP prepared by VLTSD exhibited desirable solubility (54.86 g/100 g), water dispersibility (48.63%), and coefficient of stability (24.88%) during rehydration, which was well predicted by low-field NMR. Compared to HTSD and FD, the solubility increased by 16.18% and 45.17%, respectively. Furthermore, at the microscopic level, SEM images and FTIR spectra revealed that VLTSD enhanced the hydration properties by protecting the structural integrity and increasing the hydrogen bonding of the DHA-enriched EYP. The encapsulation efficiency of DHA-enriched EYP prepared by VLTSD, HTSD, and FD were 97.15%, 96.51%, and 81.31%, respectively. According to the quality analysis, VLTSD had the best protection for DHA-enriched EYP in terms of chromaticity, bulk density, storage stability, and sensory evaluation. Therefore, this study confirmed the applicability of VLTSD technology for microencapsulation of bioactive substances such as DHA to enhance the hydration properties of powders. [ABSTRACT FROM AUTHOR]

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

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

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

BACKGROUND: Salted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In the present study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk. The changes in the pickling process of hen egg yolks (HEY) and duck egg yolks (DEY) plasma and granules were compared to reveal the gelation mechanism and the underlying causes of quality differences in salted HEY and DEY. Salted HEY can be compared with the changes in DEY during the pickling process to provide a theoretical basis for the quality improvement of salted HEY to salted DEY. RESULTS: The results showed that both plasma and granules were involved in gel formation, but exhibited different aggregation behaviors. Based on the intermolecular forces, the HEY proteins achieved aggregation mainly through hydrophobic interactions and DEY proteins mainly through covalent binding. According to spin–spin relaxation time, HEY gels immobilized a large amount of lipid and interacted strongly with lipids. DEY gels showed much free lipid and had weak interaction with lipid. The microstructure showed that HEY proteins were easily unfolded to form a homogeneous three‐dimensional gel network structure after salting, whereas heterogeneous aggregates were formed to hinder the gel development in DEY. Changes in protein secondary structure content showed that pickling can promote the transformation of the α‐helices to β‐sheets structure in HEY gels, whereas more α‐helices structure was formed in DEY gels. CONCLUSION: The present study has demonstrated that different gelation behaviors of hen and duck egg yolk proteins (especially in plasma) through salting treatment led to the difference in the quality of salted HEY and DEY. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

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

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

Maternally-loaded factors in the egg accumulate during oogenesis and are essential for the acquisition of oocyte and egg developmental competence to ensure the production of viable embryos. However, their molecular nature and functional importance remain poorly understood. Here, we present a collection of 9 recessive maternal-effect mutants identified in a zebrafish forward genetic screen that reveal unique molecular insights into the mechanisms controlling the vertebrate oocyte-to-embryo transition. Three genes, over easy, p33bjta, poached and black caviar, were found to control initial steps in yolk globule sizing and protein cleavage during oocyte maturation that act independently of nuclear maturation. The krang, kazukuram, p28tabj, and spotty genes play distinct roles in egg activation, including cortical granule biology, cytoplasmic segregation, the regulation of microtubule organizing center assembly and microtubule nucleation, and establishing the basic body plan. Furthermore, we cloned two of the mutant genes, identifying the over easy gene as a subunit of the Adaptor Protein complex 5, Ap5m1, which implicates it in regulating intracellular trafficking and yolk vesicle formation. The novel maternal protein Krang/Kiaa0513, highly conserved in metazoans, was discovered and linked to the function of cortical granules during egg activation. These mutant genes represent novel genetic entry points to decipher the molecular mechanisms functioning in the oocyte-to-embryo transition, fertility, and human disease. Additionally, our genetic adult screen not only contributes to the existing knowledge in the field but also sets the basis for future investigations. Thus, the identified maternal genes represent key players in the coordination and execution of events prior to fertilization. Author summary: The oocyte-to-embryo transition consists of the coordinated regulation of multiple molecular processes acting in the late oocyte, egg and early zygote. This transcriptionally silent period requires the precisely timed function of maternally-supplied gene products during oogenesis. However, knowledge of their molecular nature and in vivo function remains incomplete. Importantly, defects associated with the oocyte-to-embryo transition in humans cause reduced female reproductive success, in addition to a possible increased incidence of miscarriage. The mutants reported here provide access to maternal factors regulating the processes that prepare an oocyte for reproductive competence and embryogenesis. We have identified essential regulators of yolk granule formation, cortical granule biology, and microtubule organizing assembly control. Specifically, we found that the highly conserved maternal Ap5m1 protein regulates yolk granule maturation, which generate essential nutrients and immunity for growth and development in oviparous animals. We characterized the Krang factor, which regulates aspects of egg activation likely by modulating the secretory pathway. The mutants presented here represent attractive genetic models to investigate the molecular and cell biological mechanisms that control the oocyte-to-embryo transition, as well as reveal a collection of genetic factors indispensable for reproduction and survival. Importantly, knowledge of their genetic underpinnings and biological importance in reproduction will also pave the way to investigate the evolution of maternal genes during vertebrate development. [ABSTRACT FROM AUTHOR]

