Search

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]

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. [ABSTRACT FROM AUTHOR]

This study used a combination of cold atmospheric plasma (CAP) and ultraviolet (UV) 222 nm with plasma-activated hydrogen peroxide (PAHP) pre-treatment to optimise the pasteurisation of fresh eggs and to investigate their freshness quality. The optimal treatment conditions (power density of 2.5 W/cm3, treatment distance of 7.8 cm, and an airflow rate of 4 m3/min) resulted in significant reductions in Salmonella Enteritidis by 1.25 log CFU/egg, Campylobacter jejuni by 1.47 log CFU/egg, and Staphylococcus aureus by 2.32 log CFU/egg. The pasteurisation mechanism was attributed to reactive oxygen species particles generated by the plasma and enhanced plasma micro-discharges induced by UV light. Importantly, the freshness quality of the eggs, including various parameters such as Haugh unit, yolk index, eggshell hardness, egg yolk pH value, eggshell thickness, and egg yolk colour, remained unchanged during shelf-life storage under refrigeration conditions. Overall, the combination of PAHP pre-treatment and cold atmospheric plasma fusion of 222 nm ultraviolet proved effective in sterilising and preserving fresh eggs. [ABSTRACT FROM AUTHOR]

SUMMARY: Spirulina platensis (SP) has been identified as a 'functional food' in nutrition research. This review evaluates the potential of SP as a feed ingredient for laying hens, and to determine whether it can be classified as a functional food. We conducted a review study to assess the impact of Spirulina inclusion on the production of laying hens and the quality of eggs. Literatures have been shown improvement in performance and egg production along with immunomodulating, hepatoprotective and antioxidant effects of SP in laying hens. Additionally, it exhibits significant hypocholesterolemic activity and can enhance egg quality and egg yolk pigmentation. The studies explored a range of Spirulina inclusion levels, from 0.1% to 15%. Incorporating 1–3% SP in laying hens' diet can improve productive performance and internal egg quality parameters across published research. However, since the results were conflicting, we conducted a meta-analysis review using statistical data from various studies. This meta-analysis aims to assess the impact of Spirulina inclusion on laying hens production, and yolk colour. The Scopus, PubMed, Web of Science, and Google Scholar databases were searched from 1990 to 2024. The results showed that the use of Spirulina significantly reduced egg weight (standard difference in means (SDM): 0.223; I2: 92.073; 95% CI: −0.429, −0.018; P: 0.033) and yolk colour (SDM: −0.574; I2: 86.987; 95% CI: −0.930, −0.218; P: 0.002) in the control groups compared to the Spirulina-fed birds. However, egg mass (SDM: −0.345; I2: 88.094; 95% CI: −0.692, −0.002; P: 0.051), feed intake (SDM: −0.153; I2: 94.165; 95% CI: −0.475, 0.169; P: 0.352), and feed conversion ratio (FCR) (SDM: 0.106; I2: 86.604; 95% CI: −0.089, −0.302; P: 0.287) were not significantly affected by dietary Spirulina. Therefore, this meta-analysis concludes that Spirulina inclusion, at the doses tested, does not affect the main production performance parameters of laying hens. [ABSTRACT FROM AUTHOR]

The Big Four snakes are the leading causes of snakebite mortality in India. Among them, The Indian spectacled cobra (Naja naja) and common krait (Bungarus caeruleus) contribute about one-third of the deaths. The conventional anti-snake venoms (ASV) produced from equine serum are found to be expensive, with a high frequency of clinical side effects, low specificity, and production drawbacks. The current study, therefore, attempted to develop chicken egg yolk immunoglobulins (IgY) as antivenoms against the venoms of cobra and krait venoms. The major pathophysiological properties of the venoms and the efficacy of monovalent ASV IgY were evaluated. The titer of anti-cobra and anti-krait IgY was found to be 1:64000 on the 145th day post-immunization. The results showed that venoms (lethal doses (LD50): cobra:0.375 mg/kg, krait:0.0375 mg/kg of mice) had hemolytic, pro-coagulant, inflammatory, hemorrhagic, and edematic activities that were effectively neutralized by ASV-IgY. 1 mL of monovalent ASV IgY was able to neutralize 0.22 mg of cobra venom and 0.028 mg of krait venom whereas 1 mL of commercial polyvalent antivenom was able to neutralize 0.28 mg of cobra venom and 0.035 mg of krait venom. The study results suggest that using chicken IgY as an monovalent antivenom could effectively treat snakebites. [ABSTRACT FROM AUTHOR]