Esophageal squamous cell carcinoma (ESCC) is a prevalent gastrointestinal cancer characterized by high mortality and an unfavorable prognosis. While combination therapies involving surgery, chemotherapy, and radiation therapy are advancing, targeted therapy for ESCC remains underdeveloped. As a result, the overall five‐year survival rate for ESCC is still below 20%. Herein, ESCC‐specific DNA aptamers and an innovative aptamer‐modified nano‐system is introduced for targeted drug and gene delivery to effectively inhibit ESCC. The EA1 ssDNA aptamer, which binds robustly to ESCC cells with high specificity and affinity, is identified using cell‐based systematic evolution of ligands by exponential enrichment (cell‐SELEX). An EA1‐modified nano‐system is developed using a natural egg yolk lipid nanovector (EA1‐EYLNs‐PTX/siEFNA1) that concurrently loads paclitaxel (PTX) and a small interfering RNA of Ephrin A1 (EFNA1). This combination counters ESCC's proliferation, migration, invasion, and lung metastasis. Notably, EFNA1 is overexpressed in ESCC tumors with lung metastasis and has an inverse correlation with ESCC patient prognosis. The EA1‐EYLNs‐PTX/siEFNA1 nano‐system offers effective drug delivery and tumor targeting, resulting in significantly improved therapeutic efficacy against ESCC tumors. These insights suggest that aptamer‐modified nano‐systems can deliver drugs and genes with superior tumor‐targeting, potentially revolutionizing targeted therapy in ESCC. [ABSTRACT FROM AUTHOR]

The reproductive process in Octopus maya was analyzed to establish the amount of reactive oxygen species that the embryos inherit from females, during yolk synthesis. At the same time, respiratory metabolism, ROS production, and the expression of some genes of the antioxidant system were monitored to understand the ability of embryos to neutralize maternal ROS and those produced during development. The results indicate that carbonylated proteins and peroxidized lipids (LPO) were transferred from females to the embryos, presumably derived from the metabolic processes carried out during yolk synthesis in the ovary. Along with ROS, females also transferred to embryos glutathione (GSH), a key element of the antioxidant defense system, thus facilitating the neutralization of inherited ROS and those produced during development. Embryos are capable of neutralizing ROS thanks to the early expression of genes such as catalase (CAT) and superoxide dismutase (SOD), which give rise to the synthesis of enzymes when the circulatory system is activated. Also, it was observed that the levels of the routine metabolic rate of embryos are almost as high as those of the maximum activity metabolism, which leads, on the one hand, to the elevated production of ROS and suggests that, at this stage of the life cycle in octopuses, energy production is maximum and is physically limited by the biological properties inherent to the structure of embryonic life (oxygen transfer through the chorion, gill surface, pumping capacity, etc.). Due to its role in regulating vascularization, a high expression of HIf-1A during organogenesis suggests that circulatory system development has begun in this phase of embryo development. The results indicate that the routine metabolic rate and the ability of O. maya embryos to neutralize the ROS are probably the maximum possible. Under such circumstances, embryos cannot generate more energy to combat the free radicals produced by their metabolism, even when environmental factors such as high temperatures or contaminants could demand excess energy. [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]