Simple Summary: In recent years, the European Commission has approved the use of farmed insects in poultry feeding. Among the different farmed insects allowed, the black soldier fly (Hermetia illucens) stands out for being a dense source of nutrients and for its ability to transform most organic wastes, such as household food leftovers and livestock manure, into a rich source of essential amino acids, enabling thus the recycling of large amounts of residues. Currently, the main protein source used in the feed of laying hens is soybean meal. However, the use of soybean meal entails several concerns like deforestation, high carbon footprint, and its origin from genetically modified seeds. In the present research work, it was proven that soybean meal can be fully replaced by black soldier fly meal in the diet of hens without affecting the laying performance or the egg weight. This replacement also led to higher yolk concentration in vitamin E. Nonetheless, the dietary inclusion of black soldier fly meal also implied some impairment in egg quality, such as lower yolk colour score, worse albumen quality, reduced yolk concentrations in zinc and vitamin A, and decreased percentages of polyunsaturated and ω-3 fatty acids in egg yolk. (1) Background: Given the problems currently posed by the use of soybean meal in poultry feeding, its replacement with black soldier fly (BSF) meal may be a suitable strategy. Therefore, this study evaluated the effect of this dietary replacement on laying performance, egg quality, and yolk nutritional composition in free-range reared hens. (2) Methods: Three diets were formulated: a control diet with 210 g/kg of soybean meal, a diet with 105 g/kg of soybean meal and 80 g/kg of BSF meal, and a diet with 160 g/kg of BSF meal. This eight-week-long study was performed with 126 Bovans Brown hens aged 36 weeks (six replicates of seven hens each per dietary treatment); (3) Results: The laying performance of hens was not influenced by the diet consumed. Neither was the yolk content in fat, protein, cholesterol, choline, B vitamins, and cholecalciferol affected. The dietary inclusion of BSF meal made yolk colour score and albumen Haugh units decrease (p < 0.001) by 51.1% and 12.0%, respectively. It also reduced the yolk content in retinol (by 10.1%, p = 0.0037), but it increased that of α- and γ-tocopherol (by 27.6%, p = 0.014, and 25.8%, p = 0.0077, respectively). A negative linear effect (p < 0.001) was observed on yolk zinc concentration and on the proportions of polyunsaturated and ω-3 fatty acids with increasing dietary dose of BSF meal; (4) Conclusions: Soybean meal could be fully replaced by BSF meal in the diet of hens without affecting the laying rate or the egg weight. However, the dietary inclusion of BSF meal led to paler yolks and impaired albumen quality, while it decreased the content of retinol and zinc and the proportions of polyunsaturated and ω-3 fatty acids in egg yolk. [ABSTRACT FROM AUTHOR]

Simple Summary: We investigated the effects of dietary oregano oil supplementation with different concentrations on the egg quality, intestinal morphology and cecal microbiome of late-phase laying hens. The results showed that dietary oregano oil supplementation could enhance eggshell thickness and increase the content of PUFA, thiamine, riboflavin, selenium and phosphorus in egg yolk. Meanwhile, oregano oil supplementation had a good effect on the intestinal morphology and structure of laying hens in the late laying period. The differential microorganisms were significantly correlated with egg quality characteristics. Oregano oil may enhance the amino acid content of eggs by increasing the abundance of Synergistota, which in turn enhances egg quality. These results will support the use of oregano oil as a new feed additive to improve egg quality. Overall, 25 mg/kg of dietary oregano oil had the best effects. Improving egg quality is one of the main objectives of the poultry industry. The objective of this study was to investigate the effects of dietary oregano oil supplementation with different concentrations on the egg quality, intestinal morphology and cecal microbiome of late-phase laying hens. A total of 300 55-week-old Snowy white laying hens were randomly divided into five groups and fed a basal diet (control) or basal diets supplemented with oregano oil at 25, 50, 75 and 100 mg/kg (O25, O50, O75 and O100) over a 100-day period. Compared with the control group, eggshell thickness and eggshell weight were increased significantly in eggs when oregano oil was added (p < 0.05). The highest content of polyunsaturated fatty acids (PUFAs) and C18:2n6c was observed in yolks with 25 mg/kg supplement among 5 groups (p < 0.05). The highest average content of riboflavin in egg yolk and thiamine in egg white was observed in the O25 group (p < 0.05). When the supplemental levels of oregano oil were 25 mg/kg and 50 mg/kg, the selenium and phosphorus content in the egg was significantly increased (p < 0.05). The ratio of villus height to crypt depth (V/C) and villus height of the small intestine was significantly increased compared with the chickens fed the basal diet (p < 0.05). Compared with the control group, the abundance of Megamonas was increased in the O50 group (p < 0.05). The unclassified_o__Bacteroidales in the O25 group were significantly higher than those in the other four groups (p < 0.05). These differential microorganisms were significantly correlated with egg quality characteristics. Dietary supplementation of oregano oil can significantly improve egg quality via gut microbiota alteration in laying hens. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave‐assisted foam drying (MFD) technology.The results show that, compared to traditional microwave drying and hot‐air drying, the SEYP prepared by MFD exhibits a bright color and a loose structure, and shows significant improvements in emulsifying properties, lecithin retention rate and antioxidant activity (P < 0.05). The optimal microwave power for MFD of SEYP, established through principal component analysis, is 350 W, with no requirement for a cooking treatment of the salted egg yolks. Gas chromatography–mass spectrometry identified n‐butanol, hexanal, nonanal, ethyl acetate, d‐limonene and isopentanal as the primary volatile compounds in SEYP, contributing to its unique flavor profile. Furthermore, the SEYP prepared using MFD at 350 W also shows a reduction of 18.88% in the content of bitter‐tasting amino acids compared with microwave drying.In summary, MFD technology is a green and efficient drying method suitable for the preparation of flavor‐type SEYP. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

We conducted research studies on avian reovirus (ARV) infectivity in egg-laying hens, focusing on three variants (δC genotypes 2, 3, and 5) detected in layer chickens in Pennsylvania to date. Day-old chicks (Hy-Line North America, LLC, PA), raised at the Poultry Education and Research Center of Penn State University Park campus, showed healthy growth and normal egg production after 20 weeks of age. ARV variants were propagated in LMH cell cultures, with concentrations measured at TCID50/mL. Each group of 10 hens received a 1.0 mL dose containing 103 to 104 TCID50/mL of one ARV variant through oral, nasal, and ocular routes. Infected hens showed normal egg production, with minimal symptoms of watery droppings in the first-week post-inoculation (pi). Cloacal and oral pharyngeal swabs were collected daily in the first week pi and every other day in the second-week pi to monitor virus shedding. Virus shedding began 24 hours pi through feces, peaked at 2 to 4 days pi, decreased by 5 to 7 days pi, and ceased after 12 to 14 days pi. A few birds’ oral pharyngeal swabs were weakly positive for 1 to 3 days pi, then all turned negative. Infected hens developed high serum and egg yolk antibody titers at 2 to 3 weeks pi, showing 100% protection against subsequent infections with the same variant strain, demonstrating a 100% protection rate. [ABSTRACT FROM AUTHOR]

The article discusses the impact of dietary sources of antioxidants on age-related macular degeneration (AMD), a common eye disease affecting older populations. It highlights the importance of a balanced diet rich in antioxidants, vitamins, and minerals to maintain eye health and prevent the progression of AMD. The text emphasizes the role of antioxidants in protecting retinal cells from oxidative stress, which can contribute to the development and progression of AMD. Recommendations include consuming foods rich in antioxidants like Lutein, Zeaxanthin, Crocetin, Norbixin, Zinc, Vitamin C, Omega-3 fatty acids, and Resveratrol to promote eye health and potentially slow the progression of AMD. [Extracted from the article]

Antioxidants help safeguard sperm cells from damage during the freeze–thaw process. Melatonin and its metabolites have an antioxidative effect. The current study aimed to evaluate the impact of melatonin supplementation in tris‐based extenders at various concentrations (0.5, 1.0 and 2 mM) on the freezability of Jamnapari goat spermatozoa. A total of 48 ejaculates were collected twice a week from four Jamnapari bucks (n = 12 × 4) using an artificial vagina during the period of October to November 2023. Selected ejaculates diluted with tris‐citric acid egg yolk extender were divided into four equal aliquots, and melatonin (dissolved in 0.1% dimethyl sulfoxide) was added later at 0.5, 1.0 and 2.0 mM to the control group (C) (extender and 0.1% DMSO) and treatment groups T1, T2 and T3, respectively. Various seminal attributes such as progressive motility, livability, acrosomal integrity, sperm abnormalities, sperm plasma membrane integrity, sperm penetration distance by vanguard spermatozoa in polyacrylamide gel and seminal plasma enzyme leakage (AST, ALT, ACP and AKP) were evaluated at post‐dilution and post‐thawed stages. Our findings revealed that all semen quality parameters were superior in melatonin‐treated groups than the C, and the differences were noticeably higher in the T2 group (1.0 mM) than the other groups. Adding 1.0 mM melatonin proved to be the most effective to safeguard sperm cells from cryopreservation induced cryodamage of Jamnapari buck. [ABSTRACT FROM AUTHOR]

ABSTRACT: Background: The aim of the present study was to assess the egg quality, food safety, and hygiene practices in egg production among commercial and non-commercial farms. Methods: A total of six, each commercial and non-commercial farm, were randomly selected form Barwala district, Panchkula, Haryana, for this study in 2019. A detailed interview on hygiene practices of farm workers was conducted. Egg samples were procured for external (N = 60) and internal (N = 24) egg quality determination. The swap samples (N = 24) were also analysed for bacterial contamination. Descriptive statistics were used for reporting the results, and Chi-square test was conducted for determining significant differences between commercial and non-commercial farms. Results: The egg yolk percentage (34.49%) and egg shell percentage (12.76) were higher among non-commercial farms. However, no significant external (P = 0.890) or internal (P = 0.367) egg quality difference was found between commercial and non-commercial farms. The biosecurity and disinfection management, daily waste disposal practice, fly and rodent control practice, farm activity record, and flock health monitoring were relatively better among commercial farms. There were no significant differences found in any of these assessments. The colony forming units (cfu) for salmonella and coliform were acceptable in three and four procured samples from commercial farms, respectively, whereas none were within acceptable levels among non-commercial farms. Conclusion: The internal egg quality, food safety, and hygiene practices were relatively better among commercial farms as compared to non-commercial farms. This requires further validation through a large sample-sized study. [ABSTRACT FROM AUTHOR]