Context: Successful freezing of ram semen has not yet reached the desired levels. The main reason for this situation could be due to the fact that the spermatozoa of this species have a lipid composition different from that of other species. Aims: The objective of the study was to evaluate the effect of different concentrations of L-carnosine added to the extender on ram semen after being frozen and thawed. Methods: Semen was collected from six Akkaraman rams twice a week for a period of 3 weeks. Pooling was performed at each time. The semen were reconstituted with a pre-prepared tris + egg yolk solution and different amounts of L-carnosine to form experimental groups (Group 1: 1 mM, Group 2: 5 mM, Group 3: 10 mM, Group 4: 20 mM, Group 5: control) and were drawn into 0.25 mL mini straws. Subsequently, the samples were subjected to freezing by using an automated freezing device. Following the freezing process, the straws were placed in containers containing liquid nitrogen and thawed after 24 h. Key results: After thawing, it was found that the samples containing 5 mM L-carnosine had superior results in all analyses. This concentration exhibited significantly higher percentages of progressive, total, and rapid sperm motility, live spermatozoa, high mitochondrial membrane potential rate, and higher GSH-Px concentrations. In addition, it was determined that 5 mM L-carnosine group protected the membrane integrity and significantly decreased the rate of abnormal spermatozoa, acrosomal damage rate, low mitochondrial membrane potential and apoptotic cell rate. Conclusions: As a result, It was determined that adding 5 mM of L-carnosine to the semen extender during the freezing of ram samples would be beneficial for successful freezing. Implications: The addition of 5 mM L-carnosine to ram-semen extenders ensures the freezability of the semen of this species; thus, this protocol could be used to perform artificial insemination with frozen ram semen. In this study, L-carnosine was added to semen diluents so as to overcome the problems encountered during the freezing of ram semen. The cell membrane protecting and diluent pH buffering properties of L-carnosine came to the fore. The freezing quality of semen was found to be enhanced when 5 mM of L-carnosine was added. This result was demonstrated by basic analyses (computer-assisted semen analysis (CASA) and flow-cytometry) of ram semen after freezing and thawing. [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]

Background: Liver lipid dysregulation is one of the major factors in the decline of production performance in late-stage laying hens. Silymarin (SIL), a natural flavonolignan extracted from milk thistle, is known for its hepatoprotective and lipid-lowering properties in humans. This study evaluates whether SIL can provide similar benefits to late-stage laying hens. A total of 480 68-week-old Lohmann Pink laying hens were randomly assigned into 5 groups, each group consisting of 6 replicates with 16 hens each. The birds received a basal diet either without silymarin (control) or supplemented with silymarin at concentrations of 250, 500, 750, or 1,000 mg/kg (SIL250, SIL500, SIL750, SIL1000) over a 12-week period. Results: The CON group exhibited a significant decline in laying rates from weeks 9 to 12 compared to the initial 4 weeks (P = 0.042), while SIL supplementation maintained consistent laying rates throughout the study (P > 0.05). Notably, the SIL500 and SIL750 groups showed higher average egg weight than the CON group during weeks 5 to 8 (P = 0.049). The SIL750 group had a significantly higher average daily feed intake across the study period (P < 0.05), and the SIL500 group saw a marked decrease in the feed-to-egg ratio from weeks 5 to 8 (P = 0.003). Furthermore, the SIL500 group demonstrated significant reductions in serum ALT and AST levels (P < 0.05) and a significant decrease in serum triglycerides and total cholesterol at week 12 with increasing doses of SIL (P < 0.05). SIL also positively influenced liver enzyme expression (FASN, ACC, Apo-VLDL II, FXR, and CYP7A1; P < 0.05) and altered the cecal microbiota composition, enhancing species linked to secondary bile acid synthesis. Targeted metabolomics identified 9 metabolites predominantly involved in thiamin metabolism that were significantly different in the SIL groups (P < 0.05). Conclusions: Our study demonstrated that dietary SIL supplementation could ameliorate egg production rate in late stage laying hens, mechanistically, this effect was via improving hepatic lipid metabolism and cecal microbiota function to achieve. Revealed the potentially of SIL as a feed supplementation to regulate hepatic lipid metabolism dysregulation. Overall, dietary 500 mg/kg SIL had the best effects. [ABSTRACT FROM AUTHOR]