Background: Turmeric (Curcuma longa L.) is a widely recognized spice and medicinal plant that has gained significant attention for its potential health benefits. This review aims to provide a comprehensive overview of the beneficial applications of turmeric in improving health and egg production in layers. Objective: The objective of this review is to assess the current scientific literature on the effects of turmeric supplementation in layer diets and evaluate its impact on layer health and egg production. Methods: A systematic search was conducted in Google Scholar database to identify relevant studies published in peer‐reviewed journals. Studies investigating the effects of turmeric or its bioactive compound curcumin on layer health and egg production were included. Data on various parameters, including immune function, reproductive performance, egg quality and production parameters, were extracted and analysed. Results: Turmeric contains a bioactive compound called curcumin, which possesses antioxidant, anti‐inflammatory, antimicrobial and immunomodulatory effects. These properties have been extensively studied and have shown promising results in enhancing layer health and performance. Turmeric supplementation has been reported to improve the overall immune response in layers, reducing the incidence and severity of infectious diseases. It has also been shown to have positive effects on gut health by modulating the gut microbiota composition, improving nutrient absorption and reducing digestive disorders. Furthermore, studies have demonstrated that turmeric supplementation in layer diets can improve egg weight, shell quality, yolk colour and egg production rates. The mechanisms underlying these effects involve the antioxidant properties of turmeric, which protect the reproductive organs, enhance ovarian function and improve reproductive performance. Conclusion: The findings underscore the potential of turmeric as a natural, cost‐effective and sustainable intervention for improving layer well‐being, egg quality and productivity. However, further research is needed to fully understand the mechanisms of action, optimize dosage regimens and evaluate the long‐term effects of turmeric supplementation in layer diets. [ABSTRACT FROM AUTHOR]

• Perinatal egg yolk intake increased executive and cerebellar functional activation • Maternal egg yolk supplementation enhanced hippocampal and cerebellar fiber length • Egg yolk supplementation to sows altered behavioral outcomes in piglets at weaning • Perinatal egg yolk intake may be associated with neurodevelopment in offspring Maternal nutrition during the perinatal stage is critical to offspring brain development. Egg yolks are a balanced and nutrient-dense food that is rich in bioactive components crucial to optimal neurodevelopment early in life. Egg consumption is often recommended to pregnant women to enhance both maternal and fetal health. We hypothesized that maternal intake of egg yolk from late gestation and throughout lactation would enhance functional organization and cognitive developmental outcomes in offspring using a pig model. Sows were fed a control diet (n = 6) or a diet containing egg yolks (n = 5, 350 mg egg yolk powder/kg BW/day, equivalent to ∼3 eggs/day for humans) from late gestation through lactation. At weaning, piglet offspring (n = 2/sow, total n = 22) underwent structural magnetic resonance imaging (MRI) and resting-state-functional MRI. Piglets underwent novel object recognition testing to assess hippocampal-dependent learning and memory. Functional MRI results demonstrated that egg yolk significantly increased functional activation in the executive network (p = 0.0343) and cerebellar network (p = 0.0253) in piglets when compared to control. Diffusion tensor imaging analysis showed that perinatal intake of egg yolks significantly increased white matter fiber length in the hippocampus (p = 0.0363) and cerebellum (p = 0.0287) in piglet offspring compared to control piglets. Furthermore, piglets from egg yolk-fed sows spent significantly more proportional frequency exploring the novel object than the familiar object in novel object recognition testing (p = 0.0370). The findings from this study support egg yolk-altered activation of specific brain networks may be associated with functional cognitive outcomes in weaning piglets. Egg yolks are a nutrient-dense food often recommended for consumption during the perinatal stage to have a positive influence on neurodevelopmental outcomes in offspring. Using a sow and piglet translational model, we saw that perinatal egg yolk supplementation increased functional activation in the executive network and cerebellar network, increased white matter fiber length in the hippocampus and cerebellum, and increased hippocampal-dependent behavioral outcomes in weaning piglet offspring. [Display omitted] [ABSTRACT FROM AUTHOR]

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

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

Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors is crucial. This review discusses recent developments regarding how factors like pH, ionic strength, thermal treatments, enzymatic treatments, and novel non-thermal treatments affect egg yolk emulsifying properties. It also explores the underlying mechanisms involved in egg yolk emulsification. Food products involve different ingredients leading to varying pH values and ionic strength, which affect egg yolk protein adsorption and emulsion stability. Processing steps like thermal treatment can damage egg yolk proteins, reducing their emulsifying capabilities and leading to unstable products. Incorporating sugar, salt, and amino acids can enhance egg yolk's resistance to heat and preserve its ability to form stable emulsions. As an alternative to thermal treatment, non-thermal techniques such as high-pressure processing and high-intensity ultrasound can be employed to preserve egg yolk. Furthermore, forming egg yolk–polysaccharide complexes can enhance egg yolk emulsifying properties. These advancements have facilitated the creation of egg yolk-based products such as high internal phase Pickering emulsions (HIPEs), low-fat mayonnaise, and egg yolk gels. A comprehensive understanding of the emulsifying mechanisms and factors involved in egg yolk will be instrumental in improving food quality and creating novel egg yolk-based products. [ABSTRACT FROM AUTHOR]

This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, w/w) were determined. The results showed that the succinylated thermal EY's concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products. [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.)

Data on the occurrence of organophosphate tri-esters (tri-OPEs) and their metabolites (di-OPEs) in hen’s eggs are scarce. Therefore, 200 egg samples were gathered in 2023 in Hanoi, Vietnam and analysed by UHPLC-Q-Exactive HRMS. The majority of these compounds were detected, with tris(2-ethylhexyl) phosphate (0.10–2.7 ng/g wet weight (ww)) and trihexyl phosphate (0.08–2.3 ng/g ww) being the most prevalent tri-OPEs. Significant differences in tri-OPE profiles were observed in egg samples from battery-cage and free-range farming (p < .05). Despite egg levels ranging from 0.05 to 11.2 ng/g ww, Σdi-OPE accumulation in yolk and egg white was not significantly different in (p > .05). Among di-OPEs, dibutyl phosphate was found at the highest levels in the egg white, while bis(2-ethylhexyl) phosphate had the highest levels in yolk. There was no carcinogenic human health risk associated with OPEs in eggs (HQs <1). [ABSTRACT FROM AUTHOR]

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

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

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

Theobromine (TBR) is a methylxanthine known for its bronchodilatory and stimulatory effects. This research evaluated the vitality, capacitation patterns, oxidative characteristics, microbial profile and expression of capacitation-associated proteins (CatSper1/2, sodium bicarbonate cotransporter [NBC], protein kinases A [PKA] and C [PKC] and adenylate cyclase 10 [ADCY10]) in cryopreserved bovine spermatozoa (n = 30) in the absence (cryopreserved control [CtrlC]) or presence of different TBR concentrations (12.5, 25, and 50 µM) in egg yolk extender. Fresh ejaculate served as a negative control (CtrlN). Significant post-thaw maintenance of the sperm motility, membrane and DNA integrity and mitochondrial activity (p < 0.001) were recorded following the administration of 25 μM and 50 μM TBR, then compared to CtrlC. All groups supplemented with TBR exhibited a significantly lower percentage of prematurely capacitated spermatozoa (p < 0.001) than CtrlC. Significantly decreased levels of global reactive oxygen species (ROS), hydrogen peroxide and hydroxyl radicals were observed in the presence of 25 μM and 50 μM TBR (p < 0.01). Western blot analysis revealed that supplementation with 50 μM TBR significantly prevented the loss of NBC and ADCY10 (p < 0.01), while all TBR doses stabilized the levels of PKC (p < 0.05 at 50 μM TBR; p < 0.001 at 12.5 μM and 25 μM TBR). In summary, we suggest that TBR is effective in protecting the spermatozoa during the cryopreservation process through its potential to stimulate energy synthesis while preventing ROS overproduction and the loss of proteins involved in the sperm activation process. [ABSTRACT FROM AUTHOR]

(1) Background: Plasmalogens are vinyl ether-type glycerophospholipids that are characteristically distributed in neural tissues and are significantly reduced in the brains of individuals with dementia compared to those in healthy subjects, suggesting a link between plasmalogen deficiency and cognitive decline. Hen eggs are expected to be a potential source of dietary plasmalogens, but the details remain unclear. (2) Methods: We evaluated the fresh weight, dry weight, total lipid, neutral lipids, glycolipids, and phospholipids in the egg yolk and egg white of hen egg. Then, the molecular species of plasmalogens were quantified using HPLC-ESI-MS/MS. (3) Results: In egg yolk, the total plasmalogen content was 1292.1 µg/100 g fresh weight and predominantly ethanolamine plasmalogens (PE-Pls), specifically 18:0/22:6-PE-Pls, which made up 75.6 wt% of the total plasmalogen. In egg white, the plasmalogen content was 31.4 µg/100 g fresh weight and predominantly PE-Pls, specifically 18:0/20:4-PE-Pls, which made up 49.6 wt% of the total plasmalogen. (4) Conclusions: Plasmalogens were found to be more enriched in egg yolk than in egg white. It was found that humans are likely to ingest almost 0.3 mg of total plasmalogens from one hen egg. These findings highlight the importance of plasmalogens in the daily diet, and it is recommended to explore the impact of long-term dietary plasmalogen intake to assess its effect on human health. This provides a viewpoint for the development of new food products. [ABSTRACT FROM AUTHOR]