Background: The energy/protein imbalance in a low-protein diet induces lipid metabolism disorders in late-phase laying hens. Reducing energy levels in the low-protein diet to adjust the energy-to-protein ratio may improve fat deposition, but this also decreases the laying performance of hens. This study investigated the mechanism by which different energy levels in the low-protein diet influences liver lipid metabolism in late-phase laying hens through the enterohepatic axis to guide feed optimization and nutrition strategies. A total of 288 laying hens were randomly allocated to the normal-energy and normal-protein diet group (positive control: CK) or 1 of 3 groups: low-energy and low-protein diet (LL), normal-energy and low-protein diet (NL), and high-energy and low-protein diet (HL) groups. The energy-to-protein ratios of the CK, LL, NL, and HL diets were 0.67, 0.74, 0.77, and 0.80, respectively. Results: Compared with the CK group, egg quality deteriorated with increasing energy intake in late-phase laying hens fed low-protein diet. Hens fed LL, NL, and HL diets had significantly higher triglyceride, total cholesterol, acetyl-CoA carboxylase, and fatty acid synthase levels, but significantly lower hepatic lipase levels compared with the CK group. Liver transcriptome sequencing revealed that genes involved in fatty acid beta-oxidation (ACOX1, HADHA, EHHADH, and ACAA1) were downregulated, whereas genes related to fatty acid synthesis (SCD, FASN, and ACACA) were upregulated in LL group compared with the CK group. Comparison of the cecal microbiome showed that in hens fed an LL diet, Lactobacillus and Desulfovibrio were enriched, whereas riboflavin metabolism was suppressed. Cecal metabolites that were most significantly affected by the LL diet included several vitamins, such as riboflavin (vitamin B2), pantethine (vitamin B5 derivative), pyridoxine (vitamin B6), and 4-pyridoxic acid. Conclusion: A lipid metabolism disorder due to deficiencies of vitamin B2 and pantethine originating from the metabolism of the cecal microbiome may be the underlying reason for fat accumulation in the liver of late-phase laying hens fed an LL diet. Based on the present study, we propose that targeting vitamin B2 and pantethine (vitamin B5 derivative) might be an effective strategy for improving lipid metabolism in late-phase laying hens fed a low-protein diet. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of micelle silymarin (MS) supplementation on productive performance, egg quality, and blood biochemical parameters in laying hens. A total of 384 (Hy‐Line brown, 28‐week‐old) laying hens were randomly distributed into one of four dietary treatment groups (eight replication per treatment; 12 hens per replicate) for a 12‐week long feeding trial. Hens were fed a basal diet with the addition of 0%, 0.02%, 0.04%, and 0.06% of MS respectively. The results expressed that egg production percentage and egg weight were linearly (p < 0.05) enhanced at Weeks 0–6, 7–12, and 0–12, when 0%, 0.02%, 0.04%, and 0.06% of MS were added to laying hen diets. The feed conversion ratio and feed intake improved (p < 0.05) linearly at Weeks 0–6, 7–12, and 0–12 with increasing levels of MS supplementation in laying hens. The eggshell thickness and eggshell strength were linearly (p < 0.05) improved at weeks 4, 8, and 12 with an MS‐supplemented diet. Additionally, eggshell colour, Haugh unit, and albumin height had no significant (p > 0.05) difference throughout the experimental period with different levels of MS‐supplemented diet. The yolk colour of eggs showed significant (p < 0.05) differences at weeks 8 and 12 with levels of the MS‐supplemented diet. However, at the end of the trial, the blood profile indicated that cholesterol levels decreased (p < 0.05) linearly, and triglyceride levels showed a tendency to decrease (p < 0.10) with MS supplementation. In conclusion, increasing the level of MS addition in the laying hen diet improved the egg production percentage and egg quality, reducing cholesterol levels in Hy‐Line brown hens. However, this study indicates that MS can be added to the diet of laying hens up to 0.06% for improved egg production and egg quality. [ABSTRACT FROM AUTHOR]