Simple Summary: The addition of alternative feed sources such as Green Tea Powder to the feed of poultry, especially laying hens, has attracted attention due to its potential benefits. Therefore, the purpose of this study—with the addition of Green Tea Powder to the diet of laying hens—is, on the one hand, to explore the beneficial effects of Green Tea Powder on the production performance and physical function of laying hens and, on the other hand, to explore the utilization of Green Tea Powder and improve the utilization rate of biological resources. In conclusion, dietary supplementation of Green Tea Powder during the laying period can reduce the serum yolk weight of laying hens. The serum levels of immunoglobulin A and immunoglobulin M were increased, and the serum levels of malondialdehyde were decreased. Egg shell strength and shell thickness decreased, and egg yolk color deepened. Additionally, the percentage of amino acids in the eggs increased. It is beneficial to the health of laying hens to increase the diversity of intestinal flora and improve the structure of cecum flora. This study investigated the effects of Green Tea Powder supplementation on the performance and egg quality of laying hens and ultimately guided the development of more effective and scientific animal feeding strategies. This study was conducted to investigate the effects of different levels of Green Tea Powder on the performance, egg quality, serum immune and antioxidant indices, and cecal microflora of 300-day-old Chishui black-bone chickens during the peak laying period. A total of 360 Chishui black-bone chickens were selected as the experimental animals. They were randomly allocated into four groups: the control group (CON), trial group I (T1), trial group II (T2), and trial group III (T3), each group with six replicates and 15 hens in each replicate. The control group was fed a basal diet, and the experimental groups were fed a basal diet supplemented with 0.8%, 1.6%, and 2.4% Green Tea Powder, respectively. The accommodation period was 14 d, and the experimental period was 60 d. The statistical software SPSS was used to perform a one-way analysis of variance (ANOVA) on the experimental data, and Duncan's method was used to perform multiple comparisons among groups. The results showed the following: compared with those of the control group, the average daily gain of the laying hens significantly decreased in the 1.6% Green Tea Powder group (p < 0.05); adding Green Tea Powder significantly reduced the content of malondialdehyde in the serum (p < 0.05), and the addition of 0.8% tea leaves significantly increased the immunoglobulin M and immunoglobulin A contents (p < 0.05); the egg yolk weight, eggshell thickness, eggshell strength, and yolk color of the laying hens significantly decreased in the 1.6% Green Tea Powder group (p < 0.05), and the addition of Green Tea Powder at the level of 2.4% significantly increased the percentage of umami, essential, and total amino acids (p < 0.05); and the structure of intestinal microorganisms was improved, and the abundance of Bacteroidetes and Bacteroidaceae significantly increased, while the abundance of Firmicutes and Lachnospiraceae significantly decreased (p < 0.05). [ABSTRACT FROM AUTHOR]

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

Taihe black-boned silky fowl (TS) is a native chicken breed in China with more than 2000 years of history. The present study aimed to characterize and evaluate the physical, nutritional, and flavor properties of TS eggs with a comparison to two other commercial breeds. Eggs from TS (n = 60) crossbred black-boned silky fowl (CB, n = 60) and Hy-line Brown (HL, n = 60) were used for physicochemical analysis. The evaluation system was divided into four parts based on nutrient and flavor profiles: protein and amino acids, lipids and fatty acids, mineral elements, and flavor-related amino acids and volatile compounds. Results showed that TS eggs were typically associated with the lowest egg weight and the highest yolk color, as compared with CB and HL eggs. No differences were found in crude protein, crude fat, triglycerides, and cholesterol content between eggs from the different breeds, but these eggs were distinct in terms of the amino acid, fatty acid, and volatile flavor compound profiles. Moreover, the differences in amino acid and fatty acid profiles might contribute to the specific flavor of TS eggs. Evaluation results indicated that TS egg whites may be suitable as a protein source for premature infants and young children under three years old and TS egg yolks could be considered a beneficial dietary lipid source due to their potential anti-cardiovascular properties. Additionally, TS whole eggs could serve as a valuable source of selenium (Se), molybdenum (Mo), zinc (Zn), and phosphorus (P) for adults aged 18 to 65. However, TS and CB eggs showed inferior Haugh units, eggshell quality, and essential amino acid compositions for older children, adolescents, and adults. These findings provide a better insight into the health benefits of TS eggs and contribute to the breeding and nutrition regulation of TS breeds. [ABSTRACT FROM AUTHOR]