A dose‐response experiment was conducted to evaluate the effects of graded levels of dietary digestible threonine (dThr) during the first laying cycle on productive and reproductive performance, egg quality and immune responses of Japanese quail breeders (Coturnix coturnix japonica). Also, dThr requirements were determined based on nutrient dose‐response data. A total of 450 (360 females and 90 males) 11‐week‐old breeders were allocated to five increment (+0.03%) levels of dThr (0.49%, 0.52%, 0.55%, 0.58%, 0.61% and 0.64%) with five replicates per treatment and 15 (12 females and three males) birds each. The experiment lasted for 12 weeks. In response to increasing dietary dThr levels, egg production, egg mass, feed efficiency, egg specific gravity, eggshell relative weight, eggshell thickness, egg fertility (EF) and immune response against sheep red blood cell (SRBC) inoculation were improved with quadratic trends and egg hatchability as set eggs was improved with linear trends. Japanese quail breeders fed a diet with 0.58% dThr concentration (threonine/lysine ratio of 59%) showed the productive performance traits, EF, eggshell quality and immune response against SRBC inoculation in the highest values. However, feed intake, egg weight, egg albumen and yolk relative weight, egg shape index, haugh unit and egg composition were not affected by increasing dietary dThr level. Based on the broken‐line regression model, the dThr requirements to optimize productive performance, eggshell quality, EF and immune response against SRBC inoculation were estimated at 159−188, 169−183, 175 and 178 mg/bird per day, respectively. It is concluded, in the Japanese quail breeders during the first laying phase a daily dThr intake of 188 mg/bird, dietary dThr concentration at 0.58% (threonine/lysine ratio of 59%) is adequate for optimized productive and reproductive performance, eggshell quality and immune responses. The estimated requirements depend on what production parameter is taken into considered for optimization. [ABSTRACT FROM AUTHOR]

Senduduk leaf flour (Melastoma malabatricum L.) is a processed product from weed plants that can potentially be a source of nutrients and bioactive compounds that are beneficial for human and livestock health. This research aims to examine the immunity and productivity of quail during the egg-laying period by administering senduduk leaf flour. This study used 120 female quail aged 40 weeks, which were kept for 4 weeks. The experimental design used was a Completely Randomized Design. The treatment of providing senduduk leaf flour in feed consisted of four treatment levels, namely P0 (without flour), P1 (feed + 1.5% flour), P2 (feed + 3% flour), and P3 (feed + 4.5% flour). The data were analyzed using Analysis of Variance and descriptive analysis. The results showed that adding senduduk leaf meal can reduce egg yolk cholesterol and increase quail immunity. Adding senduduk leaf meal at a 3% level produced the best immunity and performance, with a feed conversion value of 2.81. The 4.5% addition of senduduk leaf flour produced the lowest cholesterol level in quail egg yolk. [ABSTRACT FROM AUTHOR]

This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p <.05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze–thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p >.05). Low API concentrations (0.25% and 0.375%) significantly (p <.05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p >.05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R2 = 0.99). The sample with 0.75% API had significantly (p <.05) the highest values of ηo (zero‐shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products. [ABSTRACT FROM AUTHOR]

Exposure to increased temperatures during early development can lead to phenotypic plasticity in morphology, physiology, and behavior across a range of ectothermic animals. In addition, maternal effects are known to be important contributors to phenotypic variation in offspring. Whether the 2 factors interact to shape offspring morphology and behavior is rarely explored. This is critical because climate change is expected to impact both incubation temperature and maternal stress and resource allocation. Using a fully factorial design, and Bayesian multivariate mixed models, we explored how the manipulation of early thermal environment and yolk-quantity in eggs affected the morphology, performance, and antipredator behavior of 2 sympatric Australian skink species (Lampropholis delicata and L. guichenoti). We found that juveniles from the hot treatment were larger than those on the cold treatment in L. guichenoti but not L. delicata. Using repeated behavioral measures for individual lizards, we found an interaction between incubation temperature and maternal investment in performance, with running speed being affected in a species-specific way by the treatment. We predicted that changes in performance should influence antipredator responses. In support of this prediction, we found that maternal investment impacted antipredator behavior, with animals from the yolk-reduced and cold treatment resuming activity faster after a simulated predatory attack in L. delicata. However, the prediction was not supported in L. guichenoti. Our results highlight the importance of exploring the multifaceted role that environments play across generations to understand how different anthropogenic factors will impact wildlife in the future. [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]

Summary: In this study, a method to produce iron‐chelating peptides derived from egg yolk proteins was developed and optimised. The egg yolk proteins were enzymolysed and ultrafiltered to prepare egg yolk peptide (EYP), and then the EYP was chelated with Fe to produce egg yolk peptide‐Fe (EYP‐Fe). The optimised mass ratio of peptide to iron, pH, temperature and reaction time were found at 8:1, pH 8.0, 40 °C and 30 min, respectively. The mean particle size of EYP‐Fe was 389.2 ± 2.61 nm, and the chelating ratio was 95.38 ± 1.93%. The measurements of FTIR, X‐ray photoelectron spectroscopy (XPS) and NMR showed that ferrous ions mainly combined with the amino and carboxyl of EYP to form EYP‐Fe. In vitro stability studies have shown that the iron release rate of the EYP‐Fe is maintained at around 5% under alkaline conditions, and there is no significant difference in iron release rate under conditions of 30 °C–80 °C; besides, it has a lower iron release rate (18%) in gastrointestinal digestion compared to FeSO4 (97.93%), indicating that the EYP‐Fe has good heat tolerance, alkalinity and digestion tolerance. The above results provide a scientific basis for the use of EYP‐Fe derived from egg yolk protein as a potential alternative to iron supplements. [ABSTRACT FROM AUTHOR]