The ability to trace the origin of eggs from backyard-raised hens is important due to their higher market value compared to barn-raised eggs. This study aimed to differentiate eggs from these two rearing systems using isotopic, elemental, and fatty acid profiles of egg yolks. A total of 90 egg yolk samples were analyzed, analytical results being followed by statistical tests (Student's t-test) showing significant differences in δ18O, several elements (Mg, K, Sc, Mn, Fe, Ni, Cu, Zn, As, Cd, Ba, Pb), and fatty acids compositions (C23:0, C17:0, C18:0, C16:1n7, C18:1n9, C18:2n6, C20:1n7, C20:4n6, C20:5n3, C22:6n3), as well as in the ratios of SFA, PUFA, and UFA. The results indicated a nutritional advantage in backyard eggs due to their lower n-6 polyunsaturated fatty acid content and a more favorable n-6 to n-3 ratio, linked to differences in the hens' diet and rearing systems. To classify the production system (backyard vs. barn), three pattern recognition methods were applied: linear discriminant analysis (LDA), k–nearest neighbor (k–NN), and multilayer perceptron artificial neural networks (MLP–ANN). LDA provided perfect initial separation, achieving 98.9% accuracy in cross-validation. k-NN yielded classification rates of 98.4% for the training set and 85.7% for the test set, while MLP–ANN achieved 100% accuracy in training and 92.3% in testing, with minor misclassification. These results demonstrate the effectiveness of fusion among isotopic, elemental, and fatty acid profiles in distinguishing backyard eggs from barn eggs and highlight the nutritional benefits of the backyard-rearing system. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

The skin prick test (SPT) is frequently used to detect allergen sensitivity in disorders such as atopic dermatitis, chronic urticaria, allergic rhinoconjunctivitis, and asthma. The study evaluated allergen sensitivity with SPT in the Erzurum region. Patients who underwent SPT diagnosed with atopic dermatitis, chronic urticaria, angioedema, idiopathic generalized pruritus, allergic rhinitis, and allergic conjunctivitis were prospectively inc luded in our study. House dust mites, animal hairs, fungi, pollen, and cockroach epithelium were applied as aeroallergens. Chicken, fish, mutton, beef, milk, egg yolk, egg white, banana, kiwi, strawberry, peach, tomato, peanut, hazelnut, walnut, cocoa, and cereals were applied as food allergens. The study included 110 patients. At least one allergen was positive in 58 (52.7%) patients. At least one of the aeroallergens was positive in 53 patients (48.2%), and the most common aeroallergen was house dust mite s (26.4%). In 17 patients (15.5%), at least one of the food allergens was positive, and the most common food allergen was banana (8.2%). There was no statistically significant difference in allergen positivity between patients with atopic dermatitis (17/27 ), chronic urticaria (13/25), angioedema (3/7), pruritus (16/34), and allergic rhinitis (16/30). However, in patients with allergic conjunctivitis (2/11), the rate of allergen positivity was found to be significantly lower (p<0.01). We detected the most common house dust sensitivity in patients with atopic dermatitis and chronic urticaria, and pollen sensitivity in patients with pruritus and allergic rhinitis. Studies involving more patients with angioedema and allergic conjunctivitis are needed. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

This study aimed to determine the effect of mineral mix-enriched essential oil (MMEO) on egg production, antibody titer, egg quality, and yolk fatty acid of laying hens. A total of 1680 Lohman Brown laying hens, aged 31 weeks, were randomly divided into two dietary treatment groups. Each group consisted of 6 replicates, with 140 hens per treatment. The hens were fed either a basal diet (CON) or a diet supplemented with 0.25% mineral mix-enriched essential oil (MMEO) for a period of 6 weeks. Egg production and feed efficiency were calculated on every week. On days 21 and 42 of treatments, two eggs per replicate were randomly collected to determine the physical and chemical quality. The antioxidant activity and fatty acid profile of one egg per replicate were analysed at the end of week 6. The results showed that dietary treatment with MMEO increased egg production and feed efficiency compared to the control group. The inclusion increased yolk weight at week 3. However, MMEO supplementation did not affect the physical quality of eggs at week 6. In addition, dietary MMEO supplementation increased the antioxidant activity of yolk at week 6. On contrast, feeding MMEO did not affect the fatty acid profile of yolk. In conclusion, supplementation of mineral mix-enriched essential oil improved laying hens' productivity and antioxidant activity of yolk. [ABSTRACT FROM AUTHOR]

[Objective] This study investigated the effects of conjugated linoleic acid (CLA) at different levels on production performance, egg quality, egg yolk CLA content, serum biochemical indexes and antioxidant properties of Hy-Line Brown laying hens in late laying period. [Method] A total of 300 Hy-Line Brown laying hens at the age of 63 weeks with similar laying rate and body weight were randomly divided into control group and 1%, 2%, 3% and 4% CLA supplementation groups, with 6 replicates in each group and 10 chickens in each replicate.Chickens in the control group were fed a basal diet +4% soybean oil, while the chickens in experimental groups were fed the diets supplemented with 1%, 2%, 3% and 4% CLA to replace same amounts of soybean oil, respectively.The pre-feeding period was 7 days and the feeding period was 42 days.At the end of the experiment, the production performance, egg quality, yolk CLA content, serum biochemical indexes and antioxidant capacity of laying hens in each group were measured. [Result] 1) Compared with CK group, dietary supplementation of 2% and 4% CLA significantly decreased average daily feed intake (P<0.05). 2) Dietary supplementation of 1% CLA significantly increased eggshell thickness (P<0.05), supplementation of 3% and 4% CLA significantly decreased yolk weight (P<0.05), supplementation of CLA at different levels significantly decreased yolk color (P<0.05), while supplementation of 1%-3% CLA significantly increased yolk CLA content (P<0.05). 3) Dietary supplementation of 2% CLA significantly decreased serum total cholesterol (T-CHO) content (P<0.05), supplementation of 2%-4% CLA significantly decreased serum low density lipoprotein cholesterol (LDL-C) content (P<0.05), supplementation of 1% and 2% CLA significantly increased serum high density lipoprotein cholesterol (HDL-C) content (P<0.05), supplementation of CLA at different levels significantly increased serum estradiol (E2) content (P<0.05), supplementation of 1% CLA significantly increased serum insulin (INS) content (P<0.05), and supplementation of CLA at different levels significantly decreased yolk T-CHO content (P<0.05).4) Dietary supplementation of 2%-4% CLA significantly increased serum total antioxidant capacity (T-AOC) (P<0.05), supplementation of 1% and 3% CLA significantly increased serum superoxide dismutase (SOD) activity (P<0.05), supplementation of 1% CLA significantly increased serum glutathione peroxidase (GSH-Px) activity (P<0.05), supplementation of 2% and 4% CLA significantly decreased serum malondialdehyde (MDA) content (P<0.05), while supplementation of CLA at different levels significantly increased serum catalase (CAT) activity (P<0.05). [Conclusion] Under the conditions of this experiment, the addition of 2% CLA to diets of Hy-Line Brown laying hens in the late laying period significantly reduced average daily feed intake, improved serum biochemical indicators, significantly increased egg yolk CLA content, and improved antioxidant performance. [ABSTRACT FROM AUTHOR]

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

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

This study compared the efficacy of the egg yolk (EY) and soy lecithin (SL) semen extender during 72-h storage at 4 °C in the presence/absence of streptomycin, penicillin, lincomycin, and spectinomycin. Bull semen samples (n = 12) were obtained and stored in either ANDROMED® (SL extender) or TRILADYL CSS® (EY extender). After 24, 48, and 72 h of storage at 4 °C, bacterial colonies (CFU - colony forming units) were grown and counted on tryptic soy and blood agar, and the bacterial isolates were identified using the MALDITOF MS Biotyper. Sperm motility, mitochondrial membrane potential (MMP), membrane and acrosome integrity, sperm DNA fragmentation, and reactive oxygen species (ROS) production were analysed. The results showed that the type of semen diluent could be crucial for the efficacy of used antibiotics, since significantly decreased bacterial occurrence following 48 h or no bacterial growth after 72 h was recorded in the SL-based groups. Even the SL medium itself did not favour bacterial growth, as significantly decreased bacterial load was observed after 48 h (P < 0.01) and 72 h (P <0.000 1). In contrast, the bacterial load in the EY medium without antibiotics significantly increased (P < 0.05). In contrast, an improved ability to preserve sperm quality parameters was observed in EY-extended semen. In particular, sperm motility was significantly higher (P < 0.000 1 and P < 0.001) after 24 h in each EY-based group in comparison to the control (Ctrl), whereas among the SL-based groups, only the spectinomycin-supplemented group presented with a significant motility improvement (P < 0.01) when compared to the Ctrl. Although the EY semen extender provided enhanced sperm quality preservation during the 72-h storage, in the future, the SL medium composition should be improved to match the sperm preservation ability of the EY medium while maintaining its microbial safety. [ABSTRACT FROM AUTHOR]

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.

Chinese 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

Egg yolk is a complex supramolecular system composed of diverse proteins with high nutritional value and outstanding functional characteristics. Cryopreservation is commonly used in the food industry as an effective way to prolong egg yolk shelf life and improve transportation convenience. However, low temperature induces the aggregation of protein in egg yolk, resulting in egg yolk gelation and consequently reduced fluidity and solubility, affecting the functional properties of egg yolk, which are not conducive to the application of egg yolk in food processing. This article introduces the composition, structure and functional characteristics of egg yolk as well as the causes of egg yolk freezing and the mechanism of egg yolk gelation, and discusses the effect of egg yolk gelation induced by freezing on egg yolk quality. This review focuses on the physical, chemical and biological pretreatments for inhibiting protein aggregation during egg yolk, which is of guiding significance for inhibiting egg yolk gelation induced by freezing and for improving the quality of frozen egg yolk.