Numerous pharmaceutical and industrial chemicals are classified as endocrine‐disrupting chemicals (EDCs) that interfere with hormonal homeostasis, leading to developmental disorders and other pathologies. The synthetic estrogen 17α‐ethynylestradiol (EE2) is used in oral contraceptives and other hormone therapies. EE2 and other estrogens are inadvertently introduced into aquatic environments through municipal wastewater and agricultural effluents. Exposure of male fish to estrogens increases expression of the egg yolk precursor protein vitellogenin (Vtg), which is used as a molecular marker of exposure to estrogenic EDCs. The mechanisms behind Vtg induction are not fully known, and we hypothesized that it is regulated via DNA methylation. Adult zebrafish were exposed to either dimethyl sulfoxide or 20 ng/L EE2 for 14 days. Messenger RNA (mRNA) expression and DNA methylation were assessed in male zebrafish livers at 0, 0.25, 0.5, 1, 4, 7, and 14 days of exposure; and those of females were assessed at 13 days (n ≥ 4/group/time point). To test the persistence of any changes, we included a recovery group that received EE2 for 7 days and did not receive any for the following 7 days, in the total 14‐day study. Methylation of DNA at the vtg1 promoter was assessed with targeted gene bisulfite sequencing in livers of adult male and female zebrafish. A significant increase in vtg1 mRNA was observed in the EE2‐exposed male fish as early as 6 h. Interestingly, DNA methylation changes were observed at 4 days. Decreases in the overall methylation of the vtg1 promoter in exposed males resulted in levels comparable to those in female controls, suggesting feminization. Importantly, DNA methylation levels in males remained significantly impacted after 7 days post–EE2 removal, unlike mRNA levels. These data identify an epigenetic mark of feminization that may serve as an indicator of not only estrogenic exposure but also previous exposure to EE2. Environ Toxicol Chem 2024;43:1547–1556. © 2024 SETAC. This article has been contributed to by U.S. Government employees and their work is in the public domain in the USA. [ABSTRACT FROM AUTHOR]

This study was designed to compare the addition of lecithin (LC) and lecithin nanoparticles (LC-NPs) to a semen extender (control group – egg yolk, EY) during a storing period in relation to its effectiveness on buffalo sperm cryopreservation. Ejaculates were collected from six mature, healthy Egyptian buffalo bulls using an artificial vagina, and diluted with nine extenders. LC-NPs and LC were tested at concentrations of 0.25, 0.5, 1.00, and 1.50 µg/ml compared to the egg yolk extender. The results indicated an overall enhancement in sperm quality: increased progressive motility and improved hypo-osmotic swelling test (HOST), reduced instances of dead sperm, abnormal morphology and chromatin damage in the LC-NPs group compared to both LC and the control groups (P < 0.05), apart from group 0.25 µg/ml. Furthermore, LC-NPs demonstrated superior viability at a concentration of 1 µg/ml. This concentration exhibited lower rates of early and late apoptotic events, as well as reduced necrosis compared to lower concentrations. The results showed significantly increased (P < 0.05) antioxidant indices, including superoxide dismutase (SOD), glutathione peroxidase, and total antioxidant capacity, with the inclusion LC-NPs, particularly notable at concentrations of 1.00 and 1.50 µg/ml, surpassing the effects observed in other groups. In contrast, the levels of malondialdehyde decreased significantly (P < 0.05) with LC-NPs, particularly at 1.00 µg/ml in comparison to the LC and control groups. Moreover, the fortification of cryopreserved spermatozoa with 1 or 1.5 µg/ml LC-NPs resulted in the preservation of acrosomal and plasma membrane integrity, as well as normal ultrastructure. So, the addition of LC-NPs, particularly of 1 or 1.5 µg/ml, significantly enhanced sperm quality by improving antioxidant indices, reducing apoptosis, and preserving ultrastructure integrity of buffalo sperm after the post-thawing process. [ABSTRACT FROM AUTHOR]

There are inconsistent results on the effect of dietary lactobacillus supplementation on laying performance. Therefore, this study ascertained the effect of lactobacillus supplementation on laying hen performance. A total of 348 publications were identified from a methodical search done in five databases, of which 12 met the eligibility conditions for the meta-analysis. Eligibility criteria were information on feed intake (FI), feed conversion ratio (FCR), egg production (EP), egg weight (EW), egg mass (EM), Haugh unit (HU), eggshell thickness (EST), egg yolk, blood cholesterol, and moderators (i.e., treatment duration, Lactobacillus spp. and supplementation dose, hen age, and strains). Data obtained were analyzed in OpenMEE software, and pooled results showed that FCR, EP, EM, HU, EST, egg yolk, blood and egg yolk cholesterol levels were better in the lactobacillus-supplemented group than the controls, taking significant heterogeneity into consideration. Furthermore, results indicate that studied moderators influenced the results of the meta-analysis and explained the variabilities across studies utilized for the meta-analysis. In conclusion, dietary lactobacillus supplementation improved feed conversion ratio, egg production, aspects of egg quality, and blood cholesterol levels in laying hens and could be added to chicken feed to boost laying performance and egg quality. [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]

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]

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]

Introduction: There is a decline in the quality and nutritive value of eggs in aged laying hens. Fruit pomaces with high nutritional and functional values have gained interest in poultry production to improve the performance. Methods: The performance, egg nutritive value, lipidmetabolism, ovarian health, and cecal microbiota abundance were evaluated in aged laying hens (320 laying hens, 345-day-old) fed on a basal diet (control), and a basal diet inclusion of 0.25%, 0.5%, or 1.0% fermented Aronia melanocarpa pomace (FAMP) for eight weeks. Results: The results show that 0.5% FAMP reduced the saturated fatty acids (such as C16:0) and improved the healthy lipid indices in egg yolks by decreasing the atherogenicity index, thrombogenic index, and hypocholesterolemia/hypercholesterolemia ratio and increasing health promotion index and desirable fatty acids (P < 0.05). Additionally, FAMP supplementation (0.25%-1.0%) increased (P < 0.05) the ovarian follicle-stimulating hormone, luteinizing hormone, and estrogen 2 levels, while 1.0% FAMP upregulated the HSD3B1 expression. The expression of VTG II and ApoVLDL II in the 0.25% and 0.5% FAMP groups, APOB in the 0.5% FAMP group, and ESR2 in the 1% FAMP group were upregulated (P < 0.05) in the liver. The ovarian total antioxidant capacity was increased (P < 0.05) by supplementation with 0.25%-1.0% FAMP. Dietary 0.5% and 1.0% FAMP downregulated (P < 0.05) the Keap1 expression, while 1.0% FAMP upregulated (P < 0.05) the Nrf2 expression in the ovary. Furthermore, 1.0% FAMP increased cecal acetate, butyrate, and valerate concentrations and Firmicutes while decreasing Proteobacteria (P < 0.05). Conclusion: Overall, FAMP improved the nutritive value of eggs in aged laying hens by improving the liver-blood-ovary function and cecal microbial and metabolite composition, which might help to enhance economic benefits. [ABSTRACT FROM AUTHOR]

There are more than 200 species and subspecies of Neotropical Primates of which more than 40% are listed as threatened by the IUCN Red List of Threatened Species. Both in situ and ex situ conservation programs can benefit from the use of assisted reproductive technologies. The objective of this study was to evaluate, for the first time, cryopreservation techniques for Alouatta caraya semen. Semen samples were collected from five adult males, analyzed, and frozen in either Test-egg yolk or Test-soy lecithin-based extenders containing either 3 or 4% glycerol. Frozen-thawed samples were analyzed at 10, 40, and 80 min post-thaw. Egg yolk-based extenders were overall better than soy lecithin-based extenders. There was no significant difference between 3 and 4% glycerol in any of the parameters analyzed, however, 4% glycerol in egg yolk-based extender produced more favorable results for total motility, intact plasma membrane, lipid peroxidation, and DNA fragmentation index. This study brought novel information on semen characteristics and cryopreservation aspects for A. caraya, which can help shape future experiments to improve the outcome of frozen-thawed sperm for this and other species of Neotropical primates. [ABSTRACT FROM AUTHOR]

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

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

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